Beef casings are an ideal choice for producing a variety of meat products that require greater strength and durability. Depending on the type, they can be adapted to different diameters and packaging methods to meet specific needs in the production of sausages and other cured meats. We offer the following types of beef casings:
Beef Middles
- Straight appearance
- Available in calibres from 45 mm to 60 mm
- Available dry-salted in bundles or vacuum-packed.
- Because of their larger diameter, they are often used for bigger-sized products where it is important to maintain compactness and a natural shape.
Beef Bungs
- Thinner appearance
- Available in lengths from 37 cm to 46 cm (and larger on request).
- Available dry-salted in bundles, tubed, or vacuum-packed.
- Ideal for medium-sized meat products, making shaping and filling of finer sausages easier.
Beef Runners
- Characteristic curved shape
- Available dry-salted or vacuum-packed.
- Zahvaljujući čvrstoći i širini, omogućuje izradu proizvoda koji zahtijevaju duže zrenje te zadržavaju specifičan, tradicionalni oblik.
All beef casings are carefully cleaned, processed, and preserved, either by salting or vacuum-packing, to maintain their optimal properties for filling. This treatment prevents moisture loss while preserving the casings’ natural elasticity and durability, enabling meat products to mature for a long time and with high quality.