{"title":"Meat","description":"\u003ch2 data-section-id=\"guxvru\" data-start=\"59\" data-end=\"79\"\u003eMeat for the Grill\u003c\/h2\u003e\n\u003cp data-start=\"81\" data-end=\"313\"\u003eWe now offer a selection of premium, restaurant-quality meats for those who want to take their grilling to the next level. Here you'll find everything from juicy steaks and exclusive cuts to flavorful sausages – carefully selected for quality, taste, and great grilling experiences.\u003c\/p\u003e\n\u003cp data-start=\"315\" data-end=\"464\"\u003eOur selection is suitable both for those who want to impress with large cuts of meat on the grill, and for those who want something truly delicious for a simpler BBQ dinner.\u003c\/p\u003e\n\u003cp data-start=\"315\" data-end=\"464\"\u003eWe particularly recommend our Iberico Pluma, Sashi Diamond T-Bone, and organic brisket from Røroskjøtt.\u003c\/p\u003e\n\u003cp data-start=\"466\" data-end=\"520\"\u003e\u003cstrong data-start=\"466\" data-end=\"520\"\u003eOnly available in our physical store in Trondheim.\u003c\/strong\u003e\u003c\/p\u003e","products":[{"product_id":"greater-omaha-t-bone-500g","title":"Beef T-Bone Greater Omaha 500g piece","description":"\u003ch2\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cstrong\u003eGreater Omaha T-Bone 500g\u003c\/strong\u003e\n\u003c\/h2\u003e\n\u003cp\u003eThe T-bone is a true classic and an impressive steak for those who want to combine taste, quality, and showmanship. Here you get two steaks in one: tender beef tenderloin on one side of the bone and juicy sirloin on the other.\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eOrigin and Quality\u003c\/h2\u003e\n\u003cp\u003eThis T-bone steak comes from Greater Omaha in Nebraska, USA – a producer that has been known for premium beef for over 100 years. The meat comes from Black Angus cattle fed on corn for a minimum of 150 days to ensure even marbling and rich flavor. \u003c\/p\u003e\n\u003cp\u003eGreater Omaha has strict quality requirements and selects only the best cuts for export. The result is a high-quality steak with excellent fat structure and true beef flavor. \u003c\/p\u003e\n\u003ch2\u003eCooking Methods\u003c\/h2\u003e\n\u003cp\u003eT-bone is particularly well-suited for high heat and direct grilling, but works equally well in a pan and oven. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended methods: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eGrill (recommended): Sear on high heat, finish cooking on indirect heat. \u003c\/li\u003e\n\u003cli\u003ePan + oven: Brown well in a pan with butter, garlic, and herbs, finish cooking in the oven at 180 °C. \u003c\/li\u003e\n\u003cli\u003eReverse sear: Start on low heat and finish with high heat for a perfect crust. \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended internal temperature: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRare: 50 °C \u003c\/li\u003e\n\u003cli\u003eMedium rare: 54–56 °C \u003c\/li\u003e\n\u003cli\u003eMedium: 58–60 °C \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eLet the steak rest for 8–10 minutes before serving so the meat juices can distribute. \u003c\/p\u003e\n\u003ch2\u003eAbout the Meat\u003c\/h2\u003e\n\u003cp\u003eT-bone is cut from the short loin of cattle and is characterized by its T-shaped bone that separates two different cuts: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eTenderloin: Very tender, delicate, and mild in flavor \u003c\/li\u003e\n\u003cli\u003eSirloin (striploin): More flavor and chew, excellent meat structure \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis provides a balanced steak experience with both tenderness and flavor. Perfect for sharing – and always a favorite when meat is the main attraction on the table. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSide dish tips: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eGarlic butter and grilled vegetables \u003c\/li\u003e\n\u003cli\u003ePotato puree and pepper sauce \u003c\/li\u003e\n\u003cli\u003eChimichurri and red onion marmalade \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eHow many people does 500g T-bone serve? \u003c\/strong\u003e\u003cbr\u003eThis cut serves 1–2 people, depending on side dishes. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAre T-bone and Porterhouse the same? \u003c\/strong\u003e\u003cbr\u003eThey are almost the same, but Porterhouse has a larger tenderloin than T-bone. \u003c\/p\u003e","brand":"Wulff","offers":[{"title":"Default Title","offer_id":42655236554850,"sku":"WFG01","price":498.0,"currency_code":"NOK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/normal.png?v=1774445651"},{"product_id":"storfe-entrecote-greater-omaha-600g","title":"Beef Ribeye Greater Omaha 600g piece","description":"\u003ch2\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cstrong\u003eBeef Entrecôte Greater Omaha 600g\u003c\/strong\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003eThe premium entrecôte from Greater Omaha in the USA is known for its consistent marbling and deep flavor – a first-class choice for those who want restaurant quality at home.\u003cspan\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003ch2\u003eOrigin and Quality \u003c\/h2\u003e\n\u003cp\u003eGreater Omaha in Nebraska has been delivering quality meat for over 100 years and is one of America's most renowned producers of premium beef. Their prime meat is selected from the top percentages of American beef and is known for its high marbling and tenderness. \u003c\/p\u003e\n\u003cp\u003eThe cattle are fed corn for a minimum of 180 days, which provides a richer, sweeter flavor and a buttery texture. Each steak is hand-picked based on quality, marbling, and meat structure to ensure a consistent experience every time. \u003c\/p\u003e\n\u003cp\u003eThis is a bestseller! Simply a must-try. \u003c\/p\u003e\n\u003ch2\u003ePreparation Methods \u003c\/h2\u003e\n\u003cp\u003eEntrecôte is a cut that can withstand high heat and is easy to succeed with – both for everyday meals and special occasions. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eRecommended methods: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePan: Sear on high heat for a caramelized crust, then finish cooking on low heat. \u003c\/li\u003e\n\u003cli\u003eGrill: Perfect for direct heat for distinct grill marks and intense flavor. \u003c\/li\u003e\n\u003cli\u003eSous vide: 54 °C for 1.5 hours, then quick searing for maximum juiciness. \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eCore temperature: \u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMedium rare: 54–56 °C (recommended) \u003c\/li\u003e\n\u003cli\u003eMedium: 58–60 °C \u003c\/li\u003e\n\u003cli\u003eMedium plus: 62–64 °C \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eTip: Let the steak rest for 5–10 minutes before serving for best results. \u003c\/p\u003e\n\u003ch2\u003eAbout the Meat \u003c\/h2\u003e\n\u003cp\u003eEntrecôte is cut from the back section of the beef, between the chuck and the sirloin. It is a cut that naturally has more intramuscular fat, also known as marbling. This provides a juicy and flavorful steak when prepared correctly. \u003c\/p\u003e\n\u003cp\u003eThis entrecôte is perfect with: \u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eClassic sides like gratin dauphinoise and peppercorn sauce \u003c\/li\u003e\n\u003cli\u003eGrill dinners with herb butter and grilled vegetables \u003c\/li\u003e\n\u003cli\u003eA quick but luxurious steak dinner on a weekday \u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2\u003eFrequently Asked Questions \u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eWhat makes Prime quality better than regular steak? \u003c\/strong\u003e\u003cbr\u003ePrime classification means higher marbling and more tender meat than standard qualities like Choice or Select. