Product datasheet · Edible offal
Salted Beef Omasum
Bible tripe — 牛栢葉 — sách bò. Processed in our own factory in Bangladesh: salted within two hours of slaughter, graded by leaf weight, packed in 20 kg cartons for buyers in Hong Kong and Vietnam. No hydrogen peroxide, no caustic soda, no formaldehyde.
Minimum order
14 MT
Monthly capacity
Two 40 ft containers
Loading port
Any Bangladeshi sea port
HS code
0504.00.00
Who ships it
Made in our own factory in Bangladesh
Ubaid Imperial is a Bangladeshi exporter of salted beef omasum, in business since 2020. We collect the raw omasum ourselves and process it in our own factory in Bangladesh, with a team of 50–200 people. Every lot is salted within two hours of slaughter and completes a 30-day salt cure before it is loaded at a Bangladeshi sea port such as Chattogram.
Previous Ubaid Imperial consignments have cleared import in Hong Kong and Vietnam. Documentation from previous shipments is shared with qualified buyers on enquiry. Each shipment carries the standard export document set plus a veterinary health certificate.
- Product: salted beef omasum (bible tripe), Natural Black or Scalded White, graded by piece weight in grams
- Species: mainly cattle (about 92%) with about 8% buffalo, packed together in the same lot
- Minimum order: 14 MT. Capacity: two 40 ft containers a month
- Lead time: about one month from order confirmation
- Markets: importers in Hong Kong and Vietnam
Most of Bangladesh’s omasum exporters trade without a website. We publish our specification, grades and terms here so a buyer can check them before the first call. Request a quote to receive current availability.
Two variants
The omasum leaf carries a dark keratinised membrane. Whether it stays on is what separates the two products in this trade — and it is the single point where buyers get misled most often.
Natural Black
Membrane intact. Washed, de-ingesta’d and salted — nothing else. This is the connoisseur grade in the Cantonese and hotpot trade, and the variant most Hong Kong buyers ask for by name.
Scalded White
Membrane loosened in hot water at 60–77 °C and removed mechanically. Pale, clean-looking, and produced with no chemical whatever. This is scalded white — it is not bleached white, and the difference is visible in the leaf.
How to tell scalded from bleached. Caustic soda and hydrogen peroxide strip the membrane chemically and swell the tissue with water — one published process reports more than a hundred per cent weight gain from an alkali and phosphate treatment. That weight is what the buyer pays for. The tells are an unnaturally bright white, abnormally large swollen leaves, and poor elasticity when the leaf is pulled. We use no hydrogen peroxide, no caustic soda, no formaldehyde and no quicklime, on either variant. Soak a piece out in cold water and weigh what remains — that is the only test that settles the question, and it is why we write the desalted yield basis into the contract before anyone ships.
Grades, by leaf weight
Letter grades are not portable between suppliers in this trade — one exporter’s A is another’s B, and that mismatch is the most common second-order complaint on a repeat order. We publish our bands in grams and ship to them. A retained counter-sample from the production lot goes with every contract.
| Grade | Weight per piece | Leaf condition |
|---|---|---|
| A | 800 g and above | Full leaf set, intact |
| B | 600–799 g | Full leaf set, minor edge trim permitted |
| C | 599 g and below | Smaller animals; sound but light |
The cure
Bangladesh’s supply peaks at Eid-ul-Adha. Hong Kong’s demand peaks months later, before Lunar New Year. The salt cure is what bridges those two dates, so it is the commercial core of this product rather than a finishing step — and it is where a container is won or lost. We have written up the mechanics separately: why salted omasum spoils in transit, and the three numbers that prevent it.
- Salted within two hours of slaughter. Stomach contents carry very high microbial activity — the gap between the slaughter floor and the salt pile is what decides whether a load arrives with an off-odour.
- Salt cure, 30 days minimum, held above 12 °C throughout, following the treatment regime the World Organisation for Animal Health specifies for ruminant material from regions where foot-and-mouth disease is present.
- Clean food-grade salt, never reused. Salt-tolerant bacteria and moulds travel in the salt itself, and pink discolouration in transit destroys a whole container, not part of one. We also specify low calcium and magnesium — calcium slows penetration enough to let spoilage start, magnesium leaves the product bitter after desalting.
- Water activity is the number that governs, not the word “salted.” We cure to aw 0.80 or below, which satisfies both the shelf-stability threshold and the WOAH treatment standard. We ship in a reefer at 0 to +4 °C on top of that — a tropical routing is not the place to lean on the cure alone.
Specification
| Product | Salted beef omasum (bible tripe), edible |
| Raw material | Beef omasum from licensed slaughter facilities: mainly cattle (about 92%), with about 8% buffalo. |
| Variants | Natural Black, membrane intact · Scalded White, membrane mechanically removed |
| Cleaning | Ingesta, blood, adhering fat, serosa, connective tissue and the reticulum and abomasum junctions removed. No residual stomach content. |
| Fat | 2% maximum, visually free of adhering fat |
| Salting method | Layered salt cure, 30 days minimum above 12 °C |
| Salt applied | 25–30% of green weight |
| Salt in finished product | 15–20% |
| Salt quality | Food grade, non-iodised, NaCl 97% minimum, low calcium and magnesium. Never reused. |
| Water activity | aw 0.80 maximum |
| Odour | Clean salted-offal aroma. No putrid, sour or ammoniacal note. No blood. |
| Chemical treatment | None. No hydrogen peroxide, caustic soda, formaldehyde or quicklime. |
| Shelf life | 12 months from production, unopened, stored below 25 °C and dry |
| Transport | Reefer container at 0 to +4 °C. |
| Desalted yield | Stated on the contract for the grade supplied, so that arrival weight is never in dispute |
| HS code | 0504.00.00 — guts, bladders and stomachs of animals, salted. Why Chapter 5 and not Chapter 2 |
Packing and container loading
| Standard unit | 20 kg net master carton, double-wall corrugated, food-grade PE inner liner |
| Gross weight | approx. 21.0–21.5 kg |
| Alternative | Food-grade HDPE drum, 25 kg net, where free brine must be contained |
| Marking | Product, variant, grade, lot number, net and gross weight, production date and expiry date, country of origin, exporter |
| Buyer’s packing | Carton size, liner and marking to your specification on request |
Production and expiry dates must be legible on the outer packing. A Vietnamese consignment missing them is refused at the border and returned, and no amount of correct paperwork elsewhere will save it.
