JERSEY İNEKLERİ ROBOTLAR SAĞIYOR ! KÖFTECİ İLHANIN SIRRI ÇÖZÜLDÜ! ” 2 HAYVANLA BAŞLADIM ŞU AN 500″

JERSEY İNEKLERİ ROBOTLAR SAĞIYOR ! KÖFTECİ İLHANIN SIRRI ÇÖZÜLDÜ! ” 2 HAYVANLA BAŞLADIM ŞU AN 500″

Forget everything you know about CS. We’ll hear about Cels from my brother İhran on this farm. I’m a middle school dropout, doing my father’s self-taught profession. We have two farms. I started with two calves. It’s been my father’s profession for 45 years. I’m 60 years old. I’ve been in this business for 45 years. Imagine having a robot. It corrals the cows. You don’t even touch them. Milking starts right now. It puts on the cow’s headgear. It puts on the headgear itself. No human touch, man. It doesn’t even need to be touched. Every udder has a value here, too, Ilan. Exactly. So, if there’s a problem with one udder, it gives you a warning here. If there’s a health problem with our animal, it sends a text message to our cell phone . It also shows when they ‘re in heat. So, the machine tells us when to inseminate. The machine sends a text message to our cell phone . Generally, we average between 20 and 22 udders. It’s a lot during the day. Yes. This cow just milked 8 L, 800 grams of milk this morning. She’s now milked 4 kilos. She’s milked 900 grams from this udder, but she’s expecting 1 kilo 300 grams of milk. This machine is a serious investment. Of course, not everyone has the opportunity to buy this machine, but considering the returns, it’s worth it. I started with two animals. I’m a self-taught person, but I didn’t study. It was my father’s profession. 2 became 4, then 48. Currently, we produce red meat from our other farms, with close to 500 animals. We produce milk here too. Production, production, production. Production is the gateway to this country. Everything you haven’t seen or heard of is behind this door. There’s so much happiness, so many stories, and a very successful business life. We’re at İlhan Ayhan’s Jelsey cow farm, located in Antalya’s underground floor. Forget everything you know about Jelsey. We’ll hear more about Celsey from İhan at this farm. We could even call him one of Jersey’s pioneers. Robotic machines and production are being used. He displays everything he produces, from the milk to the meat, in his own restaurant. We’re starting our success story. Don’t forget to subscribe. Everyone should listen and watch this video with all their heart. What we always said? It’s the wheat, meat, and milk produced by an animal, a farmer, a producer, a person living in a village . How can they invest their own production on this farm? You’ll see that too. It was my dream. Maybe everyone’s dream. Come on, we’re turning our dreams into reality behind this farm. Here we go. Ilen, brother. Hello, my dear Kay. Hello, brother. Greetings. We’ve met so many times, but it never happened. Today is destiny. So, welcome to our brother. Welcome, brother. Ilan, brother, I can’t wait. Yes. This beautiful farm has amassed all its success in its own treasury, from production to deli, from here to consumption. Believe me, this is the farm you’ll see in your dreams for the first time, brother. We truly appreciate you . I believe we’ll provide good information. Let’s get started, brother. Hopefully, İlkay, we’ve always made it our principle to be role models and examples for young people . We thought, “What can we do?” Everyone’s making Simmental the best. Five years ago, we decided to do something different in Antalya. We decided to do it with CS. We asked what Cersey was. We imported it from Denmark. We’ve been using CSE on our farm for five years. We’ve always been curious. Jelek is Jelsek, but we’ll hear from Ilan Abiden, the Jels cow. Forget everything you know. You’ll recognize Jelsek from Ilan Abiden again. I’m truly surprised. You’ll be surprised too. I wish you healthy milk, healthy young people, a healthy future, and a healthy life, brother. Brother İlham, we’re underfloor heating in Antalya. Now everyone will say, ” What about the gel-seyneği underfloor heating in Antalya?” Brother, didn’t you ever struggle with these cows? Of course, there were some places where we struggled, but not that severely. Underfloor heating in Antalya is a bit higher than in the city center. We’ve designed our farm accordingly. Only our aspirators will be installed. The ones that haven’t arrived have arrived. Heat stress can be treated with care. As long as you’re willing, there’s nothing impossible. The animals you see here are what we call the mother group. We call it the mother group. The sections here are reserved for the dry period and the birth. This is ours. Our maternity ward. So, we understand this: Not only is the milking of the celi carried out here, but its production is also taking place. Of course. Of course. We don’t raise slaughter animals here. We raise breeding stock. We meet the country’s need for breeding meat and milk. Maşallah, ilan, brother. For example, this one has only 10 days left. The animals due to give birth in the next month or two are under surveillance here, which we leave for the dry period. After they give birth, we move to the robotic section and have them milked there. This robotic wrapper is