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Flavor From The Ottoman Empire

The taste of our products, which are in great demand from Istanbul's luxury restaurants, comes from our curly Lamb, whose reputation dates back to the Ottoman period. Our lambs grown in the Gönen and Manyas regions of Balıkesir have a well-deserved reputation for being the highest quality ovine meat breed in Turkey.

Production In Accordance With Halal Slaughter And Hygiene Conditions

Our lambs, carefully collected from villages, are slaughtered in the slaughterhouse in accordance with hygiene and health conditions under the supervision of a veterinarian of the Ministry of Agriculture, when they are 5-6 months old. Organoleptic (physical and sensory) examination of the carcasses, each of which is weighed, is carried out by the veterinarian of our company. Carcasses that have passed the approval stage are stored between 0 and +4 C and taken to our cold air units.

In our facility, meat processing and meat production are carried out in accordance with the Turkish Food Codex regulations and communiques of the Ministry of Food, Agriculture and Livestock, international meat production standards and Islamic procedures. Processing and breaking of raw materials is carried out with trained personnel and equipment in accordance with hygiene standards without breaking the cold chain. Our expert butchers working with masks, bonnets, aprons and gloves are subjected to continuous hygiene training and supervision by the quality department.

After the production stage, the prepared products are packed and taken to the Cold Storage section of our facility. The shipping phase of the products is as important as processing and preservation. Packaged products are packed in the protection area and loaded into state-of-the-art frigofric vehicles that are disinfected every day. The products are loaded into state-of-the-art frigofric vehicles, which are disinfected every day by being packed in the storage area. It is delivered to consumers without breaking the cold chain by our trained shipping team.

Canary Butcher's Advice

In order not to spoil the pink, softness of lamb meat, you should consume it in your refrigerator for 5 days from 0 to +4 C. You can keep your packaged product for 3 months at -18 C without opening its original packaging.



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