SMALLGOODS LAB

Select your meat, then product and regional flavour. The menus only offer compatible choices.

The order depends on your chosen mode. Each selection narrows later dropdowns. Invalid downstream selections are cleared; meat weight is kept.

For measured recipes only. Tick ingredients you already own; print or copy the remaining ingredients.

MEASURED FRESH All enabled ingredient quantities are stored as weights in grams. Verify meat suitability and cooking temperatures before preparation.

PARTIAL MASS FORMULA Only checked weight ingredients scale; any remaining volume measurements are held for verification.
VOLUME → MASS REVIEW A cup, spoon or clove measurement cannot become grams without a source-backed ingredient-specific weight.
MEAT RATIO ONLY Only the meat proportions are quantified; seasonings and toppings require a separate source.
CURE HOLD Cured, cold-smoked, dried or fermented recipes are shown for research only. Production and ingredient scaling are blocked pending process validation.

SOURCE / INDEX LEAD Linked catalogue leads lack fully reviewed amounts. Nothing is invented to fill gaps.

Recipes and flavour references are credited to their original authors. This app does not automatically search the internet or check live shop prices. Favourites and pantry ticks are stored in this browser only. Original source quantities and their measuring system are retained for verification, never silently converted into ingredient weights. Metric and imperial selections display mass only; both use stored grams.

Harvest to Handcrafted. Explore primal cuts, practical end uses and authoritative learning resources. Cutting instructions remain with the linked experts.

Record actual weights from this animal or cutting session. No predicted yields. Stored on this device only. Gross incoming weight can include bones, skin and material not entered as usable cuts.

Create a separate record for each animal or processing session. Existing v6 weights are migrated into v7 on this device. Back up your records before clearing browser data.

Safe handling and learning

Work from a clean, sanitised area with sharp, maintained equipment and suitable protective gear. Keep meat chilled, separate raw and ready-to-eat foods, and check local requirements for harvesting, inspection, storage and processing. This workshop is an educational index, not an inspection or food-safety certification.

Cut names and seam lines vary by species, age and local butchery convention. Refer to the linked source for a proper illustrated breakdown, rather than relying solely on an outline.

Back up your personal data

Backs up your private favourites, ratings and tasting notes. Harvest records have a separate backup in Butchery Workshop. Restoring this file replaces the local favourites and notes on this device.

Cloud sign-in, public reviews, popularity analytics and sync are not enabled. The data export uses a versioned format intended for later migration.