Orient
Find cuts, breeds, terms, and related information in the Knowledge Atlas, CUT Atlas, Breed Atlas, and Information Center.
Sensory-ID™ · The Meat Intelligence Platform
The digital workplace for professional meat expertise.
From knowledge and meat evaluation to tasting, assessment, and analysis, all the way to aging, preparation, and training: Sensory-ID™ integrates all aspects of professional work into a single, end-to-end digital system.
Don't just use individual functions. Recognize connections, justify decisions, and continuously develop your skills.
A Work EnvironmentMany connected tools
Sensory-ID™Knowledge · Sensory Analysis · Applications · Training
PersonalMy Sensory-ID™
Orientation: Find My Cut · Atlases
SensorikTastingKiosk · Profiles
AnalysisMSM Analytics · Calibration
Practical Maturation· Preparation
LearningTraining · Video Center
296Cut Profiles
108Breed Profiles
75Professional Descriptors
> 2,000sensory evaluations
> 300Reference Profiles
DE · EN · ESMultilingual work environment
A System Instead of Individual Solutions
From the initial expert insight to practical application.
Sensory-ID™ is not a secondary website or a static collection of knowledge. Knowledge, data sets, interfaces, forms, tastings, evaluations, training modules, and specialized tools come together to form a unified professional workspace.
This means that a question might start with a cut, move on to origin, structure, and aging, lead to a tasting, and end with an informed decision regarding advice, quality, training, or preparation.
Record
Describe products in a structured way, record personal perceptions in My Sensory-ID™, and build a portfolio of references.
Check
Conduct tastings at the Tasting Kiosk, develop sensory profiles, and evaluate quality on a shared scale.
Analyze
Compare results using MSM Analytics, calibrate groups, and analyze deviations from a technical perspective.
Apply
Apply insights gained from DKA Coreflex®, Kaizen Aging™, and AGE-TO-CUT™ to aging, preparation, consulting, and training.
The Sensory-ID™ Workplace
Everything you need for professional meat expertise in everyday life.
Each area fulfills a specific function. The key added value comes from their interaction: personal perception meets expertise, structured evaluation meets analysis, and insight meets practical implementation.
Personal Frame of Reference
My Sensory-ID™
One's own perception is not left to chance. Profiles, preferences, and repeated experiences develop into a personal, coherent frame of reference.
Knowledge and Guidance
Atlases, Find My Cut, and Meat Selection
Breeds, classifications, terms, and technical contexts will be made available wherever they are needed for classification, consultation, or training.
Tasting and Evaluation
Tasting Kiosk, Sensory Profiles, and Share Your Taste
From individual performances to group comparisons, perception, profile, scores, and rationale remain interconnected.
Analysis and Calibration
MSM Analytics and Judgment & Calibration
Results become comparable. Differences between individuals, samples, and groups can be identified, categorized, and used for training or decision-making.
Aging and Preparation
Kaizen Aging™, AGE-TO-CUT™, and DKA Coreflex®
Product, cut, aging, and preparation are not considered separately. Specialized tools translate expert knowledge into well-founded strategies.
Learning and Teaching
Sensory-ID™ Training Center and Video Center
Descriptors, references, methods, and application scenarios are explored step by step. In this way, information is transformed into skills that can be practiced and taught.
The Actual Workplace
A platform that brings together professional work.
The portal's home page showcases the breadth of the actual system: personal areas, methods, tasting, profiles, analytics, meat descriptions, knowledge, aging, preparation, quality, and training are not simply listed side by side, but are seamlessly integrated into a single working environment.
The real-time platform overview shows just how comprehensive the workspace is and how many specialized areas are accessible in one place.
Open original viewWhat this helps you do better
It's no longer just about knowing. It's about making more confident decisions and taking action.
The value of the platform does not lie in a long list of features. It becomes evident when knowledge, perception, and data come together to form a professionally sound course of action.
Expertise When It Matters Most
Instead of searching through individual documents, access relevant context directly within the workflow.
Describe products in more detail
MSM Meat Description and professional meat terminology create a common, reliable language.
Conducting Professional Wine Tastings
Prepare samples, conduct open or blind tastings, record profiles, and compile the results in a transparent manner.
Developing Your Own Perception
Personal profiles, reference samples, and follow-ups show how one's own standards change.
Calibrate Teams and Groups
Deviations are not smoothed over, but rather made visible, open to discussion, and able to be classified according to technical criteria.
Putting Insights into Practice
Analysis is linked to aging, cooking strategies, consulting, quality assurance, and education.
Why Sensory-ID™ Was Created
Because professional expertise requires more than just scattered information.
Sensory-ID™ emerged from a long-standing combination of meat expertise, training, tasting, sensory analysis, and hands-on work. The goal was not simply to create another collection of content, but rather a system that makes knowledge applicable at the right moment and helps develop personal perception in a way that is easy to understand.
International teaching activities, professional trips, tastings, and collaboration with experts from diverse meat-eating cultures continually shape the platform. My experience as an international judge at the 2026 CMDC Steak World Championship once again underscored the importance of clear scoring scales, calibration, and professional rationale.
A score indicates a classification. Sensory-ID™ reveals why it is determined and how perception can be trained, compared, and communicated professionally.
Kaizen Aging™
Maturation is linked to the product, the process, and the sensory objectives in a clear and understandable way.
View Kaizen Aging™DKA Coreflex®
Product characteristics, aging, the process, and the desired result all contribute to a well-founded cooking strategy.
View DKA Coreflex®AGE-TO-CUT™
The tool known as H2Cut on the platform establishes a technical relationship between "Cut" and appropriate maturation logic.
Who Sensory-ID™ Was Developed For
For people who use their expertise in meat in a professional capacity.
Whether it's professional development, teamwork, teaching, consulting, product development, or quality assurance: Sensory-ID™ creates a robust framework in which knowledge is not only accessible but also applicable.
Meat Sommeliers and Experts
Further develop knowledge, awareness, and personal references within a professional system.
Craft Trades and the Meat Industry
Build greater confidence in product understanding, consulting, quality work, and professional communication.
Vocational, Barbecue, and Educational Schools
Combine content, exercises, tastings, evaluations, and training in a single work environment.
Trainers and Instructors
Use references, live tastings, group comparisons, and information on methods to facilitate meaningful learning.
Product Development and Quality Assurance
Compare samples, document observations, and provide expert justification for decisions.
Companies and Organizations
Systematically make knowledge, sensory work, and training available to teams.
Sensory-ID™ Video Center
Understanding Methods and Tools Step by Step.
The Video Center showcases the platform's key features, workspaces, and use cases. It supplements the digital workspace with easy-to-understand explanations and is continuously being expanded.
Understanding Methods
Using Functions Safely
Learn About Different Fields of Work
Explore Practical Examples in Depth
Get to know the digital workplace and get started right away.
Live demos, access options, and the Video Center offer three clear paths to Sensory-ID™.
01 · Access
Open the package page View Access and Plans
Compare your current personal and professional opportunities.
02 · Give it a try
Open Demo Check out the live demo
Get to know the published work environment and its actual features.
03 · Understanding
Open Video Center Open Video Center
Understand methods, modules, and application scenarios step by step.