The illustrated guide to meat in Israel is free, and will stay free. The butcher card is its pocket version: what you want in front of you at the counter, when the butcher is waiting and you can no longer remember whether chuck roast is 4 or 5.

What’s inside (PDF, 6 pages):

• Front: the beef map. The drawing numbered 1 to 19, fore and hind, and the full table: the Hebrew name and how to say it, the American and British cut, the cooking methods that suit it, the price tier. The five cuts without a number (cheek, tongue, oxtail, marrow bones, hanger) are there too.
• Back: to show the butcher. Twenty-eight Hebrew phrases, printed large so you can simply point at them: cut into cubes for a stew, sliced thin for schnitzel, ground once with the fat, a butterflied chicken… Each with its pronunciation and translation.
• My recipe says… I ask for. Nineteen dishes (beef stew, cholent, roast beef, carpaccio, osso buco, kebabs…) translated into numbers, from first choice to plan B.
• Lamb and poultry, with their drawings and tables, and a note on veal (עגל is not what you think).
• Two phone wallpapers, light and dark: one screenshot and the numbers sit on your lock screen, nothing to open.
• Why the hindquarter is rare and pricey: nikkur explained in ten lines, and the question to ask.

Print pages 1 to 3 (the card front and back, then lamb and poultry): folded in four, the card fits in a wallet. The fold marks are on the sheet.

The card is generated from the same data as the online guide: when a cut or a phrase is added, you get the new version for free. If your butcher calls a cut something else, reply to the purchase email and it goes into the next version.