MeatSeafoodExpert

Every question customers ask at the meat and seafood counter, answered in seconds. Meat & Seafood Expert is a working reference for anyone who sells, buys or cooks meat and fish: how much to buy, how to cook it, when it's safely done, and what to serve alongside it. It works with no signal, needs no account, and collects nothing about you. PLAN A MEAL Pick an item, a weight or a head count, and a cooking method. Get the portion per person, the USDA safe temperature, cook time, the steps, and pairings — then hand it to a customer by text or email. HOW MUCH DO I NEED? Pounds to people and back, for all 50 items, with light, regular and hearty appetites. Bone-in weight, cooking shrink and shell weight are already accounted for, so a bone-in prime rib and a boneless fillet give different answers. SAFE TEMPERATURES USDA minimums on one screen: whole cuts, ground meat, poultry, fish and leftovers, plus the visual cues for shrimp, scallops, clams and mussels. 45 COUNTER QUESTIONS The questions that aren't about one cut, each with a short answer you can say out loud, the details behind it, and its source: - Can I refreeze meat that's been thawed? - My ground beef is gray inside. Is it bad? - What's the difference between grass-fed and grain-fed? - What does "natural" mean? Organic? No antibiotics ever? - Prime, Choice or Select? - Wild or farmed fish? - Which fish are fine during pregnancy? - What do shrimp sizes like 16/20 mean? 12 HOW-TO GUIDES Step-by-step technique with the tools you need, tips and safety notes: fillet a round fish, skin a fillet, pin-bone salmon, peel and devein shrimp, clean mussels and clams, shuck an oyster, spatchcock a chicken, trim silver skin, trim a brisket, tie a roast, carve a turkey, and keep a knife sharp. CUT CHARTS Where cuts come from, for beef, pork, lamb and chicken. Tap a primal to see what that part of the animal is, why it cooks the way it does, and which cuts come out of it. FLAVOR FINDER Mild to bold, so you can answer "what fish isn't fishy?" in one tap, or find something richer. Every item also lists what to suggest when you're out of it. TRAIN Ten-question quizzes and flashcards built from the same content, so a new clerk can learn the case on a break. Items you miss come up more often, and your progress stays on your phone. 50 ITEMS Beef, pork, poultry, lamb, fish and shellfish, from ribeye and brisket to branzino, scallops and crab legs. Each one has portions, safe temperature, two or three cooking methods with real times, fridge and freezer life, substitutes, and the things customers always ask about it. WORKS ANYWHERE Everything ships inside the app. No signal needed, no account, no ads, no tracking, and nothing collected. Text scales with your iPhone's text size, and it runs on iPad too. Cooking guidance follows published USDA and FDA recommendations. It is general information, not professional advice: always use a food thermometer.