Netiquette – A Simple Way to get Maximum Benefit

Netting is essential when meat needs to be held together and shaped during the cooking process. As well as the netting holding the contents securely, it also maintains a uniform pressure surrounding the roast as it shrinks during the cooking process. This ensures optimal heat transfer and results in a better tasting meat by eliminating voids and retaining maximum moisture and flavour.

Roast beef and lamb, stuffed chicken pieces and rolled pork dishes all benefit from this invaluable material.

Salami and smallgoods netting help keep the meat tightly compacted throughout the drying and curing phase.

When it comes to chicken, ham, beef, pork or lamb – whether for roasting, boiling, smoking or maturing – the ideal size meat netting helps your customers keep the meat in place over the cooking or drying period.

The helpful guide below can assist when purchasing netting, with the recommended size to use for different purposes.

Standard Size Meat Netting:
• Suitable to roast or boil
• Ideal for beef, lamb, pork or poultry
• Has minimum compression with attractive large squares for maximum shelf appeal
• Available in a range of sizes
• Available in red and white, and white

Premium Size Meat Netting:
• Ideal for salamis and smallgoods, boneless roasts, hams and cooked products
• Has small squares to reduce cavities
• Allows for best presentation with powerful elastic

Meat netting reduces waste, eliminates size variation, stabilises ‘spring back’ and gains higher yields for the butcher – and so saves money!