{"schema":"https://ver.cy/schemas/card/1.0.0","id":"vr.tr.gy-tan","code":"thing-q4892972","url":"https://ver.cy/models/thing/q4892972/","name":"gyūtan","alternateNames":[],"kind":"thing","status":"published","version":"0.1.0-research.1","language":"en","classifiers":{"family":"Thing Registry","category":"Physical world and living systems","entryKind":"thing","plane":"PHY","domain":["PHY.MAT"],"industry":[],"navPath":"","tags":[],"facets":{}},"whatItIs":"Gyūtan (牛タン) is beef tongue used as food in Japanese cuisine, particularly the sliced, seasoned and grilled tongue associated with Sendai.","purpose":"Enable an agent to recognise gyūtan, describe its beef-tongue preparation and condition, and determine suitable handling and serving actions.","scope":{"in":["Beef-tongue identity and traceability of the edible portion","Trimming, tongue region, slicing and scoring","Seasoning, marination and declared maturation","Cooking method and observed eating qualities","Storage history, readiness for service and portion composition"],"out":["Cattle biology, husbandry and whole-carcass production","General models of raw beef and offal","Restaurant businesses and regional tourism","Grills and refrigeration equipment","Rice, soup, pickles and other separately modelled accompaniments","Chemical-substance identifiers and purity grades"],"boundaries":[]},"distinguishingFeatures":["Verify that the principal meat is bovine tongue, rather than another beef cut or another animal's tongue.","Establish a culinary preparation identity: JNTO describes gyūtan as grilled beef tongue associated with Sendai. [JNTO](https://www.japan.travel/en/us/into-tohoku/mastering-miyagi/)","Distinguish raw tongue sold under the name from a seasoned cooking portion and a cooked serving; the label alone does not establish readiness.","Record whether the name denotes the tongue portion or an entire set meal; accompanying dishes do not establish the meat's identity.","Separate a claim of Sendai-style preparation from the geographic origin of the cattle or meat."],"structure":{"bundles":[{"id":"tongue-and-dish-identity","name":"Tongue and dish identity","description":"Resolve what the gyūtan label denotes and which physical meat portion it identifies.","layers":[{"id":"culinary-referent","name":"Culinary referent","description":"Distinguish the ingredient, prepared portion, cooked dish and meal label.","findings":[{"id":"name-use-and-boundary","name":"Name use and boundary","description":"Record the referent supported by the menu, packaging or preparation record rather than inferring it from the name alone.","questions":[{"text":"Does gyūtan here identify raw tongue, a cooking portion, the cooked tongue dish or a complete meal?","id":"name-use-and-boundary-q01","kind":"definition"},{"text":"Which transformations remain states of this entry, and which should link to a neighbouring ingredient or dish model?","id":"name-use-and-boundary-q02","kind":"boundary"}]}]},{"id":"bovine-tongue-provenance","name":"Bovine tongue provenance","description":"Connect the culinary item to evidence about its meat.","findings":[{"id":"species-cut-and-origin","name":"Species, cut and origin","description":"Keep species and anatomical identity separate from preparation location and regional-style claims.","questions":[{"text":"What supplier or lot evidence identifies the meat as bovine tongue?","id":"species-cut-and-origin-q01","kind":"provenance"},{"text":"Does a Sendai claim concern preparation style, place of cooking or meat origin, and what supports that interpretation?","id":"species-cut-and-origin-q02","kind":"provenance"}]}]}]},{"id":"tongue-portion-geometry","name":"Tongue portion geometry","description":"Describe the selected tongue tissue and its physical preparation.","layers":[{"id":"anatomical-selection","name":"Anatomical selection","description":"Identify the region used and material removed or retained.","findings":[{"id":"region-and-trim-state","name":"Region and trim state","description":"Record anatomical and supplier terminology with explicit trimming observations.","questions":[{"text":"Which tongue region is included, and how does the supplier's cut name map to that region?","id":"region-and-trim-state-q01","kind":"definition"},{"text":"What skin, connective tissue or fat has been removed, and what further trimming does the chosen preparation require?","id":"region-and-trim-state-q02","kind":"action"}]}]},{"id":"slicing-and-scoring","name":"Slicing