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWhy does American meat have more flavor? \u003c\/strong\u003e\u003cbr\u003eGrain-feeding (corn) provides a natural sweetness and consistent marbling that many associate with American beef. \u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eDoes entrecôte need marinade? \u003c\/strong\u003e\u003cbr\u003eNo. The meat has such good flavor that salt, pepper, and possibly butter and herbs are sufficient. \u003c\/p\u003e","brand":"Wulff","offers":[{"title":"Default Title","offer_id":42655246745698,"sku":"WFG02","price":679.0,"currency_code":"NOK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/entrecote.png?v=1774446437"},{"product_id":"st-louis-spareribs","title":"St. Louis Style Spareribs USA - NOK 380 per kg","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003ch2\u003e\u003cstrong\u003eSt. Louis Style Spareribs USA\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cp data-end=\"484\" data-start=\"138\"\u003eSt. Louis style spareribs are considered by many to be among the best ribs you can get. This classic American cut is taken from the side of the pig and trimmed so that all the bones are approximately the same length. The result is larger, more uniform, and significantly meatier ribs than baby back – with better texture, more juiciness, and a richer flavor experience.\u003c\/p\u003e\n\u003cp data-end=\"760\" data-start=\"486\"\u003eThe even shape also ensures that the ribs cook more uniformly from end to end, providing better control and a more predictable result, whether you use a smoker, grill, or oven. This cut was developed with BBQ in mind – and it shows in both taste and consistency.\u003c\/p\u003e\n\u003cp data-end=\"1015\" data-start=\"762\"\u003eSt. Louis ribs have a natural balance between meat and fat, which provides maximum flavor when cooked correctly. The fat melts gradually during heating, contributing to the characteristic juiciness and tenderness that authentic American BBQ is known for.\u003c\/p\u003e\n\u003ch3 data-end=\"1035\" data-start=\"1017\" data-section-id=\"1911oj1\"\u003ePreparation\u003c\/h3\u003e\n\u003cp data-end=\"1350\" data-start=\"1036\"\u003eThese ribs are made for low \u0026amp; slow cooking. For best results, they should be cooked at a low temperature over time, either in a smoker, on a grill with indirect heat, or in an oven. A typical working temperature is between 107 and 135 °C, with many preferring the range around 120–130 °C for an optimal balance between tenderness and cooking time.\u003c\/p\u003e\n\u003cp data-end=\"1585\" data-start=\"1352\"\u003eThe ribs are ready when the meat is tender and starts to pull away from the bones, often at an internal temperature of around 88–96 °C. A good starting point is to aim for about 90–93 °C, but the most important thing is that the meat feels tender – not just the temperature.\u003c\/p\u003e\n\u003cp data-end=\"1716\" data-start=\"1587\"\u003eIf you want to use BBQ sauce, it can be brushed on towards the end of the cooking time, so it can set without burning.\u003c\/p\u003e\n\u003cp data-end=\"1849\" data-start=\"1718\"\u003eWith proper preparation, you will get ribs that are tender, juicy, and full of flavor – just as they are served in the best BBQ communities in the USA.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"2049\" data-start=\"1851\"\u003eEach rib weighs approx. 1–1.5 kg and is equally suitable for weekend grilling as for larger meals. This is a solid choice for those who want real American BBQ quality. Buy at Brewshop in Trondheim.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"2049\" data-start=\"1851\"\u003e\u003cimg alt=\"\" src=\"https:\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/Saftige_St._Louis_spareribs_pa_grillen.png?v=1775742474\"\u003e\u003c\/p\u003e","brand":"Wulff","offers":[{"title":"Default Title","offer_id":42655254872162,"sku":"WFG06","price":0.38,"currency_code":"NOK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/Saftigeribbermedglinsendesaus.png?v=1775741855"},{"product_id":"storfe-tomahawk-irland-kr-549-per-kg","title":"Beef Tomahawk Ireland - NOK 550 per kg (1-1.5kg per piece)","description":"\u003ch2\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eIrish Tomahawk Beef\u003c\/strong\u003e\n\u003c\/h2\u003e\n\u003cp data-end=\"380\" data-start=\"141\"\u003eTomahawk from Ireland is an impressive cut of beef with both powerful flavor and an iconic appearance. The long rib bone gives the cut its characteristic shape – inspired by the tomahawk axe – but this is about much more than just looks.\u003c\/p\u003e\n\u003cp data-end=\"513\" data-start=\"382\"\u003eIn practice, this is a ribeye with the bone in, which adds extra depth of flavor and helps keep the meat juicy during cooking.\u003c\/p\u003e\n\u003ch2 data-end=\"541\" data-start=\"520\" data-section-id=\"2bl10h\"\u003eOrigin and Quality\u003c\/h2\u003e\n\u003cp data-end=\"701\" data-start=\"543\"\u003eThis tomahawk comes from Irish cattle that have only grazed on grass their entire lives. This results in meat with a clean, natural taste and a firm yet juicy texture.\u003c\/p\u003e\n\u003cp data-end=\"856\" data-start=\"703\"\u003eGrass-feeding provides a more meaty and less sweet profile than grain-fed meat – a conscious choice for those who appreciate authentic beef flavor.\u003c\/p\u003e\n\u003cp data-end=\"987\" data-start=\"858\"\u003eThe meat is delivered pre-aged and frozen, ensuring maximum tenderness. Thaw, season, and place directly on the grill – it doesn't get any simpler.\u003c\/p\u003e\n\u003ch2 data-end=\"1024\" data-start=\"994\" data-section-id=\"1jpiha9\"\u003eWhat makes tomahawk special?\u003c\/h2\u003e\n\u003cp data-end=\"1177\" data-start=\"1026\"\u003eTomahawk is cut from the back and is equivalent to a bone-in ribeye. The bone acts as a natural heat buffer during cooking and contributes to extra flavor.\u003c\/p\u003e\n\u003cp data-end=\"1276\" data-start=\"1179\"\u003eCombined with natural fat and proper aging, you get a juicy and flavorful result – every time.