Here’s how to tie meat properly! Follow my step-by-step picture guide to help you tie meat like a real pro from now on! And believe me, it is much easier than it looks…
Have you ever wondered how to tie meat?
And how exactly does that butcher’s knot work?
Sure you must have wondered before how to tie meat just like I used to wonder about it years ago. I once watched a chef in a TV cooking show do it while talking to the camera as if he were tying his shoe laces. And I was in awe.
I wanted to be able to do that as well!
But I didn’t know how to tie meat.
So I started doing a little research online. Watched a couple of videos on YouTube. Then put all the ingredients that I need to make a roulade at home on my shopping list. And went to work.
Believe me, tying meat does look much more complicated than it is really. Once you have figured out how to tie meat properly (like a lovely looking roast beef or a stuffed meat roulade) and you get the hang of how that loop works. That important butcher’s knot.
Then you are good to go.
And you will love doing it from then on!
How To Tie Meat
For what can you use this method?
You can use this basic kitchen technique for roasts or a roulade that contains a stuffing (which I used for the pictures below).
Do you actually know the reason behind why chefs and home cooks tie meat?
It is certainly not because it looks fancier or more professional. Of the chef wants to show off his kitchen skills. No, the main reason why you want to tie meat is so that the meat maintains its original shape while it is baking and roasting in the hot oven.
The raw meat fibers will start changing once they are cooked through and will start changing shape. But if you tie the meat well, then the meat will keep its original shape more or less. And therefore it will also cook evenly.
Another reason why you tie meat is to keep the stuffing in a roulade where it should be. Again, the meat expands and changes shape while it is cooking and the meat juices start to come out, which can push out any stuffing you put inside.
You just want your roulade to stay together. It also makes it much easier to slice and the slices of roulade look all the same. Pretty plates for everyone!
Be very careful in choosing your twine though.
Let’s talk about that a little more.
What Kitchen Twine to Use
Do you have a special twine in your kitchen for jobs like these?
Since kitchen twine mostly consists of cotton and wool, other components can also be added to it to make it stronger. So make sure that it doesn’t contain any flammable elements or stuff that can melt and ruin your entire roast meat.
If you are not sure of its exact composition, some chefs suggest soaking the twine in water before tying the meat to keep it from burning. It’s also the reason why it is better to soak wooden skewers in water if you will put them on an open flame.
Don’t you have a roll of kitchen twine or butcher string in your kitchen?
Or are you not sure now that the twine that you have is safe enough to use?
Then maybe you can use a few of these handy and safe alternatives! Do check out that post, it is a very interesting read as well!
Are you ready to tie?
Here is how to tie meat like a pro!
How To Tie Meat: My Step By Step Guide
- 1 roast or roulade
- kitchen twine
- Place the meat on a clean surface. Place the end of the string underneath the meat.
- Make a tight double knot.
- Snip off the excess twine. Now this is the hardest part: the loop! Make sure to keep the twine on the same side (bottom side for me). Here’s how I do it: make a loop around your left hand, fingers up.
- Now turn your hand so your fingers face the meat. Let the loop fall onto the meat and remove your hand. There’s a loose knot where the twine crosses.
- This is how your loop should look like.
- Got that?
- Slightly lift up the meat and pull the loop around it.
- Then tighten the loop around the meat.
- Make another loop around your fingers. Lift up the meat again, pull the loop around it and tighten the twine. Repeat this until you reach the end of the meat.
- You can do 2 things now: stop here, make a double tight knot around the last loop and cut off the excess twine (season, brown the meat in a pan and pop it into a hot oven). Or you can also tie the back of the meat. Therefore turn the meat over. Cut the twine (it will be easier to work with from now on). Your twine should measure about 1 ½ times the length of the meat, enough to complete the job.
- Wriggle the twine protruding from the bottom under the first loop and pull.
- Do this again and then tighten.
- Repeat this for the second loop: tie the twine twice around it and pull well.
- Work your way up like this and tighten all the loops together. It should look like this in the end.
- Turn the meat over and fasten the last bit of twine twice around the first loop you knotted in the very beginning.
- Make a neat double knot and cut off the excess twine.
- Good job! The meat is ready to be cooked...