and scoring","description":"Capture the dimensions and cuts applied to the portion.","findings":[{"id":"slice-and-score-profile","name":"Slice and score profile","description":"Describe thickness, cutting orientation and scoring without prescribing a universal gyūtan geometry.","questions":[{"text":"What are the slice thickness range and cutting orientation relative to the visible muscle fibres?","id":"slice-and-score-profile-q01","kind":"measurement"},{"text":"Is the tongue scored, and what are the score depth and spacing?","id":"slice-and-score-profile-q02","kind":"measurement"}]}]}]},{"id":"seasoning-and-treatment","name":"Seasoning and treatment","description":"Represent ingredients added to the tongue and treatments before cooking.","layers":[{"id":"seasoning-formulation","name":"Seasoning formulation","description":"Record direct seasoning, marinade and finishing additions.","findings":[{"id":"added-ingredient-identity","name":"Added ingredient identity","description":"Keep documented ingredients and quantities distinct from flavour descriptions or recipe assumptions.","questions":[{"text":"Which ingredients contact the tongue before cooking, during cooking and at service?","id":"added-ingredient-identity-q01","kind":"definition"},{"text":"Which ingredient declarations support checking this portion against the diner's exclusions?","id":"added-ingredient-identity-q02","kind":"action"}]}]},{"id":"pre-cooking-treatment","name":"Pre-cooking treatment","description":"Capture the actual sequence of marination, resting, freezing, thawing or claimed maturation.","findings":[{"id":"treatment-sequence-evidence","name":"Treatment sequence evidence","description":"Require process evidence for treatment claims and preserve unknown stages.","questions":[{"text":"What treatment stages occurred, for how long and at what recorded temperatures?","id":"treatment-sequence-evidence-q01","kind":"measurement"},{"text":"If the tongue is described as aged or matured, what process specification and batch record support that claim?","id":"treatment-sequence-evidence-q02","kind":"provenance"}]}]}]},{"id":"cooking-and-eating-quality","name":"Cooking and eating quality","description":"Connect tongue geometry and cooking execution with the resulting portion.","layers":[{"id":"heat-application","name":"Heat application","description":"Record the cooking method and its execution for the specific slices.","findings":[{"id":"cooking-process-match","name":"Cooking process match","description":"Link the portion's thickness and starting state to a documented cooking procedure.","questions":[{"text":"Which cooking procedure applies to this slice thickness, treatment history and starting temperature?","id":"cooking-process-match-q01","kind":"action"},{"text":"What heat source, cooking duration and measured endpoint were recorded for this portion?","id":"cooking-process-match-q02","kind":"measurement"}]}]},{"id":"cooked-portion-assessment","name":"Cooked portion assessment","description":"Assess surface condition, texture and yield on an explicit basis.","findings":[{"id":"texture-and-yield-outcome","name":"Texture and yield outcome","description":"Record eating qualities separately from cooking verification and food-safety decisions.","questions":[{"text":"How do browning, tenderness, chewiness and juiciness compare with the declared target for this preparation?","id":"texture-and-yield-outcome-q01","kind":"measurement"},{"text":"What is the cooked edible mass relative to the trimmed uncooked tongue mass, with additions accounted for?","id":"texture-and-yield-outcome-q02","kind":"measurement"}]}]}]},{"id":"holding-and-service","name":"Holding and service","description":"Determine the portion's handling status and its boundary within a served meal.","layers":[{"id":"portion-handling-history","name":"Portion handling history","description":"Follow the tongue portion through storage, cooking and any subsequent holding.","findings":[{"id":"readiness-evidence","name":"Readiness evidence","description":"Base readiness decisions on recorded handling and applicable procedures, leaving missing evidence explicit.","questions":[{"text":"What storage, thawing, cooking, cooling or reheating history is documented for this tongue portion?","id":"readiness-evidence-q01","kind":"provenance"},{"text":"Under the applicable verified procedure, may this portion be cooked, served or held, or must it be