Beef rounds

Beef rounds Beef rounds are properly processed and prepared small beef ends for the production of different kinds of sausage and small sausages.
Purpose:  Boiled sausages and Ham, Semi-dry smoked/cooked sausages, Frankfurters, Hot Dogs
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Beef rounds


  • Small sausages and шпикачки;
  • Cooked sausage;
  • Semi-smoked sausage;
  • Liver sausage.


Usage of this kind of a casing guarantees to the product uniform surface without waviness effect. Besides, after thermal processing the product acquires golden top, which gives it attractive and natural-like layout.

Beef rounds are ideal foor the production of the high-quality product, prepared by the recepies of GOST. Additional advantage in usage of this casing is small size of sausage sticks. 


Advantages of natural casing:
  • Fulle edible; 
  • High vapor permeability, water permeability, gas permeablity, ability to save flavor, color and smell of smoking;
  • Thermostability;
  • Tensile at break;
  • High elasticity;
  • Ability to acquire typical aroma and specific flavor of the sausage in a natural casing.

Natural casing has a range of disadvantages, such as:

  • High labour input of processing;
  • Inequality of diameter and length;
  • Exposure to mictobiological deterioration;
  • Existence of intravital (holes, damages) and manufacturing (cuts) defects.

To avoid of casings damage due to microorganisms while long-term storage there are conserved by salt preservance or drying.

Calibers:  36/38, 38/40, 40/43, 43/46, 46/+

Beef rounds are delivered of the following quality categories: А, АВ, В, Dom.

For the production of liver sausage it is required to use beef rounds which are firmer, such guts have been got preferably from Argentinean cattle.

Besides, at a special request beef rounds can be delivered with removed serious layer.

Rounds are delivered in bunches by 15 and 30  meters.


Before use it is necessary to shake a casing to release from salt remainders, to wash it in cool water for 10-15 minutes and to soak in warm water (30-35 °С) for 0,5-4 hours. The time of soaking of a casing depends on its condition. Heavily dewatered, dry casing must stay in water for a longer time than the casing, which was stored in pickle and hasn't lost much moisture. Finally after the soaking the casing must get back to its natural condition and obtain elasticity.


Being conserved, the natural casing can be stored in barrels at temperature 0-10°С 15 months, 10-25°С 12 months.

Meat farce capacity
Casing diameter, mm Meat farce capacity, kg/m
38/40 1,00-1,10
40/43 1,20-1,25
43/46 1,30-1,35
46/+ > 1,36
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