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Beef rounds
General:
The rounds is the processed small intestine of beef.
Origin:
The selected beef rounds are from South American animals.
Purpose:
Liver sausage, onion sausage, Hamburger cooked sausage, cooked sausage, meat sausage, black pudding and hash-and-crumbs sausage.
Storage:
Beef rounds should be stored cool. +4°C to +8°C are ideal. All rounds are stored in brine or covered with salt and protected from light in closed containers.
Durability
120 days salted
Item description:
Our beef rounds are particularly fat-free, thick and cooking-resistant, as well as very filling-resistant and caliber-retaining.
Caliber
| 30/32 | 32/34 | 34/36 | 36/38 | 38/40 | 40/43 | 43/46 | 46/50 | 50/+ |
Lengths
| 18 m bundles | 50 m bundles |
Quality
| A |
Versions
| Salted |
Packaging
| Drums | Buckets | Casks | E2-boxes | Cardboard boxes |
Pre-treatment:
Before production, the rounds must be treated as described below. Salted rounds 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 60 minutes again.