{"title":"Beef Casings","description":"","products":[{"product_id":"beef-bung-caps","title":"Beef Bung Caps - Large Diameter Beef Casings for Salami, Coppa \u0026 Cooked Products","description":"\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eOur beef bung caps are natural beef casings commonly used for larger-format cured meats, cooked products, and traditional salami applications. These casings are approximately 16 inches long and are available in two diameter options, allowing you to choose the best size for your product.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003eChoose Your Size\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003e4–4.5 inch diameter\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eOur smaller beef bung cap size. This option is ideal for stuffing larger-format salami pastes where you want the look and feel of a traditional beef bung, but with a more manageable diameter and a quicker drying time compared to larger bungs. It can also be used for cooked products, but we generally recommend this size for salami-style applications rather than whole-muscle curing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cstrong\u003e\u003cspan\u003e5+ inch diameter\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003eOur larger beef bung cap size. This option is better suited for cooked products, smaller coppa-sized muscles, and larger-format salami. Because of the larger diameter, salami stuffed into this size will take longer to dry, but it produces a beautiful, substantial finished product.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eFor whole-muscle projects, size matters. Smaller bungs are not recommended for large heritage-breed coppa or oversized whole muscles. For those applications, choose the largest available size and measure your product carefully before stuffing.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp class=\"isSelectedEnd\"\u003e\u003cspan\u003eNatural beef bungs are not perfectly uniform, and slight variation in size, shape, and length should be expected.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan\u003eEach size sold by the piece and in packs of 5 pieces. Please specify first which size you'd like, then choose how many.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Craft Butchers' Pantry","offers":[{"title":"4-4.5\" (smaller diameter available - for salami or similar) \/ 1 pc. Jar","offer_id":63005005283699,"sku":"BBC4-4.5(1-PC-JAR)","price":6.95,"currency_code":"USD","in_stock":true},{"title":"4-4.5\" (smaller diameter available - for salami or similar) \/ 5 pcs. Bag","offer_id":63005005316467,"sku":"BBC4-4.5(5-PCS-BAG)","price":15.95,"currency_code":"USD","in_stock":true},{"title":"5\"+ (largest diameter available - for stuffing whole muscle) \/ 1 pc. Jar","offer_id":63005005349235,"sku":"BBC5+(1-PC-JAR)","price":7.95,"currency_code":"USD","in_stock":true},{"title":"5\"+ (largest diameter available - for stuffing whole muscle) \/ 5 pcs. Bag","offer_id":63005005382003,"sku":"BBC5+(5-PCS-BAG)","price":19.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/3054\/4499\/files\/BBC_Front.png?v=1781958416"},{"product_id":"back-in-stock-soon-beef-middles-55-60mm-cut-tied-bulk-100-pcs-bundle-for-salami-supressa-sausages","title":"Beef Middles, Cut \u0026 Tied, 55\/60mm - Bulk 100\/Bundle","description":"This is a bundle of beef middles containing 100 pieces that have been cut and tied already for you. The dimensions are 2.25 x 12, and when filled weigh about 2# and are about 8 in. long. Once they are fully dried they tend to weigh about 1.25#.\r\n\r\nSold by the bundle containing 100 ea.","brand":"Craft Butchers' Pantry","offers":[{"title":"Default Title","offer_id":62477477871987,"sku":"BMCT56\/50-100","price":77.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/3054\/4499\/files\/943aff3e-BEEF-MIDDLES-CUT-TIED-5560MM.jpg?v=1769255850"},{"product_id":"back-in-stock-soon-beef-middles-55-60mm-cut-tied-10-ea-pack-for-salami-supressa-sausages","title":"Beef Middles, 55\/60mm, Cut \u0026 Tied (10 pcs)","description":"This is a pack of beef middles that have been cut and tied already for you. The dimensions are 2.25 x 12, and when filled weigh about 2# and are about 8 in. long. Once they are fully dried they tend to weigh about 1.25#.\r\n\r\nSold by the pack containing 10 ea.","brand":"Craft Butchers' Pantry","offers":[{"title":"Default Title","offer_id":62477478986099,"sku":"BMCT55\/60-10","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/3054\/4499\/files\/2754e7eb-BEEF-MIDDLES-cut-tied-55-60.jpg?v=1769255849"},{"product_id":"back-in-stock-soon-beef-middles-cut-tied-50-55mm-bulk-100-bundle","title":"Beef Middles, Cut \u0026 Tied (50\/55mm) - Bulk 100\/Bundle","description":"This is a bundle of beef middles containing 100 pieces that have been cut and tied already for you. The dimensions are 2 x 15, and when filled weigh about 1.5# and are about 10 in. long. Once they are fully dried they tend to weigh about 1#.\r\n\r\nSold by the bundle containing 100 ea.","brand":"Craft Butchers' Pantry","offers":[{"title":"Default Title","offer_id":62477479084403,"sku":"BMCT50\/55-100","price":66.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/3054\/4499\/files\/205d1254-BEEF-MIDDLES-cut-tied-50-55.jpg?v=1769255851"},{"product_id":"back-in-stock-soon-beef-rounds-cut-tied-40-43mm","title":"Beef Rounds, Cut \u0026 Tied (40\/43mm x 17\") - 10 pcs","description":"\u003cp data-end=\"475\" data-start=\"100\"\u003eThese \u003cstrong data-end=\"121\" data-start=\"106\"\u003ebeef rounds\u003c\/strong\u003e are a classic natural casing for making \u003cstrong data-end=\"200\" data-start=\"162\"\u003ering-shaped (“horseshoe”) sausages\u003c\/strong\u003e—pre-cut to a consistent \u003cstrong data-end=\"243\" data-start=\"225\"\u003e17-inch length\u003c\/strong\u003e and \u003cstrong data-end=\"267\" data-start=\"248\"\u003etied on one end\u003c\/strong\u003e with string, so you can skip the most annoying part of prep and get straight to stuffing. Once filled, you simply \u003cstrong data-end=\"409\" data-start=\"382\"\u003ebring the ends together\u003c\/strong\u003e and secure with the attached string to form the traditional ring.