Vienna, November 6, 2026. A book on the table, several samples, and space for your own notes: With “The Cut Collection,” M.E.A.T. GmbH has published a set that combines knowledge of meat with hands-on tasting. Across 340 pages, Ronny Paulusch describes 65 cuts of beef, pork, lamb, and poultry. Location, structure, cutting, preparation, and sensory profile help readers understand the differences and make appropriate comparisons.
This book is aimed at discerning meat lovers and passionate professionals who don't just eat meat but want to understand it more deeply. It invites readers to take a fresh look at familiar cuts and discover ones they haven't encountered before.
The price of 79.00 EUR includes the book and a tasting notes booklet. Additional booklets for group tastings are available separately.
The Cut Collection and Tasting Notes: A reference guide and personal tasting journal in one set. Product photography: M.E.A.T. GmbH.
What Makes a Play Special
Each profile combines location and muscle structure with trimming, aging, preparation, and sensory evaluation. Well-known steaks are featured alongside cheeks, breast, shanks, and other cuts. This provides a guide that helps with selection and explains the unique characteristics of each cut.
The titles follow international cut terminology. The terms used in Germany, Austria, and Switzerland are listed in the profiles; a unified index provides access to both international and regional names. Consistently formatted cut studies draw attention to shape, cut, and characteristic structures.
Original excerpt from the book, pp. 22–23: The Ribeye Portrait explains muscle structure, cuts, and regional names. Ronny Paulusch / M.E.A.T. GmbH.
From Knowledge to Personal Insight
Sensory profiles describe how a cut of meat can present itself. Tenderness, juiciness, and flavor are made tangible through specific terms. The cooking goals distinguish between removing the meat from the oven and serving it, and are related to the specific example being discussed. This makes it clear what conditions underlie a given temperature specification.
Ribeye Cap: The outer muscle flap gets its own spotlight. Illustrative product presentation: M.E.A.T. GmbH.
Tasting Notes: Impressions Become Memories
The book includes a booklet for 28 tasting sessions. Each spread is dedicated to a single sample. On the left are details about the meat, including its appearance, marbling, connective tissue, and odor. On the right are aroma, flavor, mouthfeel, and the sensory scales. Off-flavors, personal preferences, and notes have their own sections.
Original double-page spread from "Tasting Notes": The description and personal preference are kept separate. Ronny Paulusch / M.E.A.T. GmbH.
The order follows the actual sequence of a tasting. Continuous scales from 1 to 5 allow for intermediate values; characteristics that cannot be evaluated can be marked accordingly. The sample code and page number facilitate blind tastings and help identify the corresponding Cut portrait.
During group tastings, a book can provide the technical foundation for selecting and comparing wines. Each person first jots down their own observations. The group then discusses the differences; they can agree on a shared evaluation and record it in a shared tasting notes notebook. The notebook functions independently, without the need for digital access. Review pages make it easy to find personal favorites and special discoveries, even across multiple evenings.
What Sticks in Your Memory: Personal favorites and special discoveries are featured on their own pages in the booklet. Illustrative application scenario: M.E.A.T. GmbH.
Book Information and Availability
The Cut Collection by Ronny Paulusch · Understanding Meat. Tasting the Differences. 65 cut portraits of beef, pork, lamb, and poultry · 340 pages. DIN A4, 21 × 29.7 cm · Hardcover with a rounded spine and thread-sewn binding. Color interior on 135 g/m² matte art paper. Matte cover with copper-colored hot foil stamping on the title and steak motif on the front, and partial UV high-gloss varnish on the ribeye on the back. M.E.A.T. GmbH, 1st edition 2026 · ISBN 978-3-9827840-4-5.
Tasting Notes: 28 tastings, each featured on a double-page spread, including personal favorites, special discoveries, and free-form notes. 60 black-and-white interior pages plus four cover pages. Format: 11.5 × 18 cm · Softcover with thread-sewn binding · Printed in Germany.
The set: 79.00 EUR
The price of 79.00 EUR includes one copy of *Tasting Notes*. The printed set is available on the M.E.A.T. website and at MEATSHIRTS. All prices listed include VAT, plus shipping.
Tasting Notes are sold separately and can be reordered. One issue: 9.95 EUR. Five issues: 39.90 EUR, or 7.98 EUR per issue. Ten issues: 69.90 EUR, or 6.99 EUR per issue. Tasting Notes can be reordered from MEATSHIRTS.
Information and ordering: M.E.A.T.: www.meat.gmbh MEATSHIRTS: Order the book and tasting notes as a set MEATSHIRTS: Reorder tasting notes
About Ronny Paulusch
Ronny Paulusch is a certified meat sommelier, author, internationally active lecturer, and founder of M.E.A.T. GmbH. His work combines the art of butchery, sensory analysis, and the clear communication of technical concepts. His experience in tasting, teaching, and various meat-eating cultures forms the practical foundation of the Cut Collection.
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: www.meat.gmbh