SALTED BEEF OMASUM

Omasum is a part of the beef stomach (rumen,retculum,omasum)

Fresh Omasum of the highest quality is bright or dark grey and has a slight hypertrophy of fatty tissue.

The tissue is elastic and cohesive On the walls there are characteristic and typical table Omasum is a rich source of collagen ,vitamin b2 calcium and iron use dense and spicy soups.,

The Meat comes from the biggest and best equipped slaughterhouse in Montenegro ,Serbia , Albania, Poland, Romania etc.

European countries that raise cattle themselves or source beef only from trusted farmers.

Beef Omasum Cleaned salted pressed to dry and frozen Processing

1-Omasum is cut in the boat shape

2-Inverted on the other side

3-The circular size Omasum is being cut to clean the omasum

4-Fat from the bottom parts is being removed.

5-Omasum are put in to salt ,each leaf in salt kept for one day

6-The salty water coming from Omasum is being stored.

7-Omasum are clened the salt

8-They are washed in the water

9-Pressed to dry

10-Storage in cold place and - 18 C Cold room storage

OTHER DETAIL:

* Basic Nutrilon Facts , a3-ounce serving of cooked tripe will provide you with 80 calories 10 gr Protein 1,7 gr carbohdrates 3-4 gr fat 1,2 gr saturated fat

* Sourece of Selenium

* High in Vitamin B 12

* Provides Zinc

• Quality : GRADE “AA”

• Shelf time : 12 months

• Shipment : Prompt

• Dried : AD

• Packing style : Bags

• Moisture : Less than 3%

• Salt : clean

• Fat : less than 1%

• Color : Black and Brown

Sizes:

1) 1000 gm up

2) 800 gm to 1000 gm

3) 500 gm to 800 gm