Printable Charts Library

Free, high-resolution charts from Meatman—perfect for your fridge, smoker, or kitchen binder. Print at home or share with friends. Eat Wild.

How to use: Click any chart to download a ready-to-print PDF (US Letter and A4). Want interactive versions? Try our Meatman Tools like the Steak Temp Chart, Brine & Injection Calculator, Cure PPM Calculator, Butcher’s Math & Yield, Smoking Times & Temps, and Storage & Thaw Calculator.

Quick-reference °F/°C with center color and texture cues. Great for Ribeye, NY Strip, Filet Mignon, Porterhouse and T-Bone.

Primal map with common steak/roast names—great for choosing steaks or planning yields.

From shoulder to loin to ham—know your chops, ribs, and roasts.

Match wood species to beef, pork, poultry & wild game—includes blend ratios.

Dry brine %, EQ brine %, and Cure #1 ppm quick-ref (educational guidance).

Fridge/freezer best-quality windows and safe thaw methods (beef, pork, poultry, wild game).

Lean meat handling with cut IDs and target doneness. Shop Wild Game.

Core table for steaks, poultry, pork, and fish—includes “from frozen” adds.

Visual rulers for 1", 1½", 2"—dial in your favorite steak/chop thickness.

Proportions for chuck, brisket, short rib & fat %—from smash to pub-style.

Pro tip: For the boldest flavor and tenderness, start with premium beef like USDA Prime, Wagyu/Kobe, Dry-Aged, Grass-Fed, Grain-Fed, or Angus. Questions? See FAQ or Customer Service.

Printable Meat Charts | Cuts, Temps, Brining & Smoking Woods