something we’ve seen for the first time. We’ll get to that in a moment, but Jelinik is a cow I’d recommend to anyone. In your opinion, brother, you’ve already brought up this topic of cere. Yes. Well, I want to tell you about myself. I’m a middle school dropout, doing the same job as your self-taught father. I know animals very well, but I didn’t have that detailed knowledge about the liver slaughter breed in the past. There was a need to sell milk retail in the store. We asked, “Which one should we sell to?” “Which one should we sell milk from?” We did some research on whether it was Sementel or Hoşle. But Cerse stood out. Why did Cerse stand out? It has more urolithiasis. Because of its high fat content, we imported these cows from Denmark. We brought them here four years ago. And now, our customers and the people we sell our herds to are very satisfied. Why are they satisfied? They have very high fat layers. They’re almost like water buffalo. The Afyon region is also a good cream producer. I still haven’t identified these cows in Afyon, but I think that over time, since Afyon also has cream production, the Afyon region will produce from these cows. Now, there’s something here. İl Abi, İren Abi, has Şarkı Terozin (a type of terroir). The wrapped jelse is the milk of the cows. The Şarkı Terozin is sold in cheese, yogurt, and fresh daily milk. At the other cattle farm, they produce everything here, from meat and meatballs to Ilan Abi’s sausage. So, did Şarkeri come after these jelsevs? Was it there before? I used to have restaurants. There was a request for milk from us for retail sale. Of course, while we were wondering which milk to sell, we found Cersa milk. Well, I saw a similar video and had a friend named Orçun Maviş. I recognized Cersea. He said, “My life changed,” and after watching the video a few times, I finally figured out what Cersey was. I did some research, but couldn’t find the Cerse we wanted in Turkey. My son had a son, so I did some research abroad. He said, “Father, from the motherland, from the brand.” We contacted a Turkish representative there. We obtained the necessary permits from the Ministry. In April 2001-24, we bought 43 pregnant cows and brought them to our farm. We came, and the company we bought from told us, “90% of these cows will be female.” Our first calf arrived. It was a female. When we said our second, we gave birth to 43 cows. We also had 43 female calves. We never had a male. I bought the animal and told the company, “Our cows gave birth.” I said, ” Well, we’ve got 43 calves, brother,” he said, “a record.” So, he said, “get 43 female calves from 43 cows,” he said, “a record.” Our first year, we didn’t have any males . We thought, “What can we do?” To ensure continuity, we continued with the same breeding stock and selected female sperm seeds. Well, we managed to get a few males. I’ll show you in a moment, but 90-95% of our cows give birth to females. When females give birth, it’s much easier for us to grow. We ‘ve also given a lot of breeding stock to our youth and villages, and the people we’ve given to are very happy with our cows and our cattle. How can they not be happy now, brother? That’s another thing, brother. Now, all the animals here are registered with their ear tag numbers. They’re registered. So, how much milk have they given? It’s on brother Ilan’s farm, but as you said, the female ratio is low, and we’re also, uh, pure. Because we’re pure, all our records are kept registered with the Directorate of Agriculture . When we get our pregnant heifers’ passports from the Provincial Directorate of Agriculture, everything is clear before our eyes. What breed are their parents ? How much do they pay? We have them in front of us. Some people might not know what “Ağ” means, İlhan. Ari means they come under the supervision of the Provincial Directorate of Agriculture every 45 months and have their meat and blood tests and milk tests done. It’s being done. If the conditions are suitable, the family continues. But if there’s any infectious disease, tuberculosis, it definitely doesn’t continue. So, this pain means there’s healthy milk. Healthy foods, foods. Ilan brother, really, there’s already an order. We were always saying that. What were we saying? Let’s produce. Let’s market what we produce ourselves. So, there’s no middleman. Ilan brother, there’s no middleman. We’ll be visiting there anyway, for the meat, the milk, the singing ceremony. Ilan brother. Also, your foot was very lucky. Well, we had one calf yesterday morning. I want to show you our calf, too. Maşallah, brother. Maşallah. They’re all the same color and breed, brother. They’re usually the same. Maşallah. This is where the calves rot, brother. Yes. Oh brother, everything is very orderly. It’s what everyone dreams of. Things they want to see. Maşallah. Yes. Our daughter was born yesterday morning. And this is a girl two days ago. Yes, she’s always had a girl anyway. Maşallah. Y, we leave them in this area individually for about 15 days after the first calf is born . After that, after our calf is 15 days old, we have a calf-feeding robot here. This robot is in the other section, and I’ll show you the other