Changelog
What’s new on Steakpedia
Every new tool, city, language and guide, newest first, with the date it went live. Dates are when the change was published, not when a page was last edited.
Steakpedia in Japanese, plus a Korean start
The whole site now reads in Japanese (about 666 pages), and a first 107 pages are available in Korean.
See it →Full notes for eight more cities
Eight more city guides now carry complete steakhouse entries, each fact with its source.
See it →Brisbane joins the steakhouse guide
A new city page lists 21 steakhouses in Brisbane, ordered by name.
See it →Field data on the home page
A summary of the kitchen data behind the site: seven years, more than 9,000 pieces and more than 38 tonnes of beef, with the method published.
See it →Marbling in 3D on a realistic steak, with a comparator
The marbling scales now show on a realistic 3D steak, and a comparator puts two grades side by side.
See it →Where each cut sits on the cow, with a magnifier
Cut pages now include an “On the cow” box that zooms into the region the cut comes from.
See it →Marbling scales in 3D: BMS, AUS-MEAT, USDA and Korea
The grading-systems page now shows each country’s marbling scale in 3D, and how age changes the meat up to an old cow.
See it →Doneness: chart, photo checker and a 3D steak
A doneness chart and a photo checker estimate how cooked a steak is, with a 3D steak you can turn, plus an embeddable version of the chart.
See it →The steak log, and the site as an installable app
A log for every steak you cook, saved on your own device, and Steakpedia can now be installed on a phone’s home screen.
See it →Today: a start page for cooking
A new Today page, a bar for four moments (choose, plan, cook, remember) and a cut finder that understands any name for a cut.
See it →A free “Listed on Steakpedia” seal
Steakhouses in the guide can show a free seal linking to their page. No restaurant pays to be listed and nothing is ranked.
See it →A 3D cow you can turn
The cow on /cuts/3d/ and on the home page can be turned and zoomed, and each region opens the cuts that come from it.
See it →