From wagyu to elk burgers - meat for every taste

Grüne Woche will be 100 years old next year, and one thing has not changed since its beginnings: Meat plays a major role at the fair. There is hardly a country, hardly a federal state that does not take the opportunity to make its sausage and meat specialities tasty. As a visitor, it is not easy to make a decision. So here is a selection - without any claim to completeness.

Wagyu: the most expensive meat in the world

Anyone wanting to try or buy the most expensive meat in the world will have several opportunities to do so at Grüne Woche.

The Hessian Marienhof has put together a Wagyu trade fair offer especially for Grüne Woche so that visitors can taste the meat. Wagyu meat normally costs between 150 and 300 euros per kilogramme. Marienhof is offering ham for 15 euros per 100 grams. There is also cooked salami or Pefferbeisser. The Wagyu liver sausage, mettwurst and salami were sold out within a week. (Hall 6.2, Stand 108)

At the ‘Bistro Foodtruck’ in the Austria hall, a ‘Wagyu Burger’ with 180 gram Wagyu pattie, lettuce, tomatoes, sweet onions, cheddar and BBQ sauce is available for a comparatively reasonable 18.90 euros. (Hall 4.2, Stand 205)

From the north: Reindeer, elk and wild boar

In Hall 8.2, where the Baltic and Scandinavian countries are represented, game meat is very popular. At the Estonian stand there will be elk sausage with mustard and bread. (Hall 8.2, Stand 101)

Sweden will also be offering moose sausage with three different types of mustard, coleslaw and bread as well as a moose burger with cheese. There is a wild boar barbecue and moose sausage for cooking. (Hall 8.2, Stand 117)

Everything for the home barbecue and plate is also available from the Finns just opposite. Moose and reindeer sausages as well as sausage toppings made from reindeer, deer, wild boar or moose meat. (Hall 8.2, Stand 112)

Hearty cuisine from Lithuania

At the south entrance to Hall 8.2, Lithuania welcomes you with Baumkuchen on one side and hearty national dishes on the other. The most important ingredient is meat: as knuckle of pork or smoked sausage with sauerkraut, turkey balls in gravy or well hidden in zeppelina - potato dumplings filled with minced meat or quark. (Hall 8.2, Stand 100)

Poland and its specialities

Poland and the Czech Republic also offer hearty specialities in Hall 11.2. Several Polish butchers will be offering typical Polish specialities. The Zawistowski family business from Kujawsko-Pomorskie naturally offers a delicately flavoured Krakow sausage and cabanossi crackers, but also pork pâté and smoked or cooked pork loin. (Hall 11.2, Stand 108)

Jakob Bukowski and his butcher's shop ‘Kwiecinscy’ offer around 20 different types of sausage, including kielbasa with pepper, garlic or marjoram, dark venison sausage, liver sausage and cabanossi, as well as cooked and smoked ham. (Hall 11.2, Stand 108)

Salami from Italy and France

At the French and Italian stands, it's all about walking, looking and marvelling. And very difficult: choose. Salami is available here in almost endless variations. Made from pork, wild boar, beef, duck or horse. With fennel, rosemary, porcini mushrooms, black pepper. In the French part also with camembert, herbs from Provence or black olives. Many Italian stands also offer ham and bacon. (Hall 4.2)

Classics from Germany

German classics can be found in all the regional halls, the best known being Nuremberg sausages and veal sausage from Bavaria (Hall 22), currywurst from Berlin (Hall 22), Ahle Wurscht from Hesse (Hall 6.2), Thuringian bratwurst from Thuringia (Hall 20). Thuringia has a particularly large number of sausage specialities to offer, including liver sausage, Stracke and Feldgieker (at Reimann, Hall 20, Stand 211). In Mecklenburg-Western Pomerania, game meat fans will get their money's worth at several stands (Hall 5.2).