Vienna, October 19, 2026. M.E.A.T. GmbH is publishing a new book by Ronny Paulusch titled “Sunday Roast – 52 Sunday Roasts from the Grill.” The book focuses on 52 different cuts of meat, high-quality photographs, and the question of how to plan, in a clear and understandable way, the desired cooking results for each type of meat.
The book covers everything from specific cuts to temperature control and the moment of serving. It combines culinary enjoyment and practical application with an expert perspective on texture, tenderness, juiciness, and flavor. The focus is not on a single temperature for all cuts, but rather on a cooking strategy that takes into account the specific type of meat and how it is prepared.
*Sunday Roast* has been published as a hardcover in a square format measuring 21 × 21 centimeters. The book has 168 interior pages, is thread-bound, and is printed on 170 g/m² art paper. M.E.A.T. GmbH handles both publishing and direct sales. The retail price is 44.90 euros (including tax).
52 Sunday Roasts as Visually Striking Applications
The 52 recipes showcase Sunday roasts from the grill in a variety of forms: from well-known classics to special cuts and heavily marbled meat. The photographs give each dish plenty of space. Supplementary informational pages explain the technical aspects without overshadowing the book’s focus on enjoyment.
DKA CoreFlex®: Core Temperature as a Process
The temperature specifications in Sunday Roast are derived using DKA CoreFlex®. The system does not treat core temperature as an isolated value from a table. The starting point is the specific cut of meat, its structure, and the desired result. From this, the removal temperature, resting period, and target serving temperature are derived as part of a cohesive process.
This explains why the meat isn't removed from the grill only when it reaches the intended serving temperature. After removal, the temperature continues to rise as the heat and meat juices within the piece balance out. Sunday Roast outlines these steps for each application and provides a clear guide from the raw product to the finished dish.
Sensors complement temperature control
Cooking doesn't end with a number on the thermometer. What matters most is how tenderness, juiciness, and flavor interact in the finished product. Sunday Roast therefore establishes the connection between the cut of meat, the cooking process, and the sensory result. Sensory-ID® provides the technical framework for describing and classifying these aspects.
The printed edition and the digital version
"Sunday Roast" is available as a hardcover book directly from M.E.A.T. GmbH. In addition, registered Sensory-ID® users can browse through the entire book in the DKA module under “Coreflex® Grillbook.” The digital version links the book’s applications to the specific field in which the underlying temperature control methods are categorized.
Product Information
Title: Sunday Roast · Subtitle: 52 Sunday Roasts from the Grill · Author: Ronny Paulusch · Page count: 168 pages · Format: 21 × 21 cm · Binding: Hardcover with straight spine, thread-sewn, 170 g/m² glossy art paper, and glossy cover · ISBN: 978-3-200-07484-2 · Publisher and Direct Sales: M.E.A.T. GmbH · Retail Price: 44.90 euros (including tax).
About Ronny Paulusch
Ronny Paulusch is a certified meat sommelier, author, and lecturer. His work combines the art of butchery, sensory analysis, and the clear explanation of technical concepts. With DKA CoreFlex®, he developed an approach that does not view core temperature in isolation, but rather integrates the cut, the point of removal, the resting period, and the desired serving temperature.
About M.E.A.T. GmbH
M.E.A.T. GmbH, headquartered in Vienna, develops specialized systems, educational formats, and applications for the meat industry, the food service sector, retail, and continuing education. The company focuses on presenting specialized knowledge in an accessible way, professional sensory analysis, and the application of this knowledge in real-world business settings.
Sunday Roast: https://web.meat-gmbh.com/sunday-roast
Sensory-ID®: https://www.sensory-id.com
M.E.A.T. GmbH: https://www.meat-gmbh.com
Visuals
Original images provided by M.E.A.T. GmbH for editorial coverage.
