The three most commonly used types of beef casings are: beef bung caps, beef rounds and beef middles. Beef bung caps are used for Capocolla, veal sausage, large Bologna, Lebanon and cooked Salami. Beef rounds are used for ring Bologna, ring liver sausage, Mettwurst, Polish sausage, blood sausage, Kishka and Holsteiner. Approximate stuffing capacities are indicated in ‘green weights’.
Beef middles can be used for Leona style sausage, all other types of Bologna, dry and semi-dry Cervelats, dry and cooked Salami and veal sausage. The wall thickness is largely determined by the amount of fat left on the finished casing. Beef casings with a heavy textured wall will have some fat on the casing wall while casings with thin texture will have virtually no fat.