section now. The calf-feeding robot. These calves don’t see their mothers then. What? They don’t. They continue here for the first 15 days . Maşallah, man. We have a “first order, then win” tactic here. After completing the first 15 days there, we leave our robot’s food here, and depending on the calf’s condition, for 80 or 90 days and its live weight , the machine provides its milk and food needs, and if it has diarrhea, it either lessens or doesn’t. Then the machine feeds a calf. Exactly. It divides the food it gives into three parts, meaning it doesn’t give it all at once. It gives it in three parts. It doesn’t cry as much as it needs. This is exactly the same. This information is the first time we’ve seen it, you see, just like we tiled it on YouTube, we also tiled it like a bathroom toilet. Cleanliness is very important to us. Knowing that a lack of cleanliness would increase calf deaths, our colleagues work as hard as they can, doing their jobs very neatly and cleanly. Very good, man. Let’s move on to what I’m most curious about, Ilan. Imagine you have a robot. It wraps the cows. You don’t touch it at all . It disinfects them. Now, Ilan tells us everything about how many kilograms of milk a cow gives a day . It’s not a robot milking machine, man. There’s a robot human inside. It’s just like a human, man. It’s very different, but these cows, man, they’re all the same, man. I mean, a pied aureus doesn’t get warts, right, Ilan? It doesn’t happen, it doesn’t happen. So, Ilan, when you send it from here to the villages, does it like the heat, the cold, or the mountainous terrain? Well, no living creature likes heat. Yes, man. Especially I think it’s the Anatolian animal. Why? With its small, petite build, it’s an animal that utilizes pasture very well. I believe that in places like Afyon and Isparta with pastures like this, higher yields can be achieved. I currently have four cows in their first calf. I know they’re on their fifth calf. I even know they can produce 8, 9, or 10 calfs. Maşallah, man. Maşallah. After a third calf, you’ll have to take them to the river. Because they won’t be able to stand their ground. These are special, especially considering their average daily milk yield. We call them the “yellow girls of Antalya.” These are very valuable to us. I really want them, Ilan, man. They’re wonderful. If there’s any demand for their calves, they can be found. Of course, we have a queue right now. By reservation, of course. We had a few heifers scheduled for October. They ‘ll give them away when they’re pregnant. But if anyone wants them after October, we’ll do it again and help them. Our goal isn’t just to simply sell them here . If we can benefit someone by giving this to them, and they ‘ll say, “May God bless you,” we’ll be even happier. You already mentioned it at the beginning, as I’ve known you for so long. What we’re talking about, brother, is what we can show young people, what we can leave behind, and that’s solid information, if we can look at it. I’m so glad I bought it. Of course, we have two farms . I started with two calves as a simpleton. It’s been my father’s business for 45 years. I’m 60 years old. I’ve been in this business for 45 years. I still enjoy going to a child’s amusement park when I go to a farm. Well, if I love my job like this, there’s no way I won’t succeed. You know, no one in Antalya or the Mediterranean region had a robot. We figured out how we could do this. We held meetings, bought it, and made it a real pleasure for our farm. We’re very happy with the robot. How happy are we? We were counting from morning to noon . We counted from both sides. Even I could make mistakes when milking from the right, but the robot doesn’t make such mistakes, and because it milks three times, there’s about a 20% increase in yield. I also have one caregiver for each cow— for example, udder pain, foot pain, heat. I can’t monitor this, but our robot calls our mobile phone and tells us about any health issues . It tells us there’s a problem with Mehmet in the front right. Well, when we intervene, we can quickly recover. But then, I have to change the milk. If the milk has spoiled, if there are antibiotics, it doesn’t go into the tank. It throws it in the trash. The machine throws it in the trash. It doesn’t give that milk. It says it’s the milk of animal number 44, and we call it trash. It goes in the trash. For example, there’s colostrum. It definitely doesn’t mix the colostrum into our tank. It throws it in the trash for four or five days until it turns into normal water. In other words, what we call trash is what we use for our calves. We use it that way. We’re just at the beginning of the video. Better things await us. Brother, I think there’s only one employee here, as far as I can see. Yes, Mr. İlkay, we have one employee, as you know, thanks to the robot. Right now, one of our animals probably wants to get into the robot for milking. Berke, it’s milking time. Brother, do they get in on their own when it’s milking time? Of course, there’s a treat inside, so they get in on their own. If they get in early, our robot takes them out. If they get in early, they milk them. Dude, this is actually