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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 characteristic 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 pressed 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 cleaned 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 Nutrition Facts , a3-ounce serving of cooked tripe will provide you with 80 calories

10 gr Protein 1,7 gr carbohydrates 3-4 gr fat 1,2 gr saturated fat

* Source of Selenium

* High in Vitamin B 12

* Provides Zinc


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