Kari-garden

About Kari-garden

In the long term we want to develop the farm further along regenerative principles. We use a minimum of pesticides and remove weeds by hand in the pasture landscape. Our breeds – Dexter, Raudkoller and Fjordfé – are good grazing animals that suit the steep landscape of western Norway well. We choose to feed the animals until they are around 25 months old, to get a better fat content and finer marbling in the meat. About the slaughtering When it is time for slaughter, we transport the animals ourselves to an approved abattoir in Folkedal, at the head of the fjord. We take plenty of time with the animals – "take it all with patience" – and stop several times along the way to talk to them and make sure they are doing well. We believe this makes the animals calmer, which contributes to better meat quality. Ageing, packing and quality After slaughter the meat is aged for 14 days before it is cut up, packed and labelled. This process brings out the flavour and gives a natural loss of weight. The meat is then aged for about another week before freezing, which makes a clear difference to the quality. The meat is only vacuum-packed – without additives – and may then become a little darker in colour, which is completely natural. The way ahead Going forward we want to invest even more in meat production and are constantly seeking more knowledge to improve the quality further – with good, slow growth in a natural way. Our goal is: Ageing for about 21 days in our own premises, cutting and packing on our own farm. In time also slaughtering at home, to avoid unnecessary transport and stress for the animals. Setting up a cabinet for dry ageing to develop even better quality

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