Mr Paulusch, in the Restaurant, the Sommelier will assist guests in the selection of the wines to each course. How it behaves with a meat Sommelier?

He is an Ambassador for good meat, advises the same, and says that meat is the best or closest to your personal taste fits.

Where you can learn something like that?

I was trained in Graz with a degree in meat Sommelier. This will take five months. This includes three months of classroom teaching, examination block, several excursions and a thesis.

And then you can talk about meat?

And not only about it. The training begins with the field of hygiene and animal health. You will learn everything about the different breeds and their rearing. Then continue with the classic pieces of meat and the Fleischercuts, always the Nose-to-tail philosophy. Finally, the processing and the processing of meat such as sausage, ham, regional and international specialities.

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So, a diploma might look good on the wall. But what do you do practically?

You can blend go in the gastronomy either as I advise behind the Scenes, the caterers, as you build up your menu to follow each other, what types of meat are best. Or you work in the Restaurant and explained to the guest, what meat is available, how long it is matured, what are the differences. And of course you can also advise in the agricultural economy and farmers, which animals are suitable for breeding or crossing.

animals from factory farming would not recommend it, per se, rather?

no. The Sommelier makes sure that the quality is traceable from birth, through rearing to slaughter. Finally, you have to know what you are talking about.

you are a kind of intermediary.

Exactly. Between the producer, the producer or processor and the consumer.

so Far, the diploma of meat Sommeliers was reserved for butchers. You are not a butcher. The importance of training as a meat Connoisseur?

Very important. It brings nothing that this Knowledge is taught only to a master butcher, but his seller is not.

especially in times of the butcher’s death.

That’s right. The meat-Sommelier-course was launched, in order to prevent that the old Knowledge is dying out. More and more butchers. So I see myself as an Ambassador in terms of good meat.

So a kind of missionary?

Yes, sort of. Missionary work and try to consumers and producers, to come away from mass animal husbandry. It is his children, his fellow man and the animals guilty.

In the German disco only meat from mass husbandry will cheer mostly for far too little money is sold at a loss. Why consumers buy?

Because of the greed-is-geil-mentality. It’s not every day has to land the chips on the plate. Double good meat, in between vegetarian food or fish. You should return to the principle of Sunday roast. Meat should be something Special.

Doneness Test: to detect whether your meat is bloody, pink, or Fullscreen

there is A way to determine the cooking time to be applied, the method with the meat thermometer:

meat is cooked to taste: rare (English)

tool: meat thermometer

core temperature: about 45°C to 52°C. Here, the image is the core temperature to 48.6°C, the core is still raw.

©Tanja Hirner/star

What good meat is?

Good meat comes from animals which have been kept humanely. The animals should as much as possible, to be outside, the farmer must feed. The way to the slaughter house should be stress-free. And also in the Decomposition, there is to note that it is estimated again, the part pieces, for example, contain a lot of fat. That makes you again aware of what is processed, for example, in sausage: too much salt, or nitrite. Meat does not have to cost 3.99 euros a Kilo, it can cost also to 13.99 a Kilo.

But not everyone can afford good, so high-priced, meat.

That’s not true. If you buy meat every day for 3,99 Euro, in a week, for around 28 euros. And already for ten euros you can buy high-quality meat. Then you buy the expensive, but better meat only twice a week. Good meat everyone can afford, this is not a question of money.

Where to start this change: The consumer, the policy or the farmers?

The consumer, has for too long blinded by the greed-is-Horny-advertising. In the end the consumer to decide at the cash register about what is offered on supermarket shelves. If the consumer would not buy the meat from intensive mass animal farming, this would disappear from the super markets. Or the consumer specifically asks after the origin of the meat. Then supply and demand regulates the price.


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