Оптовая продажа сухая соленая говядина Omasum и буйвола/халяльная

Описание и отзывы

Трекер стоимости

Характеристики

Key Specifications/ Special Features:
Cleaned, Steamed & Frozen Beef Omasum

Omasum is a part of the cow stomach (rumen, reticulum, 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 tabs. 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 slaughterhouses 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 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 part is being removed
5. Omasum is steamed
6. After cleaning and steaming omasum are left to cool down and then  blast frozen (-35C) afterwards they are being  stored in temperature of -18C

Cleaned, Steamed & Frozen Beef Omasum

Omasum is a part of the cow stomach (rumen, reticulum, 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 tabs. 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 slaughterhouses 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 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 part is being removed
5. Omasum is steamed
6. After cleaning and steaming omasum are left to cool down and then  blast frozen (-35C) afterwards they are being  stored in temperature of -18C