How to Tie a Roast

So how many stores does Darrenkamp’s have? Darrenkamp’s has three! And they were founded when? They started in 1932! You and who else owns it? My two brothers, David and Joe. And you handle all of the meat department? I do! The rabbit comes around the tree, up through the forest, and down around the tree again. Then you snap it off, and just tie it off. The reason you tie is off is to keep it from undoing. The biggest advantage to tying a roast is to ensure even cooking throughout. Butcher twine keeps the cut of meat in a condensed form, and helps it hold its desired shape. The twine will not burn while it’s cooking, or spoil the taste of your meat. As you are tying the knots, make sure that each knot is spaced evenly spaced apart from one another. In order to get the best results, tie the entire roast before you cook the meat. This method of tying is perfect for pork, beef, veal, lamb, or any other kind of meat you’re looking to roast. I learned my knot from an old meat cutter out of Philadelphia, named Walter Middleton. The gentleman has passed away now. He was 72 years old when he taught me that. He was my mentor. He died of 82 and he cut meat until he was 79.