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
SCNE110167RW | NETTING STANDARD 16SQ 110MM RED WHT |
SCNE150247RW | NETTING STANDARD 24SQ 150MM RED WHT |
SCNE180247WW | NETTING STANDARD 24SQ 180MM WHITE |
SCNE200247RW | NETTING STANDARD 24SQ 200MM RED WHT |
SCNE200247WW | NETTING STANDARD 24SQ 200MM 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
SCNE1503611GRW | NETTING PREMIUM 36/150 GREEN RED WHT |
SCNE1503611WW | NETTING PREMIUM 36SQ 150MM WHITE |
SCNE1804811RW | NETTING PREMIUM 48SQ 180MM RED WHITE |
SCNE1804811WW | NETTING PREMIUM 48SQ 180MM WHITE |
SCNE2004811RW | NETTING PREMIUM 48SQ 200MM RED WHITE |
SCNE2004811WW | NETTING PREMIUM 48SQ 200MM WHITE |
Meat netting reduces waste, eliminates size variation, stabilises ‘spring back’ and gains higher yields for the butcher – and so saves money!