Basis for Grading Animal Casings

Animal casings are graded mainly on the basis of:

Correct Answer: Diameter

Animal casings are graded primarily on the basis of their diameter, because the diameter determines which type and size of sausage can be stuffed into the casing.

Why Diameter Matters

• Different sausage types require specific diameters — a frankfurter requires a narrow casing, while a salami requires a large-diameter bung.
• Consistent diameter ensures uniform sausage weight, appearance, and cooking time.

Casing Diameter Ranges (Approximate)

• Sheep small intestine (rounds): 14–24 mm → small sausages, fresh links, bratwurst
• Pig small intestine: 28–38 mm → regular fresh sausages
• Cattle small intestine (runners): 38–46 mm → frankfurters, hot dogs
• Cattle large intestine (middles): 45–65 mm → bologna, cooked sausages
• Cattle caecum (bung): 80–200+ mm → mortadella, salami, large sausages

Other Properties Also Assessed

• Strength, cleanliness, freedom from holes, uniform thickness — but primary grading = diameter.