Beef middles

Beef middles - are properly processed and prepared thick parts of cattle bowels for the production of different kinds of sausages.
Purpose:  Semi-dry smoked/cooked sausages, Boiled sausages and Ham
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Beef middles


  • Cooked sausage;
  • Semi-smoked sausage;
  • Сooked-smoked sausage;
  • Liver sausage;
  • Blood sausage.


Unlike casings, middles are not shaped as a round and therefore let producer make more even sausage stick.

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:  45/50, 50/55, 55/60, 60/65

Beef middles are deivered of the following quality categories: А and АВ.

For the production of liver sausage only the casing of quality category А will suit, because in the production of this kind of sausage the existence of nodular casing is not allowed.

Beef middles are delivered in bunches of 9 or 18 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 aliber, mm Meat farce capacity, kg/m
45/50 1,10-1,30
50/55 1,30-1,50
55/60 1,50-1,70
60/65 1,7-1,9
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