Cattle rearing was very widespread in Scandinavia, especially Denmark, where the Black Death had left huge field areas untended and well-suited for grazing. The majority of meat produced was consumed by the local population, but an export market for high-grade beef slowly built up after the 1360s, and had by the 17th century reached well over 100,000 animals per year. All this cattle meant not just meat, but also great quantities of dairy products, which consisted mostly of soured milk drinks, various cheeses and, also a major export product, butter.