How To Tie A Butchers Knot. Professional Butchers Knot.
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- čas přidán 24. 06. 2014
- Tying A Butchers Knot.This is the ultimate knot for tying or trussing meat and poultry,taught to me by an old master Butcher.I show the whole process up close and in detail,even slowed down,so you will definitely master this fantastic Butchers Knot.
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TheScottReaProject.All About The Butchery,Preparation,And Cooking Of,Great British,Meat,Fish And Wild Game.By Scott Rea.Master Buthcher/Fishmonger.Former Butcher Of The Year.Self Taught Cook/Frustrated Chef.Cooking Simple And Delicious Seasonal Dishes Through The Year.Pleased To Meat You.. - Jak na to + styl
After years of tying useless knots I finally got it!!!!
Thanx Scott!!!!
I have tried multiple methods, from multiple butchers but just could not get it down. Being left handed everyone was a bit funny about teaching me (I'm an apprentice butcher) but just yesterday I was taught this exact knot by one of our butchers. I nailed it straight away, and honestly don't think I've ever felt so good. For an aspiring young butcher your videos are the absolute best. I've learnt so much tonight from watching you work, you are clearly passionate about what you do and how you do it. It's inspirational, thank you for taking the time to show people like me how it's done. Top bloke, I look forward to learning more from you.
Alex Smith this is just a basic slip knot. I learned a completely different knot when I started cutting meat. this way is faster, but the knot I was taught is better looking.
Great demonstration and explanation! I didn't know this was a 'Butchers Knot", but it is the knot I've always used for trussing fowl and tying meats. I learned it when I was 17 and working in a department store. It was back in the days of paper and string to wrap parcels, and it held much better than sticky tape!! It wasn't all that long ago either - around 1972. You could easily pull it tight enough to break the parcel string we used, but butcher's twine is much stronger.
This was how my father tied roasts. Funny, he's long gone now (almost 40 years now) and the thing I remember most about him working was the sound of that knot popping. Thanks for the video.
Top drawer right here.
I haven’t seen this knot since the old timer that taught me passed in the early 90’s, I called him Gramps. He started cutting meat in 1921, officially retired in ‘76. Missed his trade so much he started a small “shop” in his converted garage until he passed, more than anything loved his travel calls during hunting seasons. Now days people don’t want to learn, they tie up like their tying a box or something, wasting time, string and especially their own talent.
Thanks for the memory, I miss my Grand Dad every day. I still have and use some of his knives, and especially his homemade tools.
Keep the trade alive my friend, it’s almost a dead art here in the States, some shops are trying heroically to bring it back. though.
Thanks Scott. It's a good man who is willing to show others his hard won victories.
Cheers Batt,what the use of having all this knowledge if you cant pas it on,i have seen so many butchers take recipes and skills to the grave with them,which is a waste,but dont worry i ent joining them any time soon,got to much to show still,cheers mate.Scott
your are a start. I keep coming back to you every time I need technique and just how to do it . keeping it simple. Thank you Scott, you are a reliable Hero.
I needed to tie up a camping roll nice and tight, and knew the scottreadproject would show me how to do a butchers knot... Thanks :)
Just how my dad used to do it and he learned from an old butcher too. I was upset I'd forgotten how to do it so thank you! x
When you master IT (I mean the knot) - best thing I've learnt in years in the kitchen!!!!Thanks a LOT From Jerusalem!!!!
Fabulous video Scott. Thank you. I am a home cook of 30 years, and my daughter is now training as a chef. Thank you for passing on your skills - I have learned lots but the most useful for me has been this "butchers knot". Keep up the good work!
Easy peasy !! I zoned into the slow motion and I learned it perfect on my first try. Now I'm making butcher knots all over the house! Hahah
Thanks a ton Scott. I watch ALL of your videos and desperately needed the knot tutorial today for a stuffed pork loin. Thanks again. Always interesting and most appreciated.
Thanks for the explanation. As a normal cook, my solution is to add an extra turn to first part of an overhand knot and then tie it off. No where near as elegant, but just as effective.
Love the slow-mo. Even after carefully studying your actions, I still had to think hard when I tried it myself. I eventually got it. You learn thru your fingertips, I often tell people.
You also remember through your fingertips. I learned how to tie and truss meat 40 years ago from my father who was a butcher. It is an invaluable skill and one you will never forget once the fingers remember.
Had a ton of prime rib orders for this Christmas. I had never been able to do this knot the way the person who trained me had shown. This video helped me so much. Thank you.
Thanks a lot, Scott. Excellent instructions and clear video. You've done a brilliant job at a seemingly trivial aspect of butchery.
Hi tom,i know what you mean but i was surprised how many people wanted to learn a butchers knot,which is a good thing,cheers mate.Scott
Great demo Scott . I managed to master the knot as well , which makes life a lot easier when tying meat up . Thank you .
Thank you ,Scott. This was exactly what I wanted to learn. Much appreciated.
As an apprentice butcher, your videos really help me learn, so thank you Scott!
