Beef Casings

The three most used Beef Casings are: Beef Bung Caps, Beef Rounds and Beef Middles.

"Beef Bung Caps" - are used for Haggis, Veal sausage, Large Bologna, Capocolla, Lebanon and Cooked Salami.

"Beef Rounds" - these casings derive their name from their characteristic "ring" or "round" shape. Beef Rounds are used for Black pudding, Ring Bologna, Ring Liver sausage, Mettwurst, Polish sausage, Blood sausage, Kishka and Holsteiner. Approximate stuffing capacities are indicated in "Green Weights."

"Beef Middles" - can also be used for Black pudding, Leona Style sausage, all other types of Bologna, Dry and Semi-dry Cervelats, Dry and Cooked Salami and Veal sausage.

Wall thickness is largely determined by the amount of fat left on the finished casing. Beef Casings with a heavy texture will have some fat on the casing wall, while casings with a thin texture will have virtually no fat.

Beef rounds can be delivered in:

• Caliber ranges from 32 mm to 50/+ mm.
• Bundles of 18, 30, 50, 90 and 100 metres.
   

Middles can be delivered in:

• Caliber ranges from 40/45mm to 65/+ mm.
• Bundles of 9, 18, and 30 metres.

Beef bung caps can be delivered in:

• Caliber ranges from 90/110mm (small), 110/120mm (middle-wide) and 120/+mm (wide).