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Beef caps/beef bungs
General:
Beef caps/beef bungs are the processed appendices of beef.
Origin:
The selected beef caps/bungs are from South American animals.
Purpose:
Fine and gross raw ground meat sausage, salami, stuffed pig's stomach, ham sausage
Storage:
Beef caps/bungs should be stored cool. +4°C to +8°C are ideal. All beef casings are stored in brine or covered with salt and protected from light in closed containers.
Durability:
120 days salted
Item description:
Our beef caps/bungs are particularly filling-stable and cooking-resistant. They have a rustic look and the typical slightly curved shape. Beef caps/beef bungs can be recognised easily by their characteristic veins.
Caliber
| 90/110 | 95/115 | 115/130 | 130/+ |
Lengths
| 50–70 cm per piece |
Quality
| A |
Versions
| Bundles with 10 each Salted |
Packaging
| Drums | Buckets | Casks | E2-boxes | Cardboard boxes |
Pre-treatment:
Before production, the beef caps/bungs must be treated as described below. Salted beef casings should be soaked in cold water over night. Before filling, the fat-ends should soak in water at +30°C to +35°C for about 30 minutes again.