Meat trussing system

Abstract

A meat trussing system is provided which incorporates the use of an elastomeric net to receive and restrain meats and other food components, both unitary and combinations including independent meat and/or food elements. At least one flexible wrapper is provided into which the meat and/or food products are encased forming a cylindrical circumferential wrap having a low coefficient of friction with respect to the elastomeric net. The wrapper permits a relatively easy insertion of the wrapped food products into the elastomeric net. The wrapper is preferably provided with at least one perforation adapted to be circumferentially disposed near the midpoint of the food products within the elastomeric net. A method of use includes the deformation of the meat and/or food product. In order to sever the perforation which permits the relatively easy removal of the now separated wrapper portions from between the meat and/or food products and the elastomeric net.

Dependencies are inferred from the claim text.