Rize Roast Product Description and Distinguishing Features: Rize Kavurması is a traditional delicacy of the region, with its origins tracing back to the early 1900s. It is made by slow-cooking bite-sized chunks of beef—sourced from large cattle—in kettles filled with rendered animal fat. The only additional ingredient used is salt. After cooking, the kavurma is preserved in tin containers or roll-style packaging. In crafting authentic Rize Kavurması, meat is sourced from female Simmental or Holstein cows, aged between 4 to 6 years and weighing under 150 kilograms. These animals are transported alive to Rize, where they are slaughtered on-site to ensure freshness and maintain quality. The unique characteristic of Rize Kavurması is that it is prepared using only salt, with no additives, and cooked slowly in its own natural fat over a long duration. This extended cooking process helps retain the rich fat content, resulting in a tender and flavorful product without the need for any preservatives or artificial enhancers. Production Method: Rize Kavurması is produced following strict guidelines set by the Turkish Food Codex, including the Prepared Meat Mixtures and Meat Products Communiqué, Food Labeling and Consumer Information Regulation, Microbiological Criteria Regulation, and the Regulation on Materials and Articles in Contact with Food. Furthermore, the tools, equipment, ingredients, and the final product involved in making Rize Kavurması fully comply with both horizontal and vertical standards of the Turkish Food Codex. Equipment specifications used during cooking: 1.1 Roasting Kettle (Pan): A copper kettle with an upper diameter of 130 cm, base diameter of 115 cm, base thickness of 4 mm, height of 36 cm, and a volume capacity of 380 liters is employed. The use of copper ensures even heat distribution for consistent cooking of the meat. 1.2 Lapa (Laperi): A copper spatula attached to a pipe approximately 170 cm long, used to stir the contents of the roasting kettle. 1.3 Wood: Generally, beech or oak wood is used for roasting. Occasionally, some animal bones are also burned with the wood to improve combustion and create a stronger fire. Preparation of Rize Kavurması: The cut meat is first rested in cold storage for 4 to 7 days. After trimming away bones, fat, nerves, and membranes, the meat is chopped into pieces larger than standard diced cuts (each piece about the size of three diced portions) for cooking. The internal fat extracted from the meat is ground using a meat grinder and melted in the kettle over a wood fire. This melted fat is then combined with the meat and cooked over the fire for 2 to 2.5 hours while being continuously stirred. Salt is incorporated during the cooking process. The cooking is considered complete when the meat becomes tender and releases a distinctive aroma. The skill of Rize Kavurması masters plays a vital role here; these experts undergo traditional mentorship training and earn their master title after at least 10 years of experience. Importantly, no preservatives, sweeteners, or additives are included in Rize Kavurması. The final Rize Kavurması product must have a maximum moisture level of 45%, salt content not exceeding 3%, and fat content up to 30%. Once cooked, the kavurma is placed into a specially designed handcart along with the kettle. This handcart features a mechanism that allows the kettle to be slowly tilted up to 90° during a continuous draining period of about 45 minutes, ensuring all fat is fully drained. The draining process involves gradually lifting and repositioning the pan into an upright stance. After draining, the kavurma is stirred using shovels to eliminate any remaining nerves that might have been missed during meat cleaning and to ensure a uniform mix of both small and large meat pieces. Packaging: During packaging, 10% to 12% fat is added back to the fully drained dry kavurma, which is then packed under pressure in tins or casings. Packaging options include 10 or 20 kg metal cans, roll packaging, or food-grade artificial casings ranging between 1-4 kg. The packaging is designed to be leak-proof, vacuum-sealed, and airtight. For consumer convenience, sliced kavurma portions weighing 150, 250, 500, or 1000 grams can also be sold in vacuum-sealed bags, cut from the roll. Storage, distribution, and consumption: After a resting period of a few hours, the packaged kavurma is stored in cold storage and prepared for sale. It can be kept for up to 4 months in cold storage at temperatures between 0°C and +4°C and transported under the same refrigerated conditions. Once the package is opened, the kavurma should be consumed within 1 to 2 days. It can be enjoyed either cold or warmed.