About Natural Beef Casings

Natural beef casings are derived from various sections of the bovine digestive tract. Different sections produce different casing types with distinct diameter ranges and properties. Beef casings are used for a wide range of traditional and specialty products, particularly those requiring larger diameters than hog casings can provide.

Types of Beef Casings

Beef Rounds

Derived from the small intestine of cattle. Used for ring bologna, ring sausage, liver sausage, and mettwurst. Diameter typically ranges from 36mm to 46+mm.

Diameter Range	Approx. Stuffing Capacity per Set	Product Examples
35–38mm	65 lbs	Ring Bologna; Ring Bologna, Ring Summer Sausage, Liver Sausage, Blood Sausage, Kishka, Sujuk, Turkish Sausages
38–40mm	72–75 lbs	Ring Liver Sausage; Ring Bologna, Ring Summer Sausage, Liver Sausage, Blood Sausage, Kishka, Sujuk, Turkish Sausages
40–43mm	80–82 lbs	Polish Sausage; Ring Bologna, Ring Summer Sausage, Liver Sausage, Blood Sausage, Kishka, Sujuk, Turkish Sausages
43–46mm	83–88 lbs	Blood Sausage; Ring Bologna, Ring Summer Sausage, Liver Sausage, Blood Sausage, Kishka, Sujuk, Turkish Sausages
46mm+	90+ lbs	Kishka; Ring Bologna, Ring Summer Sausage, Liver Sausage, Blood Sausage, Kishka, Sujuk, Turkish Sausages

Any Beef Rounds casing size can be used for any smoked, dry, or cooked product. The sizes and product examples above are common industry pairings, not strict rules. The right casing size ultimately comes down to your own preference and how you want the finished product to look.

Beef Middles

Derived from the large intestine. Larger diameter than rounds, typically 50mm to 65+mm. Used for large bologna, Lebanon bologna, summer sausage, and specialty salami.

Diameter Range	Approx. Stuffing Capacity per Set	Product Examples
50–55mm	55–65 lbs	Dry & Cooked Salami; All types of dry, cooked, or fermented product, Salami, Sopressata, Liverwurst, Bologna
55–60mm	80–90 lbs	Semi Dry Cervelats; All types of dry, cooked, or fermented product, Salami, Sopressata, Liverwurst, Bologna
60–65mm	90+ lbs	Bologna; All types of dry, cooked, or fermented product, Salami, Sopressata, Liverwurst, Bologna
65+mm	100+ lbs	Bologna (large); All types of dry, cooked, or fermented product, Salami, Sopressata, Liverwurst, Bologna

Any Beef Middles casing size can be used for any smoked, dry, or cooked product. The sizes and product examples above are common industry pairings, not strict rules. The right casing size ultimately comes down to your own preference and how you want the finished product to look.

Beef Bungs Caps

A smaller diameter natural casing used for capicola, large bologna, cooked salami, and coppa. Sized in inches, typically 4" to 5"+.

Diameter Range	Approx. Stuffing Capacity per Piece	Product Examples
4"–4½"	8–10 lbs	Capocolla; All types of dry, cooked, or fermented product, Large Salami, Sopressata, Liverwurst, Large Bologna, Headcheese
4½"–5"	10–12 lbs	Large Bologna; All types of dry, cooked, or fermented product, Large Salami, Sopressata, Liverwurst, Large Bologna, Headcheese
5"+	12+ lbs	Cooked Salami, Coppa; All types of dry, cooked, or fermented product, Large Salami, Sopressata, Liverwurst, Large Bologna, Headcheese

Any Beef Bungs Caps casing size can be used for any smoked, dry, or cooked product. The sizes and product examples above are common industry pairings, not strict rules. The right casing size ultimately comes down to your own preference and how you want the finished product to look.

Key Properties

Natural and edible, remain on the product
Excellent smoke permeability for traditional smoked appearance
Sufficient strength for large diameter stuffing pressures
Traditional appearance for authentic old world products

Typical Applications

Ring bologna and ring sausage (beef rounds)
Lebanon bologna and large summer sausage (beef middles)
Headcheese and souse (beef bungs)
Coppa and large whole muscle preparations (beef bungs)
Large liver sausage (beef rounds or middles)
Italian Sopressata (beef middles)
Sujuk, dry cured beef sausage (beef middles)
Beef sausages in all styles and formats

Soaking Instructions

Rinse the casings in fresh water to remove the packing salt.
Soak in cool water overnight to restore pliability.
As you load each casing onto the stuffing horn, run water through it to flush the interior and confirm it is free of holes.
Once flushed and pliable, the casing is ready to stuff.

Product Gallery

Ring sausage in beef rounds casing on wooden board

Ring bologna in beef casings with spices on cutting board

Sopressata in beef bung casing sliced on cutting board

Wholesale Supply and Ordering

Globe Casings is a wholesale casing supplier and distributor serving commercial meat processors, butcher shops, packing plants, and specialty producers nationwide. We handle everything from a single case to full truckload bulk orders.

✅ No minimum order on standard products · Large inventory in stock · Fast nationwide shipping from Carlstadt, New Jersey

Beef Casings