Calibration knows no national borders.
International comparability develops through practical reference experience. Germany, Austria and Switzerland provide the shared methodological core. Spain, Argentina and Japan extend it with distinct aging, beef and Wagyu cultures.
A shared standard needs different reference worlds.
Germany, Austria and Switzerland establish methodology, continuity and common examination standards. Spain, Argentina and Japan broaden the sensory reference framework through three distinct meat and food cultures.
Germany/Austria/Switzerland · the methodological foundation
Germany, Austria and Switzerland provide the methodological and practical foundation through recurring training blocks, calibration, international product diversity and the same completion standards at every hub.
- Live tastings and descriptor training
- Calibration and reproducibility
- CUT Atlas, Breed Atlas, AGE-TO-CUT™, DKA Coreflex® and Kaizen Aging™
- Video assessment, peer review and Think-Pair-Share
Spain · date to follow
Spain makes aging and Ibérico culture a distinct sensory learning environment. The central question is how raw material, fat quality, production culture, aging and preparation together shape the sensory profile.
- Ibérico culture, understanding raw materials and different concepts of quality
- describe fat structure, intramuscular fat, aroma and mouthfeel with precision
- compare aging processes and sensory changes over time
- distinguish aging, the original product and preparation as influencing factors
- make Spanish references methodologically comparable with German, Austrian and Swiss products
Laia Erretegia
Hondarribia · Basque Country, Spain
Aging & Basque grilling culture
At Laia Erretegia, aging becomes a sensory experience in a real restaurant setting. Structured tasting connects aging aromas, fat structure and fire management with precise assessment of tenderness, juiciness and flavour.
Argentina · September / October 2027
Argentina broadens the reference framework with its distinctive beef culture. The focus is on local cuts, production and feeding systems, and culturally shaped assessment practices.
- beef sensory analysis in the local production context
- grass-fed versus grain-fed in appropriate comparison groups
- local cuts and the effects of different preparation methods
- blind tasting, intensity scales and calibration
- methodological comparison around the Campeonato Mundial de Carnes
Elena
Four Seasons Hotel · Buenos Aires, Argentina
Argentinian beef culture
At Elena, a structured beef tasting connects Argentinian product culture with a professional restaurant setting. The effects of origin, aging and open-fire preparation on tenderness, juiciness and flavour are compared.
Japan · May 2027
Japan sharpens the assessment of highly marbled meat. Participants first learn to describe marbling and fat distribution precisely, then assess their sensory effects separately.
- Wagyu, genetics and marbling
- fat quality, melting behaviour and mouthfeel
- umami, texture and preparation effects
- product culture, butchery and regional differences
- comparison of Japanese references with European products
Federal Meat Academy (FMA)
Tamamura · Gunma, Japan
Wagyu sensory training in a Japanese professional setting
FMA is the practical partner for the Japan module. On site, IMSP combines structured Wagyu tastings with professional exchange on meat quality, product culture and processing.
Visit the Federal Meat AcademyInternational competence develops beyond the seminar room.
Country modules connect sensory methodology with real product cultures, people and production contexts.
The scope of the international modules.
Spain, Argentina and Japan are recommended, optional specialisations. They are calculated separately and are not included in the core program price.
Specific travel dates and detailed programs will follow after consultation with local partners.