Perceive more safely.
Don't just sense differences—identify them systematically and describe them precisely.
M.E.A.T.×Sensory-ID™
NEW · INTERNATIONAL EDUCATION
International Meat Sensory Program
The next step in the evolution of meat sommeliers.
Perception can be explained.Sensory skills must be trained.
Sensory expertise isn't something you develop in two hours. It comes through training, repetition, comparison, trial and error, repeated tasting, and the development of a reliable sensory memory.
M.E.A.T. is currently developing a new international continuing education program for certified meat sommeliers and professional meat experts.
🇪🇺EUROPEFoundation & Diversity
🇦🇷ARGENTINABeef Sensory
🇯🇵JAPANWagyu Sensory
Make More Confident Decisions Based on Sensory EvaluationCalibrate internationallyProvide professional guidance
LIVE TRAINING SYSTEMSENSORY-ID™EU · AR · JP
🇪🇺EUROPEMethodology · Diversity
🇦🇷ARGENTINABeef · Calibration
🇯🇵JAPANWagyu · Precision
SENSORY ID™Training Center · by M.E.A.T.
THE PROFESSIONAL BENEFITS
From personal taste to reliable sensory expertise.
The program is designed for situations in which experience alone is no longer sufficient: when differences must be accurately identified, evaluations must be justified in a transparent manner, and sensory findings must be communicated professionally.
Make better decisions.
Compare products, build a track record, and provide clear, well-reasoned justifications for your ratings.
Communicate more effectively.
Professionally apply sensory insights in counseling, teaching, product development, and quality assurance.
TASTINGCONSULTINGTRAININGPRODUCT DEVELOPMENTQUALITY MANAGEMENT
WHY THIS PROGRAM?
Why This Program Is Being Developed Now
Training to become a meat sommelier has successfully taken root in several countries. At the same time, there is a gap between traditional basic training and the requirements placed on a meat sommelier who works internationally and possesses true sensory expertise.
Sensor technology, in particular, requires significantly more time and practice than is available in many existing training programs.
Perception can be explained.
Sensory skills must be trained.
The goal is not to replace existing meat sommelier training programs.
The goal is to pick up where basic training leaves off.
THEORYPrepare digitally
→PRESENCESensory Training
→TRANSFERRepeat and apply
HOW THE IDEA CAME ABOUT
From Europe to Buenos Aires—and on to Japan
Firsthand insight into various meat sommelier traditions and meat-related cultures has made it increasingly clear in recent years that no single training system combines all of these strengths.
Europe boasts an enormous variety of products, international cuts, diverse aging methods, and a broad professional perspective.
Argentina demonstrates exceptional consistency in beef evaluation, sensory replication, comparison, and calibration.
With Wagyu, Japan introduces a sensory world all its own: fat quality, melt-in-the-mouth texture, umami, texture, marbling, and precision.
It's not about who does it better.It’s about combining the best of several worlds.
THREE AREAS OF EXPERTISE
Strong on our own. Connected as one.
Neither better nor worse.
Learning from one another.
The goal is not to create a single, standardized international system. Each meat-producing culture should retain its identity and contribute precisely the expertise in which it excels.
PROFESSIONAL IDENTITY
A good butcher isn't automatically a good meat sommelier.
Craftsmanship, product knowledge, and experience with meat provide an excellent foundation.
A professional meat sommelier also needs additional skills.
Sommelier culture begins where product knowledge alone is no longer enough.
THE TRAINING PATH
Proficiency comes with practice.
Six steps from knowledge to competence.
LEVEL 1LEARN
Understand methodology and subject matter expertise.
OBJECTIVE OF THIS LEVEL
Common terminology and methods form the basis for reliable comparisons.
DEVELOPMENT
Each step can be documented in the personal International Sensory Passport as part of the training path.
A sensorics program should do more than just document that someone participated.
It was meant to show how someone has developed.DIGITAL TRAINING INFRASTRUCTURE
Sensory ID™ connects the entire training journey.
Sensory ID™ is designed to serve as a shared digital workspace that supports students throughout their entire educational journey.
Training tastings, blind tests, repeat tests, reference profiles, calibrations, and specialized international modules can now be documented in a personal International Sensory Passport.
SID / INTINTERNATIONAL
SENSORY PASSPORTM.E.A.T. · SENSORY ID™
SENSORY PASSPORTM.E.A.T. · SENSORY ID™
EUARJP
01Training Sessions
02Blind Tastings
03Repeatability
04Descriptor Training
05Calibration
06International Modules
01
DESCRIPTIVE SENSORY
What do I perceive?
02
PREFERENCE
What do I prefer?
03
SCORED TASTING
How do I evaluate based on defined criteria?
Three Questions.Three methods.One shared workspace.
INTERNATIONAL MASTER CLASSES
Learning doesn't end in the classroom.
TRAINING LAB
Professional sensory analysis, blind tasting, and calibration.
ORIGIN
Understanding farms, production, genetics, and origin.
MEAT CULTURE
Experience restaurants, fire, food preparation, and cultural meat traditions.
In the future, the international specialized modules are intended to combine intensive on-site master classes:
Training and Science.Production and Origin.Gastronomy and culture.
TARGET ROADMAP 2027
One year of training. Three stages of development.
EUROPEAN CORE PROGRAM
Launch of the basic methodological and sensory program.
JAPAN
Planned Wagyu Sensory Specialization Window.
BUENOS AIRES
Planned Beef Sensory Specialization Window.
The timeframes reflect the current status of planning. Final dates and programs will be published only after organizational and institutional coordination has been completed.
FOR WHOM?
For people who are already a step ahead.
PRIMARY AUDIENCE
MEAT SOMMELIERS
The program is intended as a professional advancement program for those who already hold a meat sommelier certification, and not as a substitute for basic training.
- Professional Meat Sensory Evaluators
- Trainers and Instructors
- Product Development
- Quality Management
- Professionals with comparable qualifications
Not a beginner's course.No further basic training.The next level of development.
PROGRAM IN DEVELOPMENT
Would you like to stay informed?
The International Meat Sensory Program is currently under development.
If you would like to receive information about pilot programs, international masterclasses, and the first available spots, you can register your interest now with no obligation.
Express InterestNo application.No reservation.No confirmation of participation.
PERSPECTIVE
A global perspective.
Now that the three core regions—Europe, Argentina, and Japan—have been successfully established, further international specializations are a possibility.
IrelandAging · Craft · Meat Science
USABeef · Smoke · BBQ
AustraliaEating Quality · MSA · From Farm to Table