Locate within the animal's body
Location, muscle composition, and function indicate the origin of a cut. This provides the basis for understanding its structure and identifying any differences from neighboring cuts.
Ronny Paulusch · Book & Tasting Notes
The Cut Collection.
Understanding Meat.
Taste the Difference.
The next tasting evening begins with a good comparison. 65 cut portraits provide the information. The tasting notes capture your own impressions—from the first sample to your new favorite cut.
€79.00 Bookincluding 1"
" tasting notes booklet, VAT included, plus shipping
65 Cut PortraitsBeef · Pork · Lamb · Poultry
340 pagesHardcover · DIN A4 · thread-bound
28 TastingsIn your personal tasting notes booklet
One set. Many discoveries.For individual and group tastings
From Knowledge to Personal Experience
A book on the table.
My own impressions in the notebook.
Which cuts are best for comparison? What distinguishes texture, juiciness, and flavor? This book helps you choose. This booklet turns the tasting experience into a memory that lasts.
01 · Select and Understand
Location, muscle development, cut, and preparation all explain what makes a cut special. This provides ideas for the next comparison.
02 · Observing and Recording
Each sample is given a double-page spread. Descriptions, ratings, and personal preferences each have their own space—even for unexpected impressions.
03 · Discover Together
One book is sufficient as a shared technical foundation. Each person first writes down their own impressions. The group then discusses the differences and can record a shared evaluation in the tasting notes booklet.
Familiar cuts. New perspectives.
What makes a piece of "
" special.
If you know where a cut of meat comes from and how it was raised, you’ll understand why it tastes the way it does. These profiles link knowledge of the cut to its preparation and sensory profile.
01
Posture & Muscle Building
The segment in its anatomical context.
02
Names & Cuts
International cut names and regional terms in the DACH region.
03
Aging & Preparation
Recommendations for each cut and its characteristics.
04
Travel Destinations
Portioning and serving in the context of the model case.
05
Sensory Profiles
Tenderness, juiciness, and flavor described in concrete terms.
06
Cross-sectional Studies & Registries
Distinctive shapes and structures; both approaches lead to the portrait.
Here's how The Cut Collection is organized
65 Portraits.
A Shared Order.
Each cut is analyzed using the same technical logic. This makes it possible not only to look up individual cuts, but also to compare them specifically with one another—from their location in the carcass to one’s own sensory impressions during tasting.
Mapping Names Accurately
International cut names are linked to common terms used in Germany, Austria, and Switzerland. Indexes and profiles guide users from both sets of names to the corresponding cut.
Understand the preparation process
Aging, appropriate preparation methods, and cooking goals are described in the context of each specific example. Removing the meat from the oven and serving it remain distinct steps.
Compare using the senses
Profiles describing tenderness, juiciness, and aroma provide a professional framework. The tasting notes supplement this classification by including the characteristics actually perceived and personal preferences.
A reader, a reference book, and a guide for wine tastings.
A single portrait answers a specific question about the cut. Several portraits side by side help in planning a comparison. The shared index makes it possible to find the 65 sections regardless of the name that was known first.
A Look Inside the Book & the Tasting Notes
The pages at
speak for themselves.
Original excerpts from both publications. The double-page spreads can be enlarged; the book and the booklet remain side by side for direct comparison.
01 / 05 · BOOK · pp. 22–23
From Cut to Steak
The Ribeye Guide explains muscle structure, cuts, and terminology in Germany, Austria, Switzerland, and the U.S.
Original excerpts: Ronny Paulusch / M.E.A.T. GmbH.
For discerning meat lovers
Just curious.
Moving forward together.
For discerning meat lovers and passionate professionals who don’t just eat meat—they want to understand it more deeply. As a companion for your own discoveries, group gatherings, and seminars.
Illustrative product and application scenes: M.E.A.T. GmbH.
Tasting Notes
To suit your own
taste.
28 tastings, each spread across a double-page spread. Appearance, aroma, marbling, and connective tissue are just as much a part of the evaluation as flavor, taste, and mouthfeel. Off-flavors, personal preferences, and free-form notes round out the picture.
An entire tasting group can also use a book and a shared notebook: First, each person writes down their own observations privately. Then the group discusses the differences and agrees on a consensus rating to be recorded in the tasting notes notebook.
The booklet works on its own and does not require digital access. One copy is included with the book. Additional booklets for friends, seminars, and new comparisons can be reordered from MEATSHIRTS.
A booklet for every seat at the table.
| Quantity | Per issue | Example |
|---|---|---|
| 1–4 issues | 9,95 € | 1 × 9.95 € |
| 5 or more issues | 7,98 € | 5 = 39.90 € |
| 10 or more issues | 6,99 € | 10 = 69.90 € |
Choose any quantity. Prices include sales tax; shipping not included.
Reorder Tasting Notes
The Author
Ronny Paulusch.
Certified meat sommelier, author, and internationally active lecturer.
Ronny Paulusch combines artisanal expertise with sensory analysis. As the founder of M.E.A.T. GmbH, he explains what defines quality in meat and how to discern the differences. Through The Cut Collection and Tasting Notes, he invites people to explore meat more consciously and document their own experiences.
The Set in Detail
For reference.
To remember.
A comprehensive hardcover book and a handy journal for the tasting table. Both are thread-bound and designed for repeated use.
The Cut Collection340 pages of content · 65 Cut portraits · four animal species
Format & Binding21 × 29.7 cm · Hardcover · rounded spine · thread-sewn
Contents & Cover135 g/m² matte art paper · full-color interior · matte cover
FinishingRosé copper foil on the cover and the front steak; UV high-gloss varnish on the ribeye on the back
Tasting Notes28 tastings · 60 black-and-white interior pages + 4 cover pages
Book Format11.5 × 18 cm · Softcover · Sewn binding · Printed in Germany
ISBN978-3-9827840-4-5
PublisherM.E.A.T. GmbH · 1st edition 2026
Book & Tasting Notes
The next "
" favorite cut, "
," is already waiting.
79,00 €
The Cut Collection, including
1 tasting notes booklet.
Includes sales tax; shipping not included
Additional Tasting Notes booklets for group tastings and reorders are available from MEATSHIRTS. Reorder Tasting Notes
The Cut Collection