\u003c\/p\u003e\n\u003ch3 data-end=\"502\" data-start=\"477\"\u003eWhat you’re getting\u003c\/h3\u003e\n\u003cul data-end=\"716\" data-start=\"503\"\u003e\n\u003cli data-end=\"538\" data-start=\"503\"\u003e\n\u003cp data-end=\"538\" data-start=\"505\"\u003e\u003cstrong data-end=\"520\" data-start=\"505\"\u003eBeef rounds\u003c\/strong\u003e, natural casing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"585\" data-start=\"539\"\u003e\n\u003cp data-end=\"585\" data-start=\"541\"\u003e\u003cstrong data-end=\"565\" data-start=\"541\"\u003ePre-cut to 17 inches\u003c\/strong\u003e for uniform rings\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"660\" data-start=\"586\"\u003e\n\u003cp data-end=\"660\" data-start=\"588\"\u003e\u003cstrong data-end=\"611\" data-start=\"588\"\u003ePre-tied on one end\u003c\/strong\u003e with string for faster setup and clean closure\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"716\" data-start=\"661\"\u003e\n\u003cp data-end=\"716\" data-start=\"663\"\u003e\u003cstrong data-end=\"684\" data-start=\"663\"\u003eSold as packs of:\u003c\/strong\u003e \u003cstrong data-end=\"698\" data-start=\"685\"\u003e10 pieces\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"741\" data-start=\"718\"\u003eSize + fill specs\u003c\/h3\u003e\n\u003cul data-end=\"1062\" data-start=\"742\"\u003e\n\u003cli data-end=\"815\" data-start=\"742\"\u003e\n\u003cp data-end=\"815\" data-start=\"744\"\u003e\u003cstrong data-end=\"765\" data-start=\"744\"\u003eStuffed diameter:\u003c\/strong\u003e approx. \u003cstrong data-end=\"793\" data-start=\"774\"\u003e1.50–1.70 inches\u003c\/strong\u003e (about 40-43mm)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"951\" data-start=\"816\"\u003e\n\u003cp data-end=\"951\" data-start=\"818\"\u003e\u003cstrong data-end=\"841\" data-start=\"818\"\u003eCapacity per piece:\u003c\/strong\u003e approx. \u003cstrong\u003e1.2-1.4\u003c\/strong\u003e of meat paste \/ sausage mix \u003cem data-end=\"949\" data-start=\"888\"\u003e(varies slightly with stuffing pressure and final diameter)\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1062\" data-start=\"952\"\u003e\n\u003cp data-end=\"1062\" data-start=\"954\"\u003e\u003cstrong data-end=\"973\" data-start=\"954\"\u003eFinished shape:\u003c\/strong\u003e a \u003cstrong data-end=\"996\" data-start=\"976\"\u003ering \/ horseshoe\u003c\/strong\u003e—the same traditional presentation used for many regional sausages\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"1102\" data-start=\"1064\"\u003eClassic uses (where these shine)\u003c\/h3\u003e\n\u003cp data-end=\"1230\" data-start=\"1103\"\u003eThis casing format is ideal for sausages that are traditionally \u003cstrong data-end=\"1189\" data-start=\"1167\"\u003eformed into a ring\u003c\/strong\u003e, especially for cooked or smoked styles:\u003c\/p\u003e\n\u003cul data-end=\"1442\" data-start=\"1232\"\u003e\n\u003cli data-end=\"1273\" data-start=\"1232\"\u003e\n\u003cp data-end=\"1273\" data-start=\"1234\"\u003e\u003cstrong data-end=\"1271\" data-start=\"1234\"\u003eSalsiccia Calabrese (ring format)\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1315\" data-start=\"1274\"\u003e\n\u003cp data-end=\"1315\" data-start=\"1276\"\u003e\u003cstrong data-end=\"1313\" data-start=\"1276\"\u003eChorizo (ring-style preparations)\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1379\" data-start=\"1316\"\u003e\n\u003cp data-end=\"1379\" data-start=\"1318\"\u003e\u003cstrong data-end=\"1377\" data-start=\"1318\"\u003eStrolghino di Culatello (larger ring format variations)\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1442\" data-start=\"1380\"\u003e\n\u003cp data-end=\"1442\" data-start=\"1382\"\u003e\u003cstrong data-end=\"1398\" data-start=\"1382\"\u003eRing Bologna\u003c\/strong\u003e and other ring-style cooked\/smoked sausages\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"1476\" data-start=\"1444\"\u003eWhy pre-cut \u0026amp; tied matters\u003c\/h3\u003e\n\u003cul data-end=\"1745\" data-start=\"1477\"\u003e\n\u003cli data-end=\"1573\" data-start=\"1477\"\u003e\n\u003cp data-end=\"1573\" data-start=\"1479\"\u003e\u003cstrong data-end=\"1495\" data-start=\"1479\"\u003eConsistency:\u003c\/strong\u003e every ring is the same size for uniform smoking\/cooking and a clean display\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1647\" data-start=\"1574\"\u003e\n\u003cp data-end=\"1647\" data-start=\"1576\"\u003e\u003cstrong data-end=\"1586\" data-start=\"1576\"\u003eSpeed:\u003c\/strong\u003e eliminates measuring, cutting, and tying individual pieces\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1745\" data-start=\"1648\"\u003e\n\u003cp data-end=\"1745\" data-start=\"1650\"\u003e\u003cstrong data-end=\"1682\" data-start=\"1650\"\u003eLess waste \u0026amp; fewer mistakes:\u003c\/strong\u003e easier loading, easier closing, fewer “oops” moments mid-stuff\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"1768\" data-start=\"1747\"\u003eQuick use notes\u003c\/h3\u003e\n\u003col data-end=\"2022\" data-start=\"1769\"\u003e\n\u003cli data-end=\"1825\" data-start=\"1769\"\u003e\n\u003cp data-end=\"1825\" data-start=\"1772\"\u003e\u003cstrong data-end=\"1790\" data-start=\"1772\"\u003eRinse and soak\u003c\/strong\u003e to remove salt and fully soften.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1883\" data-start=\"1826\"\u003e\n\u003cp data-end=\"1883\" data-start=\"1829\"\u003e\u003cstrong data-end=\"1838\" data-start=\"1829\"\u003eFlush\u003c\/strong\u003e the casing to open and clean the interior.