Showing all 4 results
aorta
The bovine aorta is known in the food industry as one of the edible parts of the animal body, which is used as a special food in many cultures and regions. This part of the bovine body is actually one of the main vessels that transports blood from the heart to other organs of the body and has a strong and fibrous tissue in terms of structure. In its processing for human consumption, the bovine aorta must be properly cleaned and prepared so as not to cause any health problems.
Back Strap
Beef yolk, which is one of the popular and popular parts in traditional dishes, is known as one of the rich sources of collagen and connective tissue proteins. This part of the cow's body includes Back Strap and yolks, which give a delicious and gelatinous taste to the food during cooking and processing, especially in foods such as soups, stews, and stews, due to its special structure
Omasum
The Omasum of the cow is one of the most nutritious and delicious parts of the animal's edible parts, especially popular in traditional cooking in various countries.Omasum, which actually refers to the layers of fat and veined meat around the cow's belly, has a special flavor and a soft and delicious texture that becomes very delicious when cooked properly. The part of the cow is usually used in preparing traditional dishes such as "Omasum stew" or "Omasum kebab". The fats in Omasum give the meat a rich flavor when cooked and are especially enjoyable when grilled or cooked in a teapot.
pizzle
The testicles, also known as the testicles, are a special and unique dish in many cultures, especially in Asian and Middle Eastern cuisines. This part of the cow is considered a delicious and energizing food in some countries of the world due to its special texture and flavor. The testicles are often grilled, fried, or used in dishes such as “testicles” and “soups.”
