Why Tie String Around a Roast?

Before cooking, it is best to tie string around a roast.

Roasts are a staple for many family dinners and holiday gatherings. A roast can be any kind of meat, but is characterized by being tied with twine and cooked in an oven with dry heat.

Reason for Tying

Roasts are characterized by maintaining their round shape despite sometimes being stuffed. Butcher's twine is tied around a roast to keep the shape round and aesthetically pleasing and also to ensure the stuffing stays inside the roast.

How to Tie

Cut approximately 6 feet of butcher's twine and tie a double knot around the small end of the roast. Bring down the twine 1 to 2 inches, hold in place, and loop around the meat, tying it to the piece under your thumb. Continue this process down the entire cut of meat. Next, according to RecipeTips.com, "Wrap the remaining string around the end of the roast and then flip the roast over again to tie the end of the string to the original knot." Last, tie any remaining string to the original knot.

Other Options

If you buy a cut of meat directly from a butcher, you can request that meats be tied ahead of time. Although this saves tying time, you lose the option of stuffing at home. An alternative to tying is to use heat resistant cooking bands. They are re-usable and some find that they are easier to use than twine.

References

• AllRecipes.com: Tying Roasts
• Recipe Tips: Tying Beef
• The Main Meal: How and When to Tie Meat