How To Tie A Butchers Knot. Professional Butchers Knot.

[@gregorycarter6391]

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.

[@thehairyhermitfromscooby-do]

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.

[@AlexSmith-uh2jc]

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.

[@TheHyde8875]

Alex Smith this is just a basic slip knot. I learned a completely different knot when I started cutting meat. this way is faster, but the knot I was taught is better looking.

[@2JobsStillPoorUSA]

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.

[@battmann678]

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

[@TheScottReaproject]

Cheers Batt,what the use of having all this knowledge if you cant pas it on,i have seen so many butchers take recipes and skills to the grave with them,which is a waste,but dont worry i ent joining them any time soon,got to much to show still,cheers mate.Scott

[@denniswall7148]

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

[@rustyfox2794]

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.

[@kingofallnerdz]

Had a ton of prime rib orders for this Christmas. I had never been able to do this knot the way the person who trained me had shown. This video helped me so much. Thank you.

[@hm-ve6hd]

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

[@americanthunderthundermaxi2170]

That was a perfect camera angle to show how to make a butchers knot, thank you Scott.

[@Able00999]

Once it clicks with you, this knot is so easy to tie and it does the job. Thank you.

[@grandpacookscom3062]

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.

[@julescarney7258]

I sue that knot now and it makes it so much easier to work with the meat. Thanks for the instruction!

[@ipedros7]

Thanks. See it, forms a slipped figure of eight for the first part. This many years later still a useful video. Says a lot. Cheers.

[@msmavris1]

After years of tying useless knots I finally got it!!!! Thanx Scott!!!!

[@johnbutterworth4772]

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 .

[@TheScottReaproject]

John Butterworth Glad to be of help John,it sounds like it was a triumph too,so well done to you mate,if you ever have any question,just ask my friend,all the best and happy future butchering.Scott

[@MrET114]

@@TheScottReaproject can I use this butcher knot on a chicken when making rotisserie?

[@lucasfallbrown3900]

As an apprentice butcher, your videos really help me learn, so thank you Scott!

[@TheScottReaproject]

Nice one Lucas,it takes a long time to learn the trade,i have been doing it for 27 years ,and i still learn new stuff,but stick with it dude,its one of the noblest trades to be in,and you will never be out of work,so stick with it mate,glad to be of help,any questions you need answering feel free to ask,always want to help an apprentice,follow me on twitter @ScottReaProject,i used to do the training for a company i worked for ,so if you need any help,just message me,cheers Scott

[@dwaggys3322]

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.

[@meridlin]

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!

[@richmorahan3351]

Simple and clean. will impress the folks in the kitchen.Great. Thanks.

[@lS-qp6zq]

The only culinary scoutmaster I'll ever need. #Respect #SRP 👌

[@otakukani518]

Scott, At first I questioned why on earth you would need 7+ minutes to show how to tie a knot. But by the end of it, I found your demo was the best and easiest technique of the 5-6 videos of a butchers knot that I have seen, without extraneous movements to tie. Yours is the method that I will use. Thank You Scott, and Please sent a thanks in memorandum to the old friend that taught you. (PS: I watched twice!) :-)

[@woodcat7952]

Been looking for soooo long to find the definitive butcher's knot I used to see my local butchers tying. Thank you so much.

[@hilltopkat6796]

You are a genius! I've watched loads of videos and yours is the only one that makes sense!! Thank you.

[@mx500a4]

I will be buying and butchering a whole pig tomorrow, well at least buy it, sling it's guts, and let it cool down first before I start butchering, but I have watched all your hog videos, and wow, fantastic! You truly take pride in your work, something that is becoming less and less with people these days in every aspect of life. Thanks for the great info on the knot and every other vid you posted.

[@yankeechef3979]

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

[@janooms5535]

Hi Scot, Thank you for sharing your professional know-how. Being a keen curer, smoker and meat dryer, this knot is one of the best things I have learned that suits my hobby down to a Tee. Cheers, Jan.

[@TheScottReaproject]

Jan Ooms Hi Jan,glad to be of help,this is something i imagine you will put to good use,all the best.Scott

[@jmlorenzobservations5802]

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.

[@dmack1827]

You also remember through your fingertips. I learned how to tie and truss meat 40 years ago from my father who was a butcher. It is an invaluable skill and one you will never forget once the fingers remember.

