Natural Casings - Beef
The three most used Beef Casings are: Beef Bung Caps, Beef Rounds and Beef Middles. Beef Bung Caps - are used for Capocolla, Veal Sausage, Large Bologna, Lebanon and Cooked Salami. "Beef Rounds" - these casings derive their name from their characteristic "ring" or "round" shape. Beef Rounds are used for Ring Bologna, Ring Liver Sausage, Mettwurst, Polish Sausage, Blood Sausage, Kishka and Holsteiner. Stuffing capacities indicated are approximate "Green Weights." Beef Rounds are measured into sets or bundles of 9, 18 and 30 meters. |
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BEEF ROUNDS << Before...And After Stuffing >> |
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| "Beef Middles" -
can be used for Leona Style Sausage, all
other types of Bologna, Dry and Semi-dry
Cervelats, Dry and Cooked Salami and Veal
Sausage. Beef Middles are measured in sets or
bundles of 9 and 18 meters (29-30 feet and 57-60 feet)
each. Beef Middles can be sewn so that they have a uniform diameter and a uniform length, with or without a hanger (stitching loop).
"Beef Bladders" - are the largest diameter casings from cattle: they are oval in shape , and will hold from 2.5 to 6.5 kg (5 to 14 pounds) of sausage. They are used chiefly for Minced Specialty Sausage and Mortadella...either in their natural oval form, in square molds for sandwich slices, or in the flat, pear-shaped styles. There is no satisfactory substitute for quality Beef Bladders. Wall thickness is largely determined by the amount of fat left on finished casing. Beef Casings with a heavy textured wall will have some fat on the casing wall while casings with thin texture will have virtually no fat. |
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Top: Sewn Beef Middles| Grade | Kind | Approx. Diameter | Approx.
Stuffing Capacity Before Cooking |
| Extra Small -- 8 / down | Salted | 130mm down Inflated | 2-1/4 kg down |
| Small -- 8 / 10 | Salted | 130-162mm Inflated | 2-1/4 - 3-1/4 kg |
| Medium -- 10 / 12 | Salted | 162-194mm Inflated | 3-1/4 - 5 kg |
| Large -- 12 / up | Dried | 194+ Over-Inflated | 5 - 6/1/4 kg |