About us

Let's start with what you won't find at AG Kötthandel: no plastic-wrapped steaks, pre-sliced meat, or pre-ground mince, and absolutely no one behind the counter who can't tell you everything about the meat you're buying. Quite the opposite. This is the store for those who want to eat meat like at Restaurant AG, but at home. We love meat and can talk for hours about flavor intensity, marbling, and tenderness (we dry-age the meat ourselves), about Kobe beef from Japan and Wagyu from Småland, about bulls from Galicia and animal husbandry in Poland.

AG Kötthandel is like stepping back into the old-fashioned trading post. We pound the minute steak while you watch, grind the minced meat à la minute, and cut the entrecôte with reverence. Then we wrap it in waxed paper with string and a sealed stamp, attaching a label that details the cut, country of origin (we have meat from all over the world), breed, age, and farm. You’ll even learn whether the animal was raised on grass or carbohydrates.

Here, chefs work behind the counter, because who knows more about meat and how to best prepare it than they do? Feel free to ask for tips on how to achieve the best results at home on your stove. Raising livestock, handling, and cooking meat is a craft that deserves respect. And that’s exactly what it gets at AG Kötthandel.

Johan Jureskog and Klas Ljungquist