Slagtekød

Slagtekød is a term used in Danish and Norwegian to describe meat from animals after slaughter, intended for sale as fresh meat for cooking. It includes beef, pork, lamb, veal and other livestock. The category covers a range of retail cuts such as steaks, chops, roasts, and also ground meat. It generally refers to raw, uncured meat rather than processed meat products like sausages or deli meats, though slagtekød may be ground or formed into products during processing.

After slaughter, meat is inspected, cooled, and trimmed. It is sold fresh or frozen, vacuum- or wrap-packed, and labeled with origin, cut, weight, and best-before or use-by dates.

Quality varies with animal breed, age, diet, and how the meat was handled. Safety relies on hygiene, proper refrigeration, avoidance of cross-contamination, and cooking to safe internal temperatures appropriate to the cut and meat type.

Under EU/EEA rules, slagtekød is subject to veterinary inspection, origin labeling, and traceability; national authorities monitor meat hygiene and food-safety standards. In domestic markets, it is used by households and retailers as the standard raw meat product for cooking.