13 February 2024

Last night there was a culinary novelty in Norwegian star cuisine! Brother layer meat!

In order for an egg to really be produced “Free of Chick Culling”, the few male chicks (max. 2%) that still hatch after in-ovo sexing must not be killed! The Respeggt standard stipulates that the brother layers must be fattened for at least 10 weeks and at least up to 1.3 kg. After that, they must be used for human consumption. Our partners in Norway had a great idea for this! Steinsland & Co AS recently had the first slaughter of brother layers and was able to inspire none other than the Head Chef of the starred restaurant Vaaghals and captain of the Norwegian Olympic team: Christer Rodseth for preparing it. Yesterday evening, they dined like royalty together with the farmers who reared the brother layers. What a great experience!

Several high-end restaurants in Norway have shown interest in brother layers, this will be an interesting journey to follow.