A brand that certifies Angus beef corresponding to a particular set of quality standards. The standards include modest or higher marbling, medium or fine marbling texture, the youngest classification of product, 10- to 16-square-inch ribeye area, 1,050-pound hot carcass weight or less, less than 1-inch fat thickness, superior muscling, practically free of capillary ruptures, no dark cutters, and no neck hump exceeding 2 inches. Natural sausage casings are made from the sub-mucosa, a layer of the intestine consisting mainly of naturally occurring collagen, and bear a close resemblance to the original intestine. The outer fat and the inner mucosa lining are removed during processing.
Natural casings are traditional products that have been used for centuries and have remained virtually unchanged in function, appearance, and composition. Salt and water are all that is used for cleaning and preservation. Natural casings are the only casings that can be used in organic sausage production.
A large variety of sausage is produced world-wide using intestines of pigs, sheep, goats, cattle and sometimes horses. Although the intestines were previously flushed, scraped and cleaned by hand, more recently, machinery has been used for large scale production.
The art of making sausages and other cured, smoked and preserved meats. In addition to sausages, classic items include pâtés, terrines, galantines, ballotines, confit and crèpinettes. One of the principal categories of garde manger, which encompasses various classical techniques for preserving foods that date from an era before refrigeration. Originally, the word was used to refer only to products made from pork, but used today to describe any product prepared using these traditional methods, even ones made from poultry, fish, seafood or other meats.