To get the net onto the piece of meat you need a tube.  You put the net onto the tube and pass the meat through that tube applying the net.

Tube Size:  The tube should only be big enough to get the meat through.  It normally is a 5, 6, 7 or 8 inch diameter tube.  If the tube is too big then the net could be too loose.  The diameter is measured across the face of the open end.  Our nets are split into ranges by tube size.

Squares:  Once you know the tube size, you need the square pattern.  Either Standard or Ultrapeel for easy removal if you meat is heavily injected.

Colour:  Then you need the colour.  Either plain white, red for beef, blue for pork, green for lamb.

Power:  Last you need the power.   Boil, Roast and colours have standard power, ideal for rolled joints.  For special applications such as boned out hams, the Supreme net offers double the power to help close those cavities.  Extra and Plus are for jobs in-between.

Roll Size:  How much do you need?  Nets are generally supplied in 50 or 100 meter rolls.

Boil or Roast?  All our nets, including our standard colours are roast stable up to 220 degrees C, unless otherwise stated.

For specialist applications we have specialist net.   Clear net for the hand tied look, double rubber for tremendous power, Super Bobbins for processors.  We are the Worlds largest producer with plants in the UK, USA and Australia.  We will have a net that's right for you.  Call us for help!

Scotnet is manufactured in an efsis approved plant.  Click here to see it.