Beef Middles, 50/55mm, Cut & Tied (10 pcs)

These 50/55mm beef middles are packaged for speed and consistency. Each casing is pre-cut to 15 inches and pre-tied—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 uniform, professional look and predictable portioning across a batch.

What you’re getting

• Beef middles, natural casing

• Pre-cut length: 15 inches

• Pre-tied: one end tied closed for quick stuffing and easy sealing

• Size: 50/55mm (stuffed diameter range)

• Sold as: 10-count pack (10 pieces)

Size + what “50/55mm” means

• 50/55mm refers to the filled (stuffed) diameter of the casing.

• This is a versatile “large sausage” size—big enough for a substantial slice and great texture, without going into very large bung/round formats.

Common uses

Perfect for larger-format fresh or cooked sausages where you want a thicker slice and a classic natural-casing bite, including:

• large Italian-style sausage chubs

• garlic sausage / kielbasa-style chubs

• cooked or smoked sausages in a shorter, uniform format

• rustic salami-style chubs (where applicable to your process)

Why pre-cut & pre-tied matters

• Faster production: no cutting, no knot-tying during stuffing

• Uniform results: consistent length and portioning across the batch

• Cleaner workflow: less tangling and fewer handling issues

Capacity planning (quick estimating)

Because these are a fixed 15" length, they portion very predictably. Actual fill weight depends on how tightly you stuff and the final diameter, but a practical planning range is:

• Approx. 1.0–1.5 lb per piece (typical range for 50/55mm × 15")

Prep (quick guide)

1. Rinse to remove surface salt.

2. Soak in cool water until fully pliable.

3. Flush each piece to open and clean the interior.

4. Stuff steadily (firm fill is good; over-tight increases burst risk), then tie/clip the open end.