Beef Casing

Compared to sheep casing, beef casing enjoys having larger caliber. They are often used for producing high quality sausages or raw and cooked sausages such as Butifarra. Three main parts of beef casing include:

Beef Rounds

This type of intestine is circular and has 40 m long. It is often used to fill sausages such as Lioner, Jaggery, Bologna, Polish, and Holsteiner ,

Diameter

Quality

 Average Approx. Stuffing Capacity Per 30-Meter Set

30 – 32 mm

A– AB

25 - 27 Kg

32 – 35 mm

A– AB

27 - 29 Kg

35 – 37 mm

A– AB

29 - 32 Kg

37 – 40 mm

A– AB

32 - 35 Kg

40 – 43 mm

A– AB

35 - 37 Kg

43 – 46 mm

A– AB

35 - 37 Kg

46 – 50 mm

A– AB

37 - 40 Kg

50 mm / up

A– AB

40 Kg / up

Beef Middles

It is the longest part of intestine that has a thicker wall. It consists of some fat as well. This part of intestine is ideally used for filling both dried and semi-dried sausages including Salami, Bologna, and Liverwurst.

Diameter

Quality

Average Approx. Stuffing Capacity Per 18-Meter Set

40 – 45 mm

A– AB

26 – 29 Kg

45 – 50 mm

A– AB

29 – 32 Kg

50 – 55 mm

A– AB

32 – 36 Kg

55 – 60 mm

A– AB

36 – 41 Kg

60 – 65 mm

A– AB

41 – 45 Kg

 65 mm / up

A– AB

45 Kg / up

Beef Bungs/Caps

Beef bungs is the cleaned end part of a beef intestine. Its wall is usually textural. It also has some fat. Beef bung is often used to produce salami, capocollo, bologna, and mortadella.

Diameter

Quality

Approx. Stuffing Capacity Before cooking

- 95 mm

A

2.5 – 3 Kg

95/115 mm

A

3 – 3.5 Kg

115/125 mm

A

3.5 – 4 Kg

125 mm / up

A

4 Kg / up