withheld?","id":"readiness-evidence-q02","kind":"action"}]}]},{"id":"served-tongue-boundary","name":"Served tongue boundary","description":"Separate the edible tongue serving from sauces and accompanying dishes.","findings":[{"id":"portion-and-accompaniment-links","name":"Portion and accompaniment links","description":"Identify what belongs to the tongue portion and what requires a linked food record.","questions":[{"text":"Which sauces or garnishes are included in this tongue portion, and which foods are separate accompaniments?","id":"portion-and-accompaniment-links-q01","kind":"boundary"},{"text":"What tongue mass and slice count are served, excluding separately recorded accompaniments?","id":"portion-and-accompaniment-links-q02","kind":"measurement"}]}]}]},{"id":"evidence-and-external-alignment","name":"Evidence and external alignment","description":"What the world already says about this thing, gathered so the model can be checked against it.","layers":[{"id":"reported-evidence","name":"Reported evidence","description":"Findings from the breadth pass, kept separate from the structural claims.","findings":[{"id":"evidence-confidence-notes","name":"Check these first","description":"Recalled without web access and unsourced; every item is a lead to verify.","questions":[{"text":"Which of these check these first hold for the sense of gyūtan this model covers, and on what evidence?","id":"evidence-confidence-notes-q01","kind":"provenance"}]},{"id":"evidence-kinds","name":"Kinds and varieties","description":"Recalled without web access and unsourced; every item is a lead to verify.","questions":[{"text":"Which of these kinds and varieties hold for the sense of gyūtan this model covers, and on what evidence?","id":"evidence-kinds-q01","kind":"provenance"}]},{"id":"evidence-real-world-use","name":"Real-world use","description":"Recalled without web access and unsourced; every item is a lead to verify.","questions":[{"text":"Which of these real-world use hold for the sense of gyūtan this model covers, and on what evidence?","id":"evidence-real-world-use-q01","kind":"provenance"}]},{"id":"evidence-failure-modes-and-hazards","name":"Failure modes and hazards","description":"Recalled without web access and unsourced; every item is a lead to verify.","questions":[{"text":"Which of these failure modes and hazards hold for the sense of gyūtan this model covers, and on what evidence?","id":"evidence-failure-modes-and-hazards-q01","kind":"provenance"}]},{"id":"evidence-regional-variation","name":"Regional variation","description":"Recalled without web access and unsourced; every item is a lead to verify.","questions":[{"text":"Which of these regional variation hold for the sense of gyūtan this model covers, and on what evidence?","id":"evidence-regional-variation-q01","kind":"provenance"}]},{"id":"evidence-neighbours","name":"Neighbouring kinds and how to tell them apart","description":"Recalled without web access and unsourced; every item is a lead to verify.","questions":[{"text":"Which of these neighbouring kinds and how to tell them apart hold for the sense of gyūtan this model covers, and on what evidence?","id":"evidence-neighbours-q01","kind":"provenance"}]}]}]}]},"agentConduct":{"may":["Describe gyutan as Japanese grilled beef tongue associated with Sendai.","Report the origin and cut of beef tongue from supplier records."],"mustNot":["Serve gyutan from beef whose origin and inspection status are unknown.","Mislabel the origin of the tongue, such as claiming local beef when it is imported.","Serve undercooked offal to vulnerable diners.","Present it to people who avoid beef without disclosure."],"requiresHuman":["Changing a supplier in a way that affects animal welfare or traceability claims."]},"ethics":{"considerations":["Origin labels protect regional producers and inform consumers.","Eating offal reduces waste but depends on cattle slaughter, which has welfare stakes."],"affectedParties":["Diners who avoid beef","Cattle","Restaurant workers"]},"owners":{"steward":"The cook or food business that prepares it; food safety authorities set the rules for sale.","roles":[],"masterSystems":["National cattle traceability records"]},"relations":[{"target":"Q28100368","type":"parent","note":"registry parent class"}],"interaction":{"identity":{"applicability":"required","items":["Vercy registry: vr.tr.gy-tan","Wikidata: Q4892972 (https://www.wikidata.org/wiki/Q4892972)"]},"properties":{"applicability":"required","items":["Referent