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2009

Possibly the best beef in the world

A stone’s throw from Kongens Nytorv lies one of the city’s hottest restaurants. At the address Bredgade 20, ‘MASH’ can be seen in large letters above the door. Some people may come to think of the American TV series of the same name, but then it was an acronym for Mobile Army Surgical Hospital.

Love in a cold storeMeat scientists: Good quality from Danish CrownKnowledge at your fingertipsPossibly the best beef in the worldGourmet chefs wild about special pigs from DC
Have you thought about visiting Denmark’’s Most Beautiful Pigsty at this year’’s Skanderborg Festival?
19.08.09

Meat scientists: Good quality from Danish Crown

Meat scientists had a tasty experience when Danish Crown hosted the ICoMST congress ...

10.02.09

Flying hotdog sales at CPH

If there is anything Danes miss after a trip abroad, it’s a hotdog with all the trimmings. Steff Houlberg therefore has hotdog stands in four of the six terminals at Copenhagen Airport.

2009

Love in a cold store

The collaboration between ten of the very best butchers in Denmark, Friland and Danish Crown got off on the right track during 2009. After a tentative start, the gourmet butchers are now cooperating closely in an effort to promote the outstanding traditions that distinguish the Danish butcher’s trade. The collaboration involves sharing inspiration and experience.

We have to stand out

Jens Munch, who owns the well-known butcher’s shop Slagter Munch in Skagen at the northern tip of Denmark, suggested the collaboration.

- We are doing this for the sake of our customers, because as private butchers we need to do something to stand out.

Loves the delicacies

At the heart of Holstebro lies one of the oldest butcher’s shops in Denmark. Today it is run by Jens and Peter Bertelsen. Jens Bertelsen is the fourth generation of the family to manage the 105-year-old shop. He is one of the ten members of the ‘Gourmetslagterne’ network, and is particularly enthusiastic about the special cuts from Danish Crown.

It's more professional

Six years ago, Peter Mortensen followed in his father’s footsteps and took over the butcher’s shop Slagter Mortensen in Lemvig. Peter Mortensen likes doing things himself. Both in the shop which is overflowing with home-made products, and when buying meat.

New possibilities opening up

On the northern outskirts of Odense, Fjordagerslagteren has since 1981 supplied an extensive range of high-quality products combined with a large selection of ready-made menus. Dennis Karlsen is the proprietor of Fjordagerslagteren. He is a member of ‘Gourmetslagterne’ and buys all his pork and most of his beef from Danish Crown.

10.09.09

A good talk about hams

- I need to cut here while you lift the rear leg. Then the membrane remains where it is and helps to hold the meat later in the process. Butcher Munch from Skagen is dishing out instructions. He is paying a visit to Danish Crown in Esbjerg, and passing on useful advice to another butcher, Poul Erik Lindsted.

Possibly the best beef in the world

A stone’s throw from Kongens Nytorv lies one of the city’s hottest restaurants. At the address Bredgade 20, ‘MASH’ ca...

Tulip LTD named best British sausage producerNo. 1 in GreeceDC meat for royal christeningGood prices = Good sales
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We have a joint task and a shared responsi- bility

-Kjeld Johannesen | CEO

We have a joint task and a shared responsibility. And we can only see the task through if we believe in it. Reducing Danish Crown’s payroll costs by 20 per cent per kilogramme represents a huge challenge. But we have come a quarter of the way, and I feel confident we can achieve our goal with the rest. You have to think what the alternative is.

13.11.08

And then it tastes like a bite of heaven

Surrounded by autumnal smells and hues, food was cooked as the Vikings would have done it. Outside over an open fire. The chef was called Søren, the venue was Moesgård Museum, and the meat was from Danish Crown.

09.07.09

Good prices = good sales

First the Danish consumer magazine Tænk named Crown of Cooking’s apple/ thyme sausages and GØL’s barbecue sausages as the summer’s best sausages, and then TV2’s morning programme Go’Morgen Danmark also joined in the praise.

11.12.08

Tulip Ltd named best British sausage producer

Tulip Ltd in Peckham, London, where sausages for the UK market have been produced since 1954, decided to make a sausage – but only for the London market.

12.05.09

No. 1 in Greece

Danish young bulls from Danish Crown have just won an outstanding first place in a blind tasting carried out by the Greek supermarket chain Sklavenitis.

28.04.09

Danish Crown is wholesalers’ favourite

Factum has asked more than 20 of the biggest Danish wholesalers to judge food suppliers against a number of criteria.

