The butcher’s knot is mainly used to prepare meat for roasting. However, it also has applications in tying the first loop around a package or parcel. It is best tied with twine material and generally at one-inch intervals around a roast. It can also be tied with cords and strings. It is easily adjustable meaning you don’t need to use your hand to hold it in place while tightening.
How to Tie a Butcher’s Knot
- Note that the knot formed by steps 1 and 2 is an overhand knot. It prevents the knot from slipping undone when it has not been cinched down properly and is free to move.
- Tying roasts or other types of meat for pickling, marinating or cooking.
Video on Tying a Butcher’s Knot
How to Tie a Butcher’s Knot Step by Step
- Encircle the object with the end of the rope
- Loop around the standing part and pass the end through it
- Make a loop with the standing part
- Pass the end through it
- Hold and pull to tighten
- The knot is made