happening right now, we’re seeing an animal that’s been milked. Now, the robot will milk it itself. No one has read the chip in its ear. Oh, so it’s not the milking time it’s supposed to be, it’s supposed to come back. Look, it hasn’t given its reward yet. It hasn’t. And it’s trying to stop the animal from leaving with a small stick . Exactly, dude. He’s hitting it with a stick, and the animal is still waiting. Now, a second cow is coming in . Now, he hasn’t milked that cow. She’s milked, and it’s not her milking time yet. It’s her turn to be milked in an hour or two because there’s no milk . The cow. The cow knows this. Does she come back later, dude? An hour later, of course. An hour later, she checks the robot again. Because there’s a reward there. This cow is probably okay. Yes. This cow has started milking right now. I can show you from inside. Which udder produces which milk, how many liters of milk she’ll produce. We want to see the milking live . When I put everything else aside, these cows actually go there and milk me themselves. This is probably the first time you’ve seen something like this, Iran, and this is probably the first time you’ve seen it. What’s more? Europe has been using robotic milking for a long time. We’ve been using robots for the last 45 years. Has this started, brother? Right now, the front milking is. It cleans the udders. It does it itself. Yes. So, the robot cleans these udders first. It cleans all four udders. Look, how obvious it is from there. And at the same time, the reward feed comes to our animal. It leaves the reward feed in front of it. Right now, the defense begins. It also puts on the clusters itself. It puts on the clusters itself. No human touch, brother. It doesn’t even need to be touched. Our second udder is looking after it. I put on the third. Yes, she’s started milking with four udders right now. You can see these values ​​here, Iran. From here, you can see how much milk she’s given from each udder. This one just gave 5 liters of milk. How much will she give now? Yes. It shows each udder individually. Isn’t that the milk she gave this morning? The morning she lost 5 kilograms. Yes. It’s called three times a day. Yes. This cow is probably also close to being pregnant. I suppose. Exactly. A pregnant cow. I was just saying, if we can show you here if there’s antibiotic in the milk, it won’t mix with the antibiotic in our tank , and we send it to the trash. If it’s a healthy ornament, it’s pumped into the tank. Every udder has a value here, Ilan. Exactly. So, if there’s a problem in one udder, it gives you a warning here. It’s like someone is in pain or experiencing inflammation. Does it give you fat percentages here? Believe me , it doesn’t. It doesn’t give fat percentages here. It doesn’t, does it? But if we have a health problem with our animal, it receives a text message from our cell phone . It also shows heat. So , the machine determines when to inseminate. The machine sends a text message to our cell phone. Then, this machine also performs veterinary work here. When we look at European countries, labor is very important. I mean, people really struggle to find work in Europe, too. Our brothers and sisters here, who have built 100,1010 cows , spend more time with themselves and their children when European countries buy two of these robots. They can hide the world in Europe, and it’s also a great convenience for our friend who works very easily with his cell phone . Because he doesn’t have to deal with milking. Even if we do milking, we can make mistakes. Our staff makes mistakes, but the robot doesn’t. Look, we have an interesting animal here . Our three-mammal animal has arrived. What are the three mammary glands doing? It doesn’t latch one udder. It doesn’t latch one udder, but it has three udders. If it’s milking time, yes. It’s milking time. What it’s doing right now is milking the front of the udders . It washes them. It repeats. We just fed another cow during our chat. Now we’ll watch the robot until the end. It washes them in the disinfector. Does it detect two udders? If there were two more udders, it would come into our system. We tell it not to latch the right front udder. It doesn’t. It recognizes this animal. The machine recognizes the animal with the chip in its ear . Yes. The left front udder went blind, but that’s no problem. We can get the same amount of milk from all three udders. And this is a record-breaking animal for us. We call it our first love . It’s called İnci. Maşallah, brother. We milk up to 3334 liters of milk. The average milk yield for this breed is the average for all of them . When we look at the average for our gelse, we get between 20 and 22 liters of milk. It’s very good during the day, brother. Yes. So, another thing you should mention is that it consumes 30% less feed than a lovable animal. It’s quite difficult to feed it well, and because it has a high fat content, it’s sold at a higher price. Yes. And of course, the cheese and yogurt from it are firmer . For example, I don’t have much milk right now. I have about 800 liters . For example, we get a lot of demand from ice cream vendors. As you know , ice cream consumption