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Beef tripe is made from the muscle wall (the interior mucosal lining is removed) of a cow's stomach chambers: the rumen (blanket/flat/smooth tripe), the reticulum (honeycomb and pocket tripe), and the omasum (book/bible/leaf tripe). Abomasum (reed) tripe is seen less frequently, owing to its glandular tissue content.
A cow has four stomachs and beef tripe comes from three of the four. One ounce of beef tripe contains 24 calories. It also contains 1.05 gram of fat and 3.42 gram of protein. [2] A four-ounce serving includes 8 percent of the recommended daily allowance, zinc, and vitamin B12. However, cholesterol is a concern.
Marfrig has about 40,000 employees and has the following structure of units: 33 units of cattle industry (24 in Brazil, five in Argentina, and four in Uruguay), 21 industrial units of chickens (14 in Brazil, four in Europe, and three in the United States), 48 plants for industrial goods and processed (16 in Brazil, five in Argentina, three in Uruguay, eight in the US, one in China, one in ...
The reticulum is colloquially referred to as the honeycomb, bonnet', [1] or kings-hood. [1] When cleaned and used for food, it is called "tripe". Heavy or dense feed and foreign objects will settle here. It is the site of hardware disease in cattle and because of the proximity to the heart this disease can be life-threatening.
National Beef is the U.S.'s fourth largest beef processor, with sales exceeding $7 billion annually. [15] National Beef products are available to national and regional retailers, including supermarket chains, independent grocers, club stores, wholesalers and distributors, foodservice providers and distributors, further processors and the U.S. military. [16]