Beef Casings

DCW produces and carries a variety of beef casings to fit our customers manufacturing needs. There are three main types of beef casings that we offer: Beef rounds, beef middles and beef caps.

Beef Rounds

Rounds can be used to produce items such as Ring Bologna, Ring liver sausage, Mettwurst, Polish Sausage, Blood Sausage and Holsteirner.

• 35/38
• 38/40
• 40/43
• 43/46
• 46/48
• 46/49
• 49+

Beef Middles

Beef Middles are often used for the production of items such as Bologna, Dry and Semi dry cervelats, Dry and cooked Salami, Kishka and Veal Sausage.

• 45/50mm (1 ¾ -2 inches)
• 50/55mm (2-2 ¼ inches)
• 55/60mm (2 ¼ -2 ½ inches)
• 60/65mm (2 ½ -3 inches)
• 65+mm  (3+ inches)

Beef Caps

Beef caps are used for traditional items such as Capocolla, Veal Sausage, Large bologna, Lebanon and cooked salamis.

• 95/115mm (4-4 ½ inches)
• 115/130mm (4 ½- 5 inches)
• 130+mm (5+ inches)

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