\u003c\/p\u003e\n\u003cp data-end=\"1364\" data-start=\"1278\"\u003eThis is a cut for those who want both flavor, texture, and a wow-factor on their plate.\u003c\/p\u003e\n\u003ch2 data-end=\"1386\" data-start=\"1371\" data-section-id=\"1g7zuj2\"\u003ePreparation\u003c\/h2\u003e\n\u003cp data-end=\"1476\" data-start=\"1388\"\u003eTomahawk is best suited for high heat and a little time – your patience will be rewarded here.\u003c\/p\u003e\n\u003ch3 data-end=\"1500\" data-start=\"1478\" data-section-id=\"1jf4wpa\"\u003eRecommended methods:\u003c\/h3\u003e\n\u003cul data-end=\"1754\" data-start=\"1501\"\u003e\n\u003cli data-end=\"1594\" data-start=\"1501\" data-section-id=\"15k98wg\"\u003e\n\u003cp data-end=\"1594\" data-start=\"1503\"\u003e\u003cstrong data-end=\"1524\" data-start=\"1503\"\u003eGrill (recommended):\u003c\/strong\u003e Start with direct heat for a crust, finish with indirect heat\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1664\" data-start=\"1595\" data-section-id=\"i9qajy\"\u003e\n\u003cp data-end=\"1664\" data-start=\"1597\"\u003e\u003cstrong data-end=\"1613\" data-start=\"1597\"\u003ePan + oven:\u003c\/strong\u003e Sear well in a pan, finish in the oven at 120–140 °C\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1754\" data-start=\"1665\" data-section-id=\"lr9z1l\"\u003e\n\u003cp data-end=\"1754\" data-start=\"1667\"\u003e\u003cstrong data-end=\"1684\" data-start=\"1667\"\u003eReverse sear:\u003c\/strong\u003e First cook slowly to desired internal temperature, finish with high heat\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"1777\" data-start=\"1756\" data-section-id=\"w7h9u0\"\u003eInternal temperature:\u003c\/h3\u003e\n\u003cul data-end=\"1862\" data-start=\"1778\"\u003e\n\u003cli data-end=\"1814\" data-start=\"1778\" data-section-id=\"efw4v3\"\u003e\n\u003cp data-end=\"1814\" data-start=\"1780\"\u003eMedium rare: 54–56 °C (recommended)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1835\" data-start=\"1815\" data-section-id=\"1f1cr9g\"\u003e\n\u003cp data-end=\"1835\" data-start=\"1817\"\u003eMedium: 58–60 °C\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1862\" data-start=\"1836\" data-section-id=\"amb6v4\"\u003e\n\u003cp data-end=\"1862\" data-start=\"1838\"\u003eMedium plus: 62–64 °C\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1996\" data-start=\"1864\"\u003e\u003cstrong data-end=\"1873\" data-start=\"1864\"\u003eTip:\u003c\/strong\u003e Salt and pepper well before cooking, and let the meat rest for at least 10 minutes before serving. Optionally finish with a sprinkle of flake salt.\u003c\/p\u003e\n\u003ch2 data-end=\"2023\" data-start=\"2003\" data-section-id=\"ai7ek1\"\u003eServing suggestions\u003c\/h2\u003e\n\u003cp data-end=\"2053\" data-start=\"2025\"\u003eTomahawk is perfect with:\u003c\/p\u003e\n\u003cul data-end=\"2195\" data-start=\"2055\"\u003e\n\u003cli data-end=\"2101\" data-start=\"2055\" data-section-id=\"kcl623\"\u003e\n\u003cp data-end=\"2101\" data-start=\"2057\"\u003eGrilling with roasted potatoes and a fresh salad\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2141\" data-start=\"2102\" data-section-id=\"iffj3w\"\u003e\n\u003cp data-end=\"2141\" data-start=\"2104\"\u003eServed in slices, carved at the table\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2195\" data-start=\"2142\" data-section-id=\"1rzsylv\"\u003e\n\u003cp data-end=\"2195\" data-start=\"2144\"\u003eWhen you want to impress – without making it complicated\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-end=\"2225\" data-start=\"2202\" data-section-id=\"1996r5c\"\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cp data-end=\"2386\" data-start=\"2227\"\u003e\u003cstrong data-end=\"2282\" data-start=\"2227\"\u003eWhat is the difference between tomahawk and regular ribeye?\u003c\/strong\u003e\u003cbr data-end=\"2285\" data-start=\"2282\"\u003eA tomahawk is a ribeye with the rib bone attached. The bone adds extra flavor and better juiciness during cooking.\u003c\/p\u003e\n\u003cp data-end=\"2541\" data-start=\"2388\"\u003e\u003cstrong data-end=\"2451\" data-start=\"2388\"\u003eHow does grass-fed meat taste compared to grain-fed?\u003c\/strong\u003e\u003cbr data-end=\"2454\" data-start=\"2451\"\u003eGrass-fed meat has a cleaner, meatier flavor and less sweetness than grain-fed meat.\u003c\/p\u003e\n\u003cp data-end=\"2689\" data-start=\"2543\"\u003e\u003cstrong data-end=\"2573\" data-start=\"2543\"\u003eDoes tomahawk need marinade?\u003c\/strong\u003e\u003cbr data-end=\"2576\" data-start=\"2573\"\u003eNo. This meat is best enjoyed with just salt and pepper – perhaps a little butter or herbs towards the end.\u003c\/p\u003e","brand":"Wulff","offers":[{"title":"Default Title","offer_id":42655256969314,"sku":"WFG04","price":0.55,"currency_code":"NOK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/tomahawk.png?v=1774447688"},{"product_id":"dry-aged-burger-160-g-6-stk-trondheim-slaktehus","title":"Dry Aged Burger 160g – 6 pcs (Trondheim Slaktehus)","description":"\u003ch2\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cstrong\u003eDry Aged Burger 160 - box of 6 burgers\u003c\/strong\u003e\n\u003c\/h2\u003e\n\u003cp data-start=\"218\" data-end=\"405\"\u003eThis is the burger for those who want to take their burger experience up a notch. The Dry Aged Burger from Trondheim Slaktehus is made from beef that has been dry-aged to develop maximum flavour, depth, and tenderness.\u003c\/p\u003e\n\u003cp data-start=\"407\" data-end=\"571\"\u003eDry-aging gives the meat a more concentrated and complex flavour – with hints of nuts and umami – elevating the burger experience far beyond what you get with regular ground meat.\u003c\/p\u003e\n\u003cp data-start=\"573\" data-end=\"747\"\u003eThe burgers are coarsely ground and hand-formed, providing a juicy and structured texture that holds up perfectly on the grill. This is the burger you serve when you want to impress.\u003c\/p\u003e\n\u003cp data-start=\"749\" data-end=\"885\"\u003e\u003cstrong data-start=\"749\" data-end=\"766\"\u003ePreparation:\u003c\/strong\u003e\u003cbr\u003eGrill over high heat for a good crust, then cook to desired internal temperature.\u003cbr data-start=\"849\" data-end=\"852\"\u003eRecommended medium to medium well.