How To Tie A Butchers Knot. Professional Butchers Knot.  

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.

Gave this a go and failed, but keen to try again. Great video

I've seen plenty of other of your cooking and butcher's wisdom...great job...

Thank you Scott - very well explained - no more parcels knots for me!

excellent video

thanks so much, was having trouble with this is work :)

I really appreciate someone like you sharing this video because i think things like this are a lost art. I have watched several of my best butcher shops close and have lost touch with the fine craftsmen that worked in these great stores. I have watched this video multiple times and have found myself able to tie the knot you are demonstrating….sometimes. I get frustrated, however, because about every third time or so, I tie it wrong and i cannot figure out what i am doing wrong. When i pull the knot it just all comes loose. I keep watching but find the video is still not very clear. Your hands still move too fast and you do not describe exactly where the string is going. I keep watching it but cannot get the specific placement of the string. Does anyone have another illustration of this from a different angle? I hate to complain because I love your channel and greatly appreciate you sharing this.

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.

subbed

**in kitchen with roll.of twine practicing**

that's a figure of eight slipknot! not just a simple overhand slipknot.

This is a very good simple knot but the video makes it seem harder to do than it actually is. Look up “Classic Butchers Knot”. There are a lot of step-by-step tutorials online.

how about showing it with a piece of sash cord, so that it is easier to see what's happening, it does not need to be seen around a bit of meat, I was doing it for a living in 1967 in the " Home and Colonial store " about 50 sides of bacon every week, and the butchers started 6.30 am, on the other side of the shop, busy all day.

That's how i was taught when i was a bacon butcher....pre precut stupidly thin soggy prepacked rashers, when we used to get half carcasses in...

Thanks Scott. It's a good man who is willing to show others his hard won victories.

The only knot I'm interested in tying.

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.

So it is basically like tying a single Windsor knot on a tie. Pretty cool

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

"Over the joint, Left hand, over the thumb, loop it over you finger, and that's that"... not a great description. Here's a verbal instruction for anyone who is struggling: "Unroll a portion of string from the spool. Slide the string under the meat with the 'free' end of the string away from you. Pull the 'free' end of the string over the meat towards yourself. Cross the free end underneath the 'spool' end forming a 'V' shape. Hold the V between the thumb and index finger with the thumbnail facing upward.Toss the free end over your thumb to the left of the V. Pull the free end under the V to the opposite side of the V, forming a loop around the thumb. Cross the free end over the loop in order to to pull it through the loop.Cinch gently and release your the knot from your other hand. Pull the spool end of the string over the meat away from you, then towards you to cinch it tight. Optionally, loop the excess portion of the free end over the spool end and pass through the newly formed loop, cinching tight. Cut the spool end of the string with a knife along with any excess free end." With practice, you'll get a feel for how much string to use each time and you may not need to trim the free end at the last step. I remember slowing down old videos years ago to learn this and I use it in my kitchen almost every time I prepare meat. It's obvious by watching it in slo-mo for me but in case you need some instruction, I hope this helps.

HaHa! One day I'll remember how to tie this and won't have to watch the video yet again!

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 .

Hey Scott! What happened when the butcher backed into his meat grinder? He got a little 'behind' in his work! Lol! Heard that one today and thought, I must tell this to Scott Rea.

Thank fuck you did it from our point of view

My partner finds your tutorials awesome and helpful like no others. And yas, the music is cheesy. He is a composer and producer and you are welcome to use his soundtrack music for free in excahnge for your helpful tutorials. Go to www.coastcafe.ca and tell hime Jan sent you.

Thanks a lot, Scott. Excellent instructions and clear video. You've done a brilliant job at a seemingly trivial aspect of butchery.

Great video, but even the slowmo is still rather fast making it difficult to see what is actually going on. Still helpful though

I may have to upload a video of a knot being tied cause where is so much fiddling with both hands that is not required. It's bad I dont even look at the rope when I'm doing it and I can tie it in about 4 seconds. Comes in handy with rib roasts and stuff during holidays

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.

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.

Great demo Scott . I managed to master the knot as well , which makes life a lot easier when tying meat up . Thank you .

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.

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.

quality done vid...your in the wrong trade Scott,should be in the movies. very descriptive! ;-))

In slow motion, it almost looked like a Half Windsor necktie knot; except if you overtighten it, you might have a difficult time breathing. And that would "knot" be a good thing. And that background music during the slo-mo sounded like the "meditation music" from the movie "Fantastic Planet". Combine the necktie method and the music, and you'll really turn blue.

Great Knot that haven't seen it since the late 80s👊👊👊👊👊Problem is its a lost skilled art! nowadays you pop along to the local Asda/Morrisons and buy what your given not a cut of meat that a butcher could provide you😮‍💨

Excellent help for all of us, good enough! I know everyone's a critic Scott, please forgive a request. I think the second part of the knotting (just before you cut the string) is subconscious for you, so you aren't saying the detail to explain that portion to us- what your muscle memory has learned that we wish we had. For example SloMo 5:26-5:36. Cheers.

Fantastic! I've wanted to know how to do this properly for a long time!

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 :)

Scott that was great... But I have a question for you. lol. Do you know how to tie a 'Hunters Bend'...the only new knot invented in the last hundred years. :) If I knew how to video I could show you in 5 seconds...One of the strongest knots there is. I can also tie a bowline in under 2 seconds....but now I'm showing off. .... But that butchers knot was totally new to me, so thanks. :)

Scott, I'm a lefty. Does the process of tying of this knot change in any way compared to the way a right-handed person would tie it? I'm assuming you are right-handed. Thanks

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.

im starting a pig farm. ive heard butchering and smoking your own pigs will bring more than enough 💰. i will also be raising beef, lamb, goat, chickens and turkeys. i cherish your videos scott. thank you. i can't believe i want to become a butcher so badly now. i would like to carry the torch.

