Beef casings

Our beef Casings:

Beef casings scheme

Beef round: The beef round is the small intestine. It is thicker than the  pig round texture. It is sold in packs of 18 or 30 meters and is available from caliber 34/36 to caliber 48 /+. It is used to produce Boudin, Soubressade, Andouillette, Chorizo, Sausage of liver …

Beef middle: The beef middle (or right beef) is the colon. It is available in packs of 9 meters salted and  from caliber 45/50 to caliber 60/65. It is used in the manufacture of Arles sausages, cook sausage, dry sausage, chorizo, Cervelas from Lyon, soubressade …

Beef middle pieces: These  pieces of beef middle are cut and attached in 30 cm lenght, packed in nets (100 pieces) and available from caliber 45/50 to caliber 64/68.  It is used in the manufacture of Arles sausages, cook sausage, dry sausage, chorizo, Cervelas Lyon soubressade …

Beeff bung : The beef bung corresponds to the cecum. Packaged in packs of 5 pieces and available from caliber 90 to caliber  140/+,  it is used in the manufacture of Guéménée Andouilles,  Galabard (cold coil), Mortadella, Coppa, Salami …

 

Available within 48/72 hours.

 

Tell us your request via our contact form or contact us directly for more information about our products.