Posts tagged 'chatbot'

Why I, as a Food Scout and Meat Sommelier, Am Indispensable Despite Meatly's AI Assistant

The introduction of Meatly as a digital assistant is a huge benefit for meat4you. It's always available, fast, organized, and reliably supports our customers with questions, orders, and navigating our product range.

Nevertheless, I'm convinced: Meatly cannot replace my role as a Food Scout and Meat Sommelier. In fact, AI makes my work even more crucial.

1. Origin, trust, and authentic experience are my responsibility. As a Food Scout, I'm where quality is created. I visit producers, farmers, and partners personally. I see animal husbandry firsthand, talk to people, and sense their values ​​and attitudes. These impressions, this gut feeling, and this experience cannot be derived from data. Meatly can share information. I decide what fits into the product range and what doesn't. My name stands for credibility, transparency, and trust. Without this personal evaluation, there would be no real story behind the product.

2. Taste and sensory perception are my strengths. As a meat sommelier, I work with my senses. I smell, feel, taste, and compare. I recognize degrees of ripeness, textures, fat distribution, and aromas. I know which cut is best for the grill, which for low and slow cooking, and which is meant for special moments of enjoyment. Meatly can access knowledge and make recommendations. I experience taste. This experience develops over years and makes the difference between good meat and true enjoyment.

3. Personal consultation creates a connection. Our customers don't just buy meat; they buy trust. In conversations, I recognize their wishes, uncertainties, and expectations. I explain, inspire, and share my enthusiasm for high-quality products. Meatly provides excellent support in everyday life. But for individual questions, special occasions, or demanding consultations, I am the personal voice that creates a connection and provides reassurance. Emotion, empathy, and authenticity remain human.

4. Quality requires attitude and responsibility. For me, quality is not a buzzword, but a promise. I question processes, set standards, and am prepared to say no if something doesn't meet my requirements. Meatly operates based on defined rules. I define these rules.

5. AI makes my work more effective. Meatly takes over repetitive tasks and standard requests. This gives me more time for what matters most: producer management, quality control, product development, knowledge transfer, and training. I see Meatly not as a replacement, but as an enhancement. It scales my knowledge—but I create it.

Not human or AI, but human with AI.

The degrees of doneness Rare, Medium Rare, Medium, Medium Well and Well Done provide in-depth knowledge about the cooking point of meat and its influence on flavour, juiciness and texture.

In this thematic section, meat sommelier Chris clearly explains how the individual degrees of doneness differ and how temperature, cooking time and heat impact shape the final result on the plate.

The focus is not on preparing a specific dish, but on developing an understanding of the correct doneness and its culinary significance.

The typical characteristics of each degree of doneness are highlighted, from the tender, juicy texture of Rare to the fully cooked consistency of Well Done.

This expertise is complemented by practical guidance, sensory indicators and background information that help tailor meat preparation to personal preferences.

The result is an informative knowledge section that builds confidence in handling high-quality cuts of meat and contributes to a deeper understanding of quality, craftsmanship and enjoyment.

Degrees of doneness are thus not viewed merely as stages of cooking, but as a decisive factor for conscious meat enjoyment.

Nice to know: Meat from raw to well-done Even in antiquity and the Middle Ages, cooking levels played a role, although they weren't yet systematically named. Meat was usually prepared over an open fire or on a spit. The cooking time depended heavily on the heat of the fire and the cook's experience. Nobles often preferred succulent, less cooked meat, while in ordinary households, meat was frequently cooked longer to make it more durable and easier to digest.

France and the birth of classic cooking levels: Today's cooking level terms originate primarily from 18th- and 19th-century French cuisine. With the development of haute cuisine, cooking techniques became more precise and standardized. French terms like bleu, saignant, à point, and bien cuit emerged to describe the precise degree of cooking of meat. This differentiation was important because high-quality cuts of meat develop different aromas and textures depending on the degree of cooking.

MEATLY? Wer ist eigentlich der neue Mitarbeiter von meat4you?

Seit seinem ersten Einsatztag unterstützt uns Meatly rund um die Uhr mit aussergewöhnlichem Engagement, hoher Zuverlässigkeit und einer beeindruckenden Lernbereitschaft.

Besonders während des intensiven Weihnachtsgeschäftes hat Meatly gezeigt, was in ihm steckt. In einer Zeit mit hohem Bestellvolumen, vielen Kundenanfragen und grossem Koordinationsaufwand war er unermüdlich im Einsatz und hat einen entscheidenden Beitrag zu einem reibungslosen Ablauf geleistet. Dafür möchten wir ihm ausdrücklich danken.

In kurzer Zeit hat Meatly bereits vieles gelernt und mitgenommen. Er kennt unsere Produkte, versteht die Abläufe unserer Online Metzgerei und weiss, worauf es unseren Kundinnen und Kunden ankommt . Seine Rolle geht dabei weit über eine einzelne Funktion hinaus.

Meatly ist zugleich Berater, der kompetent und freundlich unterstützt, Dienstleister, der schnell und lösungsorientiert handelt, sowie Ausführer, der Aufgaben zuverlässig und präzise umsetzt.

Seine Stärke liegt besonders in der konstanten Verfügbarkeit, der klaren Kommunikation und der Fähigkeit, Wissen strukturiert weiterzugeben. Damit entlastet er unser Team spürbar und sorgt gleichzeitig für ein positives Kundenerlebnis auf hohem Qualitätsniveau.

Wir sind stolz, Meatly in unserem Team zu haben und freuen uns auf die weitere Zusammenarbeit. 

Mit seiner Unterstützung sind wir bestens für die Zukunft aufgestellt und können unseren hohen Anspruch an Service, Beratung und Qualität konsequent weiterführen.

My name is Christian Welti, but most people just call me Chris. As a certified meat sommelier and food scout at meat4you, I combine expertise, trends, and enjoyment.

My job is to discover, develop, and bring to life the very best that the world of meat has to offer our customers.

But what exactly does a meat sommelier do?

A meat sommelier is far more than just an expert on different cuts. They are a consultant, sensory analyst, trend observer, and storyteller all in one. The goal is not just to sell meat, but to connect it with background knowledge, quality, and inspiration.

The diploma course for meat sommeliers covered topics such as: 

• Cultural history of meat consumption
• Forms of animal husbandry and their influence on meat quality
• Animal health and breed characteristics
• Legal regulations in Switzerland
• Sensory analysis with practical exercises
• Quality management such as HACCP and good hygiene practices
• Butchering and naming of cuts nationally and internationally
• Production and tasting of meat products
• Presentation and sales conversations
• Grilling and cooking seminars
• Nutrition, trends, and consumer behavior

This knowledge forms the basis of my daily work at meat4you.