Place the meat on a cutting board or kitchen counter.

Tie a loop with a simple knot at the end of the butcher’s twine.

Pass the full length of twine through this loop, then place the large loop you have created lengthwise under the meat. Pull the whole thing tight so it holds the meat firmly from end to end. Because the twine has been passed through the loop, this will happen almost on its own. The loop moves freely, letting the twine tighten without getting stuck.

Across the meat, wrap the twine around it about every 1 inch (3 cm) and tighten it. You don’t need to cut the twine—that’s the more professional technique used by butchers. Instead, simply wrap the twine once around the meat crosswise and pull it tight. On the underside, move the twine about 1 inch (3 cm) farther along, wrap it around again, and pull it tight. Keep going this way all the way to the end of the meat.

At the end, simply tie a knot in the twine and cut off the excess.