How To Truss a Roast & Tie a Butcher's Knot

Today, we will learn how to Truss a roast using a Butcher’s Knot for the Perfect Roast. Creating the perfect roast starts with the trussing of the roast. Today, I’ll show you how to tie the roast so it holds its shape while cooking.

When cooking a roast we all are looking for moist meat and even cooking. When you choose to “not truss,” the roast is just like letting go of control of the presentation. Sometimes, presentation really matters. This is where learning to tie a butcher’s knot is a kitchen skill for life. You can use it for many things in life.

Taking a piece of meat that’s out of shape and making it look great

Instructional Video On Trussing and How To Tie A Butcher’s Knot

Trussing lends its hand to many cooking styles, from roasting to braising. First and foremost, tying a large piece of meat into “shape” allows for even cooking. Secondly, the presentation.

Have you ever taken a cut of beef and braised it all day to perfection? Then comes dinner time, and you go to plate the meat for the table, and the meat just falls apart. It sounds like you cooked it perfectly; you just didn’t finish the job by trussing the roast. There is something special to a large, perfectly cooked piece of meat at the dinner table for everyone to ooh and aww over.

At the bottom of this post are two videos covering trussing and tying butcher’s knots.

The first one is Chef Steven doing a simple trussing of a bottom round roast that will be “Braised.”

The second video is Certified Master Chef Edward Leonard demonstrating how to tie a Beef Tenderloin for “Roasting” with perfect presentation.

Here’s what Chef Steven’s cut of meat looked like before. It is a nice-looking cut of meat, but it will only look more un-shapely after the cook.

What’s a Butcher’s Knot?

It is a simple knot that holds without “needing” an extra knot to hold. We still tie an extra knot because of best practice when in actuality, it’s not needed.

Step One: Start with Overlapping the Strings – The Starting of a Traditional Knot

Step Two – Repeat with Twisting the String Around 3 to 4 Times Total

Step 3 – Final – Pull the String Very Tight – Knot Holds

Step-By-Step Instructions

Step 1: Prepare Your Materials

Gather Your Supplies: You'll need cotton butcher's twine, scissors, and your choice of meat (poultry, beef, or pork roast).
Cut the Twine: Measure and cut a length of twine about three times the length of your roast.

Step 2: Position the Twine

Place the Twine: Lay the twine under the roast near one end, leaving enough twine on one side to tie a knot.

Step 3: Create the First Loop

Cross the Ends: Cross the ends of the twine, bringing the longer end underneath the shorter end.
Form a Loop: Pull the longer end through to create a loop around the meat.

Step 4: Tighten and Secure

Pull Tight: Gently pull the twine to tighten the loop around the roast.
Tie a Knot: Secure the loop by tying a simple knot, ensuring it's snug but not cutting into the meat.

Step 5: Repeat the Process

Move Down the Roast: Shift down the roast, leaving even spaces between each loop.
Repeat Looping: Continue making loops and tying knots along the length of the roast.

Step 6: Trussing a Stuffed Roast (If Applicable)

Secure the Stuffing: If your roast is stuffed, ensure the twine is tied tightly around the stuffing to keep it in place.
Use Additional Tools: Consider using toothpicks or skewers to further secure the stuffing.

Step 7: Check the Tightness

Snug but Not Tight: The twine should be snug enough to hold the roast's shape but not so tight that it restricts the meat's expansion during cooking.

Step 8: Final Trussing for Even Cooking

Ensure Uniform Shape: Adjust the twine as needed to give the roast a uniform shape for even cooking.
Secure the Ends: Tie off the ends of the twine to prevent slipping during cooking.

Step 9: Enhancing Flavor Through Trussing

Retain Juices: Proper trussing helps retain the natural juices and flavors of the meat, enhancing its overall taste.

Step 10: Removing the Twine Post-Cooking

Cut Carefully: Once cooked, carefully cut the twine close to the knots.
Remove Gently: Unwind the twine gently to maintain the roast's shape.