Salted Beef/Buffalo Omasum Sizes available: Grade AA (1500 gm up) Grade A: (1000 to 1500 gm) Grade B: below (600 to 1000) Grade C: (500 below) Packaging: 20 Kgs carton or 40 Kgs poly bags Supply ability: 5 x FCL per month Delivery: 7-10 days after order confirmation
Essential details Specification: Cuttings Type: Beef, Buffalo Beef Meat Shelf Life: 12 months Manufacturer: Austria Ingredients: Beef parts Content: Buffalo meat Address: Austria Instruction for use: Food Grade Style: FROZEN Feature: GM Food, Organic, Sugar-Free Packaging: Bulk Part: Stomach Storage Type: Frozen Storage Place of Origin: Austria Brand Name: Omasum Freezing Process: IQF Product name: Beef Meat Frozen Frozen Beef/Halal Beef: Certified Beef Meat Processing: Cleaned Frozen IQF Quality: 100% Pure Storage: Frozne Under -18 Grade: Prime Grade MOQ: X1 40ft Container Origin: European Union BEEF OMASUM: 1Beef Omasum Supply Ability Supply Ability 50000 Metric Ton/Metric Tons per Year Packaging & delivery Packaging Details As buyers request Picture Example: package-img Lead time: Quantity(metric tons) 1 - 50 >50 Lead time (days) 45 To be negotiated
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 â?? dense and spicy soups. The meat comes from the biggest and best equipped slaughterhouses in Poland 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 are put into salt, each leaf in salt, kept for 1 day. 6. The salty water coming from omasum is being stored 7. Omasum are cleaned from salt 8. They are washed in water from point 6. 9. Pressed to dry 10. Stored in cold place.containers and bottles in all shapes. Specification : Type:Beef Style:FROZEN Feature:Low-Fat, Low-Salt Certification:HALAL Packaging:Bag Part:Stomach Storage Type:Frozen Place of Origin:Philippines Brand Name:custom Model Number:custom Type:Beef, Cleaned, salted, scoop out and frozen Feature:EFFECTIVE, Low-Carb, NATURE, Nutritious, Sugar-Free, Trans Storage Type:-18 Degree Freezing Process:BQF Stomach:Omasum (Book Tripe) Shelf life:18-24 Months Grade:A grade Usage:Food Variety:Beef Kind:HALAL Frozen Food
Salted Buffalo Omasum the product stock is already in Hong Kong and available for inspection and prompt delivery. Origin:; India Available Grades: AA, A, B & C. Ready stock in Hong Kong.
Wet and Dry Salted Beef Omasum for sale
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Services: Sourcing
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 â?? dense and spicy soups. The meat comes from the biggest and best equipped slaughterhouses in Poland 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 are put into salt, each leaf in salt, kept for 1 day. 6. The salty water coming from omasum is being stored 7. Omasum are cleaned from salt 8. They are washed in water from point 6. 9. Pressed to dry 10. Stored in cold place. SALTED BEEF/BUFFALO OMASUM SPECS: Product: Beef/Buffalo Omasum, Type: Beef/ Buffalo Style: Salted Saltiness: Salt 1% Packaging: 20 kg Carton or as per buyer requirement Moisture: Less than 3% GRADE & SIZES AA: 1000 GM UP A: 800-1000 GM B: 500-800 GM As per customer requirement.
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