16.04.09

Best bottom round roasts

Danish Crown’s Beef Division is behind three of the bestplaced beef bottom round roasts in a large test recently published by the daily newspaper Jyllands-Posten.

13.07.09

Fierce battle between the cold counters

During weeks 19-26, there was a battle going on in the cold counters at 351 COOP supermarkets. Danish Crown launched an internal competition among the competing supermarkets, and the winner was SuperBrugsen in Farsø. Three prizes were at stake, all of them a barbecue evening for the butcher’s department.

20.01.09

World class in Finderup lade

The frost sits like gunite in the fields leading down to the bog. The sun has just crawled up over the treetops to the south and casts its strong light on the jet-black bodies. As many as 140 cattle are standing in the fields outside Finderup Lade. All of them are Angus. And several of them have won prizes. In the housing, in their own enclosure, are eight calves. Denmark’s only genuine ‘Black’ Wagyu calves, who were all born last year around midsummer.

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18.03.09

Star shower down on the star route

The new Michelin guide of the biggest cities in Europe awards 13 stars to restaurants in Copenhagen, which still boasts more stars than any other Scandinavian city in this prestigious publication. Four of the Danish Michelin restaurants are included in Danish Crown’s ‘star route’. The four restaurants are Formel B, Geranium, Kong Hans Kælder and Søllerød Kro.

24.08.09

Knowledge at your fingertips

Under the headline ‘It’s All About Food’, Danish Crown comes face to face throughout the year with consumers around the kitchen table. In August 2009, queues formed at the workshop in the interactive kitchen at EAT in Copenhagen, where curious consumers were able to try their hand at frying various cuts of meat. Later in the year, it was possible to meet Danish Crown for the first time with connoisseurs at the My Authentic Denmark (MAD = food) event at Ridehuset in Aarhus.

01.10.09

Taste of Bornholm

When the Kvickly supermarket sells a pork neck roast, a packet of pork chops or minced pork, the meat increasingly comes from the island of Bornholm.

08.07.09

FESTIVAL-GOERS love blue tins

Sales of Faaborg liver pâté exploded in Roskilde when hungry festival-goers invaded the city. - If you compare figures with week 22, sales of Faaborg liverpâté in one of the three Fakta supermarkets in Roskildehave exploded from eight tins to 1,574, and sales have also risen appreciably in the other shops ...

22.07.09

DC meat for royal Christening

Marsk Lamb from Danish Crown was on the menu when 140 guests sat down to celebrate the christening of the new baby prince in Møgeltønder in southern Jutland. - We composed a menu largely based on local ingredients, and one of the main dishes was medium rare back and leg of Marsk Lamb with ratatouille, chanterelles and cold potatoes ...

04.09.09

Classics for modern consumers

It looks and tastes like food which your grandmother made from scratch. However, the needs of modern consumers are also considered when 100% Danish launches a brand new product in week 36 – ‘Syltepakken’ – which contains all the ingredients for a delicious ‘sylte’ or brawn.

29.05.09

GOURMET chefs wild about special pigs from DC

- The structure and the juiciness were superb, and the rind was fantastically crisp. My colleagues were over the moon because they were so surprised that you could get meat of that quality, says the kitchen chef Thomas Rodes from Restaurant Kong Hans, in praising the grilled premium Duroc ham which he tested on his colleagues at the exclusive restaurant.

A new dawn

The world’s most modern slaughterhouse early one morning in January 2009. Just before daybreak. Just before the first pigs arrive to be slaughtered.

DC – also in futureIs the financial crisi...Danish Crown cutting c...Capacity cuts in Danis...No pay increases at he...

Approved for export to the USA

People are making a big effort at the factories. The employees should be praised for all their hard work.

A moment of wonderWhere is the ship boun...Norwegians buying dani...Tulip making inroads i...Bacon Down under

Clear plans for the future

Danish Crown’s members supply raw materials to the company daily. Pigs, sows and cattle constitute the Group’s most important resources.

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Two sides of the coin

The employees are committed to DC Future, and many have suggested how habits can be changed and work routines made more effective.

Lots of good ideasDanish Crown best work...From casing cleaner to...DC employees to Russia100.000 visitors in Ho...

Possibly the best beef in the world

A stone’s throw from Kongens Nytorv lies one of the city’s hottest restaurants.

World class in Finderu...Tulip LTD named best B...Good prices = Good salesNo. 1 in GreeceDanish Crown is wholes...