The three most used Beef Casings are: Beef Bung Caps, Beef Rounds and Beef Middles.

Beef Bung Caps - are used for Capocolla, Veal Sausage, Large Bologna, Lebanon and Cooked Salami.

BEEF BUNG CAPS
Width Length Approx. Stuffing Capacity
Before Cooking
76-89mm 46-51cm 2-1/2 - 2-3/4 kg
89-102mm 46-51cm 2-3/4 - 3 kg
102-114mm 46-51cm 3-1/4 - 3-1/2 kg
114-127mm 46-51cm 3-1/2 - 3-3/4 kg
127mm/up 46-51cm 4 kg / up
"Beef Rounds" - these casings derive their name from their characteristic "ring" or "round" shape. Beef Rounds are used for Ring Bologna, Ring Liver Sausage, Mettwurst, Polish Sausage, Blood Sausage and Holsteiner. Stuffing capacities indicated are approximate "Green Weights." Beef Rounds are measured into sets or bundles of 9, 18 and 30 meters. BEEF ROUNDS
Average Approx.
Diameter
Average Approx. Stuffing
Capacity Per 30-meter Set
35-38mm 30 kg
38-40mm 33-34 kg
40-43mm 36-37 kg
43-46mm 39-40 kg
46mm/up 41 kg / up
BEEF ROUNDS
<< Before...And
After Stuffing >>
"Beef Middles" - can be used for Leona Style Sausage, all other types of Bologna, Dry and Semi-dry Cervelats, Dry and Cooked Salami,Kishka and Veal Sausage. Beef Middles are measured in sets or bundles of 9 and 18 meters (29-30 feet and 57-60 feet) each.

Beef Middles can be sewn so that they have a uniform diameter and a uniform length, with or without a hanger (stitching loop).

BEEF MIDDLES
Average Approx.
Diameter
Average Approx. Stuffing
Capacity per 18-meter Set
45-50mm 29-32 kg
50-55mm 32-36 kg
55-60mm 36-41 kg
60-65mm 41-45 kg
65mm/up 45 kg +

 

 "Beef Bladders" - are the largest diameter casings from cattle: they are oval in shape , and will hold from 2.5 to 6.5 kg (5 to 14 pounds) of sausage. They are used chiefly for Minced Specialty Sausage and Mortadella...either in their natural oval form, in square molds for sandwich slices, or in the flat, pear-shaped styles. There is no satisfactory substitute for quality Beef Bladders.  
Wall thickness is largely determined by the amount of fat left on finished casing. Beef Casings with a heavy textured wall will have some fat on the casing wall while casings with thin texture will have virtually no fat.  Top: Sewn Beef Middles
Center: Beef Middles, Beef Bung Caps
Above L/R: Beef Bladders

Right: Beef Round
   

BEEF BLADDERS

Grade Kind Approx. Diameter Approx. Stuffing Capacity
Before Cooking
Extra Small -- 8 / down Salted 130mm down Inflated 2-1/4 kg down
Small -- 8 / 10 Salted 130-162mm Inflated 2-1/4 - 3-1/4 kg
Medium -- 10 / 12 Salted 162-194mm Inflated 3-1/4 - 5 kg
Large -- 12 / up Dried 194+ Over-Inflated 5 - 6/1/4 kg