is quite high in the hot regions of Antalya , but in the future, we will build a new fence, hopefully, and we will cover that area as well. Hopefully, brother. Our goal there is 250 milk cows. We want to be able to sell breeding water to more people, produce more healthy milk, and benefit people. How wonderful, brother. He’s got three udders right now. As you can see, he didn’t get one udder. Because he doesn’t need one. He got three udders because he’s blind. That robotic system is really here, brother, what do I always say? We strive to give you the best information. We strive to get the best footage and share the best success stories with you. We’re probably in one of the best cow videos on our D life channel right now. We’ll continue anyway. We’ll show you how to disinfect and wash the cows. The milking is almost over in two minutes. When it’s over, you’ll see how the udders are disinfected, her feet, her nails, and how the machine washes them . From there, brother, he’s also measuring how much weight the udder has lost. Exactly. Let’s say this. So, İlkerc, this cow just this morning, during my milking, produced 8 to 800 grams of milk. She’s currently milked 4 kilos. From this udder. She’s milked 900 grams, but the milk she’s expecting is 1 kilo 300 grams . She’s milked 4 kilos 200 grams from this udder. The milk she’s currently expecting is 1 kilo 800 grams. She’s waiting here with a cold. She’s milked 1 kilo 700 grams. So, how much milk from which udder? It’s provided very clearly, and at the end of the year, our machine can tell you how much milk it has produced throughout the year. A cow tells you it has given a ton of milk over the past 12 months. That’s really great. I mean, if you kept track of all this, maybe you could hire a single person. Now, I want to say this: This machine is a serious investment. Of course, not everyone has the opportunity to buy this machine, but when we look at the returns, it’s worth it. There’s also an increase in productivity. Right now, one udder has run out of milk. It’s gained a kilo, but because there’s milk in the other udder, it continues milking. When the udder runs out of milk, the machine takes that milk. It takes the teat cup. Everything is there for the bot. How did I manage to get this technology? There’s a staffing shortage. May God bless my current staff. I’m very happy, but I said it’s almost finished with the cow because of the milking. I had a veterinarian friend who asked, “Why don’t you switch to a robot?” I said, “Well, we haven’t switched to a robot .” I saw a few of the ones before us using robots in Isparta and the Izmir region. After talking to friends who had worked on this robot and learning that they were very pleased with it, I contacted them and got in touch with them and bought our robot for our farm. Right now, she’s dropped her second udder. She’s also lost 2 kilos 800 grams. Ilan, brother. Yes. He’s wrapping the other one right now. This one is also 3 kilos 700 grams and he’ll add the total here. The total is now 7.98 kilograms. It was 8.8 this morning. Yes. It’s about the same for both wrappings. This one will go into the third wrapping and another one will come in. We did about 10 more milkings tonight . Then it should weigh about 30 kilograms. 278 28. The process you’re seeing right now is İlker Bey washing the udders. Well, he’s applying medication. He’s disinfecting right now, brother. You notice the cow is coughing. He didn’t do it for a moment because he couldn’t see the udder. When the cow relaxed, he disinfected all four udders . He’s washing the camera right now. He’s washing his own camera, his own camera. Because he can find the udders with the camera. He’s just washed his eyes. The camera has washed his eyes, brother. He’s looking at both himself and the cow . Yes. Right now , the milking machine has prepared itself for another animal . Let’s show it like this in three different farming methods for Jelse cows. Her milk yield is 8.8 points in the morning and 7.9 grams in the afternoon. There will also be an evening milking session. So, it’s not below about 242 liters. Very good, brother. Now, what comes to mind when people hear Jelse? That’s what I thought. She gives 5-10 kilograms of milk a day. Now, İlkay, if they ask me what the biggest problem with animal husbandry in this country is, there’s a lack of knowledge in our country. We don’t know, we have no intention of learning. I’m 60 years old and still learning. If we do it consciously and get high yields, we can make money. The low price of nisin in this country and the expensive feed. We’re just not getting the full yields. Our lack of knowledge means we’re raising livestock using the wrong methods . If we do it correctly and consciously, animal husbandry can make money. We have a few , around 5% of our friends who truly know this business, even though it’s the national average . I earn money with these friends, myself included. Let me be frank. I thought they were losing 10 or 15 kilos in that range. But what do we see when we go there in the first month ? We see poor barn conditions. We see poor animal comfort. The feeding isn’t proper. They’re just for a taste, not a