Premium meat in Trondheim, Norway – sold only in our physical shop

Our shop at Sorgenfri in Trondheim, Norway, sells premium BBQ meat: dry-aged ribbe from Trondheim Slaktehus, Wagyu A5, Ibérico pluma and secreto, brisket, short ribs, St. Louis spare ribs, picanha, T-bone, entrecôte, tomahawk, butcher's cut, burgers and sausages. The meat is sold over the counter at Bratsbergvegen 2E only and is not shipped. The products below show what we have and current stock levels.

Please note: The meat is not sold online and is not shipped within Norway or abroad. It can only be bought in person at our physical shop in Trondheim, Norway.

Rubs and sauces for the meat: We have put together BBQ bundles with rubs and sauce for each type of meat, including brisket, ribs, beef, Ibérico and wagyu, burgers and chicken.

Dry-aged ribbe from Trondheim Slaktehus

Dry-aged ribbe from Trondheim Slaktehus is the most popular ribbe in Trondheim among those who want the very best on the table. Ribbe is the Norwegian Christmas classic of pork belly with ribs and rind. Dry aging gives the ribbe a deeper, richer flavour with a nutty aroma, juicy meat and crackling that really pops in the oven. It is sold by weight in packs of approx. 2.5–3 kg, and the product page has two roasting recipes from Trondheim Slaktehus.

Beef and steaks

Wagyu A5 Yakiniku, 200 g: Japanese full-blood wagyu from Gunma, Hokkaido and Kagoshima. A5 is the highest grade for Japanese wagyu.
T-bone: Sashi Diamond and Greater Omaha, 500 g, with tenderloin on one side of the bone and striploin on the other.
Greater Omaha entrecôte: 600 g.
Picanha: grain-fed Argentine Angus, corn-fed for at least 150 days, about 1.5 kg per piece with fat cap.
Irish tomahawk: 1–1.5 kg per piece.
Butcher's cut (hanger) from Røroskjøtt.

Brisket, short ribs and spare ribs for low & slow

For the smoker, pellet grill or oven there is whole beef brisket of about 4–5 kg, Irish Angus short ribs and St. Louis style spare ribs from the USA. St. Louis ribs are trimmed so the bones are roughly the same length, so they cook more evenly end to end. Brisket contains fat and connective tissue that break down during long, low-temperature cooking.

Ibérico pluma and secreto

Ibérico comes from free-range Spanish Ibérico pigs that feed largely on acorns and are slaughtered at a minimum of one year old. The meat is richly marbled. Pluma sits on the outside of the loin and is flat and even; both pluma and secreto suit quick grilling over high heat.

Burgers, sausages and cured meats

From Trondheim Slaktehus we have 180 g Steakhouse Burgers (6 pcs), coarsely ground and hand-formed, and 0.6 kg packs of grill sausages: chilli sausage, Memphis BBQ Links and bratwurst with fennel. Plus nduja from Ask.

Price per kilo and weight

Cuts sold by weight have the price per kilo in the product name, for example dry-aged ribbe, brisket, picanha, spare ribs and Ibérico. The price depends on the weight of the piece you buy.

Dry aging at home

If you want to dry-age meat yourself, you will find dry-aging cabinets from Caso in the Dry-aging cabinets collection. The DryAged Master 63 has an adjustable temperature from 2 to 14°C and humidity from 50 to 85%.

Frequently asked questions about meat at Brewshop

Can I buy meat online?

No. The meat is not sold online and is not shipped by post or courier. It is sold over the counter at our physical shop in Trondheim, Norway, only.

Where is the shop?

The shop is at Bratsbergvegen 2E, 7031 Trondheim, Norway, at Sorgenfri between Lerkendal and Sluppen, with free parking outside. See the opening hours for our Trondheim shop.

What does dry-aged ribbe taste like?

Dry-aged ribbe has a deeper, richer flavour than regular ribbe, with a nutty aroma, juicy meat and crackling that turns crisp and airy when it is finished at high heat.

What is Wagyu A5?

A5 is the highest grade for Japanese wagyu, given only to meat with top-quality marbling. Wagyu A5 Yakiniku is cut for quick grilling, for example on a shichirin.

How do I cook brisket?

Brisket needs a long time at a low temperature in a smoker, pellet grill or oven, so the fat and connective tissue break down. Many cooks wrap it in butcher paper partway through to keep it juicy.