I haven’t watched one of your videos for a couple of years. We were talking sausage at the in-laws, when you came to mind. I missed you, brah. Good to be back.

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.

so its a figure-8 slipknot with another figure-8 to secure it right? simple, easy, unbeatable! as a side question, what thickness is that cord you're using Scott ?

good work ...thanks. It's pretty cool you got the Cocteau Twins to do the soundtrack.....and yes you duffers that is a joke.

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.

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.

Just made my perfect stuffed pork tenderloin! Thanks to your excellent tutorial!

Damn that is a blast from the past, I used to work in a butchers shop in Uttoxeter as a fresh out of school teenager and I remember they taught me how to tie that knot exactly the same way as you have shown, well done Scott... BTW is that a Staffordshire accent?

Fine if you're left-handed, for those right-handed: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-2lbrqf-jv4w.html

Hi Scott, fantastic video, I have a question, can I just use rusk in white pudding instead of pearl barley

I am 82 and have been cutting meat in one fashion or another from hotel and restaurants supply toa boning house to retail grocery and finally to my own slaughter house tied many knots but not like yours or the one you started out with . My knots don’t slip and much faster. You hav. A dull knife?q

It looks easy and when mastered it is easy but there will be a few curses on the way to mastering this for many :) Tying a hitch on a load of hay, straw or whatever, is much the same. Practise makes perfect.thanks fro sharing this.

Great video, but I think that the knot on 2:51 differs from the knot in slow motion part. When tying the knot on the can, before flipping over thumb, Scott just keeps the short end, but in the slow motion part he takes the short end around the long end before flipping over thumb. So which one is the proper technique?

Scott, thanks for sharing your expertise. I am just getting started with butchering my own pork. Do you use cotton or poly cotton twine?

You're keeping something out you're not showing everything and it's not slow mo you're just play slow music

Thanks Scott.? Always want to see & know how it is done.? your video is great.?I think I have it down pat now.? Thanks again.

You are one of the few butchers I have seen demonstrate a butchers knot. But, I was taught never to release the string as you have shown, because when your hands are greasy it won''t be as easy as you have also shown. Always keep your fingers on the string. There is a better way while not releasing your fingers from the string, but you end up with the same knot. Yesterday I boned out a whole turkey and tied it up using the same type of knot.

Why did you do the locking knot without explaining, isn’t that equally as important?

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.

that video was slow enough for me. maybe the 'slow complainers' have never tied any knots. It is sure easier than most fishing knots!

Thanks Scott looks like a simple slip Knot.?Easy enough to do.Again thanks for sharing.

It's like a postmans' knot - as used for bundling letters, but they snap the twine off against itself. No knife called for.

I just can't do this, been at it for ages. Every time I get the knot right, the second part where you do a "loop" to tie it ruins it for me. I wish he had explained that part a bit more

I strongly suggest that you practice tying this knot with a rope to understand its construction. I was having the knot sometimes come undone and the problem was readily apparent once I started using the larger diameter rope to practice.

It's essentially a figure-of-eight knot often used in the rope trade. Good for a quick lashing of a coil of rope.

If I'm not mistaken, that's the basis of the knot people used when tying up bundles of paper.

Check out @theurbanbutcher. same not, just looped twice. Thanks #srp

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.

Hey mate, next time why don't you try it fast? Bloody hell, could barely follow it but thanks anyway.

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

Nice one , I dont need to do this often but it always falls apart, just tried it on a piece of pork and perfect..........

What rubbish - a lot of waffle and little useful explanation. Likes the sound of his own voice ??

It's a figure eight around the standing end and a half hitch around the working end. Putting it in sailors terms...

Its better than a David Lynch film

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.

Hi Scott, Great videos. I have learned so much. One quick question: At the beginning of the video you stated that you would normally tie that joint lengthwise instead of the way you tied it in the video. What difference does that make? Does it make the joint even more uniform (lengthwise) for even cooking or is there another reason? Thanks -Mike

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!

Can you do it slower? I'm afraid that I will need to see this 20 or 30 more time before I can get it

If you need to brown meat that also needs to be tied up, should it be tied up prior to browning, or should you wait until after?

My go to knot in the kitchen Scott, thanks. Great video. Cheers and Merry Christmas.

Similar to a reupholstering knot.

Hey Scott... what cheese did you use for the cheesy music?? Couldn't smell it 😆

elo scott can you recommend a good butchers steel payed £ 40 & its rubbish

Hey Scott, when you do the overhead press do you bring the bar behind the neck?

When you master IT (I mean the knot) - best thing I've learnt in years in the kitchen!!!!Thanks a LOT From Jerusalem!!!!

I can tell you know what you are doing. You cannot explain it very well.

Thank you ,Scott. This was exactly what I wanted to learn. Much appreciated.

Enjoyed the video Scott. Hoping to perfect it on a couple of venison haunches. cheers

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

lol, Thank you for the slow motion background music

What a Ham! You, knot the neckbone meat. Very nice knotting. Not Nottingham..

skip to 1 minute 20 to avoid the rambling bollocks.

Nice knot, but seems a bit slower than trussing with a continuous piece of string.

I used this knot in upholstering but I called it an upholstery knot.

very nice, everybody wanna be a butcher, or is it just me, awesome. thank you

wish I had found your video for thanksgiving when I roasted out duck

Thank you Scott .. The hand is much quicker than the eye.. Think Eye got it 👍