Meat and Poultry Nets
Netting for Meats & Poultry
We provide a wide range of polyester elasticized meat netting in the traditional square pattern.
This netting is suitable for the smoking, boiling, steaming and roasting of meat and poultry products (smoked, cured, fresh or roasted).
Our Pesente Netting is manufactured with 2 strands of latex for a high compression stocking net for compressing and shaping meat products. The compressive effect reduces air pockets within the meat product. This is ideal for air-dried and cured meats.
| Pesente netting stock sizes are: | #12 | #18 | #20 | #22 | #24 |
We also recommend our 5-stitch and 6-stitch netting for poultry products. (This netting is not as tight, and therefore ‘cuts’ less into the meat).
Stock sizes include:
| #18 – 5-stitch | #24 – 5-stitch | #24 – 6-stitch |
Additional sizes are available by special order.
All of our polyester nettings are approved for use in all registered food establishments.
Our most popular netting is the 3-stitch, with stock sizes ranging from 16 to 24.
All rolls are 50 meters in length.
Please refer to our sizing chart below for order details.
Sizing Chart
| Size (standard 3-stitch) |
16 | 18 | 20 | 22 | 24 |
| Stuffing Diameter (inches) | 5 1/2 | 6 | 6 1/2 | 7 | 7 1/2 |
Common Meat Products & Typical Netting Sizes
| Size | 16 | 18 | 20 | 22 | 24 |
|---|---|---|---|---|---|
| Boneless Boston Chuck Roast | • | • | • | ||
| Boneless Rump Roast | • | • | |||
| Brisket | • | • | |||
| Heel of Round | • | • | |||
| Split Top or Bottom Round | • | • | |||
| Top or Bottom Round | • | ||||
| Sirloin Tip | • | • | |||
| Leg of Veal | • | • | |||
| Veal Shoulder | • | • | |||
| Leg of Lamb | • | ||||
| Lamb Shoulder | • | ||||
| Fresh Hams | • | • | |||
| Pork Butts | • | ||||
| Rolled Picnics | • | ||||
| Semi-Boneless Hams | • | ||||
| Smoked Hams Boneless | • | • | |||
| Boneless Turkey Roast – large | • | • | |||
| Boneless Turkey Roast – small | • |