Call us at +31 (0)85 483 09 33 to discuss your application or request samples.
Also check out the Netting Sizing Charts for applications and sizes.
Bonpack International manufactures a variety of nets recommended for bone-in meats. They incorporate a wide selection of patterns, smokes, spices and flavorings, all designed to improve strip and maximize yields.
Try our LU netting if you want a smooth surface and need to control the shape of your product. Or, if you are looking for a premium deli appearance, try one of our Hex, Diamond or Cube nets which are ideal if you like a patterned surface that creates a color differential on the finished product.
All of Bonpack’s bone-in ham nets can be treated with it’s proprietary release agent (AGR-Zip), or a smoke based release agent formulated to your specific color preference. If you really want to set your product apart, ask us to incorporate some spices or flavorings to the net. Bone-in Nets are available in a variety of conversion options including; continuous, on mandrels, coreless mandrels, preclipped, preclipped/looped and on rolls.
Bonpack’s bone-in nets are commonly used with whole smoked turkeys, spiral hams, picnics, semi-boneless hams, dry-cured hams, Canadian bacon, bone-in and boneless pork chops and roast beef.
Boneless Meat Netting with Synergy Release
Synergy Release is the most advanced treated-net technology on the market today. Bonpack International has been developing cutting-edge net technologies for decades, and Synergy Release is our most revolutionary net-casing product to date.
We analyzed the major problems with boneless-meat-processing technology and designed a product from the ground up to solve these problems. The innovative design of Synergy Release saves processors millions of dollars annually through reduced cook times, increased throughput, improved yields and superior product quality.
Synergy Release’s unique three-component system allows release agents, flavorings, colorings and spices to be applied to meat products per your specifications, assuring an easy strip and a high-quality finished product.
Synergy Release boneless meat netting is ideal for boneless ham, turkey, chicken or beef. It offers many important advantages:
Reduces processing costs.
Reduces cook time by as much as one to two hours.
Reduces labor for stripping and peeling thanks to custom-release technology.
Reduces downgrades and improves appearance.
Allows for greater yields, with up to a 30% increase in throughput.
Produces a soft, appealing rind.
Creates a smooth surface with even, consistent smoke color.
Bonpack’s boneless meat nets are available in a variety of conversion options including; shirred, clipped, clipped/looped, continuous or roll stock.
Spice Meat Netting
Spices and seasonings can be a key ingredient to your products appeal. Bonpack’s versatile Spice Nets have spices and flavorings pre-applied to the inside of the net. Once filled with raw product and processed, your custom blended spice or flavoring is transfered onto the surface of the meat creating a rich flavor and enhanced meat case appeal.
Spice Net allows you to reduce ingredient waste and improve product appearance, and it guarantees ideal flavor distribution throughout your meat product.
Bonpack’s Spice Net is designed for use in a wide range of meat-processing products, especially deli products and slicing logs. Spice Net is available in all common patterns, including high-definition cube and high-definition hexagon.
FibreNet Meat Casings
FibreNet casings are a superior alternative to fibrous casings. FibreNet casings provide precise diameter control, yield enhancement and richer colors typically resulting from fibrous. One of the big drawbacks of fibrous casing is air voids. As a result of FibreNet’s unique design, air trapped inside the casing will release from the product during the cooking process.
Because of Bonpack’s vast experience with release solutions that incorporate a wide range of smokes, colors and flavors, FibreNet casings can be used to produce a finished product tailored to your needs.
FibreNet casings are used in the production of a wide variety of smoked and steamed meats. They are perfect for all types of sliced/diced meats.
FibreNet is available in a variety of converted forms; shirred, clipped, clipped/looped, continuous and roll stock.
High-Definition Meat Netting
Bonpack High Definition Meat Netting is our latest innovation. In the past, meat netting was limited to patterns that left slight impressions in the meat. Through a combination of knitting and processing techniques, Bonpack International can now offer a new generation of meat netting.
Building on our experience with traditional net casing, Synergy Release and other release technologies, Bonpack International can now offer materials that give the surface definition not seen before in the meat processing industry.
If you are looking for ways to set yourself apart from the competition, let Bonpack International work with you to develop your unique offering.
Color Transfer Meat Casings
Color is critical to the eye appeal of meat products, but finding a way to consistently produce products with ideal color has vexed the meat-processing industry for years. Bonpack International has risen to the challenge with a line of innovative color-transfer casing products.
Bonpack’s CT series of color-transfer casing uses a co-extruded, five-layer plastic casing designed specifically for the meat-processing industry. Our proprietary Solution Technology lets processors select a desired surface color that will be consistently transferred to the surface of the meat during processing.
CT series meat casing offers high oxygen- and moisture-barrier properties, allows the use of flavorings, colorants and smokes, and eliminates the heavy rind found on some smoked products.