Elastic Netting
Elastic Netting is designed to form and shape a wide range of meat and poultry to provide a pleasant appearance and uniform shape. Netting is a useful alternative to butcher’s twine, as it shrinks with the meat during cooking and curing, saving you the need to tighten the twine. Perfect for cured meats.
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Product Variations
Micro-Mesh™
Multipurpose Elastic Netting with ultrafine squares shrinks with the meat product during cooking and curing, and can be used on most meat products.
Product Features and Benefits:
- Easy to peel fine square netting
- Holds the products tightly
- Improves binding, reduces the risk of air pockets
Spring-Net™
Elastic Netting with patented stitch, optimal binding and premium finish for roasting, smoking and water cooking.
Product Features and Benefits:
- Easy to peel patented web stitch design
- Optimum pressure provided by 2-way better stretch
- Better binding and overall shape, eliminating holes, voids and air pockets
- Greatly reduced strip loss
- Available in various colors
TY-Net™
Elastic Netting with functional open weave designed to replace hand tying. Shrinks with the meat product during cooking and curing resulting in an old-world butcher style appearance.
Product Features and Benefits:
- Easy to peel
- Improved slicability
- Decrease in labor costs due to efficiency
- Available in a variety of colors