In addition to slicing and preparing the perfect cuts of meat, a butcher can also tie larger cuts of meat for roasting. If you have meat that you would like to tie, such as beef or pork, and you don't have an on-call butcher to tie it for you, you can still use the same tools and method that your butcher would use in your home kitchen to tie the meat and prepare it for cooking.
- Skill level:
- Moderately Easy
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Things you need
- Butcher's twine
- Kitchen scissors
Cut a piece of 5-foot long butcher's twine.
Prepare the meat for tying. If you have a larger piece of meat, you can tie it without folding it. But if you have a smaller piece of tenderloin, for example, fold it on top of itself. This will make it more compact for cooking. Make sure that the fat is facing out.
Place the twine under the bottom of the first inch of the meat and loop it around the meat. Tie a knot.
String the twine across the roast another inch, loop it down and around the meat to the top and tie another knot. You will see two loops around your meat now with a perpendicular line connecting them. Continue making loops and knots every inch until you come to the last inch of the meat.
Turn the meat over. Pull the twin under and around your original loops, making sure to pull the twine tight as you go from loop to loop. When you reach the first loop that you tied, flip the roast back over and make a second knot where you made the first one.
Cut off any extra twine.
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