I've used a #10 can with both ends removed for similarly applying rubberized netting to deboned roasts and such. Slip the netting up the can. Tie the loose end if needed, but the rubberized netting has always had enough self-closure for my purposes. Feed the meat through the can into the netting letting gravity do most of the work.
I used to always use...It is meant for roast or even Gallantines or even boned out turkeys or chickens ,boned out leg of lambs etc. Special rolls or coils of netting must be ordered from wherever you got machine. .. Place coil of netting on small side of the tube on flat surface .place roast at large side. slide netting across and along the thing till it covers the roast then cut netting when roast is covered. The netting expands and then contracts based on what you are trying to tie. the netting is expensive but when you are knocking off 300 primal ribs a day saves a lot of time and labor ..Hope this helps you EDB
It's used, as you've heard from these experts as a tool to make tying up roasts and alike the easier way but with less tying up time.
You simply open up a meat netting's 'sock', wrap it over the thin end, insert your rolled protein at the other end and shove it through until it's encased by the mesh. The 'sleeve' expands to incorporate the protein.
Initially, be sure to tie a knot at the end of the desired length of mesh, and after the protien is encased, spin the other end, tighten it up, tie it up snip, and you're good to go.