White Butcher Netting (9" x 100m)

Butcher Netting (9x100m) is a professional wrap-knitted tubular netting designed to hold meat products firmly in shape during cooking, smoking and curing. Made from food-grade polyester with inlaid spirals of covered natural rubber, this netting maintains consistent tension around joints and roasts while withstanding oven temperatures up to 225°C. The result is evenly cooked meat with an attractive rectangular pattern on the finished surface.

Key Features

• Material: Food-grade polyester yarn with covered natural rubber spirals, white colour for clean presentation
• Size/Capacity: 9 inch (225mm) width, supplied on a 100 metre roll
• Pack size: 1 roll per case
• Eco credentials: Recyclable material
• Heat resistance: Suitable for cooking temperatures up to 225°C

Ideal For

Butchers rely on this netting to shape rolled beef roasts, stuffed pork loins and boneless joints before they go into the display counter or oven. Delis use it for preparing house-made Canadian bacon and cured ham products that need to hold their form through the smoking process. Restaurants and hotel kitchens wrap large beef or lamb roasts to ensure uniform cooking and professional slicing. Caterers preparing buffet centrepieces find it indispensable for creating consistent, easy-to-carve joints. Food producers making dried sausages and charcuterie depend on the netting to maintain product shape throughout extended drying periods.

Picture a busy butcher counter on a Saturday morning: staff slide the tubular netting over boned and rolled shoulders of pork, pulling it taut before tying off each end. In a restaurant kitchen, a chef wraps a herb-stuffed beef fillet ahead of the evening service, confident the netting will keep the filling secure through roasting. At a charcuterie producer, dozens of salamis hang in the curing room, each held in shape by this same polyester mesh as they slowly dry over several weeks.

Good to Know

Cut the netting to your required length and slide it over the prepared meat, then secure both ends with butcher's twine or metal clips. The tubular design stretches to accommodate various joint sizes while maintaining even pressure across the surface. Store rolls in a dry location away from direct sunlight to preserve elasticity. After cooking, remove the netting before slicing to reveal the distinctive diamond pattern imprinted on the meat surface. Dispose of used netting via appropriate recycling streams where facilities exist.