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)