full meal. It’s against God’s will to buy animals without feeding them. We ‘ll feed our animals first. Then the animals will finish, what did you say at the beginning, brother? That we brought the best heifers from Denmark. Exactly. The wrong animal selection also accounts for this . Look, we don’t use bulls here. We use special seed when choosing our seeds. The seed is a bit expensive, but it doesn’t matter. Because the quality of the animals we receive is very important to us . When we use good seed, we can easily buy my heifers for 242 kilos for the first calf, thank God . The first calf and the second calf are 30. So what are we saying? Traveling and exploring knowledge is the most beneficial way to write. So, follow our life channel. I know that your channel, where our voices reach, has very significant viewing figures. We’ve discussed you before on this page. I hope our young brothers and sisters don’t lose touch with production. Let them do it. I started this business with two animals. I’m a self-taught person. I didn’t study. It was my father’s profession. 2 became 4, 4 became 8. Currently, we produce red meat on our other farm with nearly 500 animals. We also produce milk here. Production, production, production. This country’s starting point is production. Then let’s see these mountains that my brother İren has produced. You’ll say, “Look, we’ll achieve success from here, but now, brother, your cows are so beautiful, they should also take care of their calves.” Let’s tell our brother who comes from there that this is happening. Of course. Everyone feeds the best, but production is very difficult, brother Milan. Production is high, so it’s already success. Yes. I want to show this place too. Our expectant mothers here, pregnant animals between 1920 months old, 4 months old, 5 months old, and 6 months old. You sell these, right, brother ? It happens after planting. That’s how you sell them. We sell them this way , and the seeds are inseminated, as a bee. How old is the bee with the calf in its womb, brother? It might be 5 months old, 6 months old, 7 months old. Even now, brother, even when you’re giving it away, you’re not giving it away for nothing , but giving it away to people from village to village. You’re giving it away to a healthy, pregnant animal. Yes. As far as I understand, there’s a very serious cream-making industry in your region, Afyon. It is. It’s very hard to find in very oily water. They make Simmental cows. The fat content of the hoss is low. But over time, many of our brothers and sisters in the Afyon region who’ve heard our voices have come to know me. Greetings to them all from here, too. Greetings. The only cow that can be used in cream-making is undoubtedly the CS. So, if you’re going to make cream, there’s no need to use any other breed than the CS. As I said, the issue will come up again, but there’s a lack of knowledge. Exactly. I was thinking about the CF, too. They were saying 1015 kilos , but when they say 1015 kilos, the villagers, I mean everyone, says it doesn’t give little milk, it’s to know the truth, to see it firsthand. It’s the only animal that can turn its food into milk, it can turn more milk. If it spread out on the pasture in our mountains, if it spreads on the pasture, even if it feeds morning and evening, even if it comes and goes, forgive me. Even a dead cow makes 18 liters of milk , maşallah. And because it’s a small, small animal in every inch of Anatolia’s land, and its crows aren’t very heavy, it spreads in every way. Now, sometimes we make milk, we make cheese, we make it from sheep too. We make tailed sheep cheese, and we used to do it sometimes when milking the ewes. If we milk the ewes with tails, 2 or 1.5 kilos of cheese come out of 5 kilos. But what happens if we milk the ewes with tails? It yields 3 or 4 kilos of cheese out of 5 kilos. We’re experiencing the same thing with this gel. Now, it doesn’t matter if a cow gives 50 kilos of milk . The cow’s fat value. So, we’re like that in the village, how much goes into the cheese, how much into the water? If the initial dry matter is high, we ‘ll have more cheese, products, and butter . I want to show you this. These are pregnant, they’re leaving from Ilan Abi and they’re pregnant. They’re leaving pregnant. They’re currently scheduled until October and we need them. These are new candidates. These are our new candidates. They’re inseminated after 56 months, when they’re 8, 10, 14, 15 months old. Maşallah. Maşallah. There’s such a system. Even if it’s a little bit, I just explained it at the beginning of the video . We use seed in female sperm. Very rarely, we have males. I’d like to show our males too. Let’s show them. Now, the calf is born there. From there, when the calf grows a little, come here and from here. The calf we just looked at comes to this section after 80 days of weaning from the feeding robot. After being accustomed to the food in this section, it moves to this section. When it becomes pregnant, it moves to the other side. We get 34 male calves from 45-50 cows a year. Great, man. You don’t pair these with calves. Since you’re calving, what’s the use of these? They’re delicious for sacrifices, for