This article was automatically translated from the original Turkish version.
Kayseri Kavurması is a traditional meat product obtained by cooking beef carcass meat together with internal fat and salt through a thermal process. Protected under the Industrial Property Law No. 6769 as a geographical indication, this product was registered on 18 November 2024 and is uniquely associated with the province of Kayseri.
Kayseri Kavurması is prepared by cooking boneless, cubed beef together with the animal’s internal fat. The meat pieces are typically cut to a size no larger than 7 cm, generally resembling bite-sized cubes. During production, no flavoring agents, additives, or offal are used. This gives the product its distinctive character, defined by its simple ingredients and traditional preparation method.
Kayseri Kavurması can be served hot or cold depending on consumer preference and is also used as an ingredient in various dishes. Its flavor and texture are directly influenced by the skill applied during the cooking process.
Ingredients used for the production of approximately 100 kg of Kayseri Kavurması:
The meat and fat used in production are preferably sourced from cattle raised in the province of Kayseri. These ingredients are prepared in accordance with relevant food regulations and cut under hygienic conditions. They are stored under cold chain conditions prior to thermal processing.
During cooking, the internal fat is placed in large pots, followed by the addition of cubed meat, which is then mixed. Salt is added, and the mixture is cooked at a temperature of 90–100 °C for approximately three hours, with periodic stirring. The cooking process is concluded once the desired texture and flavor of the meat are achieved. Skill and expertise play a decisive role at this stage.
The kavurma is allowed to rest at ambient temperature before being packaged in food-grade containers.
Kayseri Kavurması is stored and transported under cold chain conditions in odor-free, clean, dry environments protected from direct sunlight. It is offered to consumers either pre-packaged or by weight. Labeling information complies with applicable food regulations.
All stages of production for this product take place within the province of Kayseri. Kayseri Kavurması is intrinsically linked to this region, and the skilled labor-intensive processes involved in its preparation reinforce its strong association with Kayseri.
Inspections are carried out by a minimum three-member inspection body coordinated by the Kayseri Chamber of Commerce and including participation from the Kayseri Chamber of Commerce and the Kayseri Provincial Directorate of Agriculture and Forestry. Inspections are conducted at least once annually; additional inspections may be carried out as needed or upon complaint.
Inspection criteria include:
Inspection reports are submitted annually to the Turkish Patent and Trademark Office.
Definition and Distinguishing Characteristics
Production Method
Storage and Market Distribution
Geographical Boundary and Reputation Link
Inspection
