Beef Omasum

Shelf life 6 months after production

The Beef Abomasum, also known as the maw, rennet-bag, or reed tripe, is the fourth and final stomach compartment in ruminants. It secretes rennet, which is used in cheese creation.

The Beef Abomasum’s normal anatomical location is along ventral midline. It is a secretory stomach similar in anatomy and function as the monogastric stomach. It serves primarily in the acid hydrolysis of microbial and dietary protein, preparing these protein sources for further digestion and absorption in the small intestine

The Beef Abomasum is used to make the lampredotto, a typical dish of Florence. It is also fried and eaten with onions as part of the Korean dish Makchang gui. Another dish made with the abomasum is Turkish Şırdan

this product will be frozen and packaged after deeply washing and cleaning