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How to Tie a Butcher's Knot
A
butcher’s knot is used by butchers and chefs to form larger pieces of meat into
a compact shape that will cook evenly.
The string is always tied against the
grain of the meat, so it also acts as a guide as to which direction to
slice the meat once cooked. The knot should be secure enough to hold the meat
together while it cooks but not so tight that the meat bulges out too much from
the sides. Here, we tie a beef tenderloin chateau-briand, usually served for
two. Start the first string at the center of the meat, then add strings at
either end to secure the meat. On a larger roast, tie more strings in between
the center and the ends, keeping them evenly spaced and about 1 inch (2.5 cm)
apart.
1) Using
butcher’s string and leaving one end attached (the standing end), grasp the
free end (the working end) in your dominant hand holding the standing end in
your other hand. Run the working end under the center of the meat away from
your body.
2) Bring
the string across the top of the meat and run it behind the standing end on the
opposite side of your dominant hand and back to the starting position and
twist.
3) Using
your nondominant hand, grasp the point where the two strings meet at the twist
between your thumb and first two fingers. Hold the string in place up and away
from the meat forming an upside-down V.
4) Bring the working end of the string down and around the V on
the side away from your dominant hand, crossing over both strings back to the
dominant side of the V to
form a loop.
5) Insert
the working end from the dominant side through the loop that you’ve created.
6) Pull on
the working end while holding the standing end to form a slipknot.
7) Secure
the string in place using the thumb of your dominant hand placed just in back
of the knot toward your body. Grasp the standing end with your dominant hand to
yank the knot up tight against the meat.
8) To hold
the knot in place, make a second loop by bringing the free end up and over the
string and through the loop you’ve created and then pull tight. Cut the string
above the knot.
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