Vienna, November 1, 2026. What defines a meat sommelier? Knowledge of breeds and cuts, experience with aging and preparation, or the ability to evaluate a product in a transparent manner? In *The Meat Sommelier—Knowledge. Sensory Analysis. Attitude.*, Ronny Paulusch addresses this question in a comprehensive reference work. M.E.A.T. GmbH is publishing the book, which features 572 pages of content, 20 chapters, and more than 500 sources.
This book views meat sommelier expertise as a combination of product knowledge, trained perception, and clear communication. It is intended for meat sommeliers, professionals in the meat processing, food service, and retail industries, as well as educators and students who wish to systematically deepen their knowledge of meat.
“Understanding meat isn’t enough. You have to be able to evaluate it.” — Ronny Paulusch, from the foreword.
Knowledge becomes a reasoned judgment
Starting with the animal’s origin and covering husbandry, anatomy, and cuts, the book explores meat quality, aging, temperature, and preparation. The individual topics are interconnected: What characteristics does the raw meat possess? How do aging and cooking alter these characteristics? And what conclusions can actually be drawn from the finished product?
This also touches on the limits of familiar quality promises. A well-known variety, a high price, or a long aging period all influence expectations. Nevertheless, a product’s sensory characteristics must be evaluated based on the product itself. The book makes the distinction between existing knowledge, personal observation, and expert interpretation a recurring standard.
Sensor Technology as a Core Competency
The course focuses on perception, professional meat sensory evaluation, and the planning of tastings. Blind tastings, standardized terminology, and consistent testing conditions help participants describe their impressions and identify differences. Personal preference, descriptive sensory evaluation, and quality assessment are explained in terms of their respective roles.
This makes sensor analysis useful for consulting, training, and operational decision-making. Anyone who identifies tenderness, juiciness, aroma, or undesirable notes should be able to explain what was perceived and what the assessment is based on. Documentation and the development of a common technical vocabulary are also given appropriate attention.
A Profession That Bridges Products and People
Beyond the day-to-day work with meat, this book explores the history and culture of sommelier work, international training programs, communication, and professional integrity. It examines how knowledge is imparted, expertise is developed, and responsibility is assumed in a professional role.
Digital tools and artificial intelligence are contextualized within this framework. Sensory-ID, the International Meat Sensory Program, and CONEXXUS® serve as concrete reference points for documentation, training, and instruction. The professional responsibility remains with people: verifying claims, recognizing the limits of knowledge, and providing clear, understandable justifications for recommendations.
To read and to refer back to
“The Meat Sommelier” is designed as a reference work that provides a comprehensive overview while also offering guidance on specific questions. Specialized texts, illustrations, practical examples, and sources tie the topics together beyond the scope of individual chapters. The large-format hardcover volume, with thread-bound pages and a finished cover, underscores its status as a durable workbook and reference guide.
Ronny Paulusch is a certified meat sommelier, author, internationally active lecturer, and founder of M.E.A.T. GmbH. His experience in the meat trade, tasting, and teaching, as well as his exposure to diverse meat cultures, form the practical foundation of this book.
Book Information and Availability
“The Meat Sommelier – Knowledge. Sensory Analysis. Attitude,” by Ronny Paulusch. 572 pages of content, 20 chapters, more than 500 sources. DIN A4, 21 × 29.7 cm, hardcover with thread-sewn binding, full-color interior, 135 g/m² matte art paper. Cover with matte foil, partial metallic gold hot foil stamping, and 3D embossed varnish; black headband and ribbon bookmark. M.E.A.T. GmbH, 2026. ISBN 978-3-9827840-6-9. Price: Germany 89.00 EUR, Austria 91.50 EUR, Switzerland 83.00 CHF.
The printed book is available on the M.E.A.T. website and at Meatshirts:
M.E.A.T.: https://web.meat-gmbh.com/fleischsommelier
Meatshirts: https://www.meatshirts.de/products/der-fleischsommelier
In addition, the work is available as a digital version in the Sensory-ID Library. Access to the restricted-access library is offered separately. For more information: https://library.sensory-id.com
About M.E.A.T. GmbH
M.E.A.T. GmbH, headquartered in Vienna, combines the art of butchery, professional training, and international meat culture. The company develops specialized publications, educational programs, and digital tools for the butchery trade, the restaurant industry, the retail sector, and continuing education.
Press Contact
Ronny Paulusch · M.E.A.T. GmbH Email: office@meat.gmbh Website: https://www.meat.gmbh
Visuals
Original book material from M.E.A.T. GmbH for editorial coverage.