Nice one Lucas,it takes a long time to learn the trade,i have been doing it for 27 years ,and i still learn new stuff,but stick with it dude,its one of the noblest trades to be in,and you will never be out of work,so stick with it mate,glad to be of help,any questions you need answering feel free to ask,always want to help an apprentice,follow me on twitter @ScottReaProject,i used to do the training for a company i worked for ,so if you need any help,just message me,cheers Scott
Hi Scot,
Thank you for sharing your professional know-how. Being a keen curer, smoker and meat dryer, this knot is one of the best things I have learned that suits my hobby down to a Tee. Cheers, Jan.
Jan Ooms Hi Jan,glad to be of help,this is something i imagine you will put to good use,all the best.Scott
Brilliant series of video's , I live on a smallholding in the central Bulgarian mountains and have just with the aid of the video's butchered two pigs, the video's show how to do it properly and without the tutorial I would have made a mess of my pigs, so thank you Scott .
John Butterworth Glad to be of help John,it sounds like it was a triumph too,so well done to you mate,if you ever have any question,just ask my friend,all the best and happy future butchering.Scott
@@TheScottReaproject can I use this butcher knot on a chicken when making rotisserie?
Very nice. It is a double figure eight. A figure eight knot for the initial wrap and tie which creates a slip knot with the main line through one circle of the eight, and a figure eight on the main line with the tag line pulled through to provide a stopper knot. Very cool
Been looking for soooo long to find the definitive butcher's knot I used to see my local butchers tying. Thank you so much.
Love your channel. Top tip from one of my scout masters many (many) years ago, whenever teaching any knot you want the person behind you looking over you shoulder. The first part of the video the viewing angle is 45 degrees, in the second part its 90 degrees. Its easier to learn if the demonstration is shown from the perspective of the individual.
Thank you Scott - very well explained - no more parcels knots for me!
Just made my perfect stuffed pork tenderloin! Thanks to your excellent tutorial!
Hey Scott, thanks for the video. Much simpler than 99% of the videos on here! Thanks!
SIMPLE, after you showed me how... --- thank you so much sir, I love your tutorials, MERRY CHRISTMAS!!
ace, just what I was after. thanks for the lesson Scott
Very old knot, and to be fair there are as many butchers knots as butchers...this one is a corned beef knot of sorts, and as this guy said it's old and one of the best...all butchers knots are defined by having to add a half hitch to secure it...this one has the advantage of being used on pickling meat where the knot had to be tightened periodically before being locked with a hitch where as others would either refuse to tighten after being soaked or would work loose....thanks for sharing this....loved this variation of an old classic.
Thanks for the extra information about locking the knot after pickling!
Thank you Scott!
Thanks mate. Brilliant. Loved there David Lynch reference too!
Most informative and relaxing! Thank you for sharing!
LOL! Love the slo-mo!
The only culinary scoutmaster I'll ever need. #Respect #SRP 👌
Using that can as a stand-in roast was inspired. Home cooks don't make enough ties to remember the knot from one time to the next, but with the can a practice session is never far away!
Scott, that looked like a frickin' magic trick when I saw it on several of your videos. Now I see that it is well within the abilities of us mortal men. Not gonna' do it fast as you without much practice, but at least I can do it ! Thanks so much.
chingon! I'm going to start tying up meats with this method at work for now.
👍
You are a genius! I've watched loads of videos and yours is the only one that makes sense!! Thank you.
Simple and clean. will impress the folks in the kitchen.Great. Thanks.
Fantastic! I've wanted to know how to do this properly for a long time!
Great butcher's knot - works great and is secure. I like is how the knot clicks when enough cinching pressure is applied.
In non-butcher contexts this is called a Syberian/Evenk hitch followed with a half-hitch lock off - it's a figure-8 slip knot locked with a half-hitch.
It's not a siberian hitch. This is nothing more complicated than an over hand knot tied around the standing line, which is why it's so good, and tightens up so well. This butchers knot works like a Canadian jam knot, minus the extra overhand knot on the end. Also works good for cinching up tarps or anything like that.
I disagree, Aedam. I frequently use the Canadian Jam knot. Mr Rea is tying a figure-8 around the standing line portion, which is what an Evenk/Siberian hitch is. When he cinches the knot, you'll hear a click - that's the figure-8 slipping shape into a different resting form. That happens with thin cotton butchers cord, but won't with regular rope. Spend a few minutes tracing Mr. Rea's clear demonstration - I think you'll find that's the case.
John Green
I saw the same thing. A figure-8 around a standing line followed by the half-hitch. Came down in the comments to see if anyone else was seeing the same thing.
Thanks. See it, forms a slipped figure of eight for the first part. This many years later still a useful video. Says a lot. Cheers.
Thank you Sir Scott Rea
Just started watching your vids after searching for a good one on de-boning a chicken. This and many more of yours are now in my favourite's list. Thanks for making these videos so precise, yet easy to get the head around. Great job Scott.
many thanks for this Scott, took a few practices, but managed to tie up my first joint and it dont look half bad :)
Brilliant vid. Thanks Scott
Thanks Scott.
