When preparing a beef or pork roast, you may notice that it often comes wrapped in a thin mesh netting. This netting serves an important purpose for cooking roasts. In this article, we’ll explore why roasts are netted and the benefits the netting provides.
Keeps the Roast Compact and Evenly Shaped
One of the main reasons roasts are netted is to help keep the shape compact and uniform while cooking. Raw meat fibers can shrink at different rates when exposed to heat. This can cause parts of the roast to cook faster and pull apart from each other. The netting acts as a gentle binder to hold everything together in a tidy package as the roast cooks.
Having an evenly shaped roast is not only visually appealing, but it ensures the roast will cook evenly. With a neat, uniform shape, the heat can penetrate from all sides at the same rate. If the roast falls apart, you may end up with overcooked pieces on the outside and undercooked portions on the inside.
Netting Helps Prevent Uneven Cooking
The netting prevents uneven cooking by:
- Holding the roast in a round or oblong shape
- Allowing heat to reach all areas at the same time
- Preventing thinner sections from overcooking faster
This results in a roast that is cooked to the proper doneness from edge to edge. Without netting, the thinner sections would dry out while thicker parts remain underdone.
Holds Seasonings and Herbs on the Meat
Another advantage of netting a roast is that it helps hold any seasoning rubs, herbs, or spices applied to the exterior of the meat. As the netting compresses the roast, it adheres any coatings tightly to the surface.
If the roast was cooked uncovered, gravity and moisture release could cause some of the exterior rub to slide or drip off during roasting. The netting acts as seal to keep seasoning secured to the meat, allowing the flavor to fully permeate throughout cooking.
How Netting Retains Seasonings
Netting helps seasonings and herbs cling to the roast in a few ways:
- It lightly presses the coating into the meat surface
- It traps seasoning inside so it can’t fall off
- It allows seasoning to mingle with released meat juices
Your roast will have rich, robust seasoning inside and out when cooked in netting.
Prevents Drying and Browning
As a roast cooks, moisture is released as it reaches higher internal temperatures. This released moisture can evaporate from the surface, causing the outer areas of the roast to become dried out. The netting helps retain some of this natural moisture closer to the meat by trapping it underneath.
Additionally, netting prevents thesurface of the roast from browning too quickly. Exposed meat will brown faster, which can make the exterior overcooked and tough if the inside is still underdone. The light mesh screen creates a protective barrier to regulate browning.
How Netting Maintains Moisture and Prevents Excess Browning
- Limits air flow and moisture evaporation from the meat exterior
- Retains some escaping moisture and juices near the surface
- Creates a protective screen against direct radiant heat
- Slows down the exterior browning to match interior cooking pace
Your roast will be juicy and tender without large moisture gradients between the outside and inside.
Easier to Handle and Slice
Having the roast neatly held together in a net also makes it easier to manipulate, rotate, and carve. As you lift the roast in and out of the oven for basting, a solid netted shape is easier to grip and move around. The rounded uniform shape also enables smooth, attractive slicing across the grain after cooking.
If the roast fell apart, you would have to carefully angle each odd-shaped segment for slicing to get medallions. Keeping the roast compact with netting results in beautiful roast beef slices or pork medallions with minimal effort.
Benefits for Ease of Handling and Slicing
- Makes the roast easier to lift and rotate while cooking
- Holds meat together for simpler slicing in uniform slices
- Prevents meat shreds or segments from falling apart
- Results in attractive roast beef medallions or pork slices
Use the Right Netting
For the best results, use only food-grade netting approved for cooking meat. Here are some netting options:
Cotton Butcher Twine
Cotton string woven into a net-like pattern is a common traditional option. Make sure to use white 100% cotton butcher twine.
Elastic Netting
Elastic netting with a light stretch can securely hold roasts of various sizes.
Nylon Netting
Nylon nets are durable and provide a tight uniform hold.
Avoid using netting made for non-food items. Metal wire or chemically-treated nets could be unsafe for roasting.
How to Apply Netting to a Roast
Putting a netting onto a roast is simple:
- If using string, cut a piece about 2-3 times longer than the roast.
- Lay the string or netting over the top of the seasoned roast.
- Flip the roast over and wrap the netting around the bottom.
- Tie ends together snugly but not too tight.
Make sure the netting stays intact throughout cooking. Remove just before carving to slice the roast.
Netting Provides Many Advantages
Here is a summary of the benefits using netting for roasting meat:
| Benefit | Reason |
|---|---|
| Holds shape | Prevents shrinking and falling apart |
| Distributes heat | Allows even cooking |
| Retains seasoning | Adheres rubs and herbs |
| Seals in moisture | Prevents drying out |
| Controls browning | Avoids over-browning exterior |
| Simplifies handling | Makes lifting and rotating easier |
| Aids slicing | Holds meat together for neat cuts |
Conclusion
Roast netting may seem unimportant, but it plays a valuable role in cooking a roast to perfection. The netting keeps the meat held snugly together, prevents drying out, evenly distributes heat for thorough cooking, adheres seasoning, and results in a roast that carves and slices beautifully. While a roast can be cooked without netting, taking the time to apply a net will help ensure you end up with a juicy, tender, and flavorful roast.