Matured masterpieces from the cold room

Chefs worldwide are constantly exploring new ways to refine flavour and create memorable dining experiences. While traditional beef breeds dominate the premium segment, the full potential of older dairy cattle often goes unnoticed, despite offering rich marbling and deep flavour.

Danish Crown’s MASTERPIECE 1887 answers this need with a selection of premium beef that combines tradition, expertise, and exceptional taste. Drawing on more than a century of Danish meat craftsmanship, the range is based on carefully selected cuts from mature dairy cattle known for their flavour and texture.

Each masterpiece is hand-selected, matured through hanging, dry ageing or vacuum techniques, and sorted by marbling to meet chefs’ precise needs

As the world’s leading exporter of pork, Europe’s fifth largest beef exporter and the biggest global supplier of organic meat, Danish Crown has access to an exceptional variety of raw materials. This ensures that only the most outstanding cuts are chosen for the exceptional selection.

Each masterpiece is hand-selected, matured through hanging, dry ageing or vacuum chefs’ precise needs. Traditional hanging methods and careful maturation enhance tenderness and bring out the full flavour potential of the meat techniques, and sorted by marbling to meet.

MASTERPIECE 1887 is already used by top restaurants that value both taste and craftsmanship. With its rich character and consistent quality, it gives chefs the tools to express creativity and deliver truly elevated dining experiences.