Tekirdag Meatballs Product Description and Distinctive Features: Tekirdağ Meatball is crafted using a distinctive production technique that involves the meat of male calves from breeds such as Holstein, Simmental, Charolais, and Limousin. These calves graze in the Bromus and Festuca grasslands, rich with native plants like Silena frivaldskyana, Frankenia pulverulaenta, Trifolium ornithopodioides, and Myosurus minimus. The reputation of Tekirdağ Meatball, which is now widely recognized and favored across the country, traces back about 100 years to when a skilled craftsman in Tekirdağ developed this special method. Tekirdağ Meatball is deeply connected to the region through its unique preparation details. Every aspect, from the selection of the meat to the processing and formation of the meatball, plays a role in the renowned quality of Tekirdağ Meatball. The distinct flavor originates from using meat sourced from male calves of Holstein, Simmental, Charolais, and Limousin breeds that graze in the Bromus and Festuca grasslands of Tekirdağ, nourished by rare and local plants such as Silena frivaldskyana, Frankenia pulverulaenta, Trifolium ornithopodioides, and Myosurus minimus. A notable production characteristic of Tekirdağ Meatball is that after kneading, the meatball mixture is pressed directly onto trays without shaping and refrigerated at 0-4°C for a period ranging from 18 to 24 hours. This resting phase contributes to the meatball’s characteristic elastic texture. Another distinctive feature is the use of a specialized grinder to process the meat into the dough. The Tekirdağ Meatball boasts a springy texture and uniform structure, which help maintain its visual integrity. The surface should be free of any cracks or gaps. Consequently, raw meatballs should neither stick to each other nor to their packaging, and frozen meatballs must not display ice crystals on their exterior. The color of the meatball ranges from a natural pink shade to brown hues, without any dark discoloration. Production Method: In the preparation of Tekirdağ Meatball, meat from male calves of the Holstein, Simmental, Charolais, and Limousin breeds, raised in the Tekirdağ region, aged up to 2 years and weighing between 200 kg and 350-400 kg, is used. The ingredients include beef, wood-fired stale wheat bread, red onions, garlic, specifically suet or kidney fat, cumin, black pepper, and table salt. The proportions of these components are approximately: 70-75% beef, 8-8.5% wheat bread, 3-4% red onion, 0.1-0.2% garlic, 10-15% beef fat, 1.0-1.5% table salt, 0.5-1% cumin, and 0.2-0.3% black pepper. The meat used should be composed of roughly 20-30% hindquarters, 30-40% ribs, 20-30% shoulder, and 15-25% neck. After slaughtering the animals that meet these criteria, the beef is refrigerated at 0-4°C for 24 hours. The meat is then cut into small pieces after removing bones, cartilage, and nerves. Wood-baked stale wheat bread, red onions, garlic, and beef fat (mainly suet or kidney fat) are combined with the chopped meat. This mixture is minced using a machine equipped with a grinder, knives, a 13-inch plate, and a 3.5-inch plate. Spices such as cumin, black pepper, and salt are added to the minced meat, which is then thoroughly kneaded until a uniform dough is formed. After kneading, the mixture is spread onto trays and refrigerated at 0-4°C for a resting period of at least 18 hours and up to 24 hours. The following day, the rested dough is shaped into cylinders about 6.5 cm long and 1.5 cm in diameter, weighing approximately 15 grams each, using both shaping machines and manual techniques. When Tekirdağ Meatball is intended to be sold cooked, it is grilled over charcoal on fluted sheet grills. During grilling, it is brushed with sunflower oil and turned continuously until it acquires a creamy coffee-brown color. Cooked meatballs are packaged in portions of 10 pieces. A typical serving includes hot sauce, grilled peppers and tomatoes, sliced onions, and fresh parsley. Uncooked meatballs are sold in 500g and 1000g polystyrene containers, wrapped in clear protective film or vacuum-sealed in a modified atmosphere. The product must be transported under refrigerated conditions without breaking the cold chain and consumed within 4 days from the production date. For longer storage, Tekirdağ Meatball should be frozen at a minimum temperature of -32°C, stored at -18°C, transported in refrigerated vehicles maintaining the cold chain, and consumed within 6 months after production. Once thawed, the product should be consumed immediately and must not be refrozen.