Awesome!!! CP emailed me  and said that my SCiO was on the way. Will let you know when I have some initial scans.

Yes, we should get reliable and independent data first on meat. If possible, I suggest we label them as much details as we can:

  1. species and geographic origin (http://en.wikipedia.org/wiki/List_of_cattle_breeds)
  2. cuts (http://en.wikipedia.org/wiki/Category:Cuts_of_beef)
  3. freshness (fresh meat or frozen)

After that, the analyzing steps can follow in various directions such as quantification of fat, classification of meat species, meat brands and possibly geographic origin (Kobe beef vs Australian beef).