Sensory ID™
A digital professional platform and work environment for meat sensory evaluation, knowledge, and analysis.
Classify Sensory ID™Founder and Managing Director of M.E.A.T. GmbH
Ronny Paulusch
Certified Meat Sommelier
For more than three decades, Ronny Paulusch has combined hands-on industry experience with professional training, specialized systems development, and international project work. As a lecturer, author, and developer, he makes complex knowledge easy to understand and applicable in real-world situations.
Professional Collaboration
Experiential knowledge only becomes effective in the long term when it is structured in a way that is easy to understand, has been professionally verified, and can be reliably transmitted.Ronny Paulusch
Origin and Responsibility
Developed from the trade. Adapted for practical use.
Ronny Paulusch comes from the butchery trade. His work combines hands-on product knowledge with culinary destination management and the development of vocational training in the trades. This results in teaching formats, specialized training systems, and international projects that not only impart knowledge but also make it applicable in practice.
The certifications as a Diplom-Fleischsommelier and Maestro Cortador Profesional expanded this foundation to include sensory analysis, product culture, and international perspectives. A professional development program in teaching at the Derek Bok Center for Teaching and Learning at Harvard University deepened my understanding of learning psychology, course design, and modern higher education pedagogy.
For more than three decades, Ronny Paulusch has been studying meat sensory analysis, cutting techniques, texture, stages of maturation, aroma, and mouthfeel, as well as meat quality assessment and refinement. Today, he combines this practical knowledge with teaching methods for individuals, businesses, and institutions responsible for education and professional development.
For the skilled trades, industry, and institutional educational providers, he develops and implements in-person formats, blended learning offerings, certified programs, and train-the-trainer concepts. His work in adult education combines clear learning objectives, substantively sound content, and the application of that knowledge to professional practice.
Educational institutions include the Augsburg Butchery School, the Austrian Chamber of Commerce with its WIFI training centers, the SFF Training Center in Spiez, Switzerland, and the Viechtach Hotel and Culinary School.
Selected Developments
Three systems that translate experience into practical application.
Practical work has given rise to specialized systems that organize experience in a way that is easy to understand and make it usable for analysis, teaching, and application.
DKA Coreflex®
A specialized system for dynamically categorizing core temperature, texture, safety, and product context.
View DKA Coreflex®CONEXXUS®
A didactic and quality-oriented development system for the structure of subject matter knowledge, learning objectives, and transfer processes.
Understanding CONEXXUS®Further development work
Product and concept development includes our own line of spices, as well as the Schinkenvulkan® and MEATshirts® as standalone product and cultural formats. The spice line combines product knowledge, flavor profiles, and practical development work; it does not imply any statement regarding sales or availability.
Kaizen Aging™ applies its many years of experience in aging processes and quality assessment to heavily marbled meat. IMF-X® complements this work as an analytical reference model. In addition, the company offers its own course, instructional, and training programs, including the development of a German-language specialized course for cortadors.
The development work thus combines expertise in meat, sensory analysis, aging, product development, vocational training, and cultural education.
On a project-by-project basis, Ronny Paulusch collaborates with craft businesses, industrial partners, retailers, brands, educational institutions, technical schools, and associations. This includes strategic consulting, technical support, product and concept development, professional training, as well as time-limited development projects, pilot programs, and evaluations in the areas of education, products, and quality.
Apprenticeship, Research Project, and International Exchange
International educational and professional connections combine practical educational work with product culture, quality development, and professional exchange.
D-A-CH. Ongoing teaching contexts exist, among other places, in Augsburg, at WKO and WIFI, at the SFF Training Center in Spiez, and in Viechtach. Finland. Teaching connections and professional exchange take place in educational and industry contexts . Spain. In addition, there are teaching connections, professional exchange, and training to become a Maestro Cortador Profesional. USA. Here, too, teaching connections and professional exchanges take place in educational and industry contexts.
Japan. The educational and professional context includes the Federal Meat Academy in Gunma, meat culture, Wagyu production, and models for quality, aging, and value creation.
Argentina. Training programs, professional exchanges, and project and networking activities characterize the South American context. Ireland. Here, the focus is on professional and development work within an international industry context.
Publications and Recognized Scholarly Work
The 420-page reference book *Didaktik im Handwerk* brings together teaching practices, international experience, and insights from higher education pedagogy. A practical guide to artisanal ham production was well received, with more than 3,000 copies sold.
As an author and co-author, Ronny Paulusch writes specialized columns and articles; he also contributes to publications as a ghostwriter. His work has appeared in publications such as *Fleisch & Co.*, *Fleisch-Marketing*, *FH Fleischerhandwerk*, and *afz – allgemeine fleischer zeitung*, among others. In addition, he produces teaching materials, thematic dossiers, interviews, and conceptual and editorial work in the field.
As an interviewee, he discusses meat culture, quality, artisanal practices, and vocational training. A detailed interview in *stern* addressed responsibility and society's approach to food.
Meat Morning Briefing
Through the Meat Morning Briefing, Ronny Paulusch, in collaboration with M.E.A.T. GmbH, publishes a daily editorial briefing on relevant developments in the meat industry, the meat processing sector, research, animal welfare, and consumer issues—with direct access to the original sources.
Go to the Meat Morning BriefingFH Butchery Craft Award 2022Category: Continuing Education for the design and implementation of a German-language Cortador specialized course.
DLG Gold Medal 2020Together with Nils-Peter Czaja for a specially developed humped ham made from zebu beef.
Athene AwardRecognition in the context of culinary education and dining experiences in Austria.
Globus AwardRecognition for innovative culinary and dining concepts in Germany.
“We’re thrilled to have a lecturer like this with us. Learning from the best.”
"To me, Ronny Paulusch is 'Mr. Dry-Aged Beef'"
“Product development? That’s the man who has made us strong with his constant stream of innovations.”
"Ronny Paulusch is one of the best-known meat specialists (...)"
Professional collaboration begins with a clear task.
For questions regarding education, development, and projects, we can work together to determine what technical framework is appropriate and realistic.