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1953\" data-start=\"1884\"\u003e\n\u003cp data-end=\"1953\" data-start=\"1887\"\u003eSlide onto the horn and \u003cstrong data-end=\"1927\" data-start=\"1911\"\u003estuff evenly\u003c\/strong\u003e (firm, not drum-tight).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2022\" data-start=\"1954\"\u003e\n\u003cp data-end=\"2022\" data-start=\"1957\"\u003eForm into a ring and \u003cstrong data-end=\"2021\" data-start=\"1978\"\u003esecure the end with the provided string\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Craft Butchers' Pantry","offers":[{"title":"Default Title","offer_id":62477479182707,"sku":"BRCT4043","price":9.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/3054\/4499\/files\/BeefRoundsCutandTied.png?v=1769514000"},{"product_id":"beef-middles-50-55mm-size-18m60ft-bundle-perfect-for-all-salami","title":"Beef Middles, 50\/55mm Size, Preflushed, 18m Bundle (59 ft)","description":"\u003cp\u003eThese are the \u003cstrong\u003ebeef middles\u003c\/strong\u003e we currently stock, sized at \u003cstrong\u003e50\/55 mm\u003c\/strong\u003e in diameter. They come packed in \u003cstrong\u003ehanks (bundles) measuring 18 meters \/ 60 feet\u003c\/strong\u003e each and are \u003cstrong\u003esold individually by the 18 m (60 ft) bundle\u003c\/strong\u003e, exactly as shown.\u003c\/p\u003e","brand":"Craft Butchers' Pantry","offers":[{"title":"Default Title","offer_id":62477481804147,"sku":null,"price":32.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/3054\/4499\/files\/50-55mmBM_e755aed4-f594-4414-aa48-3a41f672b04a.png?v=1769439621"},{"product_id":"beef-middles-60-65mm-size-18m60ft-hank","title":"Beef Middles, 60\/65mm Size, Preflushed, 18m Bundle (59 ft)","description":"These are Beef Middles we currently stock. They have a diameter of 60\/65mm, and come in hanks\/bundles of 18 meters (60ft).\r\n\r\nSold as seen in 18m (60ft) bundles.","brand":"Craft Butchers' Pantry","offers":[{"title":"Default Title","offer_id":62477481509235,"sku":null,"price":42.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/3054\/4499\/files\/27e95cff-BEEF-MIDDLES-45-50.jpg?v=1769255855"},{"product_id":"collagen-sheets-for-dry-aging-or-cooked-products-20-x-22-inch-multiple-amount-options","title":"Collagen Sheets for Dry Aging or Cooked Products, 20 x 22 inch (multiple amount options)","description":"\u003cp\u003eThese \u003cstrong\u003eclear beef collagen sheets\u003c\/strong\u003e ( \u003cstrong\u003e51 cm x 56 cm\u003c\/strong\u003e ) are a super-versatile tool for both curing and cooking applications.\u003c\/p\u003e\n\u003cp\u003eUse them to \u003cstrong\u003ewrap and protect whole-muscle cuts during dry aging\u003c\/strong\u003e, helping keep the surface clean and supported while still allowing the process to do its thing. They’re also excellent for \u003cstrong\u003ewrapping products headed for cooking or smoking\u003c\/strong\u003e—as the product heats, the collagen \u003cstrong\u003enaturally adheres to the surface\u003c\/strong\u003e, forming a smooth, \u003cstrong\u003eedible casing-like finish\u003c\/strong\u003e on the final item.\u003c\/p\u003e\n\u003cp\u003eMade from \u003cstrong\u003ebeef collagen\u003c\/strong\u003e, these sheets are a go-to option when you want a clean look, better handling, and a more uniform exterior on your finished product.\u003c\/p\u003e","brand":"Craft Butchers' Pantry","offers":[{"title":"25 Sheets","offer_id":62477482328435,"sku":"Collagen-Sheets-25 EACH","price":51.5,"currency_code":"USD","in_stock":true},{"title":"50 Sheets","offer_id":62477482361203,"sku":"Collagen-Sheets-50 EACH","price":94.0,"currency_code":"USD","in_stock":true},{"title":"100 Sheets","offer_id":62477482393971,"sku":"Collagen-Sheets-100 EACH","price":177.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/3054\/4499\/files\/CollagenSheets.png?v=1769439190"},{"product_id":"back-in-stock-soon-beef-middles-50-55mm-cut-tied-10-ea-pack-for-salami-sausages","title":"Beef Middles, 50\/55mm, Cut \u0026 Tied (10 pcs)","description":"\u003cdiv class=\"text-base my-auto mx-auto pb-10 [--thread-content-margin:--spacing(4)] @w-sm\/main:[--thread-content-margin:--spacing(6)] @w-lg\/main:[--thread-content-margin:--spacing(16)] px-(--thread-content-margin)\"\u003e\n\u003cdiv class=\"[--thread-content-max-width:40rem] @w-lg\/main:[--thread-content-max-width:48rem] mx-auto max-w-(--thread-content-max-width) flex-1 group\/turn-messages focus-visible:outline-hidden relative flex w-full min-w-0 flex-col agent-turn\" tabindex=\"-1\"\u003e\n\u003cdiv class=\"flex max-w-full flex-col grow\"\u003e\n\u003cdiv data-message-author-role=\"assistant\" data-message-id=\"a9ef64ed-df7f-4bae-93eb-b6a18549404a\" dir=\"auto\" class=\"min-h-8 text-message relative flex w-full flex-col items-end gap-2 text-start break-words whitespace-normal [.text-message+\u0026amp;]:mt-1\" data-message-model-slug=\"gpt-5-2-thinking\"\u003e\n\u003cdiv class=\"flex w-full flex-col gap-1 empty:hidden first:pt-[1px]\"\u003e\n\u003cdiv class=\"markdown prose dark:prose-invert w-full wrap-break-word light markdown-new-styling\"\u003e\n\u003cp data-start=\"91\" data-end=\"427\"\u003eThese \u003cstrong data-start=\"97\" data-end=\"121\"\u003e50\/55mm beef middles\u003c\/strong\u003e are packaged for speed and consistency. Each casing is \u003cstrong data-start=\"177\" data-end=\"201\"\u003epre-cut to 15 inches\u003c\/strong\u003e and \u003cstrong data-start=\"206\" data-end=\"218\"\u003epre-tied\u003c\/strong\u003e—so they’re ready to rinse, soak, and stuff without measuring, cutting, or tying on the fly. This format is ideal for makers who want a \u003cstrong data-start=\"354\" data-end=\"384\"\u003euniform, professional look\u003c\/strong\u003e and predictable portioning across a batch.