Beef
Price range: £6.50 through £44.00
Natural beef casings are the widest of all traditional sausage casings, typically ranging from around 36mm up to approximately 130mm in diameter. The most used varieties include beef casings (also known as rounds), beef middles, and beef bungs.
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Natural beef casings are the widest of all traditional sausage casings, typically ranging from around 36mm up to approximately 130mm in diameter. The most used varieties include beef casings (also known as rounds), beef middles, and beef bungs.
Beef casings are naturally curved due to their position within the animal, where they form coils. In the UK, they are widely used for black and white pudding. These casings generally measure between 36mm and 46mm.
Beef middles, by comparison, are straight in form and slightly larger, usually ranging from 45mm to 65mm. Their uniform shape allows them to hang evenly, making them ideal for cured meats such as salami. They expand and contract naturally during the curing process, helping the product mature properly. Beef middles are also used regionally in items such as mealy white pudding in northern Scotland and Cornish hog’s pudding in the southwest of England.
Beef bungs, or caps, come from the appendix of the animal and are typically around 80cm to 1 metre in length. These are commonly used across Europe for products like capocollo and bologna. In Scotland, they are traditionally used for haggis, with each bung usually holding enough mixture for several portions. Their natural texture contributes to the distinctive, classic appearance of the finished product.
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