Cleaned, salted, dried and frozen
Storage temperature
- 18 C
Shelf Life
12 months
Origin
USA
Supply Ability
Supply Ability:100 Metric Ton/Metric Tons per Month
Omasum is a part of the beef stomach (rumen,recticulum,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 chesive 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 equiped slaughterhouse in Montenegro ,Serbia ,Bosnia hersekova, 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 Procesing
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
Beef is an excellent source of iron. The iron in beef helps your body produce hemoglobin, a protein that helps your blood carry oxygen from your lungs to the rest of your body. Not consuming enough iron can put you at risk of iron deficiency anemia, meaning your body isn\'t getting enough oxygen.
Wagyu is also higher in a type of fatty acid called conjugated linoleic acid (CLA). Wagyu beef contain the highest amount of CLA per gram of any foodstuff about 30% more than other beef breeds due to higher linoleic acid levels. Foods that are naturally high in CLA have fewer negative health effects.
