Our workshop is not fabrication unlike some of other colleagues. Our master cooks process the meats with knifepoint although we have cold storage, processed meat storage cupboard, ground meat and kneading machines and prepare them for shipment. Namely, our workshop still works by the method called as old-style and hygiene, storage, preservation, transformation methods comply with EU norms and our workshop has the prize of “White Dish” given by the Ministry of Agriculture.

Our meats used in our kebab consist of veal qualified as curly sheep and heifer. This mixture is prepared in our workshop and shipped to our restaurants. Curly young male sheep is supplied from the city of Balikesir. Our calves are taken from Marmara Region (Inegol, Karacabey, Orhangazi, Bursa etc.). Unfortunately, they are not such animals fed in mountains with thyme smell like in many stories! Concretes are raising on those thyme farms now. Animals we slaughter are fed by dry feed, grass or cossette. However, we do not prefer those fed by tomato and beet cossette. Animals we purchase are controlled in slaughter houses and then slaughtered and they are covered by food nets following being stamped by the authorities. They are examined by our own veterinary surgeons and master cooks when they arrive our workshop before their acceptance.

Our meats coming in such a way are processed by our master cooks and shipped to our workplaces by Frigofrig vehicles for presentation to you. Continuous temperature controls are made in our vehicles and workshop by data-logger and ph meters and reported; and they are labeled and transported in rust-free containers safely.


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