Beef circle 55/60 - 18m (bunch)

Diameter 55/60 mm, quality "A" category. Circle (rounds Eng.) - The colon of cattle. These are segments from 2 to 5 meters, a straight cylindrical shape. It is used for dry-cured sausages of the Italian type. In the Soviet Union, in the circles they made Doctoral sausages, liver-and-water sausages of the highest grade, uncooked and uncooked sausages, cervelates, and smoked-cooked sausages. Due to the complexity of dressing and the small amount from one carcass, this type of shell is significantly more expensive than beef belly. The diameter and appearance are very reminiscent of a bamb lamb, but, firstly, much stronger, and, secondly, more convenient for stuffing. After all, you never know exactly how long a lamb bung is caught and whether you have enough meat to fill it or you have to cut it and throw away the extra shell ... And in circles, you fill up as much as you like, salt the rest and put it in the refrigerator until next time. Long loafs are smooth and beautiful in appearance. Shelf life ˗ 12 months at a temperature of +10 ... 25 degrees Celsius.