score = round(100 * (0.30*method_fit + 0.25*meal_fit + 0.20*budget_fit + 0.15*forgiveness_fit + 0.10*versatility) / 5)
Weights
| Component | Weight |
|---|---|
| Method Fit | 30% |
| Meal Fit | 25% |
| Budget Fit | 20% |
| Forgiveness Fit | 15% |
| Versatility | 10% |
Component rules
Method and meal: Method and meal components are 5 for a listed fit and 1 otherwise. The finder displays only exact method and meal matches and cuts meeting the forgiveness threshold.
Budget: 5 when the cut tier is at or below the selected tier; subtract 2.5 points for each tier above the selected tier, with a floor of 1.
Forgiveness: 5 when the cut meets or exceeds the requested forgiveness; otherwise subtract 2 points per missing level, with a floor of 1.
Ties: Higher raw weighted score, then higher forgiveness, then alphabetical cut name.
Evidence boundaries
Anatomy, retail-name context, cooking-method guidance, and safety/storage boundaries attributed to named sources.
Consistent slugs, ordinal budget tiers, supported method/use keys, and scores calculated from the documented formula.
Relative forgiveness, versatility, meal fit, method fit, and decision notes. These are transparent editorial classifications, not laboratory findings.
Live price, package-specific yield, grade, fabrication, trim, regional availability, and the shopper's execution are intentionally not supplied.
Limitations
- Ordinal budget tiers are not live prices and do not estimate local shelf cost.
- The model does not include grade, marbling, thickness, trim, sale price, cooked yield, nutrition, or individual skill.
- Scores rank fit for the selected job; they do not claim universal quality.
- Safety guidance is a separate boundary and is never part of the value score.
Source boundary
- Beef Cuts — Cattlemen's Beef Board and National Cattlemen's Beef Association; supports cut anatomy, retail-name context, recommended cooking methods; accessed 2026-08-24.
- Safe Minimum Temperature Chart — FoodSafety.gov; supports safe minimum temperatures, rest-time distinction for whole cuts, ground-meat distinction; accessed 2026-08-24.
- Freezing and Food Safety — USDA Food Safety and Inspection Service; supports freezing safety boundary, quality-versus-safety distinction; accessed 2026-08-24.
Official sources support cut context and safety/storage boundaries. They do not endorse this score, its weights, or our value conclusions. Food safety never changes because a cut ranks higher.
Version, updates, and corrections
Methodology version MVI-1.0; updated . To propose a correction, use the corrections page and include the page URL, disputed field, and a primary source. Material formula or field changes require a new methodology version.