Kesan Shredded Meat Description and Distinctive Features of the Product: In the 1960s, in Keşan and its surroundings, due to the lack of electricity, meat was cut from the bones, sliced with a knife, and cooked over a wood fire to preserve it. The cooked meat was served to guests and, due to its high popularity, the individuals who performed this process decided to open businesses to make a living. Initially known as "kıyma et" (minced meat), this flavor was later named "Satır Et" and has continued in this way to the present day. Keşan Satır Et is made from the meat of famous curly-haired milk-fed lambs of Thrace. The preference for curly-haired lambs is due to the balanced distribution of fat in the body of these lambs and their consistently high quality and palatability. Lambs selected for making Satır Et come from villages and typically weigh around 40-45 kg on average. These lambs are usually 5 to 12 months old and are raised in the natural environments of the Southern Thrace Region (Keşan, İpsala, and Enez). They are nourished with natural foods found in nature, such as clover, thyme, barley, wheat, and corn. The distinctive feature of Keşan Satır Et is that the meat is minced with a knife, bringing the pieces to the size of lentils. Additionally, only salt is used in the preparation of the product, and no other additives are used (such as tail, kidney, internal fat, spices, bread, etc.). This is one of the most important characteristics that sets Keşan Satır Et apart from other meat products. Production Method: After the slaughter of curly-haired milk-fed lambs raised in the natural environments of the Thrace Region, the meat, separated from the bone, is refrigerated at +4°C for 2 days. During this period, the blood is drawn from the meat, and it gains tenderness. Once the meat has softened, substances such as nerves, veins, bones, cartilage, and membranes that would cause hardening are removed. In some cases, if the lamb meat is too fatty, up to a maximum of 30% of lamb meat may be supplemented with veal from the buttock part, with the condition that it does not exceed this limit. The rested meat is placed on a wooden log (preferably oak) and subjected to a cutting process called "dövme" with a knife. During this process, the meat is pounded until it reaches a certain consistency without entering any machine. The pounding process makes the meat coarser than minced meat, reaching a size similar to lentils. The reason for not using a machine is that the pounded meat releases its juices over a certain period, allowing the meat to relax and soften. A mixture is prepared with the lamb's own fat, not exceeding 20-30%.Only 5 g of salt is added to 1 kg of prepared meat, and it is kneaded well. Only salt is used in the preparation of the meat, and no other products or additives are used (such as tail, kidney, internal fat, spices, bread, etc.). This is one of the most important features that distinguishes Keşan Satır Et from other meat products. Keşan Satır Et is cooked on oak charcoal, placed between double-sided wire grills; grooved and sheet grills are strictly not used. Keşan Satır Et should be cooked over high heat because it results in more browning and enhances the taste. Chopped, kneaded, and cooked Keşan Satır Et is portioned into 180-200 grams net portions. The portioned Keşan Satır Et is expanded to approximately 0.8-0.9 mm to achieve the desired shape. Cooked Satır Et has a brownish color. Its taste is unique and characteristic, offering a delightful flavor. It has a dense, soft, chewy sensation in the mouth.