example . Yes. They don’t grow very well. They don’t gain weight at all. Males aren’t very fattening animals. Yes. But the females are very valuable. Of course they do. This calf, for example, is no worse than a 78-month-old, but it’s not like a Simmental. But is there a difference in the flavor of these meats? That’s the important thing. I was going to tell you that, man. Delicious, delicious. Because we always say that the meat of road breeds is more delicious. Of course. Here, we don’t use much factory feed as raw material; it’s barley, wheat, corn, and minerals and vitamins. We try to make 80% of our own feed . Okay, man. Because the fat content is very important to us. For example, even our silage, we don’t feed our animals 25 or 30 kilos of silage. We feed them around 10 kilos. Because we’re very careful about it so the fat content doesn’t drop yesterday. What if they adopt these calves, like, for example, they can be mated with Mandofon cows or something, and they can be crossbred. I wonder what that is? Some people want these from us for seed. We can give our male calves for breeding. Very nice, man. We’ve got a nice CF chip. Brother İlhan, of course, we’re just at the beginning of the video here. There’s another cattle farm there. There are livestock that produce meat. And finally, I’ll show you a restaurant and delicatessen so beautifully. I’ll show you, you’ll say, “This is what real animal husbandry, real cow farming, real milk yield, how can we benefit from the meat of real animals and their milk?” This is what I’ve been wanting to tell you for years, and it’s our dream, and it’s also my dream. We’ve dreamed of it now, but Ilan and I are also living it. Brother Ilan, then let’s go there. Okay. Let’s go. We’ve wrapped our Gelse cows. We’ve obtained it. Cheese and yogurt ayran are processed from their milk. They’re used in the restaurant. Now, we’re coming to where the calves are raised. From here, with the calves fed here, İlhan’s meatballs, his famous meatballs, and all the meat—all of it— arrives from this brothel, from this farm, to the restaurant. I’ve actually seen the system there. It’s a huge place. Brother Ilan has turned the whole cycle around himself. This is what we’ve always wanted to tell everyone from the beginning. If there’s a cycle, let it revolve around us . So, can a family’s strawberry tea achieve this success for everyone ? Why not? Because İlhan has realized this business, a dream he’s had since childhood. He now serves thousands of people from his restaurant . But with his own products, his own animals, and his own Jelsey cows. In fact, İlhan gave us very detailed information. Now, we’ll share it with you when we go to the restaurant. There’s so much good , so much solid information in the conversation, that he’s actually trying to share something with us . We thank him here, too. We’re passing through the restaurant, but there are even one-ton calves here. The secret to İlhan’s meatballs lies in this very place. Great effort, great success. Come on, we’ll go to the restaurant! It’s done. What have we been saying since the very beginning? We produce the best we can. But we also market our products abroad, to others. But İlhan ‘s life isn’t like that. İlhan brings the milk and meat he produces on his farms to the public right here in this restaurant. What have I always said? This is what we should do in life: evaluate our own products . If we value our own products, we can be among the most successful people in this world. Now, let’s go inside. The milk, yogurt, and meatballs we saw— all of the products, from the cows we saw to the cubed meat—are all made by İlhan. This is the culmination of our success. I think this is İlhan’s greatest achievement. And the most delicious are the meatballs. Our meatball chef, İlhan, has already made his own brand. We go inside. We always see doors like this and we’re always overjoyed. The first thing that catches our attention when we enter the aisle is the milk from the Celsies. That’s what İlhan was talking about back then. They’re giving us reserve orders for the first month. So, there’s so much milk demand that it’s hard to keep up. At the same time, he has yogurt . He also produces yogurt here and puts it there. So, this is a cycle we’ve seen from the beginning . So, this is the products from the Gelse farm. And then there’s the veal farm we visited. Here’s the products from the veal farm: İlhan produces his own sausage here . Let’s say, from his own animals, from his own calves. Yes. Getersik. One of İlhan’s favorite things is his meatballs. İlkay says he loves meatballs. So, as we said at the beginning, from farm to table. A story of happiness, a success story. I really wanted to share this with you . If you’re asking why, it’s the same in farming and animal husbandry. Let’s market our own products. We market them ourselves, and that’s how we get here. Actually, Ilan gave us a lot of information here and there. What did he say? İlkay said Afyon. It’s famous for its clotted cream. When you say clotted cream, the first thing that comes to mind when you think of Afyon is clotted cream. The animals and cows have the most delicious clotted