Seared: Meat Identifier AI

Standing at the meat counter, staring at eight steaks with no idea which one is worth the money? Snap a photo. Seared identifies the cut, judges its quality, and gives you a cooking guide built for your cut, your method, and your kitchen. HOW IT WORKS 1. Take a photo of the cut, packaged or at the counter, or choose one from your gallery. 2. Choose a detail level: Quick for a fast verdict, Detailed, or Expert for a deep quality read. Ask a question if you like. 3. Get the cut, the animal and primal section, and a BUY, CONSIDER, or PASS verdict. Every scan is saved to your history. JUDGE QUALITY LIKE A BUTCHER Marbling, color, fat cap, and freshness, plus a grade estimate (does it look Prime, Choice, or Select?) and, when a price tag is visible, whether the price is fair for the quality. A COOKING GUIDE FOR YOUR CUT Pick a method: Grill, Reverse Sear, Pan Sear, Oven Roast, Sous Vide, Smoker, or Braise. Or tap Pick for Me and Seared chooses based on the equipment you own. Every guide covers preparation, cooking steps, a temperature guide, resting, and pro tips, and it is saved so you can reopen it while you cook. YOUR KITCHEN, YOUR EQUIPMENT Tell Seared what you cook with: grill, smoker, sous vide, cast iron skillet, oven, slow cooker, air fryer, and meat thermometer. Guides and picks follow your setup. ASK THE BUTCHER Chat about substitutions, doneness, the right cut for a recipe, or anything you scanned. Meat Mastery, a built-in guide to cuts, cooking, quality, and storage, is one tap away. YOUR KITCHEN STAYS ON YOUR PHONE No account and no sign-up. Your scans, photos, guides, equipment, and chats are stored on your device. Reset All Data erases everything. SUBSCRIPTION A subscription is required to use Seared. Choose a weekly, monthly, or annual plan; the annual plan starts with a 7-day trial. Plans renew automatically at the price shown until you cancel in Google Play. Cancel a trial before it ends and you won't be charged. Prices are always shown before you subscribe. IMPORTANT Seared uses AI to identify cuts and write cooking guidance for education. Quality and grade estimates come from a photo and can be wrong. Always cook to safe internal temperatures: 145°F with a 3-minute rest for beef, pork, and lamb steaks and roasts, 160°F for ground meats, and 165°F for poultry. Use a thermometer. Stop overcooking expensive meat. Privacy policy: https://www.format.partners/butcheriq-privacy-policy Terms: https://www.format.partners/butcheriq-terms Questions? [email protected]