Meat Processing Plant

Slaughterhouses are capable of processing 500 bovine/day and 1.500 ovine/day. The cattle due for slaughtering are brought to the facility one day prior to butchering where they are given a rest and applied stress relieving programs. Following the ante-mortem examination performed by the Vets, butchering operation is performed under uppermost hygienic conditions in accordance with Islamic rules.

It has a capacity of producing and packaging 60.000 kg of product/day. The facilities possess 3500 m² cold rooms having the state-of-the art technology of today.The delicious sausage of Saray Ciftligi, which is made of the quality spices prepared by drying in the environments meeting the hygienic and natural conditions, adds zest to your dining table.

Pastrami, which is one of the most profound flavors of our culture, is prepared using the precious meat of Saray Farm with the methods of shocking, salting, pressing, drying and covering with the cumin prepared using the top-quality spices and as a result of laborious process, this yummy food is obtained. The pastrami, which can be consumed raw or cooked according to desire, is produced by meeting all hygienic requirements by employing the traditional production method.

That smell of meat coming from the kitchen of your grandma turns to reality in the form of fried meat (kavurma) thanks to Saray Ciftligi. Kavurma which is made by frying the meticulously selected meat in high-wall cooking vessels in high heat, is a healthy, delicious and very practical product offered to the consumers.