[@agaroch]

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

[@julieburton3294]

Thank-you so much for showing how to do this in an easy way to understand. So many times I've tried this and just end up tying myself up in knots, so to speak. I'm going to practice on a tin of beans to perfect it..Thanks again.

[@kowkes]

I just found you. Excellent video. I learned this knot when I took a retail meat cutting course. It always dazzles people. Incidentally, I tie parcels the same way as a roast. Well done you.☺

[@theducklinghomesteadandgar6639]

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.

[@noed.martinez9358]

Hi Scott Rea. Noah here from the great State of Texas, USA. LOVE YOUR VIDEOS. Huge fan of the show. Just want to say thanks g or making these videos. They have been a great help to me. Thank you.

[@canada_calling]

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.

[@ThePaulArnott]

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.

[@MicroAngelo1]

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

[@denniscrowley8517]

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.

[@Bobb1julie]

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

[@nov51947]

Thanks, Scott. I put this on my wife's iPad on the kitchen counter and did what you said..."Practice, Practice, Practice!!" I think I've got it now. This will be very useful to a meat eater like me... but, I probably won't be tying up any cans of beans!!

[@iansimpson9927]

Great work there Scott,these are the little intricacies that the meat world what to experience again.Silly things like elasticated netting kill this beautiful art.Bravo

[@stiles3711]

Every year you save Christmas for me, thanks Scott

[@marybeth808]

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

[@balddog642]

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

[@TheScottReaproject]

Hi tom,i know what you mean but i was surprised how many people wanted to learn a butchers knot,which is a good thing,cheers mate.Scott

[@iwantagoodnameplease]

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 :)

[@gregcook9915]

Good job demonstrating the knot. That was very well done.

[@shauntoohey6262]

Just started watching your vids after searching for a good one on de-boning a chicken. This and many more of yours are now in my favourite's list. Thanks for making these videos so precise, yet easy to get the head around. Great job Scott.

[@MrHotjoe25]

scott thanks for these teachings i love to learn thanks for sharing your professional knowledge to us noobs

[@robertmunro8891]

Thank you for the amazing videos. I am a Canadian hunter and have found your videos to be the very best I have ever seen. At best I was hack and slash, hoping that viewing the videos will help me progress along.

[@scuzzbecuzz]

I want to learn how to be a butcher. I'm 64 but find your work fascinating !

[@mmabaddass]

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

[@mrhalfstep]

Scott, that looked like a frickin' magic trick when I saw it on several of your videos. Now I see that it is well within the abilities of us mortal men. Not gonna' do it fast as you without much practice, but at least I can do it ! Thanks so much.

[@davidwhite6617]

This is the knot our neighbourhood butcher taught us when we were kids some 50yrs ago.

[@gppaula]

I'm about to make braciole for the first time. This was very helpful. Thanks.

[@zchuss1]

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.

[@jamesellsworth9673]

Thanks for the extra information about locking the knot after pickling!

[@COYOTE165A]

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

[@atjross]

Found this very useful, there is a suitable nuance to how you feed the lead end back through the loop, you need to keep the string to the left of your thumb as you come back up to feed it back down through the loop. Thanks once again!

[@jamessoutherington6815]

legend so many videos everywhere to learn but you are the boss.

[@zetnnik]

I'm so glad I came across your video on de-boning a chicken and it took me to this video. This is very helpful! Thank you so much! Now I'm off to check out your other tutorial videos for more helpful tips. :)

[@elizabethwilliams1523]

For me. Mystery solved. Thanks Scott

[@elliottg5645]

ok so easy first try ty Scott, so much nicer than my well not a knot

[@jeanforget2483]

Thank you for this video Scott. Im making porc loin dry cure and i needed to learn this. I got the hang of it now. :)

[@jamesellsworth9673]

Using that can as a stand-in roast was inspired. Home cooks don't make enough ties to remember the knot from one time to the next, but with the can a practice session is never far away!

[@markcroft3619]

that's how I was taught 35 yrs ago. I was only in the game 2yrs. but I can still get By with the basics if needed.

