ARCHIVE OF INTERNATIONAL FIELD TRIPS
International field trips that leave a lasting impression.
Firsthand insights into businesses, people, products, and meat-eating cultures combine professional expertise with encounters that have an impact far beyond the trip itself.
LOCAL EXPERIENCE
Expert knowledge is put into context.
International field trips open up perspectives that cannot be gained from a distance. On site, origins, production methods, craftsmanship, sensory analysis, and market understanding come together. Discussions with experts, group tastings, and a firsthand look at real-world processes create knowledge that sticks with you and transforms your own work.
ARGENTINA · MARCH 16–25, 2026
Beef, Fire & Passion
Around the world, Argentina is associated with beef, pastures, and fire. The field trip deliberately went beyond folklore and tourist imagery. It examined beef as an interplay of breeding, animal health, processing, sensory evaluation, craftsmanship, and cultural identity.
Academic perspectives on animal health, breeding, reproduction, and the genetic foundations of meat quality were combined with producers’ knowledge and practical experience. The exchange with the Argentine meat sommelier community opened up new perspectives on sensory evaluation, butchering, aging, and cultural assessment.
Science & Production
The relationships between animals, origin, genetics, and meat quality were considered as a complete system.
Asado as a Craft
Fire, wood, time, heat, and reduction were experienced as a precise artisanal method.
Pasture & Farm Management Practices
Estancias and extensive farming systems highlighted the influence of climate, grass, management practices, and exports.
Professional Exchange
Discussions, tastings, and interactions brought together education, hands-on experience, and product knowledge.
Impressions from Argentina 2026
JAPAN · 2025
Understanding Wagyu as a System
Japan demonstrated how closely breeding, rearing, processing, aging, evaluation, and cultural precision are intertwined.
The focus was on genetics, marbling, fat quality, classification, and sensory evaluation. Visits to breeders, slaughterhouses, processing plants, universities, and evaluation facilities provided insight into the entire supply chain.
The professional exchange provided a direct insight into a system in which process discipline, product understanding, and learning by doing work together.
DUBAI · 2024
The Meat Industry in the International Trade Arena
Dubai combined expertise in the meat industry with an exploration of how products, processes, and communication function in a global market.
The field trip with meat sommeliers and experts explored culture, processes, and marketing in the United Arab Emirates. Cultural, religious, and economic factors were highlighted, as were the importance of climate, logistics, and international sourcing.
Interactions with producers, kitchens, and retail concepts broadened our perspective on product quality, presentation, and the application of expertise to different markets.
SPAIN · 2023–2025
Ibérico, Origin, and the Culture of the Cortador
Several trips to Spain allowed us to experience the entire process—from origin and cultivation to aging, cutting, presentation, and sensory impact.
The focus was on Ibérico, Dehesa, feeding, processing, and aging. The trips combined producers’ expertise with an exploration of how artisanal decisions shape a product’s quality and character.
The Cortador culture viewed cutting not as a decorative gesture, but as a precise craft: respect for the product, rhythm, temperature, texture, and presentation are all directly intertwined.
UPCOMING FIELD TRIPS
New perspectives begin with a fresh start.
The trips that have taken place show just how much can be achieved when expertise, international encounters, and shared experiences come together.