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Anonymous1762951913
11-26 14:14
Model Name
cow anatomy 3d model
Tags
creatures & animals
rendering
realistic
Input
Prompt
Generate a detailed, anatomically accurate 3D model of a beef carcass, specifically designed for culinary education. The model should clearly distinguish and allow for visualization of the following layers: Primal Cuts: Display the major primal cuts (Chuck, Rib, Loin, Sirloin, Round, Brisket, Plate, Flank, Shank) as distinct, slightly transparent, and color-coded sections. Retail Cuts: Show common retail cuts (e.g., Ribeye steak, T-bone steak, Sirloin steak, Brisket flat, Skirt steak, Flank steak, Ground beef sections) within their respective primal cuts. These should also be distinct and potentially semi-transparent. Bone Structure: An accurate representation of the bovine skeleton (ribs, spine, leg bones, hip bone, shoulder blade) underlying the meat cuts. Fat & Marbling: Subtle but visible representations of exterior fat caps and intramuscular fat (marbling) throughout the muscle tissue. The model should be rotatable in a 360-degree view. Each major cut and bone should be a selecta
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Anonymous1762951913
Anonymous1762951913