InforMOO-tive Cuts

The Project

InforMOO-tive Cuts was built as an interactive educational resource for anyone curious about beef butchery. Click any region on the cow diagram on the home page to explore that cut's flavor profile, best cooking methods, dishes it shines in, and nutritional information.

Whether you're a home cook trying to understand what you're buying at the butcher counter, or a student learning about the primal cuts of cattle, this site is designed to make that knowledge approachable and visual.

The Cuts

We cover 12 cuts spanning the entire animal — from the cheek and tongue to the oxtail — with a focus on both familiar favorites and underappreciated gems. Each cut page includes a description of where it comes from, the dishes it's best known for, fun facts, cooking methods, and nutrition information per serving.

• Brisket — Chest; the king of BBQ
• Cheek — Facial muscle; incredibly rich and gelatinous
• Chuck — Shoulder; bold flavor, great for slow cooking
• Flank — Abdominal; lean and perfect for fajitas
• Loin — Upper back; produces premium steaks
• Neck — Neck; collagen-rich for soups and braises
• Oxtail — Tail; prized for its deep, sticky broth
• Plate — Underbelly; home of skirt steak and short ribs
• Rib — Upper back; marbled and buttery
• Round — Rear leg; lean and economical
• Shank — Lower leg; the base of ossobuco
• Tongue — Organ; silky and surprisingly tender

The Team

• Marco Luevano Content & Development

  Responsible for researching each cut, writing descriptions, gathering nutritional data, and coding for the website's layout.

• Max René Design & Development

  Responsible for the site's visual identity, interactive cow diagram, layout, and fine tuning all code.