The History Of Namet Farm

Since 2013, Şanlıurfa Integrated Livestock and Meat Plant operating within Namet is built on 740 thousand m2 open space. Availability capacity of breeding farm, is 25 thousand, annual breeding capacity is 50 thousands of bovine. Also within the scope of the plant there are  2 thousand 200 bovine capacity quarantine enterprises available at reasonable distances. The slaughterhouse of the plant has daily 2 thousand 500 ovine and 350 bovine slaughter capacity. The plant which is one of the few breeding farms of Turkey is the source of the taste of Namet’s products.


Life in Namet Farm

The adventure of genuine taste in Namet farm begins in the lush farm area. It is shaped expertly, prepared carefully for you at every step. Each step is continuing as planned and programmed by virtue of expert engineers, veterinarianss and staff in the field, and by using the latest technologies and in compliance  with the traditional rules,  Namet’s genuine tastes are  delivered to you from Farm to Fork.

Animal races with the highest level of quality of meat in the world and our country are grown in Namet Farm. Agricultural Engineers of Namet prepare to feed of the animals in100% natural way. The animals are kept under control by veterinary experts. Every day, thousands of fresh meat are loaded on refrigerated vehicles which are washed with special disinfectants and delivered towards the production facilities.

Races That Grow On The Farm Growing Races In The World


Feeding of Animals 

Fattening  is a feeding program is implemented specifically to enhance  the quality of the animals, taste  and yield. At  Namet farm open fattening is applied. Through this method of feeding animals while performing feeding in their natural environment, the most natural, most delicious meat products are delivered to your tables. The purpose in fattening is having delicious meat as much as productivity. Autumn is the best season for fattening.

In well-fed animals fats accumulate in the muscle tendons and makes the meat more delicious. Unique taste and aroma of the meat are caused by the fat. Feeds at the Namet farm are prepared by the Agricultural Engineers as nutritious, healthy, hundred percent natural.

Nutrient Substance Requirement


From Farm to Dining table


Slaughter in Namet is performed by trained specialist butchers on half hanger.The meat rests for 24 hours after slaughter. team of veterinarians, engineers and food technologists are present at the slaughter points for control.


To have quality meat, animal should not be under the stress prior to slaughter. Shipping is among the main reasons that affect animals before slaughter. As shipping is a long, weather conditions during shipping, intermingling of foreign animals, fasting are reasons for distressing and fear. In slaughter places, to keep the water in front of the animal,  the behavior of workers and resting 5 hours before the slaughter of meat to be qualified in terms of every feature (color, texture, softness) will be beneficial. In Namet farm, before and after slaughter are done in accordance with all regulations. Thus the the taste of meat of animals slaughtered by experts remains.


Carcass temperature is 37° after slaughtered. It is expected to drop from 37° to 25° degrees at 10°-12°. Then, at 0°, they are taken to pre-cooling half carcasses storehouses. Temperature should drop at meat processing and breaking stage and temperature  is expected to fall to 2-4 ° in 24 hours.

Namet through cooling system with advanced technology also provides a high degree of hygiene. It acts in cold chain during  resting, processing, cutting, transportation and sale of the meat after slaughter.

From the cleaning of cold storages to the cleaning of vehicles used for the transport and to internal and external sections, it fulfills all hygiene requirements. Namet, at every stage of cooling, adds to the flavor of the meat with its specialist staff working with great care.

Cooling rooms and transport vehicles are tracked automatically by the computer system and are recorded instantly.


Hygiene for Namet come as one of the most important elements and therefore the production facilities have been constructed in accordance with the most hygienic conditions. Walls, ceilings, cooling fans, water pipes and electric cables are made using stainless steel materials. Every day, production section is cleaned by a specialized international cleaning company at the end of the day, every week samples taken from manufacture and equipment are controlled.

Filtered air coming from Hepa filter constitutes a sterile environment. Namet attaching importance training of staff, gives training to its staff  while they begin work and repeats the hygiene training every year. Staff at the first stage when entering the facility wash their hands with soap and warm water, dry their hands with drying towels.


In the second stage, in 6 meters long completely closed disinfection unit, there is a boot washing and hand disinfection system. Shoes are disinfected by scrubbing system, hand disinfection is done by inserting hans to a double-point turn. At the end of this process turn opens automatically and manufacture starts.


By taking samples from the hands of the employees microbiological controls are performed . Employees during breaking step, use steel vests, steel gloves, shoes suitable for food use.

Namet, using the latest technology in hygiene keeps the flavor at every stage. It acts in cold chain during  resting, processing, cutting, transportation and sale of the meat after slaughter.


Products prepared are directed to packaging or manufacture with e2 boxes. for the production or manufacture of packaging products. These boxes are washable according to national standards. At the packaging stage, the meat is filled, into bags according to shrink system, vacuumed, pasteurization is done, dried, packaged, and prepared for shipment with 0 degrees packs. Meat to be used in the manufacture are shocked fresh or shocked shock units and forwarded to -40 and kept ready for use of next day.