About Beef Casings

Beef casings are a durable, natural casing used for making larger and heartier sausages, such as salami, bologna, and sausages that require more structural support. Derived from the intestines of cattle, these casings are favoured for their strength and ability to withstand longer cooking and curing processes, making them ideal for sausages that require smoking or drying. The robust texture of beef casings adds to the overall quality and mouthfeel of the final product.

Calibre

The calibre of beef casings typically ranges from 32mm to 40mm, depending on the specific type of sausage being produced. Larger calibres allow for the creation of thicker sausages and meat products, making beef casings ideal for items like kielbasa or dry-cured sausages. The wide range of calibres available provides versatility for sausage makers.
  • Beef rounds from 36/38 – 48/+
  • Beef Middles from 45/50 – 60/65
  • Beef caps from 95/115 – 130/+

Quality Grades: A, A/B, B/C

Beef casings are available in different quality grades to suit various sausage-making needs. These grades are based on the thickness, strength, and overall condition of the casing:
Grade A: These are premium quality casings that are uniform in size, strong, and have minimal imperfections. They are ideal for high-end sausage production where appearance and durability are essential.
Grade A/B: Casings in this grade are still of excellent quality but may have slight variations in thickness or minor imperfections. They are suitable for most sausage types and offer great value while maintaining durability.

Grade B/C: These casings have more noticeable variations and imperfections but are still strong and reliable for use in sausage making. They are commonly used for bulk production or sausages where uniformity is less critical.

Meters

Beef casings are sold by the hank, with each hank averaging between 80 to 100 meters in length, depending on the size of the casing. One hank of beef casings can produce a substantial amount of sausage, making them suitable for large-scale production or specialty meat processing.

The Process of Making Beef Casings

Beef casings undergo a detailed preparation process to ensure they are safe and ready for sausage making. After being harvested, the intestines are thoroughly cleaned and inspected to remove any impurities. They are then sorted by size and strength, and preserved through salting, which extends their shelf life. Before use, beef casings are soaked in water to rehydrate, making them pliable and easy to work with. This careful process ensures that the casings maintain their durability and quality throughout the sausage production process.

Frequently Asked Questions

Beef casings are commonly used for larger sausages like salami, bologna, kielbasa, and various smoked or dry-cured sausages.

Beef casings should be stored in a cool, dry place and kept in salt for preservation. Once opened, they should be refrigerated and can last for several months.

A hank of beef casings typically ranges from 80 to 100 meters in length, depending on the calibre.

Yes, beef casings are completely safe to eat and are commonly used in a variety of sausage products around the world.

To prepare beef casings, soak them in warm water for 30-60 minutes before use to make them flexible and easy to handle during sausage stuffing.

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