of the name: raw ingredient | prepared uncooked portion | cooked dish | set-meal label | unresolved","Meat identity: bovine tongue linked to supplier evidence and meat lot; otherwise unverified","Tongue region and trimming: supplier-described anatomical region; skin, connective-tissue and fat trimming recorded separately","Slice thickness: mm, with range and raw or cooked measurement stage","Seasoning composition: ingredient list linked to marinade, seasoning and sauce records","Preparation state: untrimmed | trimmed | sliced | seasoned | cooking | cooked | cooled | reheated; applicable stages recorded","Cooking method: declared heat source, cooking surface and sequence; unknown permitted","Temperature and elapsed-time record: °C and minutes or hours, linked to process stage, timestamp and measurement location","Eating texture: recorded tenderness, chewiness and juiciness using a declared assessment method","Edible tongue portion mass: g, with raw or cooked basis and inclusion of coating or sauce stated"]},"recognition":{"applicability":"required","items":["Thin or thick slices of grilled tongue with fine grill marks and a pale grey-brown surface.","Often served with barley rice, oxtail soup and pickles in Sendai style."]},"capabilities":{"applicability":"required","items":["Classify a labelled portion by meat identity and preparation state.","Select trimming, slicing or seasoning operations appropriate to the documented tongue portion.","Match slice geometry and treatment history to a verified cooking procedure.","Check declared seasoning ingredients against a diner's specified exclusions.","Compare tenderness, surface browning and portion yield between documented preparations.","Determine whether to cook, serve, hold or withhold a portion using its handling record and applicable verified criteria."]},"hazards":{"applicability":"required","items":["Foodborne illness from undercooked or poorly stored offal.","Origin mislabelling.","Grill burns and smoke in kitchens."]},"interfaces":{"applicability":"required","items":["The Codex Alimentarius Commission issues the General Principles of Food Hygiene, CXC 1-1969, which provides a food hygiene framework applicable to gyutan preparation and service."]},"context":{"applicability":"required","items":["Gyutan is served in Japanese restaurants and prepared in home kitchens, particularly as seasoned slices of grilled beef tongue.","It is associated with Sendai cuisine and may be presented as part of a meal with rice, soup and other accompaniments."]}},"sources":[{"title":"Wikidata item Q4892972: gyūtan","url":"https://www.wikidata.org/wiki/Q4892972","note":"identity and sense of the item"},{"title":"Wikipedia: Gyūtan","url":"https://en.wikipedia.org/wiki/Gy%C5%ABtan","note":"general description of the item"}],"openQuestions":["Does vr.tr.gy-tan intend the grilled dish specifically, beef tongue as an ingredient, or both uses of the name?","Does an existing world model already cover this concept and require the registry entry to link to it?","Which preparation features, if any, are necessary for a supported Sendai-style claim rather than common restaurant conventions?","Which tongue-region terms and texture assessment methods are sufficiently consistent across suppliers to support comparison?","Which jurisdiction-specific handling procedures and product-specific cooking criteria apply to each raw, prepared, cooked or reheated form?"],"resources":{"spec":"/models/things/publications/thing-q4892972/spec.json"},"provenance":{"origin":"thing registry research (pass 2)","builtFrom":["models/things/publications/thing-q4892972/spec.json"],"providers":["Codex"],"researchStatus":"unreviewed","generatedAt":"2026-09-12T10:08:35Z","builder":"tools/build_cards.py@1.0.0"},"completeness":{"sections":{"classifiers":"filled","whatItIs":"filled","purpose":"filled","distinguishingFeatures":"filled","structure":"filled","agentConduct":"filled","ethics":"filled","owners":"filled","relations":"filled","interaction.identity":"filled","interaction.properties":"filled","interaction.recognition":"filled","interaction.capabilities":"filled","interaction.hazards":"filled","interaction.interfaces":"filled","interaction.context":"filled","sources":"filled"},"notes":{"_gate":"Published through the thing publication gate 1.0 on 2026-10-07T10:10:31+00:00: completeness 1.00; sense: Wikidata description; 2 live sources; review by codex: pass"},"score":1.0}}