Vienna, October 31, 2026. With the Sensory-ID Library, M.E.A.T. GmbH is expanding its digital platform to include a specialized library for meat sommeliers, the meat trade, the restaurant industry, specialty retailers, vocational training, and anyone who wishes to understand, evaluate, and communicate knowledge about meat in a professionally sound manner.
The Library brings together eight independent works by Ronny Paulusch. They range from a systematic classification of the profession of meat sommelier to meat refinement, ham culture, and grilling techniques, as well as teaching methods, sensory description, and knowledge transfer tailored to children.
A Digital Specialized Library Instead of a File Collection
The books are made available in a secure digital reading environment. The library is not structured as a collection of individual downloadable files. It provides centralized access to the available editions and makes the content accessible independently of the printed copy.
“Reference books prove their value when specific questions arise. With the Sensory-ID Library, eight titles are available in a shared reading environment without replacing the printed editions,” says Ronny Paulusch, author and managing director of M.E.A.T. GmbH.
Eight works offering different professional perspectives
The Meat Sommelier – Knowledge. Sensory Skills. Attitude.
This reference work combines product knowledge, practical craftsmanship, and sensory judgment into a systematic examination of the profession of meat sommelier. Twenty chapters, 572 pages, and more than 500 documented sources cover topics including meat quality, origin, cuts, aging, preparation, tasting methods, consulting, teaching, and professional application.
Teaching Methods in the Trades
The book applies didactic principles to professional practice. It demonstrates how specialized knowledge can be structured, conveyed in an understandable way, and applied to specific learning and work situations. The focus is on clear learning objectives, engaging methods, and the integration of craftsmanship, experience, and professional educational work.
The Great Book of Meat Curing, Volume 1: Ham & Bacon
Volume 1 focuses on the production, curing, smoking, and aging of ham and bacon. The book combines product knowledge, artisanal techniques, and practical guidance. Together with Volume 2, it continues a successful guide on the topic of “Ham and Bacon” that Ronny Paulusch first published about ten years ago.
The Great Book of Meat Processing, Volume 2: Sausage
The second volume covers the production, seasoning, smoking, and aging of various sausage products. It explains the technical aspects of the craft and provides a clear overview of raw materials, processes, and products.
Sunday Roast – 52 Sunday Roasts from the Grill
"Sunday Roast" combines 52 Sunday roasts with a nuanced examination of meat, cuts, and preparation methods. The book uses DKA Coreflex® to determine appropriate core temperatures. The removal temperature, target serving temperature, and resting period are considered as part of a single, interconnected process.
The Cortador
*The Cortador* provides an introduction to ham culture, professional slicing techniques, and the art of arranging platters. The book combines an understanding of the product, knife skills, and presentation with the cultural and artisanal background of high-quality hams.
Its technical foundation lies in the German-language Cortador continuing education program, which was conceived by Ronny Paulusch and implemented in collaboration with the Augsburg Butcher School and WIFI Graz. For his design of this educational format, Ronny Paulusch received the FH Fleischer-Handwerk Award in the continuing education category in 2022. The book brings together experiences from training, practical work, and international ham culture into a cohesive body of knowledge.
Cuts & Colours – A Meat Coloring Book
"Cuts & Colours" teaches children about the origins of meat, the butcher's craft, and appreciation through an ongoing illustrated story. The digital edition provides access to the book's structure and content. Naturally, the actual coloring is reserved for the printed edition.
The Cut Collection
The Cut Collection presents 60 selected cuts of beef, pork, and lamb in high-quality visual studies. Each cut is described, classified according to technical standards, and accompanied by information on its characteristic sensory properties.
The presentation combines anatomy, product knowledge, and perception: Readers see each cut, learn about its key characteristics, and gain a foundation for their own sensory evaluation.
The work includes a compact booklet titled *Tasting Notes*. While the main book brings together knowledge, description, and sensory classification, the booklet is intended for personal tasting practice. Observations and impressions can be recorded immediately and linked to the information in the main book.
Apply expertise where questions arise
Digital delivery opens up a variety of possible applications. Content can be used to prepare for a tasting, to classify a product, during a sales pitch, during a training session, or for personal study.
The library thus complements the other areas of knowledge and work within Sensory-ID®. The platform combines meat science, documented sensory perception, and practical applications. The reference books expand this environment with longer, more comprehensive descriptions.
Print and digital editions complement each other
The Sensory-ID Library does not replace printed books. Both formats serve different purposes: Printed editions remain standalone products for reading, working with, highlighting, or giving as gifts. The digital library enables shared access to multiple works within a central environment.
The editions currently available are in German. English and Spanish versions will be added gradually.
Access to the Sensory-ID Library costs 119.90 euros and is valid for twelve months. It does not renew automatically. Printed books are not included with library access and can be ordered separately.
Information and Access
Sensory-ID Library: https://library.sensory-id.com
Description on the M.E.A.T. GmbH website: https://web.meat-gmbh.com/sensory-id-library
Printed editions of books
The Meat Sommelier: https://web.meat-gmbh.com/fleischsommelier
Teaching Methods in the Skilled Trades: https://web.meat-gmbh.com/didaktik-im-handwerk-buch
Meat Processing, Volume 1: https://web.meat-gmbh.com/fleischveredelung-band-1
Meat Processing, Volume 2: https://web.meat-gmbh.com/fleischveredelung-band-2
Sunday Roast: https://web.meat-gmbh.com/sunday-roast
The Cortador: https://web.meat-gmbh.com/cortador-buch
Cuts & Colours: https://web.meat-gmbh.com/cuts-n-colours
About the Sensory-ID Library
The Sensory-ID Library is the digital specialized library within the Sensory-ID® environment. It brings together books and publications from M.E.A.T. GmbH on meat science, sensory analysis, processing, preparation, teaching methods, and professional applications.
Sensory-ID® is a work, knowledge, and education platform developed by M.E.A.T. GmbH. It combines professional meat sensory analysis, international product knowledge, and practical applications.
Press Contact
Ronny Paulusch · M.E.A.T. GmbH
Visuals
Press photos from the Sensory-ID Library. Image source: Sensory-ID Library / M.E.A.T. GmbH.
