Red calf standing on a green meadow.

Project period: 1 May 2018 – 31 December 2020

How does meat from a native breed taste compared to meat from other breeds? Are there any differences in texture, does the meat have other traits? Today, we’re lacking this kind of knowledge about the meat from our native breeds. Knowing more would be beneficial for developing niche products from native breeds and thereby promoting a sustainable use of them.

The project “NordMeat – characterisation of meat from native Nordic breeds” is aiming at stimulating and coordinating activities that characterises meat from native Nordic breeds. Functional differences in the meat quality are documented and the use of them are promoted. NordGen has established a research network from Nordic Countries. The expected outcome is a database with information and a scientific article.