Grilling meat is probably one of the oldest meat preparation techniques. Originally, meat was tied to a wooden stick and cooked over a campfire. Later on, different cooking equipment was developed for this purpose. This cooking equipment was of interest for small butchers because it enabled them to prepare products in a relatively small space and with relatively few means. Grilling meat is a cooking method in which no extra fat is added, which gives the meat its distinctive 'grilled' taste. The grilling process always takes place after other forms of processing, as a result of which grilled products require extra care. This is partly why grilled products are generally considered to belong to the somewhat more luxurious products in the Compaxo range. In addition to this, the products are often made from the luxurious, whole parts of the animal. As a result, grilled products are incredibly natural. Grilling the products gives them added value for the customer, because the customer does not have to prepare the products any further themselves.