{"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":14.95,"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\/products\/back-in-stock-soon-beef-rounds-cut-tied-40-43mm","provider":"Craft Butchers' Pantry","version":"1.0","type":"link"}