Kjøttet

Kjøttet is the edible flesh of animals used as food in Norwegian. The term comes from Old Norse kjöt and is cognate with Danish and Swedish equivalents. In practice, kjøtt refers to the muscle tissue of animals intended for human consumption and is distinguished from fish, seafood, and from innmat (offal), which is categorized separately in many food classifications.

Common animal sources include red meat from cattle (storfe), pigs (svin), and sheep or lamb (lam/sau), as well as white meat from poultry such as chicken and turkey, and from game. Kjøtt is sold in various cuts (for eksempel biff, mørbrad, kotelett) and forms (kjøttdeig, kjøttkaker, stek). Cooking methods vary: roasting, grilling, stewing, braising.

Nutritively, kjøtt is a rich source of high-quality protein, iron, zinc, and vitamin B12. Fat content depends on the cut and animal; processed kjøtt like bacon or cured products can be high in salt and fat. Safe handling includes proper refrigeration, avoiding cross-contamination, and cooking to recommended internal temperatures.

Meat production is regulated to ensure animal welfare, food safety, and traceability. In Norway and the EEA, meat must originate from regulated farms, undergo veterinary inspection, and be labeled with origin information. Sustainability concerns include greenhouse gas emissions, land and water use, and animal welfare, leading to ongoing management and consumer choices toward leaner cuts or alternatives when appropriate.