Apron with Neck Strap Slaughterer 75x100 cm – No name

Work apron with neck strap designed for butchery and heavy-duty food processing. The 75 × 100 cm size covers the torso and upper legs to protect clothing from splashes, blood and debris during cutting, cleaning and handling of raw meat. Constructed from a splash- and dirt-resistant material with a neck strap that keeps the apron securely positioned while allowing freedom of movement in professional kitchens, slaughterhouses and meat processing facilities.

Advantages

The apron provides broad coverage and easy neck-adjustment to maintain consistent protection during demanding tasks. Its splash-resistant surface simplifies cleaning and reduces contamination risk. The rectangular dimensions balance protection and mobility, allowing operators to bend and reach without excessive material bunching. The design is straightforward and suitable for repeated use in industrial or commercial food environments.

Suitable for

• Butchery and slaughterhouse operations
• Commercial kitchens and catering food prep
• Meat cutting, trimming and portioning
• Cleaning and sanitation tasks involving liquids and splashes
• Fish processing and other wet food production

Key specifications

• Overall dimensions: 75 × 100 cm (width × length)
• Style: apron with fixed neck strap
• Coverage: torso and upper legs
• Surface: splash- and dirt-resistant finish for easy wiping
• Use environment: designed for food-processing and heavy-duty kitchen use

How to use

Place the apron over the head and position the neck strap so the apron rests comfortably on the chest and covers the upper legs. Adjust the strap and align the apron to ensure full coverage of clothing in the working area. Use during all tasks involving cutting, handling raw meat or exposure to liquids and debris. After use, remove the apron by lifting it over the head or unfastening any back ties if present, then clean according to facility hygiene procedures.

Usage recommendations

Inspect the apron before each use for cuts, deep abrasions or compromised seams; replace if integrity is damaged. Clean and disinfect following workplace food-safety protocols and allow to dry fully before storage. Combine with other protective gear such as cut-resistant gloves, sleeves and protective footwear as required by task risk assessment.