Help Center
Answers to the questions we hear most from meat processors, butcher shops, and hunters: which casing to use for natural sausage, breakfast sausage, snack sticks, salami, bologna, hot dogs, and frozen ground beef chubs, plus ordering, printing, and shipping.
We stock fibrous, collagen, cellulose, and plastic casings, along with natural hog, sheep, and beef casings, Hukki casings, ground beef and pork chub casing film, pet food and dog food casings, and spice coated casings. We also carry vacuum pouches, shrink bags, doypack pouches, rollstock films, aluminum clips, and meat netting.
It depends on the sausage. Natural hog casings suit bratwurst, Italian sausage, kielbasa, and smoked or dry sausage. Natural sheep casings are the thinnest and most tender, and they are the premium choice for breakfast links and cocktail sausages. Natural beef casings are used for large, traditional sausages such as bologna, ring bologna, and salami. See our hog casings, sheep casings, and beef casings pages.
Natural sheep casings are the traditional premium choice for breakfast sausage links because they are thin and tender. Collagen casings are a popular alternative that gives uniform size and is easy to run on automated lines. See our sheep casings and collagen casings pages.
Collagen casings are the most popular choice for snack sticks and beef sticks, because they are consistent in size and tender to the bite. Small caliber cellulose casings are also used for dried beef sticks. If you are making venison snack sticks, visit our Hunter Casings page.
Edible collagen casings stay on the sausage and are eaten with it. They are ready to stuff, and they suit fresh sausages, breakfast links, snack sticks, hot dogs, and processed sausages. Non edible collagen casings, our large caliber and curved casings, are peeled from the finished product before eating. They are used for large cooked, smoked, and dry sausages such as summer sausage, salami, pepperoni, and ring bologna, and they give a traditional appearance, good smoke permeability, and good meat cling through maturing. See our collagen casings page.
Fibrous casings are the most common choice for summer sausage and salami, offering strong, dimensionally consistent results on both manual and automated lines. Natural hog casings and collagen casings are also used depending on the product style. See our casing comparison guide to help decide which is right for your product.
Fibrous casings are the most common choice for salami, and natural beef casings are used for large, traditional salami. Natural hog casings suit smaller dry salami, and large caliber collagen casings are used for cooked, smoked, and dry fermented products. See our fibrous casings, beef casings, hog casings, and collagen casings pages.
Natural hog casings in the 35 to 44 mm range are a traditional choice for pepperoni and dry sausage. Large caliber collagen casings are used for dry fermented products, and fibrous casings are used for larger diameter dry salami. See our hog casings, collagen casings, and fibrous casings pages.
Natural hog casings are the traditional choice for smoked sausage, Polish kielbasa, and bratwurst, with a natural bite and snap. Collagen casings are a popular alternative for bratwurst and other fresh and grilled sausages because they are uniform in size and, in most cases, ready to stuff without soaking. See our hog casings and collagen casings pages.
Natural hog casings, typically in the 30 to 38 mm range, are the traditional choice for fresh Italian sausage, both sweet and hot. Collagen casings are a good alternative when you want uniform size and an easier run on automated lines. See our hog casings and collagen casings pages.
Natural sheep casings are the choice for cocktail sausages and traditional lamb sausage. They are the finest diameter natural casing available, with a tender bite. See our sheep casings page.
Fibrous casings and plastic casings are the standard choices for bologna, and natural beef casings are used for traditional large diameter bologna. See our fibrous casings, plastic casings, and beef casings pages.
Cellulose casings are the industry standard for high volume skinless hot dog and frankfurter production, peeling away cleanly after cooking for a smooth, uniform product. Edible collagen casings are another popular choice, offering that same consistent, uniform size in a casing that stays on the finished product. For an old fashioned frank with a traditional natural bite and snap, many processors turn to natural sheep casings.
Use multilayer chub casing film. It is built for raw and frozen ground beef, ground pork, and venison, protects the product, and holds its shape through freezer storage. Visit our chub casing film page, or use the Chub Casing Calculator to find the right diameter.
Yes, we stock everything needed to process venison sausage, venison summer sausage, and venison snack sticks, sized right for a hunter's batch. Visit our Hunter Casings page for wild game specific sizing and supplies.
It depends on the casing type. Fibrous casings, including the Regular, Peelable, and Protein Coated grades, are made from regenerated cellulose with no animal derived ingredients, and are suitable for vegan and vegetarian products. Plastic casings are made from synthetic PA/PE film and are also suitable. Collagen casings are made from reconstituted bovine collagen, and natural casings are animal intestine, so neither is suitable for vegan or vegetarian products. Call 201-939-3335 to confirm the right casing for a plant based product.
If you are sizing a chub casing, use our free Chub Casing Calculator on our homepage, tell it your target weight and length, and it will recommend a diameter. If you already know your diameter and want to know how much product fits per piece or how many feet of casing to order for a batch, use the Yield Calculator just below it. For other casing types, request a free sizing consultation with one of our specialists.
No, we do not require a minimum order on our standard casing products. Custom printed casings do have minimum quantities that vary by number of colors, see our printing page for details.
Yes. Globe Casings is a wholesale casing supplier and distributor serving commercial meat processors, butcher shops, and packing plants. We handle everything from a single case to full truckload bulk orders, and there is no minimum order on our standard casing products.
Yes, we ship casings and packaging materials nationwide from our facility in Carlstadt, New Jersey. Call 201-939-3335 or request a quote to get started. To estimate your UPS shipping cost, use our shipping cost calculator.
Shipping cost depends on the weight of your order, the number of cartons, and where it is going. Use our UPS shipping cost calculator to see UPS list prices by entering the carton weight and your ZIP code. Your actual shipping cost with us is often lower, so call 201-939-3335 for your exact cost. Large or pallet orders ship by freight, so contact us for a freight quote.
Yes, select large caliber collagen casings, fibrous casings, and plastic casings are available in Kosher or Halal versions. Not every size is certified, so please contact us to confirm availability for the specific product and size you need.
Yes, we supply casings for dog food and pet food manufacturing, covering cooked, raw, and frozen products, including dog treats, dog chews, dog food rolls, formed loaves, and sticks. Printed casing for pet food is also available. Visit our dog food and pet food casings page for details.
Yes. We offer custom printing on fibrous casings, plastic casings, large caliber collagen casings, ground beef and pork chub casing film, and pet food casings, up to 4 colors in house, with more colors available on request. See our printing page for lead times and minimum order details.
Fibrous Protein Coated has a meat cling impregnation that grips tightly to the product surface. Fibrous Regular has no impregnation and releases from easy to easy to peel. Fibrous Peelable has a peeling impregnation and releases from easy to peel to very easy to peel. See the Casing Grades table on the fibrous casing page for a full comparison.
These are usually two separate issues. Sticking that will not peel is typically a moisture or process problem, under soaking, low smokehouse humidity, or too rapid a temperature rise, though it can also mean you are running a Protein Coated grade in an application that calls for easier release. Air pockets usually point to under stuffing, trapped air during stuffing, or a caliber mismatch. See our casing troubleshooting guide for causes and fixes for both.
Contact Globe Casings Inc. for pricing, availability, and expert guidance.
Need a shipping estimate? Try our UPS shipping cost calculator
Family owned since 1952 · No minimum order on standard products · Fast nationwide shipping