\u003c\/p\u003e\n\u003ch3 data-start=\"429\" data-end=\"454\"\u003eWhat you’re getting\u003c\/h3\u003e\n\u003cul data-start=\"455\" data-end=\"699\"\u003e\n\u003cli data-start=\"455\" data-end=\"491\"\u003e\n\u003cp data-start=\"457\" data-end=\"491\"\u003e\u003cstrong data-start=\"457\" data-end=\"473\"\u003eBeef middles\u003c\/strong\u003e, natural casing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"492\" data-end=\"529\"\u003e\n\u003cp data-start=\"494\" data-end=\"529\"\u003e\u003cstrong data-start=\"494\" data-end=\"513\"\u003ePre-cut length:\u003c\/strong\u003e \u003cstrong data-start=\"514\" data-end=\"527\"\u003e15 inches\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"530\" data-end=\"603\"\u003e\n\u003cp data-start=\"532\" data-end=\"603\"\u003e\u003cstrong data-start=\"532\" data-end=\"545\"\u003ePre-tied:\u003c\/strong\u003e one end tied closed for quick stuffing and easy sealing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"604\" data-end=\"654\"\u003e\n\u003cp data-start=\"606\" data-end=\"654\"\u003e\u003cstrong data-start=\"606\" data-end=\"615\"\u003eSize:\u003c\/strong\u003e \u003cstrong data-start=\"616\" data-end=\"627\"\u003e50\/55mm\u003c\/strong\u003e (stuffed diameter range)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"655\" data-end=\"699\"\u003e\n\u003cp data-start=\"657\" data-end=\"699\"\u003e\u003cstrong data-start=\"657\" data-end=\"669\"\u003eSold as:\u003c\/strong\u003e \u003cstrong data-start=\"670\" data-end=\"687\"\u003e10-count pack\u003c\/strong\u003e (10 pieces)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"701\" data-end=\"734\"\u003eSize + what “50\/55mm” means\u003c\/h3\u003e\n\u003cul data-start=\"735\" data-end=\"954\"\u003e\n\u003cli data-start=\"735\" data-end=\"807\"\u003e\n\u003cp data-start=\"737\" data-end=\"807\"\u003e\u003cstrong data-start=\"737\" data-end=\"748\"\u003e50\/55mm\u003c\/strong\u003e refers to the \u003cem data-start=\"763\" data-end=\"790\"\u003efilled (stuffed) diameter\u003c\/em\u003e of the casing.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"808\" data-end=\"954\"\u003e\n\u003cp data-start=\"810\" data-end=\"954\"\u003eThis is a versatile “large sausage” size—big enough for a substantial slice and great texture, without going into very large bung\/round formats.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"956\" data-end=\"973\"\u003eCommon uses\u003c\/h3\u003e\n\u003cp data-start=\"974\" data-end=\"1103\"\u003ePerfect for larger-format fresh or cooked sausages where you want a thicker slice and a classic natural-casing bite, including:\u003c\/p\u003e\n\u003cul data-start=\"1104\" data-end=\"1321\"\u003e\n\u003cli data-start=\"1104\" data-end=\"1145\"\u003e\n\u003cp data-start=\"1106\" data-end=\"1145\"\u003e\u003cstrong data-start=\"1106\" data-end=\"1137\"\u003elarge Italian-style sausage\u003c\/strong\u003e chubs\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1146\" data-end=\"1191\"\u003e\n\u003cp data-start=\"1148\" data-end=\"1191\"\u003e\u003cstrong data-start=\"1148\" data-end=\"1183\"\u003egarlic sausage \/ kielbasa-style\u003c\/strong\u003e chubs\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1192\" data-end=\"1254\"\u003e\n\u003cp data-start=\"1194\" data-end=\"1254\"\u003e\u003cstrong data-start=\"1194\" data-end=\"1223\"\u003ecooked or smoked sausages\u003c\/strong\u003e in a shorter, uniform format\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1255\" data-end=\"1321\"\u003e\n\u003cp data-start=\"1257\" data-end=\"1321\"\u003e\u003cstrong data-start=\"1257\" data-end=\"1286\"\u003erustic salami-style chubs\u003c\/strong\u003e (where applicable to your process)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1323\" data-end=\"1359\"\u003eWhy pre-cut \u0026amp; pre-tied matters\u003c\/h3\u003e\n\u003cul data-start=\"1360\" data-end=\"1567\"\u003e\n\u003cli data-start=\"1360\" data-end=\"1428\"\u003e\n\u003cp data-start=\"1362\" data-end=\"1428\"\u003e\u003cstrong data-start=\"1362\" data-end=\"1384\"\u003eFaster production:\u003c\/strong\u003e no cutting, no knot-tying during stuffing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1429\" data-end=\"1503\"\u003e\n\u003cp data-start=\"1431\" data-end=\"1503\"\u003e\u003cstrong data-start=\"1431\" data-end=\"1451\"\u003eUniform results:\u003c\/strong\u003e consistent length and portioning across the batch\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1504\" data-end=\"1567\"\u003e\n\u003cp data-start=\"1506\" data-end=\"1567\"\u003e\u003cstrong data-start=\"1506\" data-end=\"1527\"\u003eCleaner workflow:\u003c\/strong\u003e less tangling and fewer handling issues\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1569\" data-end=\"1611\"\u003eCapacity planning (quick estimating)\u003c\/h3\u003e\n\u003cp data-start=\"1612\" data-end=\"1795\"\u003eBecause these are a fixed \u003cstrong data-start=\"1638\" data-end=\"1652\"\u003e15\" length\u003c\/strong\u003e, they portion very predictably. Actual fill weight depends on how tightly you stuff and the final diameter, but a practical planning range is:\u003c\/p\u003e\n\u003cul data-start=\"1797\" data-end=\"1936\"\u003e\n\u003cli data-start=\"1797\" data-end=\"1869\"\u003e\n\u003cp data-start=\"1799\" data-end=\"1869\"\u003e\u003cstrong data-start=\"1799\" data-end=\"1831\"\u003eApprox. 1.0–1.5 lb per piece\u003c\/strong\u003e \u003cem data-start=\"1832\" data-end=\"1867\"\u003e(typical range for 50\/55mm × 15\")\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1938\" data-end=\"1962\"\u003ePrep (quick guide)\u003c\/h3\u003e\n\u003col data-start=\"1963\" data-end=\"2212\"\u003e\n\u003cli data-start=\"1963\" data-end=\"2001\"\u003e\n\u003cp data-start=\"1966\" data-end=\"2001\"\u003e\u003cstrong data-start=\"1966\" data-end=\"1975\"\u003eRinse\u003c\/strong\u003e to remove surface salt.