Beef Casings

Sourced from major markets around the world, our complete line of Beef Casings accommodates a wide variety of sausage products. Our Beef Casings are great for making Bologna, Salami, Summer Sausage, and more!

Beef Rounds

Naturally curved casings forming a ring.

Thick Walled

  • Have a heavy textured wall
  • Casings have some fat on the for a traditional look

Thin Walled

  • Have a thin light textured wall
  • Casings have very little or not fat on the walls

Uses :

  • Ring Bologna
  • Ring Liver Sausage
  • Mettwurst
Beef Casings Rounds
Diameter
Stuffing Capacity
35-38 mm
65 lb approx.
38-40 mm
72-75 lb
40-43 mm
80-82 lb
43-46 mm
90+ lb
46+ mm
100+ lb

Beef Middles

Perfect for fresh sausage that sells fast!

Uses :

  • Leona Style Sausage
  • Dry and Semi Dry Cervelats
  • Dried Salami
  • Summer Sausage
Beef Casings Beef Middles
Diameter
Stuffing Capacity
50-55 mm
55-65 lb
55-60 mm
80-90 lb
60-65 mm
90-100 lb
65+ mm
100+ lb

Beef Bung Caps

The naturally closed end of beef bung caps make them perfect for large diameter sausages with a traditional “Old World” look.

Uses :

  • Capocolla
  • Bologna
  • Head Cheese
  • Cooked Salami
Beef Casings - Bung Caps
Milimeters
Inches
90-100 mm
3.5″ – 4″
100-110 mm
4″ – 4.5″
110-125 mm
4.5″ – 5″
125+ mm
5″+

Preparation

Salted Casings

  1. Rinse salt from casings with fresh water.
  2. Soak in cool water overnight.
  3. Run water through the casing as you are putting them on the stuffing horn.
  4. Ready to stuff.
Beef Casings Oversea DeWied