Ronnys Frühsteak

Delicious is not a description.

Two people taste the same steak. One thinks it is wonderful; the other would rather have a different cut on the plate. Both say “juicy”, yet they may mean something entirely different by it. I have been having conversations like this for years. In training sessions, at tastings and in exchanges with colleagues from other countries.

There is nothing wrong with that in itself. Taste is personal. But as soon as we talk professionally about meat, we need to be more precise. What do I perceive? What do I like about it? What is my recommendation to the customer based on? A pronounced ageing flavour may be accurately described from a professional standpoint and still not appeal to me. My personal taste does not make it a flaw.