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Beef middles
General:
The beef middles start in the area of the duodenum and go to the large intestine, most of which also belongs to them.
Origin:
The selected beef middles are from South American animals.
Purpose:
Black pudding and liver sausage, ham sausage, Plockwurst
Storage:
Beef middles should be stored cool. +4°C to +8°C are ideal. All beef middles are stored in brine or covered with salt and protected from light in closed containers.
Durability:
120 days salted
Item description:
Our beef middles are particularly fat-free and cooking-resistant. They have a well-known straight shape and very thick meat. We customise the desired length cut-offs for you. You will receive them hand-bound with a loop.
Caliber
| 40/45 | 45/50 | 50/55 | 55/60 | 60/65 | 65/+ |
Lengths
| Bundles of 9 m each or cut-off lengths of 20-40 cm |
Quality
| A |
Versions
| Cut-offs: Nets with 50 each Salted |
Packaging
| Drums | Buckets | Casks | E2-boxes | Cardboard boxes |
Pre-treatment:
Before beef middles, the rounds must be treated as described below. Salted beef middles 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 40 minutes again.