Natural Beef Casings are the largest in diameter of all the Natural Casings and have a range from 36mm wide, up to 130mm. The three types of Beef Casing most commonly used are Beef Runners (or Rounds), Beef Middles and Beef Bungs (or Caps).
As you can see from the illustration (click the image to enlarge) the Runner is coiled inside the cow and this gives the casing its natural curve. The Beef Runner is used in the U.K. for Black Pudding and the curve is used to make those beautiful Bury Rings (or Rounds). They can range from 36mm wide up to 46mm. In contrast the Beef Middle is a straight casing that starts at 45mm and goes up to 65mm wide. This is the casing used for Salami as it hangs straight and expands and contracts with the meat and allows the Salami to ‘breath’. It is also used in the far north of Scotland for Mealy White Puddings and also in deepest Cornwall for Cornish Hogs Pudding. Finally Beef Bungs or Caps are made from what is actually the Cows Appendix which is about 80cm - 1 mtr. long. It is used on the Continent for Capocolla and Bologna, but is mostly used in the U.K, in Scotland for Haggis. A typical Beef Bung will make 4-5 cannon ball sized Haggis and gives this Scottish delicacy its traditional veined appearance. We also have Beef Bladders which are really large and oval shaped - used in Italy for Mortadella.
We have a huge stock of all these speciality casings; don’t hesitate to ask if you want advice on the best casings for any speciality or charcuterie type product.