\u003c\/p\u003e\n\u003cp data-start=\"887\" data-end=\"903\"\u003e\u003cstrong data-start=\"887\" data-end=\"903\"\u003ePerfect for:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"904\" data-end=\"1036\"\u003e\n\u003cli data-section-id=\"1edwwq5\" data-start=\"904\" data-end=\"950\"\u003e\n\u003cp data-start=\"906\" data-end=\"950\"\u003eClassic burgers with a real focus on the meat\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"rhcjbc\" data-start=\"951\" data-end=\"992\"\u003e\n\u003cp data-start=\"953\" data-end=\"992\"\u003eGrill evenings where the ingredient should shine\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"amye8r\" data-start=\"993\" data-end=\"1036\"\u003e\n\u003cp data-start=\"995\" data-end=\"1036\"\u003eThose who are tired of standard store-bought burgers\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Trondheim Slaktehus","offers":[{"title":"Default Title","offer_id":42655282004066,"sku":"TRSL01","price":249.0,"currency_code":"NOK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/Saftigeburgerpattyerpaskjaerefjol.png?v=1776259957"},{"product_id":"bratwurst-med-fenikkel-0-6kg-trondheim-slaktehus","title":"Bratwurst with fennel – 0.6kg (Trondheim Slaktehus)","description":"\u003ch2\u003e\n\u003cmeta charset=\"utf-8\"\u003e\n\u003cstrong\u003eBratwurst with Fennel\u003c\/strong\u003e\n\u003c\/h2\u003e\n\u003cp data-start=\"1363\" data-end=\"1548\"\u003eA classic bratwurst with an aromatic twist. This version from Trondheim Slaktehus is made with carefully selected meat and balanced with fennel, which provides a mild, slightly anise-flavored freshness.\u003c\/p\u003e\n\u003cp data-start=\"1550\" data-end=\"1684\"\u003eThe result is a juicy sausage with a rounded flavor and good texture – perfect for those who want something more interesting than standard grilled sausages.\u003c\/p\u003e\n\u003cp data-start=\"1686\" data-end=\"1779\"\u003eThe fennel enhances the flavor without dominating, making this a favorite both on its own and in a bun.\u003c\/p\u003e\n\u003cp data-start=\"1781\" data-end=\"1867\"\u003e\u003cstrong data-start=\"1781\" data-end=\"1798\"\u003ePreparation:\u003c\/strong\u003e\u003cbr\u003eGrill over medium heat for even heating and a nice crust.\u003c\/p\u003e\n\u003cp data-start=\"1869\" data-end=\"1885\"\u003e\u003cstrong data-start=\"1869\" data-end=\"1885\"\u003ePerfect for:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1886\" data-end=\"2008\"\u003e\n\u003cli data-section-id=\"1ulfvta\" data-start=\"1886\" data-end=\"1932\"\u003e\n\u003cp data-start=\"1888\" data-end=\"1932\"\u003eClassic hot dogs with quality ingredients\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"3tc924\" data-start=\"1933\" data-end=\"1967\"\u003e\n\u003cp data-start=\"1935\" data-end=\"1967\"\u003eServing with mustard and sauerkraut\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"7pme1c\" data-start=\"1968\" data-end=\"2008\"\u003e\n\u003cp data-start=\"1970\" data-end=\"2008\"\u003eGrill enthusiasts who want more flavor\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Trondheim Slaktehus","offers":[{"title":"Default Title","offer_id":42655282790498,"sku":"TRSL02","price":149.0,"currency_code":"NOK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/Grilletbratwurstmedsennepogsurkal.png?v=1776259562"},{"product_id":"chilipolse-med-cheddar-0-6kg-trondheim-slaktehus","title":"Chili sausage – 0.6kg (Trondheim Slaktehus)","description":"\u003ch2\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eChilli Sausage\u003c\/strong\u003e\n\u003c\/h2\u003e\n\u003cp data-start=\"139\" data-end=\"370\"\u003eChilli sausage from Trondheim Slaktehus is a flavorful and juicy BBQ sausage with a distinct yet balanced chilli flavour. Here you get a sausage that offers a bit of warmth without overpowering – perfect for those who want a little extra character on the grill.\u003c\/p\u003e\n\u003cp data-start=\"372\" data-end=\"580\"\u003eThe sausage is made with quality ingredients and has a coarse and meaty texture that provides good bite and a juicy result. The chilli elevates the flavour, making it suitable both on its own and with classic accompaniments.\u003c\/p\u003e","brand":"Trondheim Slaktehus","offers":[{"title":"Default Title","offer_id":42655282987106,"sku":"TRSL03","price":155.0,"currency_code":"NOK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/Grilledechilipolserogchilipepper.png?v=1776259432"},{"product_id":"memphis-bbq-links-polse-0-6kg-trondheim-slaktehus","title":"Memphis BBQ Links Sausage – 0.6kg (Trondheim Slaktehus)","description":"\u003ch2\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eMemphis BBQ Links Sausage\u003c\/strong\u003e\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp data-start=\"3290\" data-end=\"3427\"\u003eMemphis BBQ Links from Trondheim Slaktehus are inspired by classic American barbecue – focusing on depth, smoky flavor, and balanced sweetness.\u003c\/p\u003e\n\u003cp data-start=\"3429\" data-end=\"3592\"\u003eThese sausages deliver a rich and full flavor with distinct BBQ notes, perfect for those who want to bring a little \"low \u0026amp; slow\" feeling to the grill – without spending all day.\u003c\/p\u003e\n\u003cp data-start=\"3594\" data-end=\"3673\"\u003eJuicy, flavorful, and made for the grill – these are sausages that stand out.\u003c\/p\u003e\n\u003cp data-start=\"3675\" data-end=\"3763\"\u003e\u003cstrong data-start=\"3675\" data-end=\"3692\"\u003ePreparation:\u003c\/strong\u003e\u003cbr\u003eGrill over medium heat for even cooking and good caramelization.\u003c\/p\u003e\n\u003cp data-start=\"3765\" data-end=\"3781\"\u003e\u003cstrong data-start=\"3765\" data-end=\"3781\"\u003ePerfect for:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"3782\" data-end=\"3894\"\u003e\n\u003cli data-section-id=\"1cthvk7\" data-start=\"3782\" data-end=\"3809\"\u003e\n\u003cp data-start=\"3784\" data-end=\"3809\"\u003eBBQ-inspired meals\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"15jsc37\" data-start=\"3810\" data-end=\"3844\"\u003e\n\u003cp data-start=\"3812\" data-end=\"3844\"\u003eServing with coleslaw and corn\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-section-id=\"1m11114\" data-start=\"3845\" data-end=\"3894\"\u003e\n\u003cp data-start=\"3847\" data-end=\"3894\"\u003eThose who want an American grill experience at home\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Trondheim Slaktehus","offers":[{"title":"Default Title","offer_id":42655284854882,"sku":"TRSL04","price":139.0,"currency_code":"NOK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/GrilletMemphis-polsemedBBQ-saus.png?v=1776259468"},{"product_id":"storfe-t-bone-sashi-diamond-500g-stykke","title":"Beef T-Bone Sashi Diamond 500g piece","description":"\u003ch2\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eSashi Diamond T-Bone 500g\u003c\/strong\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTriple Winner World Steak Challenge !\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"348\" data-start=\"123\"\u003eSashi T-bone combines two of the most popular cuts of beef: tender fillet on one side of the bone and juicy sirloin on the other. This is an impressive steak with power, character, and a true steakhouse feel.