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Bone Guard fabric for meat

Prevents leaks from vacuum-packed meat packaging

Step 1:
Take your product and convert into desired cut. In this case – a leg of lamb. 
Apply a sheet of waxed BoneGuard around the protruding bone. Ensure it is fully covered. This is simple as the BoneGuard will hold it’s shape so no adjustment will need to be made before packing. 
Place another sheet of BoneGuard over any other bones in the particular cut you are working with. In this case there is an H-bone towards the thigh which is covered as you can see in the picture on the left.  
Continue the packing process as normal, in this scenario, the product is first vacuum packed and then bathed in hot water to induce further shrinking. 
The finished product. Due to the added bone protection, the lighter bag increases shrink and enhances the appearance and quality of the end product. 

Although one of the most popular meats for consumers across the world, beef brings its own set of problems for those in the processing industry. Cattle bones are notoriously strong making packaging difficult and causing waste with both leakers and punctures during transport. Applying BoneGuard to cuts of beef before packing can help reduce these problems and in turn reduce costs. 

Apply a sheet of waxed BoneGuard around the cut, ensuring all bones are covered. Continue to pack as normal and let the BoneGuard protect the bag from punctures as seen here to the left. 


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