Description
Here are some of the primary uses of twine in butchery:
Trussing Poultry and Meat Twine is often used to truss or tie poultry, such as chickens and turkeys,
as well as cuts of meat like roasts or stuffed meats. Trussing helps maintain the shape of the meat during cooking, ensuring even cooking and
presentation.
When preparing stuffed meats, twine is used to tie the opening of the meat to keep the stuffing inside during cooking. This helps prevent the stuffing from spilling out and helps the meat cook evenly.
Butcher’s knots are specialised knots used to tie off sausages and other meat products during the sausage-making process. These knots are essential for sealing sausages and ensuring that they hold their shape. Hanging and Aging In some cases, twine is used to hang meats for aging, especially in
traditional or artisanal butchery. The twine is used to secure the meat to hooks or racks for the aging process.
Butchers may use twine to label or mark specific cuts of meat. For example, they might tie coloured
twine around different cuts to easily distinguish between them.
When dealing with bone-in cuts of meat, twine can be used to secure the bones in place, preventing them from moving during cooking and making
carving easier.