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2002\" data-end=\"2050\"\u003e\n\u003cp data-start=\"2005\" data-end=\"2050\"\u003e\u003cstrong data-start=\"2005\" data-end=\"2013\"\u003eSoak\u003c\/strong\u003e in cool water until fully pliable.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2051\" data-end=\"2108\"\u003e\n\u003cp data-start=\"2054\" data-end=\"2108\"\u003e\u003cstrong data-start=\"2054\" data-end=\"2063\"\u003eFlush\u003c\/strong\u003e each piece to open and clean the interior.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"2109\" data-end=\"2212\"\u003e\n\u003cp data-start=\"2112\" data-end=\"2212\"\u003eStuff steadily (firm fill is good; over-tight increases burst risk), then \u003cstrong data-start=\"2186\" data-end=\"2211\"\u003etie\/clip the open end\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Craft Butchers' Pantry","offers":[{"title":"Default Title","offer_id":62477483245939,"sku":"BM50\/55-CT-10","price":17.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/3054\/4499\/files\/BM-Cut-Tied_50-55_b72c2c4d-d893-4eee-9ae5-35d68eefd899.png?v=1769514306"},{"product_id":"45-50mm-beef-middles-18m-bundle","title":"45\/50mm Beef Middles, Preflushed, 18m Bundle (59 ft)","description":"","brand":"Craft Butchers' Pantry","offers":[{"title":"Default Title","offer_id":62477483901299,"sku":"BM45\/50-18M","price":18.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/3054\/4499\/files\/45-50mm_BM.png?v=1769435742"},{"product_id":"beef-rounds-cut-tied-38-40mm-x-17-10-pcs","title":"Beef Rounds, Cut \u0026 Tied (38\/40mm x 17\") - 10 pcs","description":"\u003cp data-start=\"100\" data-end=\"475\"\u003eThese \u003cstrong data-start=\"106\" data-end=\"121\"\u003ebeef rounds\u003c\/strong\u003e are a classic natural casing for making \u003cstrong data-start=\"162\" data-end=\"200\"\u003ering-shaped (“horseshoe”) sausages\u003c\/strong\u003e—pre-cut to a consistent \u003cstrong data-start=\"225\" data-end=\"243\"\u003e17-inch length\u003c\/strong\u003e and \u003cstrong data-start=\"248\" data-end=\"267\"\u003etied on one end\u003c\/strong\u003e with string, so you can skip the most annoying part of prep and get straight to stuffing. Once filled, you simply \u003cstrong data-start=\"382\" data-end=\"409\"\u003ebring the ends together\u003c\/strong\u003e and secure with the attached string to form the traditional ring.\u003c\/p\u003e\n\u003ch3 data-start=\"477\" data-end=\"502\"\u003eWhat you’re getting\u003c\/h3\u003e\n\u003cul data-start=\"503\" data-end=\"716\"\u003e\n\u003cli data-start=\"503\" data-end=\"538\"\u003e\n\u003cp data-start=\"505\" data-end=\"538\"\u003e\u003cstrong data-start=\"505\" data-end=\"520\"\u003eBeef rounds\u003c\/strong\u003e, natural casing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"539\" data-end=\"585\"\u003e\n\u003cp data-start=\"541\" data-end=\"585\"\u003e\u003cstrong data-start=\"541\" data-end=\"565\"\u003ePre-cut to 17 inches\u003c\/strong\u003e for uniform rings\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"586\" data-end=\"660\"\u003e\n\u003cp data-start=\"588\" data-end=\"660\"\u003e\u003cstrong data-start=\"588\" data-end=\"611\"\u003ePre-tied on one end\u003c\/strong\u003e with string for faster setup and clean closure\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"661\" data-end=\"716\"\u003e\n\u003cp data-start=\"663\" data-end=\"716\"\u003e\u003cstrong data-start=\"663\" data-end=\"684\"\u003eSold as packs of:\u003c\/strong\u003e \u003cstrong data-start=\"685\" data-end=\"698\"\u003e10 pieces\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"718\" data-end=\"741\"\u003eSize + fill specs\u003c\/h3\u003e\n\u003cul data-start=\"742\" data-end=\"1062\"\u003e\n\u003cli data-start=\"742\" data-end=\"815\"\u003e\n\u003cp data-start=\"744\" data-end=\"815\"\u003e\u003cstrong data-start=\"744\" data-end=\"765\"\u003eStuffed diameter:\u003c\/strong\u003e approx. \u003cstrong data-start=\"774\" data-end=\"793\"\u003e1.30–1.50 inches\u003c\/strong\u003e (about 38-40mm)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"816\" data-end=\"951\"\u003e\n\u003cp data-start=\"818\" data-end=\"951\"\u003e\u003cstrong data-start=\"818\" data-end=\"841\"\u003eCapacity per piece:\u003c\/strong\u003e approx. \u003cstrong\u003e1.00-1.20\u003c\/strong\u003e of meat paste \/ sausage mix \u003cem data-start=\"888\" data-end=\"949\"\u003e(varies slightly with stuffing pressure and final diameter)\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"952\" data-end=\"1062\"\u003e\n\u003cp data-start=\"954\" data-end=\"1062\"\u003e\u003cstrong data-start=\"954\" data-end=\"973\"\u003eFinished shape:\u003c\/strong\u003e a \u003cstrong data-start=\"976\" data-end=\"996\"\u003ering \/ horseshoe\u003c\/strong\u003e—the same traditional presentation used for many regional sausages\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1064\" data-end=\"1102\"\u003eClassic uses (where these shine)\u003c\/h3\u003e\n\u003cp data-start=\"1103\" data-end=\"1230\"\u003eThis casing format is ideal for sausages that are traditionally \u003cstrong data-start=\"1167\" data-end=\"1189\"\u003eformed into a ring\u003c\/strong\u003e, especially for cooked or smoked styles:\u003c\/p\u003e\n\u003cul data-start=\"1232\" data-end=\"1442\"\u003e\n\u003cli data-start=\"1232\" data-end=\"1273\"\u003e\n\u003cp data-start=\"1234\" data-end=\"1273\"\u003e\u003cstrong data-start=\"1234\" data-end=\"1271\"\u003eSalsiccia Calabrese (ring format)\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1274\" data-end=\"1315\"\u003e\n\u003cp data-start=\"1276\" data-end=\"1315\"\u003e\u003cstrong data-start=\"1276\" data-end=\"1313\"\u003eChorizo (ring-style preparations)\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1316\" data-end=\"1379\"\u003e\n\u003cp data-start=\"1318\" data-end=\"1379\"\u003e\u003cstrong data-start=\"1318\" data-end=\"1377\"\u003eStrolghino di Culatello (larger ring format