The Beef 2018 will be focusing on the art of using the entire animal.

It is an extremely sustainable lunch where we will display and convince that the whole animal can be used in gastronomy - also the different and lesser-known cuts.

That means that sirloin and entrecote can not be expected for this unique lunch, but rather lesser-known delicacies such as tongue and hangersteak, when we at this years The Beef chose the best alternative cut in a full blend of sustainability and high-level gastronomy.

The event will take place on the DFDS Seaways ship while it is at harbor Nordhavn on Østerbro.

The participants will, together with a jury consisting of well-known Danish chefs and other cooking personalities, vote and choose the best alternative cut. The winner piece is celebrated and gets on the menu at Explorers Steakhouse. The lunch that goes on along with the competition consists of a whole range of different parts of a cow, as well as a fresh side dish that is designed for these cuts of meat.

This event celebrates Scandinavian food, farmers and food producers, focusing on not only the use of the whole animal, but also knowledge of what we eat.

The Beef creates new value for unknown cuts of meat and creates the framework for a meeting between food lovers who can share and gain new knowledge and delicious food.