Cuts & Colours: A colouring book brings the butcher’s craft into family conversations

Where does meat come from, what does a butcher do, and why do different cuts look different? Vienna-based M.E.A.T. GmbH has introduced “Cuts & Colours – Ein Fleisch-Malbuch”, a colouring book that explores these questions. Written by meat sommelier Ronny Paulusch, the 52-page book combines illustrations with short explanations and discovery activities. Its story follows the journey from the farm and pasture through the meat business to a shared meal.

The content goes beyond pictures of animals and finished dishes. A short chapter also addresses slaughter in factual, age-appropriate terms without graphic imagery. Resting areas and the handling of animals form part of this stage. Later, a striploin steak helps children distinguish muscle from the external fat edge, while a T-bone introduces the bone. A separate chapter explains the role of the meat sommelier. Individual illustrations thus become a connected account of origin, processing and use.

For butcher shops, the practical opportunity lies in conversations with families. A book taken home creates further occasions to ask about products and craftsmanship. It can accompany a family shopping trip, feature in a business anniversary or serve as a Christmas gift. Our editorial assessment: the format is particularly useful where staff can relate the illustrated stages to their own business and respond to children’s questions.