\u003c\/p\u003e\n\u003ch2 data-end=\"376\" data-start=\"355\" data-section-id=\"2bl10h\"\u003eOrigin and Quality\u003c\/h2\u003e\n\u003cp data-end=\"578\" data-start=\"378\"\u003eSashi is an internationally award-winning meat brand known for its high quality and careful selection of cattle from Europe. Only animals with the right fat marbling and flavour profile are chosen. This results in a T-bone with:\u003c\/p\u003e\n\u003cul data-end=\"725\" data-start=\"580\"\u003e\n\u003cli data-end=\"613\" data-start=\"580\" data-section-id=\"1ixu4s0\"\u003eGood intramuscular marbling\u003c\/li\u003e\n\u003cli data-end=\"644\" data-start=\"614\" data-section-id=\"1bp4xhv\"\u003eJuicy and flavorful texture\u003c\/li\u003e\n\u003cli data-end=\"674\" data-start=\"645\" data-section-id=\"3h1pmr\"\u003eConsistent quality and tenderness\u003c\/li\u003e\n\u003cli data-end=\"725\" data-start=\"675\" data-section-id=\"go9nv8\"\u003eElegant meat character that tolerates simple seasoning\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-end=\"745\" data-start=\"732\" data-section-id=\"yr1ekv\"\u003eAbout the Meat\u003c\/h2\u003e\n\u003cp data-end=\"990\" data-start=\"747\"\u003eThe T-bone is one of the most iconic steak cuts from the loin. The strong bone contributes extra flavour and gives the meat a juicy and rustic character. This steak is perfect when you want to serve something special – without complicated preparation.\u003c\/p\u003e\n\u003ch2 data-end=\"1012\" data-start=\"997\" data-section-id=\"1g7zuj2\"\u003ePreparation\u003c\/h2\u003e\n\u003cp data-end=\"1137\" data-start=\"1014\"\u003eThe T-bone contains two different muscles that react differently to heat. For best results, the steak should be heated controlled.\u003c\/p\u003e\n\u003ch3 data-end=\"1160\" data-start=\"1139\" data-section-id=\"ribfw4\"\u003eRecommended Methods\u003c\/h3\u003e\n\u003cul data-end=\"1379\" data-start=\"1162\"\u003e\n\u003cli data-end=\"1235\" data-start=\"1162\" data-section-id=\"181ziim\"\u003eGrill (recommended): Sear over high heat and then cook indirectly\u003c\/li\u003e\n\u003cli data-end=\"1304\" data-start=\"1236\" data-section-id=\"etp17i\"\u003ePan + oven: Brown in a pan with butter and herbs, then finish in the oven at 160 °C\u003c\/li\u003e\n\u003cli data-end=\"1379\" data-start=\"1305\" data-section-id=\"m4skf0\"\u003eReverse sear: Start low for even temperature, finish on high heat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"1401\" data-start=\"1381\" data-section-id=\"x9gjqq\"\u003eCore Temperature\u003c\/h3\u003e\n\u003cul data-end=\"1449\" data-start=\"1403\"\u003e\n\u003cli data-end=\"1428\" data-start=\"1403\" data-section-id=\"15uannt\"\u003eMedium rare: 54–56 °C\u003c\/li\u003e\n\u003cli data-end=\"1449\" data-start=\"1429\" data-section-id=\"1f1cr9g\"\u003eMedium: 58–60 °C\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1553\" data-start=\"1451\"\u003eRest for 5–7 minutes before serving. Feel free to salt before and after cooking for an extra good crust and flavour.\u003c\/p\u003e\n\u003ch2 data-end=\"1580\" data-start=\"1560\" data-section-id=\"ai7ek1\"\u003eServing Suggestions\u003c\/h2\u003e\n\u003cul data-end=\"1690\" data-start=\"1582\"\u003e\n\u003cli data-end=\"1621\" data-start=\"1582\" data-section-id=\"1x8bo2o\"\u003eGarlic butter and grilled vegetables\u003c\/li\u003e\n\u003cli data-end=\"1653\" data-start=\"1622\" data-section-id=\"1gdcw9x\"\u003eSteak frites with peppercorn sauce\u003c\/li\u003e\n\u003cli data-end=\"1690\" data-start=\"1654\" data-section-id=\"19z9mtu\"\u003eThyme, shallots, and red wine jus\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch2 data-end=\"1720\" data-start=\"1697\" data-section-id=\"1996r5c\"\u003eFrequently Asked Questions\u003c\/h2\u003e\n\u003cp data-end=\"1820\" data-start=\"1722\"\u003e\u003cstrong data-end=\"1763\" data-start=\"1722\"\u003eHow many people does 500g serve?\u003c\/strong\u003e\u003cbr data-end=\"1766\" data-start=\"1763\"\u003eA generous portion for one or perfect to share between two.\u003c\/p\u003e\n\u003cp data-end=\"1934\" data-start=\"1822\"\u003e\u003cstrong data-end=\"1861\" data-start=\"1822\"\u003eWhat distinguishes Porterhouse from T-bone?\u003c\/strong\u003e\u003cbr data-end=\"1864\" data-start=\"1861\"\u003ePorterhouse has a larger proportion of fillet than T-bone, otherwise they are similar.\u003c\/p\u003e\n\u003cp data-is-only-node=\"\" data-is-last-node=\"\" data-end=\"2104\" data-start=\"1936\"\u003e\u003cstrong data-end=\"1988\" data-start=\"1936\"\u003eShould I cut the meat from the bone before serving?\u003c\/strong\u003e\u003cbr data-end=\"1991\" data-start=\"1988\"\u003eYes, for even serving, you can cut the meat off and slice it before returning it to the bone for serving.\u003c\/p\u003e","brand":"Wulff","offers":[{"title":"Default Title","offer_id":42660695834722,"sku":"WFG05","price":429.0,"currency_code":"NOK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/sashitbone.png?v=1774618203"},{"product_id":"iberico-pluma-spania","title":"Iberico Pluma Spain - NOK 680 per kg","description":"\u003ch2\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cstrong data-start=\"65\" data-end=\"89\"\u003eIbérico Pluma Spain\u003c\/strong\u003e\n\u003c\/h2\u003e\n\u003cp data-start=\"91\" data-end=\"126\"\u003eIncredibly tender and wonderfully marbled\u003c\/p\u003e\n\u003cp data-start=\"128\" data-end=\"272\"\u003eIbérico is the pig's answer to Wagyu – extremely marbled, incredibly juicy, and with a depth of flavour that distinctly sets it apart from all other pork.\u003c\/p\u003e\n\u003cp data-start=\"274\" data-end=\"296\"\u003e\u003cstrong data-start=\"274\" data-end=\"296\"\u003eOrigin and quality\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"298\" data-end=\"538\"\u003eThe free-range Ibérico pigs are known for their ability to find the best natural food, largely subsisting on acorns – often as much as 11–15 kg per day. This gives the meat a characteristic nutty aroma and a completely unique fat structure.\u003c\/p\u003e\n\u003cp data-start=\"540\" data-end=\"700\"\u003eThe most distinctive feature of Ibérico is the pig's ability to develop intramuscular fat. The result is meat with an exceptional combination of juiciness, tenderness, and flavour.\u003c\/p\u003e\n\u003cp data-start=\"702\" data-end=\"798\"\u003eThe animals are not slaughtered until after at least one year, and Ibérico is considered a protected culinary treasure in Spain.\u003c\/p\u003e\n\u003cp data-start=\"800\" data-end=\"817\"\u003e\u003cstrong data-start=\"800\" data-end=\"817\"\u003eWhat is pluma?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"819\" data-end=\"912\"\u003ePluma is located on the outside of the loin and is one of the most sought-after cuts on the Ibérico pig.\u003c\/p\u003e\n\u003cp data-start=\"914\" data-end=\"1060\"\u003eThe cut is flat and even in shape, richly marbled, and extremely tender. This is a cut that delivers every time – in short, a sure winner.\u003c\/p\u003e\n\u003cp data-start=\"1062\" data-end=\"1078\"\u003e\u003cstrong data-start=\"1062\" data-end=\"1078\"\u003ePreparation\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1080\" data-end=\"1145\"\u003ePluma is easy to succeed with and should be cooked quickly over high heat.\u003c\/p\u003e\n\u003cp data-start=\"1147\" data-end=\"1241\"\u003eGrill or fry over high heat, searing quickly on both sides, and serve pink to light medium.