Posts tagged 'content creation'

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.

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.