What is the Butcher's Knot used for?

Trussing roulades, legs, and stuffed cuts to hold their shape in the oven; Trussing loin, filet, and cuts that need even tension to roast evenly; Hanging meats and cured sausages for curing or smoking; Closing up stuffed poultry before roasting; Holding herbs and seasoning close against the cut.

How do you tie the Butcher's Knot?

The Butcher's Knot is the binding used to truss cuts of meat before roasting or smoking, keeping the twine locked under constant tension. It holds the roulade or the cut in its intended shape and resists shrinkage and grease, without slipping during cooking. Follow the illustrated step-by-step, with a photo for every stage, on Desbravai.

Is the Butcher's Knot hard to tie?

The Butcher's Knot is rated medium, in the Lashings category and is taught with a photo at every stage on Desbravai.

What precautions apply when using the Butcher's Knot?

Use proper cooking twine (cotton), which won't shed fibers or melt under oven heat; Don't use synthetic cord where it will contact oven heat; Tighten before the grease soaks the twine and reduces its bite.

Butcher's Knot

Q: What other names does the Butcher's Knot have?

It is also known as Butcher's Knot, Packer's Knot, Nudo de carnicero, Nó do açougueiro, Nó de carniceiro, Noeud de boucher. (ABOK #183)

A binding knot for trussing meat before roasting, locking the twine under constant tension

Also called: Butcher's Knot, Packer's Knot, Nudo de carnicero, Nó do açougueiro, Nó de carniceiro, Noeud de boucher · ABOK #183

What it is for

Trussing roulades, legs, and stuffed cuts to hold their shape in the oven
Trussing loin, filet, and cuts that need even tension to roast evenly
Hanging meats and cured sausages for curing or smoking
Closing up stuffed poultry before roasting
Holding herbs and seasoning close against the cut