Rinderkranzdärme & Mitteldärme · Bos taurus · 100% Halal Verified
Beef Casings
Robust, heavy-walled casings with deep smoke permeability for larger caliber and dry sausage varieties.
18–30 m / 91m Master Hank
Standard Length
32/34 – 43/46 mm
Caliber Range
30–44 kg
Meat Yield / Hank
+1°C to +7°C Refrigerated
Cold Hub Storage
High Tensile Strength100% Halal VerifiedHigh Tensile StrengthEU Certified
EU DE NW20176 EG
Rinderkranzdärme & Mitteldärme · Bos taurus
Beef Casings
Technical Specifications & Industrial Grading
Calibrated on automated laser sizing tracks in Düsseldorf to maintain strict 0.5 mm tolerances across continuous factory lines.
Hank
18–30 m / 91m Master Hank
100 Trade Yards
Burst Strength
2.0 – 2.2 bar
High-Pressure Tested
Meat Yield / Hank
30–33 kg
/ hank
Stuffer Horn
18–20 mm
Recommended Nozzle
Validated Machinery Compatibility
Heavy-duty continuous vacuum fillersHydraulic piston stuffersAutomated clipping systems (Poly-clip, Tipper Tie)
Caliber Yield Reference Guide
| Caliber | Meat Yield / Hank | Horn Dia. | Target Applications |
|---|---|---|---|
| 32/34 mm | 30–33 kg | 18–20 mm | Fleischwurst ring, small Cervelat |
| 34/36 mm | 33–36 kg | 20–22 mm | Ring blood sausage, Bavarian liver sausage |
| 37/40 mm | 36–40 kg | 22–24 mm | Sucuk, German Mettwurst, heavy rings |
| 40/43 mm | 40–44 kg | 24–26 mm | Heavy Bologna, traditional Polish smoked ring |
| 43/46 mm | 44–48 kg | 26–28 mm | Large Mortadella casing, summer sausage |
Preparation & Soaking Instructions
1
Desalting Rinse
Rinse external sea salt under gentle cold running tap water (approx. 18°C–20°C).
2
Warm Water Soak
Submerge in clean water at 30°C–32°C for 30–45 min to reactivate natural collagen suppleness.
3
Smooth Stuffing
Thread lubricated casing onto horn. Zip-tubes slide over horn in under 4 seconds without knots.
Bos taurusCommercial Wholesale
Beef Casings
Robust, heavy-walled casings with deep smoke permeability for larger caliber and dry sausage varieties.
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Industrial Quality Grade:
Caliber Dimension (mm):Est. Meat Yield: 30–33 kg / hank
Preservation & Packaging Format:
Order Quantity (Hanks · 91.4 m each):Total: 457.0 m
Production Output: Yields approx. ~160 kg finished sausage
0% Intra-Community VAT for registered EU companies
Guaranteed cold chain (+1°C to +7°C) with data loggers
EU Registration DE NW20176 EG