In the north, we know a thing or two about good beef. Our demanding chefs and culinary experts expect only the best quality and over the years we’ve learned how to keep them happy. Norland heifer is hand-picked by our experienced butchers, then expertly prepared to bring you a unique taste of the north.
Tenderness you can trust
and can serve with confidence
Deep powerful taste with fine marbling
and an attractive bright red colour
Only from young heifers of between 18-42 months
old who have had good time to grow
Specially matured
by professionals to ensure tenderness and taste
Hand-picked selection
by our experienced butchers to specific criteria
Norland Heifers deliver a sizzling performance
World Steak Challenge is the world’s first event to give steak producers and suppliers a platform to showcase product quality, breed credentials and processing standards on an international stage.
This year we are thrilled to be named the WINNER of two award categories, World's Best Fillet Steak and Europe's Best Steak.
Our Norland steaks were tried and tested against global competitors, and we are delighted to have won 9 gold medals for our Norland cross-bred fillet, and 3 silver medals for Danish Veal by Danish Crown - a recognised stamp of quality for global steak production.
This year we are thrilled to be named the WINNER of two award categories, World's Best Fillet Steak and Europe's Best Steak.
Our Norland steaks were tried and tested against global competitors, and we are delighted to have won 9 gold medals for our Norland cross-bred fillet, and 3 silver medals for Danish Veal by Danish Crown - a recognised stamp of quality for global steak production.
"For us, the story is important. We don't just serve an entrecote."
Rune Møller Andreasen, chef at The Golden Ox
Norland heifers consists of more than one single breed
To achieve the high quality that we demand for Norland heifers, we choose only the best sides produced from a special cross-bred selection of ideal races. These cross breeds are typically between dairy and cattle races.
By cross breeding, we create meat which has a wide variety in terms of fat and form. This gives our experts a wide palette from which to choose exactly the right qualities which adhere to the very specific criteria we have defined for Norland heifer.
By cross breeding, we create meat which has a wide variety in terms of fat and form. This gives our experts a wide palette from which to choose exactly the right qualities which adhere to the very specific criteria we have defined for Norland heifer.
The selection
In fact, the real skill in the production of Norland heifers lies in the selection – and in the hands of our extremely experienced selection team. They are our guarantee for consistency and quality.
Only the best pass the test
Our butchers have years of hands-on experience behind them and have trained their ability to recognise the quality of a side simply by looking at its colour and fat content. It’s this expert eye that guarantees the high quality of Norland heifers. Only the best make the final cut.
The way in which we hang our meat intensifies the flavour and contributes to the tender structure. It is then carefully matured by our experts to realize its maximum potential for a unique taste. When you see Norland heifers on the label, you are guaranteed something special.
A taste of the north.
The way in which we hang our meat intensifies the flavour and contributes to the tender structure. It is then carefully matured by our experts to realize its maximum potential for a unique taste. When you see Norland heifers on the label, you are guaranteed something special.
A taste of the north.
“The most important thing for me is to deliver a good product that gives guests an experience. We like to be creative – it’s the way we have fun in the kitchen. It’s not fun to do the same thing every day, that’s why we take the time to test new things, both new dishes and new ingredients. Something might turn up that’s better or more fun – something that everyone else doesn’t have. “
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Nordic cuisine has taken over the world
In the north, we take food seriously. Very seriously.
It’s become part of our cultural heritage – and we’re as much known for our cutting-edge kitchen as well as our cozy warm atmosphere and relaxed way of living - “hygge”. Taste, texture and appearance of our beef come together under the skilled hand of our chefs to provide infinite variations on a theme to create innovative unique food experiences on fast changing fantastic-tasting menus. With Norland heifers we’d like to give you the opportunity to do the same. Wherever you are.
It’s become part of our cultural heritage – and we’re as much known for our cutting-edge kitchen as well as our cozy warm atmosphere and relaxed way of living - “hygge”. Taste, texture and appearance of our beef come together under the skilled hand of our chefs to provide infinite variations on a theme to create innovative unique food experiences on fast changing fantastic-tasting menus. With Norland heifers we’d like to give you the opportunity to do the same. Wherever you are.
You can sense the quality
Eating is among the most sensory experiences we can have. All five of our senses are engaged and the combination of how we see, smell, taste, feel and hear our meat is the key to its success. Of course, preparation plays a major role in how we experience our meat, but just as essential is the management of our guests’ expectations of what they are to eat. For Norland heifer to express itself to perfection we usually recommend medium to medium-rare cooking – something which guests must be made aware of.
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Cote de Boeuf (left) and Tomahawk (right)
Norland is delievered in premium packaging
The meat is cut and packed in the cutting halls where the strictest food safety requirements are observed. To protect the high quality and history of Norland heifer, it is carefully packed in premium packaging that tells the story all the way to the end consumer.