What Are Beef Casings Used For?

“How the sausage gets made" is a classic saying, but most people don’t consider how the sausage casing is made. Ranging from natural to artificial materials, casings are a crucial part of the meat manufacturing process. Cattle is one of many sources for these products, and the distinct casings derived from cattle produce a variety of sausage and deli meats. 

Since the possibilities are endless when it comes to these products, we’ll clear it up by answering the question: what are beef casings used for? Casings harvested from each part of the beef cattle contribute to the flavor, durability, and overall appearance of the meat product.

Introduction to Beef Casings

Beef casings are tubes used to envelope different kinds of meats. They’re recycled from the cattle’s small and large alimentary canals (middles and rounds), the bungs (caecum or blind gut), weasands, and digestive tract. 

Each piece varies significantly in shape and size:,

  1. Weaselands – This small casing measures 45–60 cm in length.
  1. Beef rounds – Also known as “runners,” these ring-shaped casings average a 35–46 mm diameter. 
  1. Beef middles – Beef middles measure about 40 m in length and 45–65 mm in diameter.
  1. Bladders – These large organs are evaluated by processors in grades of small, medium, and large sizes.
  1. Bung (caps) – Processed similarly to beef middles, bungs range from 75–125 mm in diameter. 

In addition to this diverse array of natural beef casings, the world of sausage and deli meats-making is furnished by other natural casings as well as artificial casings. 

Natural vs. Artificial Casings

While natural (beef, hog, and sheep) casings remain popular after centuries of use, synthetic—or artificial—casings have found their way onto the market:

  • Cellulose casing – This artificial option is made from peelable, organic plant materials.
  • Fibrous casing – Similar to cellulose casing, fibrous casing is reinforced with plant fibers to better support larger quantities of sausage.
  • Synthetic polymer (plastic) casings – Plastic casings are popular due to their overall strength and uniformity. Plus, their impermeable quality prevents oxidation and prolongs the shelf life.
  • Collagen casing – This casing is composed of a mixture of animal products, cattle being the primary source. Materials such as the hide, bones, and tendons are harvested from the animal.

Nevertheless, the demand for natural casings persists—due in part to customers’ continued interest in organic products. 

Applications in Sausage-Making and Beyond

Natural beef casings stand as an excellent option for packaging different sizes and types of sausages and deli meats from all over the world. Middles and rounds still play a huge role in the making of these fresh, dried, and smoked sausages:,,

  • Ring liver sausage (fresh) 
  • German mettwurst (fresh or smoked)
  • American summer (dried or smoked) 
  • Swiss cervelats (fresh, dried, or smoked) 

On the other hand, beef bungs (and sometimes middles) are used for larger cuts of meat, such as deli meats and salamis. Natural beef casings made from the cattle’s larger digestive tract are perfectly suited to these types of specialty meats.,

  • Italian cotto (cooked) salami
  • Italian mortadella
  • European head cheese

Due to the high concentration of collagen, beef bladder, bung, and middle casings are able to stretch and expand as these meats cure and harden.

Choosing the Right Beef Casing 

To successfully match your casing to your product goals, consider the details, down to the color and subtle flavor profiles. Take into account the calibre (diameter) and fragility of the casing as well as your desired texture and cook type. Through the perfect permeability to thickness ratio, you’ll achieve a uniform shape while maintaining a tender bite.

Beef Casings Best Practice

Another vital step in the sausage and deli meat manufacturing process is properly handling, preparing, and storing your beef casings. Whether you’re a local butcher or the manager of a large-scale sausage production line, the tips below are the key to processing a premium product.

Soaking and Rinsing Techniques 

Your beef casings will arrive packed in either dry salt or brine and must be properly rinsed and soaked before use. Begin by thoroughly rinsing the casings in cool water to remove excess salt. Then, soak them in fresh water for at least 30 minutes and up to several hours, depending on the product condition—overnight soaking is recommended for optimal rehydration. 

About 30 minutes prior to stuffing, transfer the casings to warm water (no warmer than 95°F / 35°C) to enhance flexibility. Before filling, flush water through the interior of the casings to remove any remaining salt and ensure smooth stuffing performance.

Long-Term Storage Tips 

If you have leftover beef casings after processing your product, make sure to store them carefully the same day. Prior to chilling or freezing them in an airtight container or bag, coat them with a liberal layer of salt to avoid bacterial growth.

Achieve Your Sausage Production Goals with Oversea Casing 

If you're expanding your product line with natural beef casings, sourcing from a trusted supplier is essential. That’s where we come in.

With over a century of experience in top-quality natural and artificial sausage casings, you can trust our expertise. Receive premium natural beef casings at your receiving area with our worldwide shipping, wherever you run your business. 

We offer both natural and artificially casings to simplify your production and scale your business while maintaining your high quality standards. 

Sources: 

Cheese Hive. Head Cheese: Unveiling the Bold and Flavorful Meat Delicacy. https://www.cheesehive.com/head-cheese-savor-meat-delicacy/

Food and Agriculture Organization of the United Nations. Sausage Casings. https://www.fao.org/4/x6556e/X6556E03.htm

For Dummies. Charcuterie: A Word about Sausage Casings. https://www.dummies.com/article/charcuterie-a-word-about-sausage-casings-271062

North Dakota State University. The Art and Practice of Sausage Making. https://www.ndsu.edu/agriculture/extension/publications/art-and-practice-sausage-making#:~:text=on%20the%20packages.-,Grinding%20and%20mixing,and%20mix%20thoroughly%20by%20hand.

Science Direct. Collagen arrangement and strength in sausage casings produced from 

natural intestines. https://www.sciencedirect.com/science/article/abs/pii/S0268005X22001321

Science Direct. Collagen use for co-extruded sausage casings – A review. https://www.sciencedirect.com/science/article/pii/S0924224420305124

Science Direct. Sausage Casing. https://www.sciencedirect.com/topics/food-science/sausage-casing

Science Direct. Summer Sausage. https://www.sciencedirect.com/topics/agricultural-and-biological-sciences/summer-sausage#:~:text=The%20term%20'summer%20sausage'%20is,sometimes%20as%20low%20as%204.6.

Taste Atlas. Cervelat. https://www.tasteatlas.com/cervelat


UGA Extension. Basics of Sausage Making: Formulation, Processing & Safety. https://bpb-us-e1.wpmucdn.com/blogs.cornell.edu/dist/b/2712/files/2021/06/Basics-of-Sausage-Making.pdf