Hong Kong supply · Salted beef omasum
Salted Beef Omasum Supplier for Hong Kong Importers
Ubaid Imperial is a Bangladeshi exporter of salted beef omasum — bible tripe, 牛百葉 / 牛栢葉 — for food importers and wholesalers in Hong Kong. We supply Natural Black and Scalded White, graded by leaf weight in grams and packed in 20 kg net cartons. Minimum order 14 MT; capacity two 40 ft containers a month.
The short answer for a Hong Kong buyer
| Question | Answer |
|---|---|
| Product | Salted beef omasum (bible tripe), edible, for human consumption |
| Species | Mainly cattle (about 92%), with about 8% buffalo |
| Variants | Natural Black (membrane intact) · Scalded White (membrane removed with hot water, no chemicals) |
| Grades | A: 800 g and above · B: 600–799 g · C: 599 g and below, per piece |
| Minimum order | 14 MT |
| Monthly capacity | Two 40 ft containers |
| Packing | 20 kg net carton with food-grade PE liner, or to your specification |
| Loading port | Chattogram, or any Bangladeshi sea port |
| Transit to Hong Kong | 18–25 days, including transhipment |
| Incoterms | FOB Bangladeshi port, or CFR Hong Kong |
| Payment | 30% T/T advance, 70% against scanned bill of lading · L/C at sight accepted |
| HS code | 0504.00.00 — stomachs of animals, salted |
Prices are quoted per enquiry, because variant, grade mix, volume and Incoterm all move the number. Send your requirement and we reply with a written quotation, photographs of current stock against a scale, and the desalted yield basis.
What the product is called in Hong Kong
The omasum is the third stomach of cattle and buffalo. Its thin, layered folds give it its trade names: 牛百葉 or 牛栢葉 (ngau baak yip) in Cantonese, 千層肚 in Mandarin menus, and bible tripe or book tripe in English trade documents. Traders who write Simplified Chinese use 牛百叶 and list the salted product as 盐毛肚 or 盐渍毛肚. In that trade usage 毛肚 means the omasum, but in Cantonese 毛肚 can mean the rumen, so name the stomach on the purchase order.
It is not honeycomb tripe (金錢肚, the second stomach) and not blanket tripe (牛草肚, the first stomach). Name the omasum explicitly on the purchase order and the health certificate — mixed terminology is a common cause of wrong-product disputes at arrival. Our omasum terminology guide sets out all four stomachs with their English, Chinese and Vietnamese names.
Natural Black or Scalded White for the Hong Kong trade
Natural Black
Membrane intact. Washed, cleaned of ingesta and salted — nothing else. This is the variant most Hong Kong buyers ask for by name, used in Cantonese restaurant and hotpot service.
Scalded White
The dark membrane is loosened in hot water at 60–77 °C and removed mechanically. The leaf is pale because it is scalded, not because it is bleached.
How to tell scalded from bleached
Caustic soda and hydrogen peroxide strip the membrane chemically and swell the tissue with water, and the buyer pays for that water. The signs are an unnaturally bright white, swollen oversized leaves and poor elasticity. We use no hydrogen peroxide, no caustic soda, no formaldehyde and no quicklime on either variant. Soak a sample in cold water and weigh what remains; that is why we write the desalted yield basis into every contract.
Documents that ship with every Hong Kong container
- Commercial invoice
- Packing list, carton by carton, with lot numbers
- Bill of lading
- Certificate of Origin from a Bangladeshi chamber of commerce
- Veterinary health certificate issued by the Department of Livestock Services, Bangladesh
- Salt-treatment declaration recording cure period, temperature and water activity
- EXP form certified by our authorised dealer bank
- Pre-shipment inspection report where required
Every carton is marked with product, variant, grade, lot number, net and gross weight, production date, expiry date, country of origin and exporter.
Hong Kong import rules to check before you contract
Salted omasum is a raw, uncooked edible part of cattle. Hong Kong regulates it as meat, and three requirements sit with the importer:
- Health certificate. Under Regulation 4 of the Imported Game, Meat, Poultry and Eggs Regulations (Cap. 132AK), meat must be imported with a health certificate from an issuing entity recognised by the Director of Food and Environmental Hygiene, or with prior written permission from the Food and Environmental Hygiene Department.
- Food Import Protocol. The Centre for Food Safety checks that the certificate matches a Food Import Protocol established between Hong Kong and the place of origin.
