Beef Rounds, Cut & Tied (40/43mm x 17") - 10 pcs

These beef rounds are a classic natural casing for making ring-shaped (“horseshoe”) sausages—pre-cut to a consistent 17-inch length and tied on one end with string, so you can skip the most annoying part of prep and get straight to stuffing. Once filled, you simply bring the ends together and secure with the attached string to form the traditional ring.

What you’re getting

• Beef rounds, natural casing

• Pre-cut to 17 inches for uniform rings

• Pre-tied on one end with string for faster setup and clean closure

• Sold as packs of: 10 pieces

Size + fill specs

• Stuffed diameter: approx. 1.50–1.70 inches (about 40-43mm)

• Capacity per piece: approx. 1.2-1.4 of meat paste / sausage mix (varies slightly with stuffing pressure and final diameter)

• Finished shape: a ring / horseshoe—the same traditional presentation used for many regional sausages

Classic uses (where these shine)

This casing format is ideal for sausages that are traditionally formed into a ring, especially for cooked or smoked styles:

• Salsiccia Calabrese (ring format)

• Chorizo (ring-style preparations)

• Strolghino di Culatello (larger ring format variations)

• Ring Bologna and other ring-style cooked/smoked sausages

Why pre-cut & tied matters

• Consistency: every ring is the same size for uniform smoking/cooking and a clean display

• Speed: eliminates measuring, cutting, and tying individual pieces

• Less waste & fewer mistakes: easier loading, easier closing, fewer “oops” moments mid-stuff

Quick use notes

1. Rinse and soak to remove salt and fully soften.

2. Flush the casing to open and clean the interior.

3. Slide onto the horn and stuff evenly (firm, not drum-tight).

4. Form into a ring and secure the end with the provided string.