Köttstycken

Köttstycken is a Swedish term that refers to pieces or chunks of meat cut from larger cuts. The word is composed of kött (meat) and stycke (piece) and is used in culinary and butchery contexts. Köttstycken describes the form rather than a specific cut, and the size or shape varies depending on the dish and tradition.

In cooking, köttstycken are used for dishes that require smaller, evenly sized portions, such as stews, ragouts, goulash, or braises, as well as for sautés or quick searing followed by simmering. The size is often chosen to balance tenderness and cooking time, with typical stewing chunks ranging from roughly 2 to 4 centimeters. The term can apply to beef, pork, lamb, or poultry, reflecting a preparation method rather than a fixed type of meat.

Preparation and handling involve trimming excess fat and, if desired, removing bones. Depending on the recipe, meat can be marinated or tenderized before cooking. Uniform sizing helps ensure even cooking and consistent texture across a dish.

In retail and butchery, köttstycken may refer to meat portions sold ready for cooking, cut into pieces rather than sold as whole cuts. Labeling can vary by market, but the term signals that the meat is intended to be used as chunks in a dish rather than as whole cuts or ground meat.

See also: cuts of meat, butchery, stews.