variations)\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1380\" data-end=\"1442\"\u003e\n\u003cp data-start=\"1382\" data-end=\"1442\"\u003e\u003cstrong data-start=\"1382\" data-end=\"1398\"\u003eRing Bologna\u003c\/strong\u003e and other ring-style cooked\/smoked sausages\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1444\" data-end=\"1476\"\u003eWhy pre-cut \u0026amp; tied matters\u003c\/h3\u003e\n\u003cul data-start=\"1477\" data-end=\"1745\"\u003e\n\u003cli data-start=\"1477\" data-end=\"1573\"\u003e\n\u003cp data-start=\"1479\" data-end=\"1573\"\u003e\u003cstrong data-start=\"1479\" data-end=\"1495\"\u003eConsistency:\u003c\/strong\u003e every ring is the same size for uniform smoking\/cooking and a clean display\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1574\" data-end=\"1647\"\u003e\n\u003cp data-start=\"1576\" data-end=\"1647\"\u003e\u003cstrong data-start=\"1576\" data-end=\"1586\"\u003eSpeed:\u003c\/strong\u003e eliminates measuring, cutting, and tying individual pieces\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1648\" data-end=\"1745\"\u003e\n\u003cp data-start=\"1650\" data-end=\"1745\"\u003e\u003cstrong data-start=\"1650\" data-end=\"1682\"\u003eLess waste \u0026amp; fewer mistakes:\u003c\/strong\u003e easier loading, easier closing, fewer “oops” moments mid-stuff\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-start=\"1747\" data-end=\"1768\"\u003eQuick use notes\u003c\/h3\u003e\n\u003col data-start=\"1769\" data-end=\"2022\"\u003e\n\u003cli data-start=\"1769\" data-end=\"1825\"\u003e\n\u003cp data-start=\"1772\" data-end=\"1825\"\u003e\u003cstrong data-start=\"1772\" data-end=\"1790\"\u003eRinse and soak\u003c\/strong\u003e to remove salt and fully soften.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1826\" data-end=\"1883\"\u003e\n\u003cp data-start=\"1829\" data-end=\"1883\"\u003e\u003cstrong data-start=\"1829\" data-end=\"1838\"\u003eFlush\u003c\/strong\u003e the casing to open and clean the interior.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1884\" data-end=\"1953\"\u003e\n\u003cp data-start=\"1887\" data-end=\"1953\"\u003eSlide onto the horn and \u003cstrong data-start=\"1911\" data-end=\"1927\"\u003estuff evenly\u003c\/strong\u003e (firm, not drum-tight).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1954\" data-end=\"2022\"\u003e\n\u003cp data-start=\"1957\" data-end=\"2022\"\u003eForm into a ring and \u003cstrong data-start=\"1978\" data-end=\"2021\"\u003esecure the end with the provided string\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Craft Butchers' Pantry","offers":[{"title":"Default Title","offer_id":62880597016947,"sku":"BR38\/40-CT-10","price":9.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/3054\/4499\/files\/BeefRoundsCutandTied.png?v=1769514000"},{"product_id":"beef-rounds-cut-tied-43-46mm-x-18-10-pcs","title":"Beef Rounds, Cut \u0026 Tied (43\/46mm x 18\") - 10 pcs","description":"\u003cp data-end=\"475\" data-start=\"100\"\u003eThese \u003cstrong data-end=\"121\" data-start=\"106\"\u003ebeef rounds\u003c\/strong\u003e are a classic natural casing for making \u003cstrong data-end=\"200\" data-start=\"162\"\u003ering-shaped (“horseshoe”) sausages\u003c\/strong\u003e—pre-cut to a consistent \u003cstrong data-end=\"243\" data-start=\"225\"\u003e18-inch length\u003c\/strong\u003e and \u003cstrong data-end=\"267\" data-start=\"248\"\u003etied on one end\u003c\/strong\u003e with string, so you can skip the most annoying part of prep and get straight to stuffing. Once filled, you simply \u003cstrong data-end=\"409\" data-start=\"382\"\u003ebring the ends together\u003c\/strong\u003e and secure with the attached string to form the traditional ring.\u003c\/p\u003e\n\u003ch3 data-end=\"502\" data-start=\"477\"\u003eWhat you’re getting\u003c\/h3\u003e\n\u003cul data-end=\"716\" data-start=\"503\"\u003e\n\u003cli data-end=\"538\" data-start=\"503\"\u003e\n\u003cp data-end=\"538\" data-start=\"505\"\u003e\u003cstrong data-end=\"520\" data-start=\"505\"\u003eBeef rounds\u003c\/strong\u003e, natural casing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"585\" data-start=\"539\"\u003e\n\u003cp data-end=\"585\" data-start=\"541\"\u003e\u003cstrong data-end=\"565\" data-start=\"541\"\u003ePre-cut to 18 inches\u003c\/strong\u003e for uniform rings\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"660\" data-start=\"586\"\u003e\n\u003cp data-end=\"660\" data-start=\"588\"\u003e\u003cstrong data-end=\"611\" data-start=\"588\"\u003ePre-tied on one end\u003c\/strong\u003e with string for faster setup and clean closure\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"716\" data-start=\"661\"\u003e\n\u003cp data-end=\"716\" data-start=\"663\"\u003e\u003cstrong data-end=\"684\" data-start=\"663\"\u003eSold as packs of:\u003c\/strong\u003e \u003cstrong data-end=\"698\" data-start=\"685\"\u003e10 pieces\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"741\" data-start=\"718\"\u003eSize + fill specs\u003c\/h3\u003e\n\u003cul data-end=\"1062\" data-start=\"742\"\u003e\n\u003cli data-end=\"815\" data-start=\"742\"\u003e\n\u003cp data-end=\"815\" data-start=\"744\"\u003e\u003cstrong data-end=\"765\" data-start=\"744\"\u003eStuffed diameter:\u003c\/strong\u003e approx. \u003cstrong data-end=\"793\" data-start=\"774\"\u003e1.70–1.80 inches\u003c\/strong\u003e (about 43-46mm)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"951\" data-start=\"816\"\u003e\n\u003cp data-end=\"951\" data-start=\"818\"\u003e\u003cstrong data-end=\"841\" data-start=\"818\"\u003eCapacity per piece:\u003c\/strong\u003e approx. \u003cstrong\u003e1.6-1.80\u003c\/strong\u003e of meat paste \/ sausage mix \u003cem data-end=\"949\" data-start=\"888\"\u003e(varies slightly with stuffing pressure and final diameter)\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1062\" data-start=\"952\"\u003e\n\u003cp