SALTED BEEF OMASUM
Omasum is a part of the beef stomach (rumen,retculum,omasum) Fresh Omasum of the highest quality is brigth or dark grey and has a sligth hypertropey of fatty tissue.The tissue is elastic and chesive On the walls there are charecteristic and typical tabe 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 equpied slaughterhouse in Montenegro ,Sirbia ,Bosna hersekova, Albania, Poland, Romania etc Europien countries that raise cattle themselves or source beef only from trusted farmers.
Beef Omasum Cleaned salted presed to dry and frozen
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 partsis 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
* 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