THE REFERENCE WORK
The Meat Sommelier
Knowledge. Sensors. Attitude.
With 20 chapters, 572 pages, and over 500 documented sources, this book combines knowledge of meat, craftsmanship, science, sensory analysis, and professional applications into a systematic, comprehensive overview.
89.00 EUR percopy · Order via the M.E.A.T. website
Why does this piece taste different from that one?
This question is the starting point. This book explores it all the way to a professional answer.
The meat sommelier combines product knowledge, practical craftsmanship, and sensory judgment into a profession with its own standards. The focus is not on making quick assertions, but on the question of how competence can be recognized, what can be verified, and where interpretation begins.
Carefully observe and distinguish between smell, taste, aroma, texture, and mouthfeel.
Establish a clear connection between origin, rearing, anatomy, aging, preparation, and product structure.
Transparently evaluate technical assessments, validate them using appropriate methods, and communicate them clearly.
This book does not provide ready-made truths. It shows how expert judgments are formed, examined, and justified.
DEPTH OF CONTENT
Twenty chapters. One profession.
This book covers meat knowledge, origin and quality, cuts, aging, preparation, sensory evaluation, transparent assessment, consultation, education, and professional applications. The chapters follow the actual table of contents.
A GLIMPSE INTO THE BOOK
Original pages to flip through.
PAGE 1 OF 9
The Sample Without a Name
Observe before explaining: A sound statement distinguishes perception from origin, brand, and expectation.
IN EVERYDAY WORK LIFE
A place to work.
From tastings and consultations to training and continuing education: The curriculum establishes a common professional foundation for various fields of work.
TARGET AUDIENCES AND APPLICATIONS
Expert knowledge for people who evaluate meat responsibly.
The book can claim to be the first systematic, comprehensive overview of the profession of meat sommelier in the German-speaking world.
THE AUTHOR
Ronny Paulusch
Certified meat sommelier, author, and internationally active lecturer.
Ronny Paulusch teaches in Germany, Austria, and Switzerland and collaborates with educational partners and meat industry experts in Europe, Japan, and South America. His work combines meat science, sensory analysis, vocational training, and the development of transparent methods for evaluating meat.
Through Sensory-ID® and the International Meat Sensory Program, he explores how verifiable expertise in meat is developed from knowledge, perception, and experience.
SENSORY-ID LIBRARY
Also available in electronic format.
This book is available in the Sensory-ID Library. Access is subject to the library's terms of use.
FEATURES
A reference work designed to stand the test of time.
The design combines excellent readability with high-quality, durable construction suitable for repeated use.
DIRECT ORDER
Order the Meat Sommelier.
Order a copy directly from M.E.A.T. GmbH and then pay securely via Revolut.
89,00 EUR
One copy. Actual receipt of payment is verified manually. An order confirmation is not a payment confirmation.
. For customized quantities and institutional orders, please use the M.E.A.T. GmbH contact form.
THE MEAT SOMMELIER