Posts tagged 'meat sommelier'

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.

meat4you at LUGA 2026: BBQ Passion, Grill Masters, and Pure Culinary Delights

LUGA 2026 is just around the corner, and we at meat4you.ch will, of course, be there (April 24-26, 2026).

As Switzerland's largest online butcher, we're bringing our passion for high-quality meat, authentic BBQ craftsmanship, and exciting grilling ideas directly to the trade fair.

Our booth will be the meeting place for everyone who loves good meat, grilling, and authentic enjoyment. Here, everything revolves around quality, inspiration, and the joy of grilling together.

BBQ Passion Meets Expertise We are particularly proud that meat4you is an official sponsor of the Swiss Barbecue Association (SBA). Our collaboration with the BBQ community stands for quality, expertise, and genuine grilling culture.

Together, we promote the passion for grilling and show just how versatile and exciting BBQ can be. At our booth, you can experience this enthusiasm firsthand, get inspired, and chat with our team about everything related to meat, grilling techniques, and BBQ. Surprises at the booth A visit to meat4you is especially worthwhile because we've prepared some highlights:

Exciting insights into our world of online butchery
Inspiration for your next BBQ
Special products for true meat lovers
Little surprises for our visitors

Discover new favorite cuts for the grill, be inspired by new ideas, and experience the world of BBQ up close.

There for you in person For us, LUGA is more than just a trade fair. It's the perfect opportunity to meet our community in person. Many of our customers know us from our online shop. At LUGA, we can finally meet face to face.

Come by, say hello, and experience meat4you live. We look forward to welcoming you personally at our booth at LUGA 2026.

Swiss BBQ Championship: When the best grilling teams compete

A special highlight at LUGA 2026 is the Swiss BBQ Championship, where the best grilling teams in Switzerland compete against each other. The goal is singled out: the title of official Swiss BBQ Champion 2026.

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.