Tekirdag Meatballs Product Description and Distinctive Features: Tekirdağ Meatball is obtained through its unique production method using the meat of Holstein, Simmental, Charolais, Limousin breed male calves, which graze in the Bromus and Festuca meadows containing local plants such as Silena frivaldskyana, Frankenia pulverulaenta, Trifolium ornithopodioides, Myosurus minimus. The fame of Tekirdağ Meatball, known and preferred nationwide today, dates back around 100 years when a master in Tekirdağ developed it using a distinctive method. Tekirdağ Meatball is a product integrated with Tekirdağ through nuances in its preparation. Various details, from the meat used to the processing of the meat and the preparation of the meatball, have contributed to the reputation of Tekirdağ Meatball. The taste of the meat used in Tekirdağ Meatball comes from the fact that it is made from the meat of Holstein, Simmental, Charolais, Limousin breed male calves that graze in Bromus and Festuca meadows in Tekirdağ, nourished by local and rare plant species such as Silena frivaldskyana, Frankenia pulverulaenta, Trifolium ornithopodioides, Myosurus minimus. Additionally, an important distinctive production feature of Tekirdağ Meatball is that after the kneading process, the meatball dough is pressed onto trays without shaping and rested at 0-4°C for at least 18 hours and a maximum of 24 hours. This resting process gives Tekirdağ Meatball its elastic structure. Another prominent feature of Tekirdağ Meatball is the use of a specific grinder for processing the meat into a dough. Tekirdağ Meatball has an elastic texture and a homogeneous structure. This elastic texture and homogeneous structure ensure its integrity in appearance. There should be no gaps or cracks on the surface of Tekirdağ Meatball. Therefore, uncooked Tekirdağ Meatballs should not stick to each other or to the packaging, and frozen ones should not have ice crystals on the surface. The color of the meatball should vary from natural pink to brown tones, without any darkening. Production Method: In the production of Tekirdağ Meatball, the meat of Holstein, Simmental, Charolais, Limousin breed male calves raised in Tekirdağ province, aged up to 2 years, weighing at least 200 kg and up to 350-400 kg, is used. The ingredients include meat, stale wheat bread baked over wood fire, red onions, garlic, specifically suet or kidney fat, cumin, black pepper, and table salt. The usage ratios of these ingredients should be: beef 70-75%, wheat bread 8-8.5%, red onion 3-4%, garlic 0.1-0.2%, beef fat 10-15%, table salt 1.0-1.5%, cumin 0.5-1%, black pepper 0.2-0.3%. The meat used in the product should consist of 20-30% hindquarters, 30-40% ribs, 20-30% shoulder, and 15-25% neck. After slaughtering the cattle that meet the specified criteria, the beef is rested at 0-4°C for 24 hours. The beef is then separated into small pieces after removing bones, cartilage, and nerves. Wood-baked stale wheat bread, red onions, and garlic, along with beef fat (especially suet or kidney fat), are added to the chopped beef. This mixture is then ground into a minced form using a mincing machine consisting of a grinder, knife, 13-inch mirror, knife, and 3.5-inch mirror. Cumin, black pepper, and table salt are added to the minced meat, and it is kneaded in a kneading machine until it forms a homogeneous dough. After the kneading process, the meatball dough is pressed onto trays and rested at 0-4°C for at least 18 hours and up to 24 hours. The next day, the rested dough is shaped into cylinders measuring 6.5 cm in length and 1.5 cm in diameter, with a weight of 15 grams each, using shaping machines and hands. If Tekirdağ Meatball is to be sold after cooking, it is grilled using charcoal on fluted sheet grills. It is brushed with some sunflower oil and continuously turned until it turns a milky coffee color.Cooked Tekirdağ Meatball is sold in portions, with each portion containing 10 meatballs. The serving of Tekirdağ Meatball includes hot sauce, grilled peppers and tomatoes, sliced onions, and parsley.Uncooked Tekirdağ Meatball is sold in 500g and 1000g polystyrene packaging, wrapped in transparent protective film, or vacuum-sealed with modified atmosphere. The product should be transported without breaking the cold chain using refrigerated vehicles and consumed within 4 days from the manufacturing date. If Tekirdağ Meatball is to be stored for an extended period, it should be frozen at least at -32°C and stored at -18°C, transported without breaking the cold chain using refrigerated vehicles, and consumed within a maximum of 6 months after production. Once thawed, it should be consumed immediately and should not be refrozen.