Meat Uruguay - Natural and Quality Food for Export http://www.meaturuguay.com Natural and Quality Food for Export Tue, 17 Apr 2012 20:02:05 +0000 en hourly 1 http://wordpress.org/?v=3.1 Chitterlings (Ropes) http://www.meaturuguay.com/fancy-meats/chitterlings-ropes-2/ http://www.meaturuguay.com/fancy-meats/chitterlings-ropes-2/#comments Tue, 21 Dec 2010 13:40:43 +0000 admin http://www.meaturuguay.com/?p=715 Consists of the anterior portion of the thin bowels (jejunum).

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]]> http://www.meaturuguay.com/fancy-meats/chitterlings-ropes-2/feed/ 0 Tripe (Bleached) http://www.meaturuguay.com/fancy-meats/tripe-bleached/ http://www.meaturuguay.com/fancy-meats/tripe-bleached/#comments Tue, 21 Dec 2010 13:38:25 +0000 admin http://www.meaturuguay.com/?p=712 Prepared from a complete rumen and reticulum, opened, cleaned,scalded and bleached.
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]]> http://www.meaturuguay.com/fancy-meats/tripe-bleached/feed/ 0 Tripe (Scalded) http://www.meaturuguay.com/fancy-meats/tripe-scalded/ http://www.meaturuguay.com/fancy-meats/tripe-scalded/#comments Tue, 21 Dec 2010 13:36:04 +0000 admin http://www.meaturuguay.com/?p=709 Prepared form a complete rumen and reticulum, opened,cleaned and scalded.
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]]> http://www.meaturuguay.com/fancy-meats/tripe-scalded/feed/ 0 Brains http://www.meaturuguay.com/fancy-meats/brains/ http://www.meaturuguay.com/fancy-meats/brains/#comments Tue, 21 Dec 2010 13:33:19 +0000 admin http://www.meaturuguay.com/?p=706 Consists of both cerebral hemispheres, cerebellum and part ofthe spinal cord and is covered by the meninges.
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]]> http://www.meaturuguay.com/fancy-meats/brains/feed/ 0 Sweetbread (Thymus Gland) http://www.meaturuguay.com/fancy-meats/sweetbread-thymus-gland-2/ http://www.meaturuguay.com/fancy-meats/sweetbread-thymus-gland-2/#comments Tue, 21 Dec 2010 13:31:01 +0000 admin http://www.meaturuguay.com/?p=703 Swetbread is the glandular part of the Thymus gland from younganimals. It is prepared by removing all the fat and adjacentconnective tissues.
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]]> http://www.meaturuguay.com/fancy-meats/sweetbread-thymus-gland-2/feed/ 0 Heart http://www.meaturuguay.com/fancy-meats/heart-2/ http://www.meaturuguay.com/fancy-meats/heart-2/#comments Tue, 21 Dec 2010 13:28:29 +0000 admin http://www.meaturuguay.com/?p=700 Red thoracic offal prepared by removing the auriculae, valvesand pericardium trimming the visceral fat.
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]]> http://www.meaturuguay.com/fancy-meats/heart-2/feed/ 0 Kidney (Fat On) http://www.meaturuguay.com/fancy-meats/kidney-fat-on/ http://www.meaturuguay.com/fancy-meats/kidney-fat-on/#comments Tue, 21 Dec 2010 13:25:09 +0000 admin http://www.meaturuguay.com/?p=697 Prepared by retaining the fat deposits of the kidney capsule.

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]]> http://www.meaturuguay.com/fancy-meats/kidney-fat-on/feed/ 0 Kidney (Fat Off) http://www.meaturuguay.com/fancy-meats/kidney-fat-off/ http://www.meaturuguay.com/fancy-meats/kidney-fat-off/#comments Tue, 21 Dec 2010 13:22:20 +0000 admin http://www.meaturuguay.com/?p=694 Red abdominal offal prepared by removing the kidney capsule,ureter, blood vessels and all the fat.
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]]> http://www.meaturuguay.com/fancy-meats/kidney-fat-off/feed/ 0 Liver http://www.meaturuguay.com/fancy-meats/liver-2/ http://www.meaturuguay.com/fancy-meats/liver-2/#comments Tue, 21 Dec 2010 13:19:05 +0000 admin http://www.meaturuguay.com/?p=691
Red abdominal offal prepared by removing the capsule, lymph nodes and fat deposits
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]]> http://www.meaturuguay.com/fancy-meats/liver-2/feed/ 0 Tongue http://www.meaturuguay.com/fancy-meats/tongue/ http://www.meaturuguay.com/fancy-meats/tongue/#comments Tue, 21 Dec 2010 13:16:10 +0000 admin http://www.meaturuguay.com/?p=687 Prepared by removal of the hyoid bone, fat, connective tissue andregional lymph nodes.
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