Partners Garbage Shish Product Description and Distinguishing Features: Ortaklar Skewer; is produced by skewering small pieces of beef, approximately 15 cm long and 0.5 cm wide, onto reeds/stalks that are sharpened at the ends with a knife and grilling them on charcoal. Sheep tail fat is attached to the end of the reed. No other ingredients such as vegetables are added to the reed, except for meat and tail fat. Ortaklar is one of the three towns in the Germencik district, affiliated with the Aydın province. The skewer has become synonymous with Ortaklar Mahallesi (neighborhood) as it has concentrated around the railroad passing through the middle of the town and evolved into Ortaklar Skewer restaurants that started as mobile services and sales. Ortaklar Skewer, initiated to sell to passengers using the Aydın-İzmir railway route, allows for quick cooking and rapid service to passengers due to its small meat content and the ability to cook rapidly over high heat.The distinctive feature of the product known as Ortaklar Skewer is the skewering of small pieces of beef obtained from the hindquarters of a young milk-fed calf, arranged on reeds/stalks with sheep tail fat at the ends and grilled on charcoal. Production Method: Ortaklar Skewer is prepared using lean and boneless meat from the hindquarters of a matured cow. Sliced and rested for a few days, the lean beef, locally known as "cut in a size a sparrow can swallow," is cut into small pieces. The cut meats are arranged on dry reeds/stalks, approximately 15 cm long, with sharpened ends, ensuring no gaps between the pieces. Sheep tail fat is attached to the end, and they are quickly grilled over charcoal at high heat.