kjøttstykker

Kjøttstykker refers to portions of meat cut from an animal for sale or cooking. In everyday usage the term covers bone-in and boneless pieces that may include fat, connective tissue, or skin trimmed to a standard size. The concept applies across species, including beef, pork, lamb, and poultry, and is shaped by butchery practices that divide larger primal cuts into more practical portions.

Cutting is driven by intended cooking method and tenderness. Tender, well-marbled sections such as rib or loin are often sold as larger steaks or roasts; tougher cuts from shoulder, neck, or shank are usually further processed into smaller pieces for stews, braises, or grinding. Cuts can be bone-in or boneless; trimming to a uniform thickness helps even cooking.

Factors affecting choice include age and diet of the animal, marbling, fat cap, and muscle structure. For quick-cooking methods, smaller, tender pieces or steaks are preferred; for slow cooking, larger or tougher pieces break down connective tissue when braised.

Handling and safety: purchase and store at appropriate temperatures, separate using clean surfaces, refrigerate promptly, and cook to safe internal temperatures.

Common preparation uses: roasting or grilling for tender cuts; stewing, braising, or slow-cooking for tougher cuts; grinding for mince.

Note: 'kjøttstykker' is a generic term; in markets and recipes the exact cut may be described with specific names, depending on country and region.