Not sure what you're looking at? Add up to four angles of the same beef, pork, or lamb cut and our AI will assess them together, show you where it may come from, and — if it's one of ours — link you to the full guide with its names in 8 languages and how to cook it. It's free and needs no sign-up.
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How it works
- Add one to four photos of the same cut — include both ends, the fat side, and any label when possible.
- The AI analyses every angle together and returns one evidence-based result, or explains why an exact answer is not possible.
- See the result — for cuts we cover, you get the full guide with names across 8 languages, similar cuts, and cooking tips.
Frequently asked questions
How do I identify a cut of meat from a photo?
Take or upload up to four clear angles of the same cut. CarneAtlas analyses them together and returns one result. The top, fat side, both cut ends, and any package label provide the strongest evidence. If the photos do not support an exact answer, the result explains what is uncertain instead of forcing a specific cut.
What kinds of meat can it identify?
Beef, pork, and lamb cuts. Raw cuts photograph most reliably; cooked, sauced, or plated dishes are harder and the result is a best guess. If a cut isn't yet in our catalogue, you'll still get an identification and description — we just won't have a dedicated guide for it yet.
Is the cut identifier free?
Yes. Identifying a cut from a photo is completely free and needs no account or sign-up. Just upload a picture.
How accurate is the photo identification?
It is an AI visual assessment, not a definitive identification. Several raw boneless cuts can look alike, and cooked or seasoned meat is harder still. Multiple angles and a package label improve the result; when distinguishing evidence is missing, CarneAtlas returns an inconclusive answer. For certainty, ask your butcher.
What do I get after a cut is identified?
For cuts in our catalogue you get the full guide: where the cut sits on the animal, its name across 8 locales (US, UK, Mexican and Argentinian Spanish, French, Spanish, and European and Brazilian Portuguese), similar cuts in other butchery traditions, and cooking suggestions.
Or browse by animal
Already know the name? Browse every cut by beef, pork, lamb, and fish, or look up a cut by name with search.