CultureBetter barbeques: a meat sommelier's secretsTo view this video please enable JavaScript, and consider upgrading to a web browser that supports HTML5 videoCulture07/29/2017July 29, 2017Dieter Ludwig knows how to get the best flavor out of a cut of meat. As meat sommelier, he knows the types. He cuts them a special way and processes them with, for example, dry and ash-aging. https://p.dw.com/p/2h7cyAdvertisement