kødet

Kødet is the definite form of the Danish noun kød, meaning meat or flesh. It is used to refer to the edible tissue of animals prepared for consumption, or to meat as a food category. In Danish grammar, kødet functions as the singular definite noun; for example, kødet er mørt means the meat is tender.

Etymology: The word kød comes from Old Danish and Old Norse kjöt, with cognates in Swedish kött and Norwegian kjøtt. The form kødet has the definite article built into the noun, as is typical in Danish.

Usage and scope: Kødet covers beef, pork, lamb, poultry and game, as well as processed products such as sausages and cured meats. Culinary use emphasizes preparation, tenderness, flavor and safety. Selection depends on cut, fat content and animal age. Storage and handling guidelines stress avoiding cross-contamination and cooking meat to safe temperatures as advised by national authorities.

Nutrition and health: Meat provides high-quality protein, iron, zinc and B vitamins, especially B12. Fat content varies by type and cut; many diets favor leaner cuts and moderated consumption.

Environmental and ethical considerations: Production of kødet raises concerns about animal welfare, land and water use, and greenhouse gas emissions, informing consumer choices and policy debates.

In Danish cuisine, kødet is commonly prepared by grilling, roasting, braising or frying, and paired with vegetables, grains or starches.