How to Tie A Roast, using the butchers knot.
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- čas přidán 21. 03. 2021
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In this video I am going to teach you how to tie a roast. I will show you the technique of roast tying and what you are looking for as you prepare your roast.
You will also learn the butchers knot used in roast tying.
I hope you enjoy and find it useful!
If you feel up to it here is a link to Patreon:
www.patreon.com/user?u=84459342
Hey there guys as always I'm open to feedback and suggestions! Let me know what you think?
Don't label the video "how to tie a roast..." and then produce a 28 minute video. Lots of information that no one clicked on this to find out. The viewer has to play slide and seek now to find the information.
Don't move your knife back and forth when trimming. A sharp knife should be one slice
Thank you
This is the best demonstration of tiring a butchers knot on the internet
I succeeded on my first attempt
👌👌👌
Thankyou, after watching several videos, your instructions are the only one that made sense!
Thanks for sharing this technique. It got me trough my butchers degree 👍🏽
Looked at 5 videos before this and was confused. Excellent tutorial on butchers knot. Thank you!!
Thank you so much for sharing! This is very professional and helpful.
Thank you for watching!
Butcher's twine enters scene at 14:32. I thought it would never happen.
It doesn’t get any easier - great demonstration, thank you!
very neat!
Thats a fun knot to teach new meatcutters!
Wouldn’t it be cool to edit in a Traeger grill money shot fully smoked and slice into the cooked meat?! Showing the possibility of what we just made. Guess that would be a catch, clean, cook approach without the catching, lol! Love these videos you make and appreciate your teaching style!
Thanks again Graham, I may have to do this, I do love playing with the Traeger.
Nice editing. 🤙
Were you in Fight Club? or was that your brother. Thanks for sharing. Enjoyed it
Hey Duncan, a very helpful video. If you want to age the meat, would it be wrapped in anything to prevent too much moisture loss, or unwrapped so you have some moisture loss? Thanks again 👍
Go to "two guys and a cooler" it is ALL there.
Nicely done! Many videos on that go too fast, or have a poor camera angle, your video is great! Thanks.
Thankyou for your honesty Mr butcher man… i liked your video, your tying wasn’t that bad really , i feel your a bit hard on yourself. What i would of liked was for you to show the knot a few more times as you did quite a few knots on that meat 🥩, therefore you had the opportunity for that to eventuate, not to worry you pretty much tied it the way i was taught by a butcher , so cheers for that anyway. Great job Duncan…😊
Well, I found that quite useful, thanks. Of course, editing down (like that looking for the steel part), and writing a script (which, even if not followed slavishly, will help you organize your material in you head before speaking) would help your video polish.
Honestly though, a guy like me, who came for learning your skill, doesn’t much care. I merely mention because you asked.
There are good CZcamsrs who disregard that because they 1. Don’t have the time, and 2. Are all about content and would rather make more videos to push as much ch info to their subscribers as possible. This does require the strategy that you tell the viewers that you’re playing it that way, and in no uncertain way: “I don’t do i! Won’t do it! We’ve go meat to cut! If you want cutesy, go watch Martha Stewart break down an inside round. If you want to know how to get it done, stay here.”
I know this might be real tough for a Canadian, but you have to find your Inner Texan :)
BTW can you recommend a great twine, please? The ones I’ve tried seem week as water. Perhaps I’m being too Texan!
Thank you for the feedback NMranchhand, I'm new so I don't mind the feedback.
You should be able to ask for fine medium and thick twine from your butcher supply store. Not sure who your options are in your neck of the woods.
But I use the medium, you may need to ask for the thick twine.
Thanks again for watching!
@@duncanhenry Thanks for those twine tips; I’ll have another go at it.
Meanwhile, I’m enjoying your videos and the improvement over the last nine months is quite evident.
I’ll emphasize though, that I am a great fan of your videos based on your native personality and your knowledge and teaching ability.
My son makes YT gaming videos, so I understand your desire to keep polishing though I suppose your other subscribers are like me.
It was quite the naturally funny moment in the deer butchering vid when you realized that you hadn’t decided on what to call the deer’s, “evidence of sex and species.” I certainly would not have edited that charming moment out.
I use a fresh ball of household twine that I keep in plastic sandwich bag & use only for kitchen cooking uses, eg Thanksgiving turkey, tying roasts, etc. It lasts quite a long time!!
hey you might want to add comedy one day and tie a roast or sub prime and wrap it up fast with string and laugh.
lol a neck wrapped prime rib. The neck muscles really help keep that moisture contained haha.
silverside
Congrats on 1k Subscribers!
Meat glue have you used it?
I have not. I have seen guys use it though on prime ribs. They will peel the cap back cut out the silver skin/ connective tissue then glue it back on. I could see it being pretty useful.
Why would one tie a roast that is one muscle or no needed add on?
I do because if you start in the largest section of the roast and tie down from there, it becomes more uniform in shape. Makes it a bit nicer to cook, also from a retail point of view it looks more pleasing for the customer.
Thanks for all the questions Gilbert!
Who is going to watch a 28 minutes video to tie a roast? Be realistic.
you love the sound of your own voice, 14/15 minutes before you show the content
Pasteurization process? You sure?
10 Minutes in... still no tying. Definitely no Butcher's Knot yet.
-Do you talk much ! Get with it man!!!!
6 Minutes in... no knot
Talk way too much