\u003c\/p\u003e\n\u003cp data-start=\"1243\" data-end=\"1255\"\u003e\u003cstrong data-start=\"1243\" data-end=\"1255\"\u003eSeasoning\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1257\" data-end=\"1388\"\u003eSalt is often more than enough, but pepper can be added as desired. The meat has so much flavour of its own that it doesn't need elaborate seasoning.\u003c\/p\u003e\n\u003cp data-start=\"1390\" data-end=\"1411\"\u003e\u003cstrong data-start=\"1390\" data-end=\"1411\"\u003eServing suggestions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1413\" data-end=\"1546\"\u003eIbérico pluma pairs perfectly with simple vegetables, potatoes or salad, preferably served with chimichurri, fresh herbs or good butter.\u003c\/p\u003e\n\u003cp data-start=\"1548\" data-end=\"1567\"\u003e\u003cstrong data-start=\"1548\" data-end=\"1567\"\u003eIn short\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1569\" data-end=\"1713\"\u003eThis is meat for those who want to experience something completely different from ordinary pork – with more flavour, more juiciness, and a truly unique texture. A true experience.\u003c\/p\u003e","brand":"Wulff","offers":[{"title":"Default Title","offer_id":42705147461730,"sku":"WFG03","price":0.68,"currency_code":"NOK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/pluma.png?v=1774447229"},{"product_id":"storfe-brisket-okologisk-2-5kg-roroskjott","title":"Beef Brisket Organic Røroskjøtt - NOK 350 per kg","description":"\u003ch2\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cstrong\u003eBeef Brisket Organic Røroskjøtt\u003c\/strong\u003e\n\u003c\/h2\u003e\n\u003cp\u003e\u003cstrong\u003eTwo pieces totaling approx. 6-7kg per package.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"347\" data-start=\"107\"\u003eBeef brisket from Røroskjøtt is a substantial cut of meat with deep roots in Norwegian nature and tradition. This is organic beef from the Røros region, where animal welfare, natural feed, and slow growth yield raw ingredients with distinct character and quality.\u003c\/p\u003e\n\u003cp data-end=\"563\" data-start=\"349\"\u003eBrisket is a classic cut for low \u0026amp; slow preparation, and is particularly well-suited for BBQ, smoking, and slow roasting. With proper treatment, you'll achieve a juicy and tender result with rich flavor and good texture.\u003c\/p\u003e\n\u003cp data-end=\"779\" data-start=\"565\"\u003eThe meat is aged for a minimum of 21 days before freezing, which improves tenderness and further develops the flavor. This provides a great starting point whether you're making traditional brisket in a smoker, oven, or on the grill.\u003c\/p\u003e\n\u003cp data-end=\"876\" data-start=\"781\"\u003eA natural choice for those who want raw ingredients with origin, quality, and taste – without shortcuts.\u003c\/p\u003e\n\u003cp data-end=\"876\" data-start=\"781\"\u003eCan be purchased in our store in Trondheim.\u003c\/p\u003e\n\u003ch2 data-end=\"218\" data-start=\"177\"\u003e\u003cstrong data-end=\"218\" data-start=\"177\"\u003ePreparing brisket (low \u0026amp; slow):\u003c\/strong\u003e\u003c\/h2\u003e\n\u003cul data-end=\"2204\" data-start=\"220\"\u003e\n\u003cli data-end=\"454\" data-start=\"220\" data-section-id=\"tum0i6\"\u003e\n\u003cstrong data-end=\"237\" data-start=\"222\"\u003eTemperature:\u003c\/strong\u003e\u003cbr data-end=\"240\" data-start=\"237\"\u003eCook brisket at a low temperature, typically 110–130 °C, with indirect heat. This applies to smokers, grills, and ovens alike. A consistent and stable temperature is more important than high heat – this is a cut of meat that needs time.\u003c\/li\u003e\n\u003cli data-end=\"700\" data-start=\"456\" data-section-id=\"glgta8\"\u003e\n\u003cstrong data-end=\"475\" data-start=\"458\"\u003ePreparation:\u003c\/strong\u003e\u003cbr data-end=\"478\" data-start=\"475\"\u003eTrim off excess fat, but feel free to leave a thin layer on top to protect the meat during cooking. Season with a simple rub, preferably salt and coarse-ground pepper, so that the meat's natural flavor remains in focus.\u003c\/li\u003e\n\u003cli data-end=\"920\" data-start=\"702\" data-section-id=\"14l20f9\"\u003e\n\u003cstrong data-end=\"739\" data-start=\"704\"\u003eSmoke (optional, but recommended):\u003c\/strong\u003e\u003cbr data-end=\"742\" data-start=\"739\"\u003eWhen using a smoker or grill, you can add smoke from, for example, oak or hickory. This gives the brisket its characteristic BBQ flavor and helps build a good bark.\u003c\/li\u003e\n\u003cli data-end=\"1185\" data-start=\"922\" data-section-id=\"6mf7vw\"\u003e\n\u003cstrong data-end=\"956\" data-start=\"924\"\u003eCooking time (adapted for 2.5 kg):\u003c\/strong\u003e\u003cbr data-end=\"959\" data-start=\"956\"\u003eFor a brisket of approximately 2.5 kg, the total cooking time will typically be around 5–8 hours. Smaller briskets cook faster than large \"packer briskets,\" so it's important to monitor it throughout and not rely solely on the clock.\u003c\/li\u003e\n\u003cli data-end=\"1573\" data-start=\"1187\" data-section-id=\"eno36j\"\u003e\n\u003cstrong data-end=\"1216\" data-start=\"1189\"\u003eThe stall and butcher paper:\u003c\/strong\u003e\u003cbr data-end=\"1219\" data-start=\"1216\"\u003eAround 65–75 °C, the meat will often encounter what is called \"the stall,\" where the temperature stops rising. At this point, the brisket can be wrapped in \u003ca href=\"\/en\/products\/bbq-butcher-paper-5-3m\" title=\"butcher paper\"\u003ebutcher paper\u003c\/a\u003e. This helps preserve moisture while maintaining a good, firm bark. Compared to aluminum foil, butcher paper gives a better final result, as the surface does not get steamed.\u003c\/li\u003e\n\u003cli data-end=\"1825\" data-start=\"1575\" data-section-id=\"15qo5q2\"\u003e\n\u003cstrong data-end=\"1608\" data-start=\"1577\"\u003eInternal temperature and tenderness:\u003c\/strong\u003e\u003cbr data-end=\"1611\" data-start=\"1608\"\u003eBrisket is usually done at an internal temperature of about 90–95 °C, but the most important thing is that the meat feels tender. Feel free to use a temperature probe or knife – when it slides in easily without resistance, the brisket is ready.\u003c\/li\u003e\n\u003cli data-end=\"2027\" data-start=\"1827\" data-section-id=\"l7p8ui\"\u003e\n\u003cstrong data-end=\"1842\" data-start=\"1829\"\u003eResting time:\u003c\/strong\u003e\u003cbr data-end=\"1845\" data-start=\"1842\"\u003eLet the brisket rest for at least 45–60 minutes, preferably longer. Wrap it and keep it warm during the resting period. This allows the meat juices to redistribute evenly, resulting in a juicier outcome.\u003c\/li\u003e\n\u003cli data-end=\"2204\" data-start=\"2029\" data-section-id=\"1baxjxg\"\u003e\n\u003cstrong data-end=\"2047\" data-start=\"2031\"\u003eCarving:\u003c\/strong\u003e\u003cbr data-end=\"2050\" data-start=\"2047\"\u003eAlways carve the brisket against the grain. This is crucial for achieving a tender and good result, especially for smaller briskets that can be somewhat leaner.