Beef Casing
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 |