Selection of Round Casings.
—Round casings are classified under several headings, namely, export, wide, narrow and domestic.
Export Casings.
—The export rounds are reasonably narrow and absolutely free of knots. The knots referred to are those on the intestines chiefly found in the entrails of native cattle, or cattle that have been highly fed, and are objectionable to the foreign trade. They are packed 200 sets per tierce.
FIG. 77.—FATTING MACHINE FOR CASINGS.
Domestic Rounds.
—These are for domestic trade. They are wider and heavier than those exported. They are handled in the same manner, packed from 150 to 170 sets to the tierce, the difference in the number of the sets indicating that they are wider casings and not as carefully selected.
Beef Middles.
—After the ruffle has been pulled off the intestines, the middles are pulled apart, leaving all the fat that will adhere to them. The contents are washed by inserting a hose at the larger end, partially filling the casing and pouring the contents into a separate pipe leading to the catch basin. The workmen press the casing rather than strip it, as the latter method strips the fat and causes a considerable loss on account of fat carried to catch basin. The contents of the intestine washed out, the gut then goes to the fatter, who cuts off all the fat with a knife. It is very important to see that no fat is left on the casing. Any fat which may be left on the casing will detract from the appearance. It is usual after fatting, to scrape the casing with a wood scraper so as to remove any clinging tissue and fat.