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<title><![CDATA[EC21 Product Catalogs - tissue.]]></title>
<link><![CDATA[https://www.ec21.com/ec-market/tissue.--152808/1/tissue..html]]></link><item>
<title><![CDATA[Frozen Beef Tripe, Honeycom, Trachea.]]></title><link><![CDATA[https://dravmoproduits.en.ec21.com/Frozen_Beef_Tripe_Honeycom_Trachea.--11330653_11331024.html]]></link><description><![CDATA[26 To be negotiated
Omasum is a part of the beef stomach (rumen,recticulum,omasum)
Fresh Omasum of the highest quality is bright or dark grey and has a slight hypertrophy of fatty tissue.
]]></description><pubDate><![CDATA[20250225]]></pubDate></item>
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<title><![CDATA[Dried Salted Beef Omasum / Wet Salted Beef Omasum / Buffalo Omasum / Beef Stripes / Beef Omasum]]></title><link><![CDATA[https://jayyfisher.en.ec21.com/Dried_Salted_Beef_Omasum_Wet--11658143_11658148.html]]></link><description><![CDATA[SALTED BEEF OMASUM
Omasum is a part of the beef stomach (rumen,retculum,omasum) 
Fresh Omasum of the highest quality is bright or dark grey and has a slight hypertrophy of fatty tissue.
The tissue is]]></description><pubDate><![CDATA[20240623]]></pubDate></item>
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<title><![CDATA[Frozen Beef Shin Shank]]></title><link><![CDATA[https://idabeefllc.en.ec21.com/Frozen_Beef_Shin_Shank--11816433_11816435.html]]></link><description><![CDATA[tissue and collagen, this cut is perfect for slow-cooked dishes, such as stews, braises, and soups, where the collagen breaks down over time, resulting in a succulent and melt-in-your-mouth experienc]]></description><pubDate><![CDATA[20230708]]></pubDate></item>
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<title><![CDATA[IVD Raw Materials]]></title><link><![CDATA[https://medicalivd.en.ec21.com/IVD_Raw_Materials--11459598_11563883.html]]></link><description><![CDATA[tissue level. The application prospects mainly include the following aspects: Physical examination, Chronic disease management, Critical illness monitoring.
Frequently Asked Questions About IVD Raw M]]></description><pubDate><![CDATA[20220509]]></pubDate></item>
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<title><![CDATA[Salted Beef Dry Omasum]]></title><link><![CDATA[https://saleskanpa.en.ec21.com/Salted_Beef_Dry_Omasum--11581975_11908706.html]]></link><description><![CDATA[SALTED and DRIED BEEF OMASUM:
Omasum is a part of the cow stomach (rumen, reticulum, omasum) Fresh omasum of the highest quality is bright or dark grey and has a slight hypertrophy of fatty tissue. T]]></description><pubDate><![CDATA[20240305]]></pubDate></item>
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<title><![CDATA[Frozen Pork Front Hock]]></title><link><![CDATA[https://cynusfood001.en.ec21.com/Frozen_Pork_Front_Hock--11040629_11817117.html]]></link><description><![CDATA[A pork hock or knuckle is a very inexpensive and tough piece of meat that is loaded with connective tissue, ligaments, and muscle fibers.
When cooked low and slow, however, it yields fork-tender meat]]></description><pubDate><![CDATA[20231018]]></pubDate></item>
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<title><![CDATA[High Grade A Dry Salted Omasum &amp; Frozen Salted Beef Omasum]]></title><link><![CDATA[https://plasmid123.en.ec21.com/High_Grade_A_Dry_Salted--11141505_11279430.html]]></link><description><![CDATA[SALTED BEEF OMASUM
Omasum is a part of the beef stomach (rumen,retculum,omasum) Fresh Omasum of the highest quality is brigth or dark grey and has a sligth hypertropey of fatty tissue.The tissue is e]]></description><pubDate><![CDATA[20210517]]></pubDate></item>

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