data-end=\"1062\" data-start=\"954\"\u003e\u003cstrong data-end=\"973\" data-start=\"954\"\u003eFinished shape:\u003c\/strong\u003e a \u003cstrong data-end=\"996\" data-start=\"976\"\u003ering \/ horseshoe\u003c\/strong\u003e—the same traditional presentation used for many regional sausages\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"1102\" data-start=\"1064\"\u003eClassic uses (where these shine)\u003c\/h3\u003e\n\u003cp data-end=\"1230\" data-start=\"1103\"\u003eThis casing format is ideal for sausages that are traditionally \u003cstrong data-end=\"1189\" data-start=\"1167\"\u003eformed into a ring\u003c\/strong\u003e, especially for cooked or smoked styles:\u003c\/p\u003e\n\u003cul data-end=\"1442\" data-start=\"1232\"\u003e\n\u003cli data-end=\"1273\" data-start=\"1232\"\u003e\n\u003cp data-end=\"1273\" data-start=\"1234\"\u003e\u003cstrong data-end=\"1271\" data-start=\"1234\"\u003eSalsiccia Calabrese (ring format)\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1315\" data-start=\"1274\"\u003e\n\u003cp data-end=\"1315\" data-start=\"1276\"\u003e\u003cstrong data-end=\"1313\" data-start=\"1276\"\u003eChorizo (ring-style preparations)\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1379\" data-start=\"1316\"\u003e\n\u003cp data-end=\"1379\" data-start=\"1318\"\u003e\u003cstrong data-end=\"1377\" data-start=\"1318\"\u003eStrolghino di Culatello (larger ring format variations)\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1442\" data-start=\"1380\"\u003e\n\u003cp data-end=\"1442\" data-start=\"1382\"\u003e\u003cstrong data-end=\"1398\" data-start=\"1382\"\u003eRing Bologna\u003c\/strong\u003e and other ring-style cooked\/smoked sausages\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"1476\" data-start=\"1444\"\u003eWhy pre-cut \u0026amp; tied matters\u003c\/h3\u003e\n\u003cul data-end=\"1745\" data-start=\"1477\"\u003e\n\u003cli data-end=\"1573\" data-start=\"1477\"\u003e\n\u003cp data-end=\"1573\" data-start=\"1479\"\u003e\u003cstrong data-end=\"1495\" data-start=\"1479\"\u003eConsistency:\u003c\/strong\u003e every ring is the same size for uniform smoking\/cooking and a clean display\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1647\" data-start=\"1574\"\u003e\n\u003cp data-end=\"1647\" data-start=\"1576\"\u003e\u003cstrong data-end=\"1586\" data-start=\"1576\"\u003eSpeed:\u003c\/strong\u003e eliminates measuring, cutting, and tying individual pieces\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1745\" data-start=\"1648\"\u003e\n\u003cp data-end=\"1745\" data-start=\"1650\"\u003e\u003cstrong data-end=\"1682\" data-start=\"1650\"\u003eLess waste \u0026amp; fewer mistakes:\u003c\/strong\u003e easier loading, easier closing, fewer “oops” moments mid-stuff\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"1768\" data-start=\"1747\"\u003eQuick use notes\u003c\/h3\u003e\n\u003col data-end=\"2022\" data-start=\"1769\"\u003e\n\u003cli data-end=\"1825\" data-start=\"1769\"\u003e\n\u003cp data-end=\"1825\" data-start=\"1772\"\u003e\u003cstrong data-end=\"1790\" data-start=\"1772\"\u003eRinse and soak\u003c\/strong\u003e to remove salt and fully soften.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1883\" data-start=\"1826\"\u003e\n\u003cp data-end=\"1883\" data-start=\"1829\"\u003e\u003cstrong data-end=\"1838\" data-start=\"1829\"\u003eFlush\u003c\/strong\u003e the casing to open and clean the interior.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1953\" data-start=\"1884\"\u003e\n\u003cp data-end=\"1953\" data-start=\"1887\"\u003eSlide onto the horn and \u003cstrong data-end=\"1927\" data-start=\"1911\"\u003estuff evenly\u003c\/strong\u003e (firm, not drum-tight).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2022\" data-start=\"1954\"\u003e\n\u003cp data-end=\"2022\" data-start=\"1957\"\u003eForm into a ring and \u003cstrong data-end=\"2021\" data-start=\"1978\"\u003esecure the end with the provided string\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Craft Butchers' Pantry","offers":[{"title":"Default Title","offer_id":62880598458739,"sku":"BR43\/46-CT-10","price":11.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/3054\/4499\/files\/BeefRoundsCutandTied.png?v=1769514000"},{"product_id":"beef-rounds-cut-tied-46mm-plus-x-18-10-pcs","title":"Beef Rounds, Cut \u0026 Tied (46mm + PLUS x 18\") - 10 pcs","description":"\u003cp data-end=\"475\" data-start=\"100\"\u003eThese \u003cstrong data-end=\"121\" data-start=\"106\"\u003ebeef rounds\u003c\/strong\u003e are a classic natural casing for making \u003cstrong data-end=\"200\" data-start=\"162\"\u003ering-shaped (“horseshoe”) sausages\u003c\/strong\u003e—pre-cut to a consistent \u003cstrong data-end=\"243\" data-start=\"225\"\u003e18-inch length\u003c\/strong\u003e and \u003cstrong data-end=\"267\" data-start=\"248\"\u003etied on one end\u003c\/strong\u003e with string, so you can skip the most annoying part of prep and get straight to stuffing. Once filled, you simply \u003cstrong data-end=\"409\" data-start=\"382\"\u003ebring the ends together\u003c\/strong\u003e and secure with the attached string to form the traditional ring.