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.
PRODUCT NUMBER : SCDNo18
PACKAGE : 20 kg frozen beef abomasum in poly-nylon within a white shirring carton. maximum 5 kg beef abomasum in each poly-nylon and totally 4 nylons in each carton.
EXPIRE DATE : Two Year after production date (in frozen condition)