[@emermccloy9913]

Just watched a video by an apparent “trained professional” ....deck d out in his Chef outfit no less. Your video was far superior. Unlike some of the comments I felt you did slow it down sufficiently. You also described...like a kid tying his shoe laces...exact details where the string should go. Short end over, then over and in through loop...not under and in the loop. I got it !! I’m all set. Thanks again for taking the time to share tricks of the trade

[@JohnGreen_US]

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.

[@Adam-lu3fb]

It's not a siberian hitch. This is nothing more complicated than an over hand knot tied around the standing line, which is why it's so good, and tightens up so well. This butchers knot works like a Canadian jam knot, minus the extra overhand knot on the end. Also works good for cinching up tarps or anything like that.

[@JohnGreen_US]

I disagree, Aedam. I frequently use the Canadian Jam knot. Mr Rea is tying a figure-8 around the standing line portion, which is what an Evenk/Siberian hitch is. When he cinches the knot, you'll hear a click - that's the figure-8 slipping shape into a different resting form. That happens with thin cotton butchers cord, but won't with regular rope. Spend a few minutes tracing Mr. Rea's clear demonstration - I think you'll find that's the case.

[@williamgoldfarb]

John Green

[@MrLibertyordeath]

I saw the same thing. A figure-8 around a standing line followed by the half-hitch. Came down in the comments to see if anyone else was seeing the same thing.

[@rickanash]

the best butcher knot ever, thanks

[@mrrrks39]

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

[@lisabenway4714]

Great videos, Scott, I'm learning a lot. You should have your own show.

[@marcgelinas4260]

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

[@okiksotam6763]

i've been doing this unknowingly this is the correct knot.

[@PorcelainDoggy]

ace, just what I was after. thanks for the lesson Scott

[@annrobinson4951]

Hi scott think we've got it now Thank you Malc and Ann

[@auptag4846]

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

[@ilovewatr]

Hey Scott, thanks for the video. Much simpler than 99% of the videos on here! Thanks!

[@arcturusbbqsausagemaking2435]

Great job ! Now thats a professional knot

[@davidfout3781]

You exsplain it easy and simple. Thanks ..

[@Shadow_Wraith]

I still have one of those boning knives which I bought in 1987 when I was a trainee butcher!

[@MrScott_e]

Awesome! YOU ARE THE MAN!

[@darryleasterbrook6509]

amazingly fast so thanks for slowing it down. practiced and finally can do it now. And loved your pigs head video!

[@MrKleen73]

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

[@marcshapiro8424]

I'm convinced -- and have subscribed -- you know what you are doing, and explain it clearly!

[@forplan1]

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.

[@jael4681]

Thanks for that Scott, really the best knot out there.

[@deena1927]

I will definitely try this although I am a lefty and see if that makes a difference.

[@patrickmchose7472]

Glad i found this. That music was trippy!!!

[@michaelkapileo1976]

Thank you Sir Scott Rea

[@jimbrown3286]

hi Scott. have watch your video on your Butchers knot, so simple thank you mate

[@LarryTheButcher]

I think I have a colleague at work that uses your knot. My dad taught me his knot oh so many years ago when he taught me to butcher, Will post mine soon!

[@louf7178]

Thanks for doing it over and over! I'm sure it couldn't be more obvious to you, but it wasn't too easy to follow at first, but I think I got it. BTW, the other "malarkey" is essentially a double half-hitch - the common "knot".

[@skosh69]

Thank you for posting this how to. Going to use your technique to tie up a leg of lamb.

[@deborahgeorge1939]

Thanks Scott. This just in time for Thanksgiving. Really enjoy your videos.

[@theabstract100]

Again just great, one of the best channels out there..

[@TheScottReaproject]

Thanks my friend,thats what i am striving for,all the best.Scott

[@TonyMontana-fm6ip]

Great knot, thanks for sharing

[@drewtodd518]

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

[@roestalker1117]

thank u for that I found your way so easy as ive tried for years on & of to do this not & got it strate away doing it your way.

[@robynt.3035]

Most informative and relaxing! Thank you for sharing!

[@terriabowling]

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.

[@TheJudderman007]

many thanks for this Scott, took a few practices, but managed to tie up my first joint and it dont look half bad :)

[@spraggerdogwilko333]

Your the mean man Scott good video well explained.

[@TheScottReaproject]

Cheers Carl,all the best.Scott

[@DavidGarcia-sx8th]

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