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Røroskjøtt","offers":[{"title":"Default Title","offer_id":42745853149282,"sku":"3329158","price":0.35,"currency_code":"NOK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/brisket-roroskjott_e4a41dc2-5425-4495-81b1-d652a71e32cb.png?v=1776348165"},{"product_id":"storfe-picanha-grainfed-argentina","title":"Beef Picanha Grainfed Argentina - NOK 550 per kg","description":"\u003ch2\u003e\n\u003cmeta charset=\"utf-8\"\u003ePicanha Grainfed Argentina\u003cbr\u003e\n\u003c\/h2\u003e\n\u003cp data-start=\"219\" data-end=\"255\"\u003eJuicy, flavorful and full of character. Approx. 1.5kg per piece.\u003c\/p\u003e\n\u003cp data-start=\"257\" data-end=\"538\"\u003ePicanha is a true barbecue favorite – known for its rich flavor, natural tenderness, and the characteristic fat cap that gives the meat a truly special juiciness. When the fat layer melts during cooking, the flavor seeps into the meat, resulting in a dish that is both robust and balanced.\u003c\/p\u003e\n\u003cp data-start=\"540\" data-end=\"696\"\u003eThis cut of meat truly shines over an open flame or with good heat in a pan – with a distinct meaty flavor and a crispy, flavorful fat edge.\u003c\/p\u003e\n\u003ch2 data-section-id=\"2bl10h\" data-start=\"703\" data-end=\"724\"\u003eOrigin and Quality\u003c\/h2\u003e\n\u003cp data-start=\"726\" data-end=\"915\"\u003ePicanha is located on the hindquarter of the animal and has a unique structure that combines tenderness with a good meaty flavor. This variant comes from Argentinian Angus, known for consistent quality and fine marbling.\u003c\/p\u003e\n\u003cp data-start=\"917\" data-end=\"1132\"\u003eThe animals are corn-fed for a minimum of 150 days before slaughter, which gives the meat extra juiciness, richness, and a rounder flavor profile. The fat cap protects the meat during cooking and contributes to a particularly juicy end result.\u003c\/p\u003e\n\u003ch2 data-section-id=\"1g7zuj2\" data-start=\"1423\" data-end=\"1438\"\u003ePreparing Picanha\u003c\/h2\u003e\n\u003cp data-start=\"1440\" data-end=\"1546\"\u003ePicanha yields the best results when cooked controllably, with a low temperature first and high heat at the end.\u003c\/p\u003e\n\u003cp data-start=\"1548\" data-end=\"1566\"\u003e\u003cstrong data-start=\"1548\" data-end=\"1566\"\u003eMethod:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1568\" data-end=\"1762\"\u003e\n\u003cli data-section-id=\"11wcg9n\" data-start=\"1568\" data-end=\"1627\"\u003eTake the meat out of the refrigerator 1–2 hours before cooking\u003c\/li\u003e\n\u003cli data-section-id=\"1vzvyv3\" data-start=\"1628\" data-end=\"1690\"\u003ePat the meat dry and season with salt (and pepper, if desired)\u003c\/li\u003e\n\u003cli data-section-id=\"mw6v1\" data-start=\"1691\" data-end=\"1762\"\u003eScore a light crosshatch pattern in the fat cap, without cutting into the meat\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1764\" data-end=\"1792\"\u003e\u003cstrong data-start=\"1764\" data-end=\"1792\"\u003eStep 1 – low temperature:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1793\" data-end=\"1927\"\u003e\n\u003cli data-section-id=\"1xmrltu\" data-start=\"1793\" data-end=\"1851\"\u003ePlace the whole picanha in the oven or indirect zone on the grill, fat side up\u003c\/li\u003e\n\u003cli data-section-id=\"1mxkbda\" data-start=\"1852\" data-end=\"1881\"\u003eTemperature: approx. 90–110 °C (194–230 °F)\u003c\/li\u003e\n\u003cli data-section-id=\"1h1jgwo\" data-start=\"1882\" data-end=\"1927\"\u003eCook until the internal temperature reaches approx. 42–45 °C (107–113 °F)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1929\" data-end=\"1939\"\u003e\u003cstrong data-start=\"1929\" data-end=\"1939\"\u003eRest:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"1940\" data-end=\"1977\"\u003e\n\u003cli data-section-id=\"jqscg0\" data-start=\"1940\" data-end=\"1977\"\u003eLet the meat rest for 15-20 minutes\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"1979\" data-end=\"2002\"\u003e\u003cstrong data-start=\"1979\" data-end=\"2002\"\u003eStep 2 – high heat:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"2003\" data-end=\"2152\"\u003e\n\u003cli data-section-id=\"17vgrth\" data-start=\"2003\" data-end=\"2041\"\u003eSlice into thick steaks (against the grain)\u003c\/li\u003e\n\u003cli data-section-id=\"1eo99wl\" data-start=\"2042\" data-end=\"2092\"\u003eGrill or sear on high heat for quick browning\u003c\/li\u003e\n\u003cli data-section-id=\"1yfr20b\" data-start=\"2093\" data-end=\"2152\"\u003eStart with the fat cap down to get a crispy surface\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-start=\"2154\" data-end=\"2182\"\u003e\u003cstrong data-start=\"2154\" data-end=\"2182\"\u003eFinished internal temperature:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul data-start=\"2183\" data-end=\"2237\"\u003e\n\u003cli data-section-id=\"1arqkpx\" data-start=\"2183\" data-end=\"2212\"\u003eMedium rare: approx. 54–56 °C (129–133 °F)\u003c\/li\u003e\n\u003cli data-section-id=\"1hrgfxk\" data-start=\"2213\" data-end=\"2237\"\u003eMedium: approx. 58–60 °C (136–140 °F)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-section-id=\"1e15doz\" data-start=\"2244\" data-end=\"2255\"\u003eSeasoning\u003c\/h3\u003e\n\u003cp data-start=\"2257\" data-end=\"2282\"\u003eSalt is often more than enough.\u003c\/p\u003e\n\u003cp data-start=\"2284\" data-end=\"2377\"\u003eThe meat has a lot of its own flavor but can also handle a simple rub if you want a little extra character.\u003c\/p\u003e\n\u003ch3 data-section-id=\"ai7ek1\" data-start=\"2384\" data-end=\"2404\"\u003eServing Suggestions\u003c\/h3\u003e\n\u003cp data-start=\"2406\" data-end=\"2578\"\u003ePicanha pairs perfectly with grilled vegetables, potatoes, or a fresh salad, preferably served with chimichurri, herb butter, or a tangy dressing that balances the fat and flavor.\u003c\/p\u003e\n\u003ch3 data-section-id=\"nfjlfx\" data-start=\"2585\" data-end=\"2603\"\u003eIn short\u003c\/h3\u003e\n\u003cp data-start=\"2605\" data-end=\"2790\"\u003eThis is a cut of meat for those who want maximum flavor and juiciness – with a perfect balance of meat and fat. A classic on the grill, and a sure winner for any meat lover.\u003c\/p\u003e","brand":"Wulff","offers":[{"title":"Default Title","offer_id":42853287690338,"sku":"WFG07","price":0.55,"currency_code":"NOK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/picanha_kjott.png?v=1777878153"},{"product_id":"como-mexico-barbacoa-300g","title":"Smokin' Ed's Mild Salsa","description":"\u003cp\u003eSmokin' Ed's Mild Salsa strikes a delightful balance between smoky flavor and gentle warmth. Fire-roasted tomatoes and bell peppers provide a rich and full-bodied base, while a hint of sweetness rounds off the taste. Perfect for those who enjoy a flavorful salsa without too much heat. Delicious with tortilla chips, tacos, grilled meat – or as a flavorful addition to almost any dish.