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
Dear, We Introduce Our Self That We Are Tabarak International From Karachi Pakistan We Are Chief Exporter & Importer Of All Kinds Of Halal Frozen Food And Seafood. We Have Confidence That You Will Satisfy With Our Products And Service. Tabarak International Promises The High Quality But The Good And Possible Price Than Other Markets. Welcome To Discuss The Business. Below Items Stock Is Ready For Shipment, Which We Can Supply You In Any Quantity.
BEEF SALTED DRY OMASUM
Well salted
Well cleaned
- no stains
- no dirty material remaining
- no hair comes down after brushing by hand
Fat removed
- no back fat
- no remaining membrane
Firm texture
Natural colour
No chemicals
Using 100% edible salt in the salting process
Approx. weight of one piece - 1 kg-up.
Tolerances
- less than 4% weight loss
- 1% visual look of solid salt
Packed in PP bags
1 container = +/- 28 metric tonnes
Availability: 2 containers per month
Origin: Pakistan (Asia Union)
Minimum regular monthly order of 2 containers per month
Selling only with a 12 months contract
First month can be a reduced trial order
*Price: USD 5,680 per metric tonne International port
Payment is 30% deposit and balance against copy of docs (No LCs)
Inspection possible after signing a Sales & Purchase Contract but before making the deposit- cannot be supplied directly to China mainland
Competitive Advantages
Well Salted
Clean
Fat Removed
No Chemicals
Other Details
Dry Salted
Salted With Edible Salt
Firm Texture
We are suppliers of BEST QUALITY Germany Beef offals and looking for serious buyers in need of our products, contact with us for more details.
Beef offals refer to the internal organs and other parts of the cow that are not typically consumed as meat, but are valued for their nutritional content and culinary uses. Common beef offals include liver, heart, kidney, tongue, tripe (stomach lining), and tail. These offals are often exported to various countries where they are used in traditional dishes or as ingredients in processed foods. They are typically cleaned, inspected, and packed for shipment according to international standards and regulations. Beef offals are an important part of the beef industry and are valued for their versatility, flavor, and nutritional benefits.
The omasum is the third stomach compartment. It holds only about 8 liters (2 gallons) in the adult cow. It is made of many leaves of tissue which serve to absorb water for the cow.
A Grades; Dried & Salted: Washing with Clean hygienic water and with salted water (80% salted 20% clean) drying process 4-5days minimum to complete drying process, pressed under weight, less than 1% salt, 3% moisture, AD (drying process); 800g â?? 1000g, 1000g-1500g, 1500g plus per piece; No bad odors12 Months expiry packed in 40kg bags.
FRESH CHILLED or FROZEN salted black omasum as you can see high grade 1500g - 2500g
Storage and transportation temperature : -18 C degree
Salted Beef Omasum 900 â?? 2000 gram each piece
Moisture : 5 % max.
Cutting should be round
Cleaning the fat, nadi should be taken out
Deep in salted water for 30 minutes, after that salt should be taken out after 2 days then press the material from upside down for 24-48 hours with 1.5 times the weight of the products to be pressed.
Damaged should not be more than 1 %
