Equipped with the latest technologies, the Namet Çayırova Integrated Meat Facility began production in 2009.
This large-scale facility spans 34,600 m² of closed space, where delicatessen products, fresh meat, doner, MAP items, frozen, and advanced processed products are produced.
The facility includes 1 conference hall and 8 meeting rooms, and also houses the Namet Factory Outlet Store nearby.

Recognized as a technological hub in the world of taste, the Namet Çayırova Production Facility holds BRCGS, IFS, TSE Halal, and TSE Service Qualification certificates.

The facility’s raw material needs are met through carcasses supplied from the Şanlıurfa Integrated Fattening and Meat Facility and local contracted suppliers, then processed at the Çayırova Production Facility’s butchering section.

Production at Namet’s Çayırova Facility begins with the red meat cutting line. To ensure quality and safety, production areas are maintained at +8 °C.
Carcasses from Şanlıurfa are transported via refrigerated vehicles to the facility, inspected by vets, chilled at 0 °C, and then processed on the cutting line.
Afterward, the meat is distributed to fresh, processed, delicatessen, and frozen product lines.

Some of the meats from the cutting line are sent to the fresh meat line, vacuum-packed, and made ready for delivery.
Others are turned into ground meat, diced beef, meatballs, and other varieties.
They are automatically weighed and packed using M.A.P. (Modified Atmosphere Packaging) technology, which preserves the meat’s freshness by using approved food gases.

Namet not only focuses on technology and quality but also on creating new product categories.
Its further-processed product line, led by doner, prepares popular flavors of Turkish cuisine.
Developed by the R&D team, products are cooked by expert chefs under hygienic conditions, packaged untouched, and delivered fresh to the consumer.

Products like sausage, salami, ham, and frankfurters are prepared under hygienic conditions with computer-controlled machines. They are smoked, roasted, boiled, or fermented.
Pastrami is produced in accordance with traditional Turkish methods. All delicatessen items are sliced and packaged untouched for maximum safety and freshness.

Namet’s frozen products line offers meatballs suited to Turkish taste.
Formed with automated machines, products are frozen at -40°C within minutes to lock in freshness and stored in cold warehouses.