Container loading
Salted omasum is dense, so weight binds before volume — the payload limit arrives while there is still headroom above the stack. We load conservatively against that, stowed low and even, rather than filling the box to the roof.
| Container | Cartons, 20 kg net | Net weight | Gross cargo weight |
|---|---|---|---|
| 20 ft standard | 700 | 14.0 MT | approx. 14.9 MT |
| 40 ft standard | 1,350 | 27.0 MT | approx. 28.7 MT |
Documentation and import clearance
Issued with every shipment
- 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
- Salt-treatment declaration recording the cure period, temperature and water activity
- EXP form certified by our authorised dealer bank
- Pre-shipment inspection report where required
What we do not claim
Bangladesh holds no foot-and-mouth-free recognition, and we will not imply otherwise. What we offer instead is a documented cure that meets the internationally recognised treatment standard for ruminant material from an affected region, certified by our national veterinary authority.
Import conditions differ sharply between Hong Kong and Vietnam, and they change. Tell us your destination at the enquiry stage and we will confirm in writing what we can and cannot certify for it before either of us commits to a shipment.
Commercial terms
| Minimum order | 14 MT |
| Monthly capacity | Two 40 ft containers |
| Production lead time | About one month from order confirmation. This includes the 30-day minimum salt cure that every lot completes before loading. |
| Ocean transit | Any Bangladeshi sea port to Hong Kong or Haiphong, 18–25 days including transhipment |
| Incoterms | FOB any Bangladeshi sea port, or CFR Hong Kong / CFR Haiphong. Air shipment from any Bangladeshi airport on request. |
| Payment | 30% T/T advance, 70% against scanned bill of lading. L/C at sight accepted. |
| Samples | Sample product is free. The courier is arranged and paid by the buyer. A courier parcel of salted ruminant material is a regulated import in its own right, so check your import permission before requesting one. |
| Pre-shipment inspection | Third-party inspection welcomed before loading, arranged and paid by the buyer — we would rather you saw the load before it sailed |
| Seasonality | Supply peaks at Eid-ul-Adha; book cured stock early for the Lunar New Year window |
Buying for Hong Kong or Vietnam?
Import rules, documents and port terms differ by market. Each has its own page: salted beef omasum supplier for Hong Kong importers and salted beef omasum supplier for Vietnam importers. For our full export terms, documents and what to include in an enquiry, see salted beef omasum exporter in Bangladesh.
Salted omasum buyer questions
What is salted beef omasum?
Salted beef omasum is the third stomach of cattle and buffalo, cleaned and cured in salt for export. It is sold as bible tripe or book tripe in English, 牛百葉 in Cantonese and sách bò in Vietnamese, and is used as human food, mainly in Chinese and Vietnamese cooking. Our guide to bible tripe and the other tripe names explains which name means which stomach.
Have you exported salted omasum to Hong Kong and Vietnam before?
Yes. Ubaid Imperial salted beef omasum consignments have cleared import in both Hong Kong and Vietnam. 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.
What is the difference between Natural Black and Scalded White?
Natural Black keeps the dark membrane on the leaf. Scalded White has the membrane loosened in hot water at 60–77 °C and removed mechanically. Neither is treated with hydrogen peroxide, caustic soda, formaldehyde or quicklime.
Is your salted omasum frozen?
No. Our omasum is salted, not frozen. It is salted within two hours of slaughter, cured for at least 30 days and shipped chilled in a reefer container at 0 to +4 °C. If your import permit or customer specifies frozen product, tell us at enquiry and we confirm before contract.
How are your omasum grades defined?
By weight per piece: Grade A is 800 g and above, Grade B is 600–799 g and Grade C is 599 g and below. Both variants are offered in all three grades.
What is the minimum order and monthly capacity?
The minimum order is 14 MT. Monthly capacity is two 40 ft containers, each loaded at 27.0 MT net in 20 kg cartons.
What is your lead time?
About one month from order confirmation. That includes the 30-day minimum salt cure every lot completes before loading. Ocean transit to Hong Kong or Haiphong then takes 18–25 days.
Who is Ubaid Imperial?
A Bangladeshi exporter of salted beef omasum, in business since 2020, with its own processing factory in Bangladesh and a team of 50–200 people. We sell to importers in Hong Kong and Vietnam.
What HS code applies to salted beef omasum?
We ship under HS 0504.00.00, guts, bladders and stomachs of animals, salted. Our HS code guide explains why it falls in Chapter 5 rather than Chapter 2.
Which documents come with a shipment?
Commercial invoice, packing list with lot numbers, bill of lading, Certificate of Origin, veterinary health certificate from the Department of Livestock Services, salt-treatment declaration and EXP form, plus a pre-shipment inspection report where required.
Do you publish prices?
No. Each quotation is written for the variant, grade mix, volume, destination and Incoterm, and comes with stock photographs and the desalted yield basis.
Ask for the grade bands and the yield basis
Tell us the variant, grade and volume, and your destination port. We will send a quotation, photographs against a scale, and the desalted yield basis in writing — so there is nothing left to argue about when the container lands.