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BeefSommelier

Your personal guide to fine meat & European charcuterie — from the Atlas to the perfect composition.

Your personal connoisseur of fine meat — from the breed to perfect harmony.

Find Your Cut Explore Atlas

Your digital meat companion

Everything a meat lover needs — in one app.

BeefSommelier combines a scientific cut atlas, an AI-powered advisor, wine pairings, a connoisseur academy, and the world of European charcuterie — beautifully designed, fully private, always with you.

224 curated cuts & breeds

AI sommelier advisor

Wine & beer pairings

Connoisseur Academy

European charcuterie

100 % private · no cloud

Start exploring Browse the Atlas

224 cuts & primals — detailed, scientific, multilingual. The most comprehensive meat encyclopedia in your pocket.

Answers any meat question — like a personal sommelier. Recommendations, cooking methods, wine pairings — instantly.

Ask the Advisor

From dry-ageing and terroir to meat science — the Academy turns curiosity into expertise. Knowledge that sticks.

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Heritage Breeds

The Breeds Behind the Flavour

From the nutty-buttery intensity of Wagyu A5 to the mineral txuletón of the Rubia Gallega — breed is flavour.

Wagyu A5 (Japanese Black)

BEEFULTRA PREMIUM

Wagyu A5 (Japanese Black)

Japan (Hyōgo, Kagoshima, Miyazaki, Kobe regions)

BMS 8–12 (extreme marbling)

Rubia Gallega (Galician Blonde)

BEEFULTRA PREMIUM

Rubia Gallega (Galician Blonde)

Aged premium, high oleic

Chianina

Val di Chiana, Tuscany, Italy

Explore All 20 Breeds

Premium Cut

Atlas

Côte de Bœuf

France · Dry-Aged 28 Days

The king of steaks — bold, marbled, aromatic. Served on the bone for maximum flavour.

Featured Cuts

The Connoisseurs’ Favorites

Wagyu A5 Ribeye

Wagyu A5 Ribeye

exceptionally marbled · umami

Tomahawk Steak

dramatic · rich

Porterhouse Steak

Porterhouse Steak

generous · tender

All 224 cuts in the Atlas

Summer 2026 · Signature Creations

Three Signatures for High Summer

Three master creations by Bosco Bellinghausen — ham, fruit and imagination in perfect harmony.

Peachy Parma

Parma 24 wrapped around fig on peach

Prosciutto di Parma, aged 24 months

Velvety, sweet-floral, with a nutty finish

Discover Creation

Summer Punch

Raspberry on pineapple, wrapped in a slice of Tuscan fire-cured ham

Tuscan fire-cured ham (Prosciutto Toscano, spiced cure)

Spicy, tropical-fruity, with a bright sour spark

Discover Creation

Eat The Rich

Italian truffle ham (draped as a rose) on red plum, crowned with a blueberry

Italian truffle ham (Prosciutto al Tartufo)

Earthy-luxurious, dark-fruited, velvety with a long finish

Discover Creation

Explore All Kreationen

Connoisseur Academy

Knowledge that makes the difference

From dry-ageing and terroir to meat science and classic preparation techniques — the Academy turns curiosity into expertise.

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