Meat Netting

Trunet's all new 'HDL' netting is manufactured with a side seam separate from the main tube of elasticated netting. This seam sits away from the product and thus presents an immediate starting handle for the cutting knife, enabling the net to be easily removed.

4. Quickstrip/HDL Net
'Quickstrip' Trunet's New unique 3 D structured net that eliminates net distortion during loading, ensuring regular, even imprints on the product. This gives superior presentation of both cooked and uncooked product.

'Micromesh' This premier quality product, in the larger sizes, is still the market leader in cooked meat applications such as special occasion hams, where uniformity and good presentation are vital. In smaller sizes, micromesh is used for cassler and pork rolls. In most cases, the net is removed by the processor before going to the retailer or consumer.
'Two-Chain' net has the same compressive strength as Micromesh, but fewer squares. It therefore allows more of the product to show through the net, and gives a very attractive finish to the product.

'Super Plus' is just over 7% stronger, and therefore exerts greater control. It is an attractive net, and can also be used to present raw bone-out pork joints, directly on the supermarket shelves.

3. Super Micromesh/Two-chain
'Super' net is frequently used for stuffed rolled products, such as stuffed turkey breast, or small ham rolls. However this versatile net can also be used for whole muscle products, where it provides good shape control and uniformity for slicing yield.

'Omega Net' is another product that has been developed to enhance the attractive presentation of the product. It is therefore particularly suited to products that will be offered to the consumer, ready netted. It is made to withstand roasting temperatures

'Bacon Net' was developed as an attractive way to present raw bacon. It provides good control, and is suitable for products that will be boiled by the consumer. Only the red latex rings are visible thus enhancing eye-appeal of the product.

2. Q-net/Bacon-net/Omega-net
'Q-NET' This knitted stockinet is elasticated, to ensure firm control. It is very versatile, and is used with many products ranging from whole muscle to thick emulsions. When used with whole muscle it provides good shape, high yields, while still maintaining the popular 'natural' shape. Smoke penetration is good. If liquid smoke is used, immersing the Q-Net in the liquid allows for deeper colour when required.

The 'Econet' and 'Magna' range of nets were developed in response to customer demand for a net with moderate compressive strength, mostly for use with price sensitive pork and cured pork products. The are usually manufactured in the 'multi-square' format, in order to make it easier for the processor to strip off the net after cooking.

1. Classic Extra/Magna Econet
The 'Classic' range of nets has now become the industry standard. It is ideal for roast beef such as silverside, roast turkey breast, and any product that requires minimum compression. The attractive large squares enhance the look of the product, and where more shape control is needed, then the 'Extra' range gives 25% more compression.

Our range includes :

Meat netting is used for the meat and poultry packaging business. It is used in the packing of meat before cooking, to maintain its shape for better presentation and hygienic handling.

Meat Netting

Meat netting used in the packing of meat before cooking, to maintain its shape for better presentation and hygienic handling