1. To make a basic butcher’s tie, slide a piece of butchers twine under the thickest side of the meat, holding the cut end of the twine away from your body. Lift up both ends of the string, cross the cut end of the twine over the string that is still connected to the spool. Lead the cut end around the other string and loop it under to make a knot. Hold up both ends of the string, looping the cut side over a pointed index finger, forming an upside down “four” shape. Pass the string though the hole to make a second knot over the first. Tighten the loop by lifting the string and pressing the knot down. To secure the knot, make a loop in the string using two fingers. Use the fingers to pinch the string and pull it through the loop. Cut the excess string. 02:04
2. Repeat the butcher's tie along the meat, focusing on the thicker end, until the whole roast is relatively even in thickness. Allow approximately 1 to 1 1/2 inches of space between each loop, leaving less space in areas that need to be tapered more. 04:16
3. To make a continuous loop tie, cut a long piece of twine at least five times the length of the meat. Create a loop on the thickest end of the meat following the same technique as a basic butcher’s tie. Before finishing the knot, be sure to position it in line with the center of the meat. Rotate the meat so the first knot faces away from your body. Use your hand to create a large loop by scooping your palm under and around the string, and pulling the other end of the string through the center of the loop. Slide the loop under and around the meat. Cinch the tie 1 to 1 1/2 inches below the first knot. Continue making loops down the length of the meat. 07:55
4. If one end of the meat is not fully secured, loop the remaining string over and across the length of the meat, feeding the string under the loops on both sides. Tie a double-knot where the two ends of the string meet. 11:12
What You'll Need
- Butchers twine
- Cutting board
- Roasting meat of choice
Tying a roast helps balance out the thickness of a cut of meat so it cooks evenly, as well as improve the aesthetic appearance of the meat. It is also a useful techniqe for keeping ingredients in place when meat is stuffed.
Chef Carlo demonstrates this technique with a pork loin, but mentions that it can be applied to a wide variety of meats, including pork butt, beef roast, and chicken.
To learn how to use butchers twine on whole poultry, visit Chef Bryon Freeze’s “How to Truss a Chicken” tutorial located at the bottom of the page.