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Cuts according to IMPS and other tips
Just installed version 1.2 and... wow! :)
It is getting so much better with each update. I'm excited about all the new features, especially the animal charts! Instead of opening yet another "give praise" topic, I prefer to share with you some ideas to make it even better (version 1.3 or later).
The last proposal is the least critical, of course, nevertheless please consider your foreign customers as well... for example: I would love to explain to my local butcher the cut I want in my own language while showing him the image/text on my iPhone. :)
It is getting so much better with each update. I'm excited about all the new features, especially the animal charts! Instead of opening yet another "give praise" topic, I prefer to share with you some ideas to make it even better (version 1.3 or later).
- update any missing or erroneous information according to the Institutional Meat Purchase Specifications of the USDA which has some PDF files with almost 'scientific' information regarding the various cuts (for example the real difference between a Porterhouse and a T-bone according to tenderloin measurements)
- add all missing cuts photographs
- add graphics to those glossary items that don't have yet (especially the new ones which are also ways to prepare a cut: ie. marinate, broil, rub) - I know they are unimportant yet they give a really nice touch to the completeness of the program - please also consider adding temperatures in Celsius grades as well
- more tips from [your] experienced butchers like the one about soaking a beef liver in milk to reduce strong livery flavor!
- internationalization of the project: perhaps this can be done with a private wiki solution on the WWW page of the application, I'm pretty sure many of your loyal customers will rush to update the respective sections (translating terms and tips) - I can help with Greek, Italian, and German if you like
The last proposal is the least critical, of course, nevertheless please consider your foreign customers as well... for example: I would love to explain to my local butcher the cut I want in my own language while showing him the image/text on my iPhone. :)
I’m excited
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Inappropriate?Hi Kensai,
Thanks for your wonderful suggestions! It's really serendipitous you wrote this when you did because I was working on 1.3 just last night! The focus of 1.3 is the glossary and I have attached a couple of screen shots of what to expect -- a vast improvement I think.
Rest assured we're working hard on adding photos for all the cuts, but it's much more difficult than just taking a picture. Many butcher shops don't carry the vast majority of all the cuts in Butcher so we're trying to find reliable sources that don't mind the intrusion. To that end, there's something really interesting developing, but I can't say much more about it right now ;)
I hadn't seen the IMPS guide. There's definitely a TON to wade through, but it looks like there might be some helpful information in there. Thanks for the lead!
As for internationalization, the cuts in Butcher are specific to the US. Every country has totally different standards, cuts and names, so internationalization is very difficult for this kind of app. I have an idea brewing for alternate names, but I think that's as far as I'm going to go with internationalization before Butcher 2.0.
There will be big changes to the web presence of Butcher with 2.0, as well.
I’m excited
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