\u003c\/p\u003e\n\u003ch3 data-end=\"502\" data-start=\"477\"\u003eWhat you’re getting\u003c\/h3\u003e\n\u003cul data-end=\"716\" data-start=\"503\"\u003e\n\u003cli data-end=\"538\" data-start=\"503\"\u003e\n\u003cp data-end=\"538\" data-start=\"505\"\u003e\u003cstrong data-end=\"520\" data-start=\"505\"\u003eBeef rounds\u003c\/strong\u003e, natural casing\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"585\" data-start=\"539\"\u003e\n\u003cp data-end=\"585\" data-start=\"541\"\u003e\u003cstrong data-end=\"565\" data-start=\"541\"\u003ePre-cut to 18 inches\u003c\/strong\u003e for uniform rings\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"660\" data-start=\"586\"\u003e\n\u003cp data-end=\"660\" data-start=\"588\"\u003e\u003cstrong data-end=\"611\" data-start=\"588\"\u003ePre-tied on one end\u003c\/strong\u003e with string for faster setup and clean closure\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"716\" data-start=\"661\"\u003e\n\u003cp data-end=\"716\" data-start=\"663\"\u003e\u003cstrong data-end=\"684\" data-start=\"663\"\u003eSold as packs of:\u003c\/strong\u003e \u003cstrong data-end=\"698\" data-start=\"685\"\u003e10 pieces\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"741\" data-start=\"718\"\u003eSize + fill specs\u003c\/h3\u003e\n\u003cul data-end=\"1062\" data-start=\"742\"\u003e\n\u003cli data-end=\"815\" data-start=\"742\"\u003e\n\u003cp data-end=\"815\" data-start=\"744\"\u003e\u003cstrong data-end=\"765\" data-start=\"744\"\u003eStuffed diameter:\u003c\/strong\u003e approx. \u003cstrong data-end=\"793\" data-start=\"774\"\u003e1.70-2.00 inches\u003c\/strong\u003e (46mm + or larger)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"951\" data-start=\"816\"\u003e\n\u003cp data-end=\"951\" data-start=\"818\"\u003e\u003cstrong data-end=\"841\" data-start=\"818\"\u003eCapacity per piece:\u003c\/strong\u003e approx. \u003cstrong\u003e1.80-2.10\u003c\/strong\u003e of meat paste \/ sausage mix \u003cem data-end=\"949\" data-start=\"888\"\u003e(varies slightly with stuffing pressure and final diameter)\u003c\/em\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1062\" data-start=\"952\"\u003e\n\u003cp data-end=\"1062\" data-start=\"954\"\u003e\u003cstrong data-end=\"973\" data-start=\"954\"\u003eFinished shape:\u003c\/strong\u003e a \u003cstrong data-end=\"996\" data-start=\"976\"\u003ering \/ horseshoe\u003c\/strong\u003e—the same traditional presentation used for many regional sausages\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"1102\" data-start=\"1064\"\u003eClassic uses (where these shine)\u003c\/h3\u003e\n\u003cp data-end=\"1230\" data-start=\"1103\"\u003eThis casing format is ideal for sausages that are traditionally \u003cstrong data-end=\"1189\" data-start=\"1167\"\u003eformed into a ring\u003c\/strong\u003e, especially for cooked or smoked styles:\u003c\/p\u003e\n\u003cul data-end=\"1442\" data-start=\"1232\"\u003e\n\u003cli data-end=\"1273\" data-start=\"1232\"\u003e\n\u003cp data-end=\"1273\" data-start=\"1234\"\u003e\u003cstrong data-end=\"1271\" data-start=\"1234\"\u003eSalsiccia Calabrese (ring format)\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1315\" data-start=\"1274\"\u003e\n\u003cp data-end=\"1315\" data-start=\"1276\"\u003e\u003cstrong data-end=\"1313\" data-start=\"1276\"\u003eChorizo (ring-style preparations)\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1379\" data-start=\"1316\"\u003e\n\u003cp data-end=\"1379\" data-start=\"1318\"\u003e\u003cstrong data-end=\"1377\" data-start=\"1318\"\u003eStrolghino di Culatello (larger ring format variations)\u003c\/strong\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1442\" data-start=\"1380\"\u003e\n\u003cp data-end=\"1442\" data-start=\"1382\"\u003e\u003cstrong data-end=\"1398\" data-start=\"1382\"\u003eRing Bologna\u003c\/strong\u003e and other ring-style cooked\/smoked sausages\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"1476\" data-start=\"1444\"\u003eWhy pre-cut \u0026amp; tied matters\u003c\/h3\u003e\n\u003cul data-end=\"1745\" data-start=\"1477\"\u003e\n\u003cli data-end=\"1573\" data-start=\"1477\"\u003e\n\u003cp data-end=\"1573\" data-start=\"1479\"\u003e\u003cstrong data-end=\"1495\" data-start=\"1479\"\u003eConsistency:\u003c\/strong\u003e every ring is the same size for uniform smoking\/cooking and a clean display\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1647\" data-start=\"1574\"\u003e\n\u003cp data-end=\"1647\" data-start=\"1576\"\u003e\u003cstrong data-end=\"1586\" data-start=\"1576\"\u003eSpeed:\u003c\/strong\u003e eliminates measuring, cutting, and tying individual pieces\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1745\" data-start=\"1648\"\u003e\n\u003cp data-end=\"1745\" data-start=\"1650\"\u003e\u003cstrong data-end=\"1682\" data-start=\"1650\"\u003eLess waste \u0026amp; fewer mistakes:\u003c\/strong\u003e easier loading, easier closing, fewer “oops” moments mid-stuff\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003ch3 data-end=\"1768\" data-start=\"1747\"\u003eQuick use notes\u003c\/h3\u003e\n\u003col data-end=\"2022\" data-start=\"1769\"\u003e\n\u003cli data-end=\"1825\" data-start=\"1769\"\u003e\n\u003cp data-end=\"1825\" data-start=\"1772\"\u003e\u003cstrong data-end=\"1790\" data-start=\"1772\"\u003eRinse and soak\u003c\/strong\u003e to remove salt and fully soften.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1883\" data-start=\"1826\"\u003e\n\u003cp data-end=\"1883\" data-start=\"1829\"\u003e\u003cstrong data-end=\"1838\" data-start=\"1829\"\u003eFlush\u003c\/strong\u003e the casing to open and clean the interior.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1953\" data-start=\"1884\"\u003e\n\u003cp data-end=\"1953\" data-start=\"1887\"\u003eSlide onto the horn and \u003cstrong data-end=\"1927\" data-start=\"1911\"\u003estuff evenly\u003c\/strong\u003e (firm, not drum-tight).\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"2022\" data-start=\"1954\"\u003e\n\u003cp data-end=\"2022\" data-start=\"1957\"\u003eForm into a ring and \u003cstrong data-end=\"2021\" data-start=\"1978\"\u003esecure the end with the provided string\u003c\/strong\u003e.\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ol\u003e","brand":"Craft Butchers' Pantry","offers":[{"title":"Default Title","offer_id":62880606683507,"sku":"BR46\/+CT-10","price":12.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0975\/3054\/4499\/files\/BeefRoundsCutandTied.png?v=1769514000"}],"url":"https:\/\/butcherspantry.com\/collections\/beef-casings.oembed?page=2","provider":"Craft Butchers' Pantry","version":"1.0","type":"link"}