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Butcher's Knot

How to tie a Butcher's Knot. THE BUTCHER’S KNOT is used when tying up roasts and
other meat for cooking or pickling/marinating. It can also be used as the first loop around a package. A twine material works best, and roasts are generally tied at one inch intervals with this knot.

See Animated Butcher's Knot below.

Butcher's Knot Tying Instructions

  • Pass the twine or cord around the roast. Tie an Overhand Knot with the working end around the standing line and pull tight.
  • Tie a Half Hitch around the tag end of the first knot with the standing line. An easy method to do this is to form a loop around your fingers and slide that loop onto the tag end.
  • Pull both ends to tighten and trim the long end. Repeat at one inch intervals down the length of the roast.

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