Nowadays, meat cooking techniques have significantly increased and differentiated. As it requires a lot of technical skills as well as tools and equipment need to have.
Because we have many skills and equipment needed in this direction, we will process the meat according to you how you want it to be rested or how it should be broken. We keep it in our cold room or shock room.
The calves we cut are 100% local fattening and generally between 250-300 kg carcass (Out Bone).
These kinds of calves have different oiliness according to their nutrition. While most people like flesh in the meat, the most beautiful manglik çıralı (mosaic oil-veined) flesh comes from oily beef.
So if you like how we want to separate the meat from the plague we leave waiting.