Meat Net Size Chart & Selection Guide

Complete Size Chart: Size 10-28

How to Select the Right Size

Step 1: Measure Your Product

Measure the diameter (or circumference) of your meat product at its widest point:

• For cylindrical products: Measure the diameter with calipers or measure the circumference and divide by 3.14
• For irregular shapes: Measure the largest diameter that the netting will need to accommodate
• For products that shrink: Measure after cooking/processing, not the raw size

Step 2: Add Compression Allowance

Elastic netting should provide 10-20% compression for optimal performance:

• Fresh products (sausages, fresh hams): Use 10-15% compression
• Cooked products (turkey, cooked hams): Use 15-20% compression
• Dry-cured products (salami, prosciutto): Use 15-25% compression (accounts for shrinkage during curing)

Example Calculation:
Product diameter: 4.0"
Desired compression: 15%
Recommended netting: 4.0" ÷ 0.85 = 4.7" → Select Size 16 (4.5" flat width)

Step 3: Consider Processing Method

• Automated netting machines: Use standard compression (15%). Machines apply consistent tension.
• Manual application: May require slightly larger size (10% compression) as manual application provides less uniform tension.
• High-speed lines: Standard sizing works well. Ensure your netting supplier provides consistent quality.

Size Selection by Product Category

Sausages & Fresh Products

Poultry Products

Ham Products

Salami & Dry-Cured Products

Common Sizing Mistakes to Avoid

1. Selecting Too Large a Size

Problem: Insufficient compression leads to loose netting that doesn't maintain product shape. The product can shift inside the netting during processing or cooking.

Solution: Follow the 10-20% compression guideline. If in doubt between two sizes, select the smaller size for better shape retention.

2. Selecting Too Small a Size

Problem: Excessive compression can restrict the product, cause surface damage, make the netting difficult to apply, or lead to netting breakage during stuffing.

Solution: Don't exceed 25% compression, even for dry-cured products. Test small batches before committing to large production runs.

3. Not Accounting for Product Shrinkage

Problem: Dry-cured products like salami can lose 30-40% of their weight during curing. Netting sized for the raw product becomes too loose after curing.

Solution: For dry-cured products, select netting based on the expected final diameter after moisture loss, not the initial stuffed size.

4. Ignoring Product Shape Variations

Problem: Some products have irregular shapes (bone-in hams, whole poultry). A single size may not fit the entire product uniformly.

Solution: Size netting for the largest diameter. Consider custom netting solutions for highly irregular shapes.

Conversion Reference Tables

Metric to Imperial Conversion

Ordering Considerations

Roll Lengths and Quantities

Elastic meat netting is typically supplied in continuous rolls:

• Standard Rolls: 100m, 250m, 500m
• Bulk Orders: 1000m+ available for high-volume operations
• Sample Sizes: 5-10m available for testing and size verification

Yield Calculation

Calculate how many products one roll will cover:

Formula:
Products per roll = (Roll length in meters × 1000mm) ÷ (Product length in mm + waste allowance)

Example:
500m roll, 150mm per sausage, 10% waste = (500 × 1000) ÷ (150 × 1.1) = 3,030 sausages

Quality Specifications to Request

When ordering meat netting, ensure your supplier can provide:

• Diameter tolerance: ±2% (ensures consistent fit)
• Tensile strength: Minimum values for your application
• Elastic recovery: >90% return to original dimensions
• Temperature resistance: Appropriate for your processing method
• Food safety certifications: FDA, EU, or other required approvals
• Material composition: Polyester content, rubber type, additives

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