‘Everyone can afford good meat’ – a conversation about conscious enjoyment

In October 2018, Ronny Paulusch spoke with stern.de about how to recognise good meat and whether quality inevitably requires a large household budget. The central argument remains relevant: conscious meat consumption starts not with the largest possible quantity, but with selection, knowledge and appreciation. The interview treats the role of a meat sommelier not as a decorative title but as an educational responsibility. Origin, breed, feeding, husbandry, slaughter, cutting, ageing and cooking all influence the result. Explaining this chain helps consumers understand differences and prevents decisions being based on price or a red surface alone. The statement “everyone can afford good meat” does not claim that every premium cut is cheap. It changes the calculation: smaller quantities, consciously selected cuts, full utilisation and preparation suited to the product. Quality becomes less elitist and more manageable. A less expensive cut, chosen and cooked with skill, can provide more enjoyment than a costly product bought without knowledge of its origin or use. For Meat Morning Briefing, this older article is more than an archive discovery. It establishes an editorial principle: expertise should create orientation rather than distance. The original interview remains directly linked. This analysis does not replace it; it explains why its ideas still matter in current debates about price, consumption and meat quality.