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Gilde
Gilde is a brand name used by the Norwegian meat processing company Nortura on its red meats; including beef, pork, lamb, veal, reindeer. Until 2006 the brand was managed by the agricultural cooperative Gilde Norsk Kjøtt who then merged with Prior Norge to form Nortura. The brand was first used in Northern Norway by the local meat cooperatives in 1959, and became a national brand in 1964. There is a full range of red meat products available under the Gilde brand, including * Biff (beef) * Pølser ( wieners) * Edelgris (pork) * Birkebeiner (cured meats) * Go' og Mager (milk free and low fat meat) * Gourmet Lam (lamb meat from Hardangervidda) * Norsk Gourmet Kalv (veal) * Norsk Kjøttfe (beef from the breeds Charolais, Hereford, Simmental, Aberdeen Angus and Limousin) * Naturlig Godt økologisk (organic Organic may refer to: * Organic, of or relating to an organism, a living entity * Organic, of or relating to an anatomical organ Chemistry * Organic matter, matter that ha ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gilde Norsk Kjøtt
Gilde Norsk Kjøtt is a defunct Norwegian red meat processing company organised as an agricultural cooperative. The company was by far the largest processor in the country when it merged with Prior Norge in 2006 to create Nortura.Solholm, RolleivNortura divisions closing down.''The Norway Post.'' The company had gradually grown together as the slaughter cooperatives in the country had merged. It was not until 2000 that the company fully merged into one legal entity. Before this it had been an association between various local slaughterhouses. History The first farmer owned slaughterhouse in Norway was Hamar Slagteri AS founded in 1904. Seven years later Fellesslakteriet was founded in Oslo as the first slaughter cooperative. 1930 sees the ''Trade Act'' that secured stable prices for both farmers and consumers. The background for this was overproduction that had forced down the produce prices and bankrupt many farmers. The next year Norges Kjøtt og Fleskesentral (NKF) is establ ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gilde Logo
Gilde is a brand name used by the Norwegian meat processing company Nortura on its red meats; including beef, pork, lamb, veal, reindeer. Until 2006 the brand was managed by the agricultural cooperative Gilde Norsk Kjøtt who then merged with Prior Norge to form Nortura. The brand was first used in Northern Norway by the local meat cooperatives in 1959, and became a national brand in 1964. There is a full range of red meat products available under the Gilde brand, including * Biff (beef) * Pølser ( wieners) * Edelgris (pork) * Birkebeiner (cured meats) * Go' og Mager (milk free and low fat meat) * Gourmet Lam (lamb meat from Hardangervidda) * Norsk Gourmet Kalv ( veal) * Norsk Kjøttfe (beef from the breeds Charolais, Hereford, Simmental, Aberdeen Angus and Limousin Limousin (; oc, Lemosin ) is a former administrative region of southwest-central France. On 1 January 2016, it became part of the new administrative region of Nouvelle-Aquitaine. It comprised three depart ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nortura
Nortura is a Norwegian agricultural cooperative that operates slaughterhouses and other processing plants related to meat and eggs. The company was created as a merger between Gilde Norsk Kjøtt and Prior Norge in 2006, and has head offices in Oslo. Nortura is Norway's biggest food supplier. It processed 222 thousand tonnes of meat at 31 plants in 2017. The company is owned by about 18,900 farmers throughout the country and is one of 13 agricultural cooperatives in Norway The agricultural cooperatives in Norway ( no, Landbrukssamvirket) consists of 13 companies, each organised as independent farmer owned cooperatives. They cover four different areas for the farmers: refining and sale of produce, financial services, .... Annual revenue is NOK 23,5 billion. The main brands include Gilde (red meat), Prior (white meat and eggs), Terina (frozen and canned foods), Alfathi (halal slaughtered meat), Eldhus (smoked meat) and Thulefjord (products from Northern Norway). Refere ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Prior Norge
Prior Norge is a defunct Norwegian white meat and egg processing company organised as an agricultural cooperative. The company merged with Gilde Norsk Kjøtt in 2006 to create Nortura. The Prior brand is still used. History The first national union of the egg cooperative was founded on October 25, 1919, when six local egg centres created Norske Eggcentral A/L. At this time, 180,000 Norwegian households, or 30% of all households, had their own chickens. By 1929 eggs compromised 98% of the revenue of Norske Eggcentral, white meat 2%. The central started with quality sorting and marking of all eggs in 1934 and the brand ''Sol-egg'' was introduced. During and after World War II there was rationing of eggs in Norway, but this was suspended in 1949. In the 1950s the egg central started active marketing through advertisements and in 1977 the ''Sol-egg'' brand was replaced with the Prior brand on all eggs and white meat. During the 1990s the Norwegian chicken breed was replaced by a mea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lamb And Mutton
Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ''Ovis aries''. A sheep in its first year is a lamb and its meat is also lamb. The meat from sheep in their second year is hogget. Older sheep meat is mutton. Generally, "hogget" and "sheep meat" are not used by consumers outside Norway, New Zealand, South Africa, Scotland and Australia. Hogget has become more common in England, particularly in the North (Lancashire and Yorkshire) often in association with rare breed and organic farming. In South Asian and Caribbean cuisine, "mutton" often means goat meat.''Oxford English Dictionary'', 3rd edition, June 2003''s.v.'',_definition_1b_At_various_times_and_places,_"mutton"_or_"goat_mutton"_has_occasionally_been_used_to_mean_goat_meat. Lamb_is_the_most_expensive_of_the_three_types_and_in_recent_decades_sheep_meat_is_increasingly_only_retailed_as_"lamb",_sometimes_stretching_the_accepted_distinctions_given_above._The_stronger-tasting_mutton_is_now_hard ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Organic Food
