The three most used beef casings are beef bung caps, beef rounds, and beef middles and are available in:

• Thick-walled
• Fat-free

Characteristics:

• Uniformity
• Strong traditional look
• Use for a variety of applications
• Great customer appeal
• Easily molded into a wide variety of shapes

Caps:

• Capocolla 4 - 4 1/2
• Large Bologna 4 1/2 - 5
• Cooked Salami 5+
• Approximate Stuffing Capacity:
  1 3/4 - 2: 8-10
  2 - 2 1/4: 10-12
  2 1/4 - 2 1/2: 12+

Rounds:

• Ring Bologna 35/38 mm
• Ring Liver Sausage 38/40 mm
• Polish Sausage 40/43 mm
• Blood Sausage 43/46 mm
• Kishka 46 mm+
• Approximate Stuffing Capacity:
  35-38mm: 65
  38-40mm: 72-75
  40-43mm: 80-82
  43-46mm: 83-88
  46+: 90+

Middles:

• Dry & Cooked Salami 1 3/4 - 2
• Semi-dry Cervelats 2 - 2 1/4
• Bologna 2 1/4 - 2 1/2
• Approximate Stuffing Capacity:
  50-55mm: 55-65
  55-60mm: 80-90
  60-65mm: 90+