Mehrtab Turkey Kebab with Lamb Tail Fat

The lamb fat ratio is tightly standardized between 15% and 18%. This precisely balances the lean profile of the turkey meat, preventing excess greasiness while ensuring optimal binding and juiciness during cooking.

Processed through vacuum mixing technology, the meat emulsion achieves natural protein binding. This guarantees strong structural cohesiveness, preventing any detachment from skewers or crumbling over open flame grills.

Inside the 5kg and 10kg master boxes, individual portions are partitioned with food-grade plastic interleaving sheets, allowing staff to remove exact unit counts without thawing the entire package.

Utilizing premium turkey meat blended with authentic lamb fat reduces the raw material food cost by 25% to 35% compared to red meat, providing significant margin gains for catering contractors.

No, the formulation contains strictly pure turkey meat, natural lamb tail fat, onion, and traditional seasoning. It is completely free of texturized vegetable proteins (TVP), starch fillers, or breading.

Once thawed, the meat should be stored between 0°C and 4°C and grilled within 48 hours. Refreezing thawed meat is strictly prohibited to ensure food safety and texture retention.

Due to high-density muscle proteins and stable fat emulsification, cooking weight loss is constrained to only 12% to 15%, providing superior yield compared to standard minced meat recipes.