Organic food, ecological food or biological food are food and drinks produced by methods complying with the standards of organic farming. Standards vary worldwide, but organic farming features practices that cycle resources, promote ecological balance, and conserve biodiversity. Organizations regulating organic products may restrict the use of certain pesticides and fertilizers in the farming methods used to produce such products. Organic foods typically are not processed using irradiation, industrial solvents, or synthetic food additives. In the 21st century, the European Union, the United States, Canada, Mexico, Japan, and many other countries require producers to obtain special certification to market their food as ''organic''. Although the produce of kitchen gardens may actually be organic, selling food with an organic label is regulated by governmental food safety authorities, such as the National Organic Program of the US Department of Agriculture (USDA) or European Commi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Limousin (cattle)
The Limousin, french: italic=no, Limousine, is a French breed of beef cattle from the Limousin and Marche regions of France. It was formerly used mainly as a draught animal, but in modern times is reared for beef. A herd-book was established in France in 1886. With the mechanisation of agriculture in the twentieth century, numbers declined. In the 1960s there were still more than 250 000 head, but the future of the breed was not clear; it was proposed that it be merged with the other blonde draught breeds of south-western France – the Blonde des Pyrénées, the Blonde de Quercy and the Garonnaise – to form the new Blonde d'Aquitaine. Instead, a breeders' association was formed; new importance was given to extensive management, to performance recording and to exports. In the twenty-first century the Limousin is the second-most numerous beef breed in France after the Charolais. It is a world breed, raised in about eighty countries round the world, many of which have breed a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Aberdeen Angus
The Aberdeen Angus, sometimes simply Angus, is a Scottish breed of small beef cattle. It derives from cattle native to the counties of Aberdeen, Banff, Kincardine and Angus in north-eastern Scotland. In 2018 the breed accounted for over 17% of the UK beef industry. The Angus is naturally polled and solid black or red, although the udder may be white. The cattle have been exported to many countries of the world; there are large populations in Australia, Canada, New Zealand, South America and the United States, where it has developed into two separate and distinct breeds, the American Angus and Red Angus. In some countries it has been bred to be taller than the native Scottish stock. Its conservation status worldwide is "not at risk"; in the United Kingdom the original Native Aberdeen Angus – cattle not influenced by cross-breeding with imported stock – is listed by the Rare Breeds Survival Trust as "at risk". History Aberdeen Angus cattle have been recorded in nor ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Simmental Cattle
The Simmental or Swiss Fleckvieh is a Swiss breed of dual-purpose cattle. It is named after the Simmental – the valley of the Simme river – in the Bernese Oberland, in the canton of Bern in Switzerland. It is reddish in colour with white markings, and is raised for both milk and meat. History European origin Among the older and most widely distributed of all breeds of cattle in the world, and recorded since the Middle Ages, the Simmental breed has contributed to the creation of several other famous European breeds, including the Montbéliarde (France), the Pezzata Rossa d'Oropa (Italy), and the Fleckvieh (Germany and Austria). Africa Namibia (1893) and South Africa (1905) were the first countries outside Europe where the breed was successfully established. Here the breed is known as Simmentaler and is mainly used for beef cattle production under suckler cow systems. The Simmentaler breeders' society is, as far as registered animals are concerned, by far the l ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hereford (cattle)
The Hereford is a British breed of beef cattle originally from Herefordshire in the West Midlands of England. It has spread to many countries – there are more than five million purebred Hereford cattle in over fifty nations worldwide. The breed was first exported from Britain in 1817, initially to Kentucky. It spread across the United States and Canada, through Mexico, to the great beef-raising countries of South America. Today Herefords dominate from Australasia to the Russian steppes, including Israel, Japan, continental Europe and Scandinavia, temperate parts of Australia, Canada, the United States, Kazakhstan and Russia, the centre and east of Argentina, Uruguay, Chile, and New Zealand, where they make up the largest proportion of registered cattle. They are found all over Brazil and in some Southern African countries, notably South Africa, Zambia and Zimbabwe. Their original popularity among ranchers of the American Southwest testified to the hardiness of a breed originat ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Charolais (cattle)
The Charolais () or Charolaise () is a French breed of taurine beef cattle. It originates in, and is named for, the Charolais area surrounding Charolles, in the Saône-et-Loire department, in the Bourgogne-Franche-Comté region of eastern France. Charolais are raised for meat; they may be crossed with other breeds, including Angus and Hereford cattle. History The Charolais is the second-most numerous cattle breed in France after the Holstein and is the most common beef breed in that country, ahead of the Limousin. At the end of 2014, France had 4.22 million head of Charolais, including 1.56 million cows, down 0.6% from a year earlier. The Charolais is a world breed: it is reported to DAD-IS by 68 countries, of which 37 report population data. The world population is estimated at about 730,000. The largest populations are reported from the Czech Republic and Mexico. The breed was introduced to the southern United States from Mexico in 1934. As the cradle of the Charolais ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Veal
Veal is the meat of calves, in contrast to the beef from older cattle. Veal can be produced from a calf of either sex and any breed, however most veal comes from young male calves of dairy breeds which are not used for breeding. Generally, veal is more expensive by weight than beef from older cattle. Veal production is a way to add value to dairy bull calves and to utilize whey solids, a byproduct from the manufacturing of cheese. Definitions and types There are several types of veal, and terminology varies by country. Similar terms are used in the US, including calf, bob, intermediate, milk-fed, and special-fed. Culinary uses In Italian, French and other Mediterranean cuisines, veal is often in the form of cutlets, such as the Italian ''cotoletta'' or the famous Austrian dish Wiener Schnitzel. Some classic French veal dishes include fried ''escalopes'', fried veal ''Grenadines'' (small, thick fillet steaks), stuffed ''paupiettes'', roast joints, and '' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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