\u003c\/p\u003e\n\u003cp\u003eSmokin' Ed Currie is world-renowned for his extreme chili varieties and spice products. He's called a \"mad scientist\" when it comes to heat – and his goal is always the same: to give your taste buds a real kick. Whether he's growing, refining, or developing new products, Ed is always chasing the perfect balance between heat and flavor.\u003c\/p\u003e\n\u003ch5\u003eContents\u003c\/h5\u003e\n\u003cp\u003e240ml\u003c\/p\u003e\n\u003ch5\u003eIngredients\u003c\/h5\u003e\n\u003cp\u003eChopped tomatoes (tomatoes, tomato juice, salt, citric acid), apple cider vinegar (8% acidity), onion, tomato paste, water, Fresno chili puree (Fresno chili and vinegar), garlic (garlic, water, citric acid), cane sugar, coriander leaves, salt, concentrated lemon juice, cumin, coriander.\u003c\/p\u003e","brand":"Como Mexico","offers":[{"title":"Default Title","offer_id":42952091304034,"sku":"32054","price":98.0,"currency_code":"NOK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/p_32054_default_1.webp?v=1779265577"},{"product_id":"ask-nduja-100g","title":"Pizza Sauce 300g Mutti - Pizza Sauce","description":"\u003ch2\u003ePinsa Sauce 300g Mutti\u003c\/h2\u003e\n\u003cp\u003eMutti Pinsa Sauce is a flavourful pizza sauce made from sun-ripened, chopped pelati tomatoes and authentic Basilico Genovese PDO. The result is a sauce with a rich, natural taste and a coarser texture that gives a more rustic appearance to your pizza.\u003c\/p\u003e\n\u003cp\u003eThe chunky texture with distinct tomato pieces provides both a pleasant mouthfeel and an authentic Italian experience. At the same time, the basil adds a fresh and aromatic character that elevates the flavour without overpowering other ingredients.\u003c\/p\u003e\n\u003cp\u003eThe sauce is perfect for both pinsa and classic pizza, but also works excellently in pasta dishes, gratins, and oven-baked meat dishes. Ready to use straight from the jar – simple and efficient, without compromising on quality.\u003c\/p\u003e\n\u003ch3\u003eTaste and characteristics\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003eMade from sun-ripened pelati tomatoes\u003c\/li\u003e\n\u003cli\u003eWith authentic Basilico Genovese PDO\u003c\/li\u003e\n\u003cli\u003eRich and natural tomato flavour\u003c\/li\u003e\n\u003cli\u003eCoarse and chunky texture\u003c\/li\u003e\n\u003cli\u003eFresh basil aroma\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3\u003eUses\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePinsa and pizza\u003c\/li\u003e\n\u003cli\u003ePasta dishes\u003c\/li\u003e\n\u003cli\u003eOven dishes and gratins\u003c\/li\u003e\n\u003cli\u003eMeat dishes with a tomato base\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Ask","offers":[{"title":"Default Title","offer_id":42952098840674,"sku":"22187","price":69.0,"currency_code":"NOK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/p_22187_default_1.webp?v=1779265944"},{"product_id":"juan-pedro-domecq-secreto-iberico-frys","title":"Iberico Pluma Spain - NOK 680 per kg","description":"\u003ch2\u003e\n\u003cmeta charset=\"utf-8\"\u003e \u003cstrong data-start=\"65\" data-end=\"89\"\u003eIbérico Pluma Spain\u003c\/strong\u003e\n\u003c\/h2\u003e\n\u003cp data-start=\"91\" data-end=\"126\"\u003eIncredibly tender and wonderfully marbled\u003c\/p\u003e\n\u003cp data-start=\"128\" data-end=\"272\"\u003eIbérico is the pig's answer to Wagyu – extremely marbled, incredibly juicy, and with a depth of flavour that distinctly sets it apart from all other pork.\u003c\/p\u003e\n\u003cp data-start=\"274\" data-end=\"296\"\u003e\u003cstrong data-start=\"274\" data-end=\"296\"\u003eOrigin and quality\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"298\" data-end=\"538\"\u003eThe free-range Ibérico pigs are known for their ability to find the best natural food, largely subsisting on acorns – often as much as 11–15 kg per day. This gives the meat a characteristic nutty aroma and a completely unique fat structure.\u003c\/p\u003e\n\u003cp data-start=\"540\" data-end=\"700\"\u003eThe most distinctive feature of Ibérico is the pig's ability to develop intramuscular fat. The result is meat with an exceptional combination of juiciness, tenderness, and flavour.\u003c\/p\u003e\n\u003cp data-start=\"702\" data-end=\"798\"\u003eThe animals are not slaughtered until after at least one year, and Ibérico is considered a protected culinary treasure in Spain.\u003c\/p\u003e\n\u003cp data-start=\"800\" data-end=\"817\"\u003e\u003cstrong data-start=\"800\" data-end=\"817\"\u003eWhat is pluma?\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"819\" data-end=\"912\"\u003ePluma is located on the outside of the loin and is one of the most sought-after cuts on the Ibérico pig.\u003c\/p\u003e\n\u003cp data-start=\"914\" data-end=\"1060\"\u003eThe cut is flat and even in shape, richly marbled, and extremely tender. This is a cut that delivers every time – in short, a sure winner.\u003c\/p\u003e\n\u003cp data-start=\"1062\" data-end=\"1078\"\u003e\u003cstrong data-start=\"1062\" data-end=\"1078\"\u003ePreparation\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1080\" data-end=\"1145\"\u003ePluma is easy to succeed with and should be cooked quickly over high heat.\u003c\/p\u003e\n\u003cp data-start=\"1147\" data-end=\"1241\"\u003eGrill or fry over high heat, searing quickly on both sides, and serve pink to light medium.\u003c\/p\u003e\n\u003cp data-start=\"1243\" data-end=\"1255\"\u003e\u003cstrong data-start=\"1243\" data-end=\"1255\"\u003eSeasoning\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1257\" data-end=\"1388\"\u003eSalt is often more than enough, but pepper can be added as desired. The meat has so much flavour of its own that it doesn't need elaborate seasoning.\u003c\/p\u003e\n\u003cp data-start=\"1390\" data-end=\"1411\"\u003e\u003cstrong data-start=\"1390\" data-end=\"1411\"\u003eServing suggestions\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1413\" data-end=\"1546\"\u003eIbérico pluma pairs perfectly with simple vegetables, potatoes or salad, preferably served with chimichurri, fresh herbs or good butter.\u003c\/p\u003e\n\u003cp data-start=\"1548\" data-end=\"1567\"\u003e\u003cstrong data-start=\"1548\" data-end=\"1567\"\u003eIn short\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"1569\" data-end=\"1713\"\u003eThis is meat for those who want to experience something completely different from ordinary pork – with more flavour, more juiciness, and a truly unique texture. A true experience.\u003c\/p\u003e","brand":"Juan Pedro Domecq","offers":[{"title":"Default Title","offer_id":42952109129826,"sku":"23042","price":0.63,"currency_code":"NOK","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0621\/8422\/6914\/files\/p_23042_default_1.jpg?v=1779266945"}],"url":"https:\/\/brewshop.se\/en\/collections\/kjott.oembed","provider":"Brewshop","version":"1.0","type":"link"}