How to Truss and Tie a Butcher’s Knot for the Perfect Roast

Today we are going to learn how to Truss and Tie 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 “not trussing” the roast its 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

Truss and Tie a Butcher’s Knot for the Perfect Roast

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 tieing a large piece of meat into “shape” allows for even cooking. Secondly, presentation.  Have you ever taken a cut of beef and braised it all day to perfection? Then comes dinner time and you go to plated the meat for the table and the meat just falls apart. Sounds like you cooked it perfect, just didn’t finish the job by trussing the roast. There is something special to a large perfectly cooked piece meat at the dinner table for everyone to ooh-and-aww over.

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

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 looks like before. A nice looking cut of meat, but will only look more un-shapely after the cook.

Truss and Tie a Butcher’s Knot for the Perfect Roast

What’s a butcher’s knot?

It is a simple to 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

knot 3-4-times

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


Chef Steven Pennington – Demonstrates

How to Truss and Tie a Butcher’s Knot for the Perfect Roast

How to Truss and Tie a Butchers / Chefs Knot for the Perfect Roast

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Certified Master Chef Edward Leonard   –  Demonstrates the Roast Tying Technique and Explains Why it is Important

Chef Steven Pennington

Chef Steven Pennington

Content Creator

Le Cordon Bleu Chef sharing food adventures from around the world with a style of cooking rooted in southwestern flavors using French culinary technique.

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