I think I have finally mastered that lol thank you.
Great video. One of only two knots worthy of GrandpaCooks - I put a link to your video in several places on my recipe pages. I kept doing the final twist coming in from the bottom. The trick was coming in over the top. Your slowed down version helped me to see this. Thanks.
I sue that knot now and it makes it so much easier to work with the meat. Thanks for the instruction!
thank u for that I found your way so easy as ive tried for years on & of to do this not & got it strate away doing it your way.
Thanks for the learning experience!
Thanks for that Scott, really the best knot out there.
Awesome! YOU ARE THE MAN!
Scott, At first I questioned why on earth you would need 7+ minutes to show how to tie a knot. But by the end of it, I found your demo was the best and easiest technique of the 5-6 videos of a butchers knot that I have seen, without extraneous movements to tie. Yours is the method that I will use. Thank You Scott, and Please sent a thanks in memorandum to the old friend that taught you. (PS: I watched twice!) :-)
Great vid as always can't wait for sum more cooking)
For me. Mystery solved. Thanks Scott
scott thanks for these teachings i love to learn thanks for sharing your professional knowledge to us noobs
That was a perfect camera angle to show how to make a butchers knot, thank you Scott.
Nailed it! Thanks!
Good man Scott thanks again, keep the videos coming.
I'm about to make braciole for the first time. This was very helpful. Thanks.
謝謝分享這個影片。
這個很好用，很多種肉類處理方式都要靠這個屠夫結！
Once it clicks with you, this knot is so easy to tie and it does the job.
Thank you.
Thanks for doing it over and over! I'm sure it couldn't be more obvious to you, but it wasn't too easy to follow at first, but I think I got it.
BTW, the other "malarkey" is essentially a double half-hitch - the common "knot".
The only knot I'm interested in tying.
Samuel Brown this comment is very under appreciated 😂👏
the best explanation! thanks!
I'm convinced -- and have subscribed -- you know what you are doing, and explain it clearly!
Thank You this ved is very helpful
Awesome job of showing how the knot is done!!! Maybe it will get some younger guys that are SERIOUS about the trade to doing it correctly and get it back in the trade for younger generations coming up. I hate that we lose so much good qualities in any of our trades for businesses going for speed and half done it will get by instead of good old fashioned jobs well done and done correct. Thank you for staying true and for passing true techniques on.
Thanks, I have now learned how to do a Slipknot.
At first try it was a "Disasterpiece" then after "Some feel" I learned how to do it "Gently" after many ".execute."
After it became a "Vendetta" to get it right, only then I finally got to do a correct Slipknot around my piece of meat that was hanging on a "Butcher's hook".
Thanks again.
Thank you for the amazing videos. I am a Canadian hunter and have found your videos to be the very best I have ever seen. At best I was hack and slash, hoping that viewing the videos will help me progress along.
That second knot that secures the slip knot is just like a fly tying knot. I've also seen Drs use that second knot for tying sutures.
Thank you for this video Scott. Im making porc loin dry cure and i needed to learn this. I got the hang of it now. :)
Thank-you so much for showing how to do this in an easy way to understand. So many times I've tried this and just end up tying myself up in knots, so to speak. I'm going to practice on a tin of beans to perfect it..Thanks again.
I just found you. Excellent video. I learned this knot when I took a retail meat cutting course. It always dazzles people. Incidentally, I tie parcels the same way as a roast. Well done you.☺
Thank you for posting this how to. Going to use your technique to tie up a leg of lamb.
Great videos, Scott, I'm learning a lot. You should have your own show.
Glad i found this. That music was trippy!!!
hi Scott. have watch your video on your Butchers knot, so simple thank you mate
I.enjoyed it immensely..thank you. Huge problem.for me
.
Found this very useful, there is a suitable nuance to how you feed the lead end back through the loop, you need to keep the string to the left of your thumb as you come back up to feed it back down through the loop. Thanks once again!
the best butcher knot ever, thanks
Great job ! Now thats a professional knot
Thank you Scott .. The hand is much quicker than the eye.. Think Eye got it 👍
Good job demonstrating the knot. That was very well done.
Scott ....love all your videos .... so clear and practical .... good work Sir
So it is basically like tying a single Windsor knot on a tie. Pretty cool
You exsplain it easy and simple. Thanks ..
I'm so glad I came across your video on de-boning a chicken and it took me to this video. This is very helpful! Thank you so much!
Now I'm off to check out your other tutorial videos for more helpful tips. :)
Thank you this will be very helpful
thanks so much, was having trouble with this is work :)
Thanks Scott. This just in time for Thanksgiving. Really enjoy your videos.
Your the mean man Scott good video well explained.
Cheers Carl,all the best.Scott
Again just great, one of the best channels out there..
Thanks my friend,thats what i am striving for,all the best.Scott
THANK YOU!
Every year you save Christmas for me, thanks Scott
Great knot, thanks for sharing