Buffalo Boneless Meat/ Frozen Salted Beef Omasum/ Frozen Beef

We stock a variety of Frozen Beef Parts which can be procured as per the requirements of the customers. We are a prominent name among Frozen Beef Meat Exporters owing to our focus on timely delivery and optimum quality.



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

•         Place of Origin:        Pakistan

•         Moisture:                Less than 3%

 

GRADE & SIZES

 

AA:       1000 GM UP                        

A:         800-1000 GM                          

B:         500-800 GM                          

 We provide quality Halal slaughtered with international standards.We believe that we can offer
our best quality products with most competitive prices.

Specifications:


1 Step: Open Omasum round cut.

 

2 Step: Invert it out After we do round cut of omasum,
we should cut it little bit more for better cleaning.
Here we should to cut this part because of better
cleaning of all inside dirties.

 

3 Step: Clean omasum contents by water.
As well, when we cut in this way like showed by
red line, from back side will clean dirty fat
(without cutting is very difficult to remove it)

 

4 Step: Remove fat from back side.
After cutting layers are more open and
Omasum is clean.

 

5 Step: Salted Omasum
The same process for the same reasons needs
to be done with other side of omasum

 

6 Step: After drying packed Omasum in Carton box
20kgs.

 

Dry salted omasum without salt
Very well salted; no harm and not off skin.
Each omasum cut for maximum.
Very well salted; no harm and not off skin.
High expansion.


Firm texture.
Preferred color, naturally black.
Clean and minimal digestive material or staining.
Each omasum cut for maximum size that maintains cleanliness.
No back fat or membrane.