- Importer registration. Sections 4 and 5 of the Food Safety Ordinance (Cap. 612) require anyone importing food as a business to register with the Director of Food and Environmental Hygiene.
Our track record. Ubaid Imperial omasum consignments have cleared import in Hong Kong, and documentation from previous shipments is shared with qualified buyers on enquiry. Import conditions still change, so tell us your company and port at the enquiry stage, and we confirm in writing which certificate we can issue for your consignment before either side signs. Check the current position yourself on the Centre for Food Safety import guide.
Timing your order for Lunar New Year
Bangladesh’s omasum supply peaks at Eid-ul-Adha. Hong Kong demand peaks months later, before Lunar New Year. The salt cure bridges those two dates: every lot is salted within two hours of slaughter and cured for at least 30 days before loading, and cured product keeps 12 months unopened below 25 °C.
Allow for the 30-day cure plus 18–25 days at sea when you plan a festive-season order, and book cured stock early. Read why salted omasum spoils in transit for the numbers behind the cure. Buying for Vietnam as well? See our salted omasum supplier page for Vietnam importers, or the full salted beef omasum datasheet. Our omasum exporter in Bangladesh page sets out full export terms and documents.
Why source omasum from Bangladesh
Bangladesh has an established omasum export trade to China, Hong Kong and Vietnam, with around 40 active exporters and exports of US$12.78 million in fiscal 2024–25 up to May, as reported by The Business Standard. Raw material comes from cattle and buffalo slaughter, with a large seasonal peak at Eid-ul-Adha.
What separates one supplier from another is not origin but control. Ours, in writing:
- Grades published in grams, not letters that change between suppliers
- Desalted yield basis stated on the contract
- A retained counter-sample from the production lot with every contract
- Third-party pre-shipment inspection welcomed, arranged and paid by the buyer
- Cure to water activity 0.80 or below, shipped in a reefer at 0 to +4 °C
- Free product samples — courier arranged and paid by the buyer
How a first order to Hong Kong works
- Send variant, grade, volume and destination port through the quote form or WhatsApp.
- We confirm in writing which documents we can issue for your consignment.
- You receive the quotation, stock photographs against a scale and the desalted yield basis.
- Samples are sent on request, by a courier you arrange.
- Contract signed; a counter-sample from the lot is retained.
- The lot completes its cure, is inspected before loading and ships from Chattogram.
Hong Kong buyer questions
What is the minimum order for salted beef omasum to Hong Kong?
14 MT, which is roughly one 20 ft container. Our monthly capacity is two 40 ft containers, at 1,350 cartons and 27.0 MT net each under our standard conservative loading.
Have you shipped salted omasum to Hong Kong before?
Yes. Ubaid Imperial salted beef omasum consignments have cleared import in Hong Kong. Documentation from previous shipments is shared with qualified buyers on enquiry by WhatsApp or through the quote form.
Is your omasum cattle or buffalo?
Both. Our omasum is mainly cattle, about 92%, with about 8% buffalo. Cattle and buffalo omasum are packed together in the same lot, so we do not offer cattle-only lots. If your import permit or customer specifies a species, tell us at enquiry and we confirm before contract.
Which variant do Hong Kong buyers prefer?
Most Hong Kong buyers ask for Natural Black, with the membrane intact. We also supply Scalded White, with the membrane removed in hot water, across the same three weight grades.
Is your white omasum bleached?
No. Scalded White is cleaned with hot water at 60–77 °C and mechanical removal. We use no hydrogen peroxide, caustic soda, formaldehyde or quicklime on any product.
Does Hong Kong require a health certificate for salted omasum?
Yes. Hong Kong regulates uncooked edible parts of cattle as meat, which must come with a health certificate from an issuing entity recognised by the Director of Food and Environmental Hygiene, or with prior FEHD permission. We confirm in writing what we can certify for your consignment before contract. Our previous consignments have cleared import in Hong Kong.
How long does shipping from Bangladesh to Hong Kong take?
18–25 days at sea including transhipment, after the lot has completed its minimum 30-day salt cure.
Can you pack in our own cartons and labels?
Yes. Carton size, liner and marking can follow your specification. Production and expiry dates, lot number and weights stay on every outer carton.
Why is there no price list?
Price depends on variant, grade mix, volume, Incoterm and season, so every quotation is written for the order. Send your requirement and we reply with a quotation and the yield basis.
Tell us your grade, volume and port
We reply with a written quotation, stock photographs against a scale and the desalted yield basis — and confirm the documents for your Hong Kong consignment before anything is signed.