Beef Kavurma Block 2250 g
Kavurma is a preserving method developed in a time without refrigeration. The meat is cooked long in its own fat, loses most of its water and is then kept within the rendered fat; the fat cuts off contact with air and protects the meat.
Refrigeration has solved that problem, yet the method continues for its flavour. Cooked long and at low heat, the meat softens until it can be pulled apart in strands, takes on the aroma of its own fat and does not dry when reheated. The block form holds that structure together; the required amount is cut at the moment of use.
Shelf life and storage conditions
- Shelf Life
- Production and best-before dates are printed on the packaging.
- Storage Conditions
- Store between 0 °C and +4 °C with the cold chain maintained. After opening, keep refrigerated in a sealed container.
Please contact us for pricing. (professional kitchen / wholesale)
Why Choose This Product?
- Cooked long in its own fat until the meat softens enough to pull apart in strands.
- The fat cuts off contact with air and protects the meat — a method from before refrigeration.
- It does not dry when reheated; its own fat keeps the meat moist.
- The block form holds the structure together, with the required amount cut at the point of use.
Where To Use It
- Breakfast plates and kavurma with eggs
- Beside rice
- With bean and chickpea stews
- Filling for börek and pide
- Restaurant kitchens
- Butcher and deli counters
Wholesale Ordering & Storage
Block products are sold by the kilo and cut as needed; a large block lowers cost per kilo, though turnover must be sufficient that the cut face does not stay open for long. Store between 0 °C and +4 °C with the cold chain maintained. After opening, keep refrigerated in a sealed container.
Frequently Asked Questions
What is kavurma?
It is meat cooked long in its own fat and then kept within that fat. It is a preserving method developed in a time without refrigeration.
Does it dry out when reheated?
No. The meat's own fat melts as it warms and keeps the meat moist, which is one reason the method has survived.
How is it used?
Cut the required amount from the block and warm it in a pan. It is used with eggs, over rice or as a filling for börek.
Similar Products
You May Also Like
There are two kinds of ingredient in a kitchen: those visible on the plate and those that disappear into the sauce. For visible ingredients shape, colour and the neatness of the slice matter; for tho…
The visual identity of a mortadella is its cross-section, and here the pattern is built on a single colour. Dark red islands of tomato scatter across a pale emulsion base; unlike the multicoloured lo…
With aromatic products a log has an advantage over pre-sliced: the volatile aroma compounds stay inside the sealed mass. In a sliced product every slice meets the air and the aroma weakens over time;…
Every kitchen has two kinds of ingredient: specials whose consumption fluctuates, and staples that go out in the same quantity every day. Hungarian salami is the second kind — it appears regularly on…