cream, and the high-fat gelatin cows. So , he said, you can establish and build this farm in Afyon. He gave us some very good, solid information there, too. So, I told him. Thank you, brother. I hope we can do it, or others will. What İlhan does applies to all cities. This is the first time I’ve seen a restaurant or a farm like this. We always say, “Let’s appreciate what we have . Let’s value what we have .” Celse, Ilan has put the finishing touches on cow farming. So, he offered a huge underground shop to the public in Antalya, and he’s so proud and happy of his current life that he says, “This was my dream too, in the first month.” My name is İlhan Ayhan. I’m also the chairman of the board of directors of the Antalya Provincial Red Meat Producers Association. I’m 60 years old. I’ve been in the industry for 45 years, my father’s profession. Of course, may God have mercy on our father. He raised us not just as a father, but as a mentor, a master. He cultivated the animals he bought and sold, and I have a special affection for animals. Of course, back then, I was also thinking about how far we could take our father’s profession, which was turning two calves into four or five. Of course, my goal was always to go from producer to consumer. Where could I, a 13- or 14-year-old, take this business ? Let’s say I have a farm near the center of Antalya . How could I sell the meat and milk I produce here at a higher value ? I used to create projects as a child. After completing my military service , we built our current farm in the Başköy neighborhood of Antalya, in 1993. Here, we raise the Cerse breed. Of course, we also have a second farm. We also produce red meat there. We’re a pain. Where we produce red meat, we don’t produce milk. Where we produce milk, we don’t produce red meat. I want to tell young people this: Don’t give up. I advise them to be involved in production. How can we achieve higher yields? What can be done? Once they do, it’s absolutely possible to achieve success. No matter what you do, you have to love everything you do. I believe I’ve achieved success because I love what I do. Of course, the goals are endless. There are even greater achievements possible. We also asked ourselves what we can do. This time, we opened a restaurant. We have two restaurants. We process the meat and red meat we produce here under the Köfte Cilan brand in our shop, making meatballs, grilled meatballs, shish kebabs , and chops. We also sell red meat . We also make our own sausage, employing nearly 70 people at one location. We produce it ourselves. We sell our own products. Everything requires a strict adherence to knowledge and technology. We’ve seen onions on a robot on our farm . What benefits has the robot provided us? First, it provides us with information about the animal’s health and health issues, and it also increases our productivity. Because we used to count cows morning and evening, and thanks to the robot, some cows are milked four times. This is reflected in their productivity. Increased productivity increases the profitability and ease of operation. And in terms of labor, our employees don’t have many problems with milking . Of course, they need to be attentive. Some animals don’t get milked, but generally, 99% of the time, they do. I recommend the robot to everyone . They should absolutely not shy away from it; they should research it. If all our producers continue their production and produce based on knowledge as long as it’s feasible , it’s impossible for technology-based production to fail. I don’t think so .

#jersey #süt #köfte

Bu videoda Antalya’nın meşhur Köfteci İlhan’ına misafir olduk ve sizi onun sadece lezzetli köfteleriyle değil, aynı zamanda üretiminin arka planıyla da tanıştırıyoruz! 🍔🔥

Günümüz restoranlarının çoğu dışarıdan et temin ederken, İlhan Usta işi bir adım öteye taşıyor: kendi çiftliğinde beslediği hayvanlardan gelen etlerle müşterilerine servis yapıyor!

🔍 İlk durağımız: Süt üretimi yapılan modern Jersey ineklerinin bulunduğu çiftlik.
Bu inekler sıradan değil! Kaliteli sütleriyle bilinen Jersey ırkı, burada en ileri teknoloji ile buluşmuş durumda. Robotik süt sağım sistemleri, hem hijyen hem de hayvan refahı açısından üst düzey bir deneyim sunuyor. Tüm bu süreci yerinde gözlemledik ve sizler için detayları kayıt altına aldık.

🐄 İkinci durağımız: Köfteci İlhan’ın restoranlarında kullanılan etlerin geldiği besi çiftliği.
Burada büyük bir özenle ve doğal yemlerle beslenen hayvanlar, sağlıklı ve kaliteli et üretimi için yetiştiriliyor. Hayvancılığın sadece üretim değil, aynı zamanda büyük bir sorumluluk olduğunu anlatan İlhan Usta’nın vizyonuna tanıklık ettik.

🗣 Videoda İlhan Usta’nın hem üretim süreciyle ilgili görüşlerini dinliyor hem de bu işin arkasındaki büyük emeği keşfediyoruz.

Eğer köftenin sadece tabakta başlayan bir hikâye olmadığını, gerçek lezzetin çiftlikten çatala uzanan bir yolculukla mümkün olduğunu görmek istiyorsanız, bu videoyu mutlaka izleyin!

🎬 Bu video hem eğitici, hem de ilham verici.
Yemek, hayvancılık, teknoloji ve doğallık bir arada!

✅ Videoyu beğenmeyi, kanalıma abone olmayı ve yorum yapmayı unutmayın!

📍 Konum: Antalya, Türkiye
📽 Konuk: Köfteci İlhan