‘Fleisch aus Dänemark’ is something special. That was the conclusion when, at the end of January 2009, about 50 German butchers from Schleswig-Holstein visitedthe slaughterhouse in Horsensand the fresh meat terminal in Kolding. On top of the logistics, hygiene and the constant pace of work, they were also greatly impressed by the finished result.

The proprietor of Aabenraa Slagteren gave 50 German butchers a tour of Danish Crown, and the work routines, hygiene and meat quality all made a big impression.

Our German colleagues didn’t think it was possible to get meat of such a uniform and standardised quality, and this made quite an impression, says Hans Henrik Johansen, proprietor of the butcher’s shop Aabenraa Slagteren, and one of the men behind the German visit.

Groundbreaking ideas
Hans Henrik Johansen is a Danish Crown/Friland customer, and he is also involved in a Danish-German network in which butchers exchange groundbreaking ideasfor their butcher’s shops. German butchers frequently drop into Hans Henrik’s shop in Aabenraa, and they often want to know how he manages to have such good beef and pork in his counter.

I don’t think there is anywhere else where the quality of the pork matches that of Danish meat. Danish meat is standardised down to almost the last muscle. In Germany in particular, with its tradition for producing many different types of sausages from the meat, it is important for the operating economy as it reduces wastage considerably. I have drawn up a calculation which shows that it pays for them to buy their meat in Denmark, he says.

A proud butcher
This was the third such trip organised by Aabenraa Slagteren.

I am just thrilled with the meat I buy from Danish Crown and Friland, and I am also proud that we have such good meat here in Denmark. And I just can’t stop telling my German colleagues about it, says Hans Henrik Johansen.