Meat is a sheer endless source for making different delicatessen and specialty cuts. Here we only cover the basics of the huge variety possible, such as rolled roast. You will learn how to tie different roasts, how to stuff meat with herbs and sausage fillings to create a memorable delicacy. As an example, mention to anyone a side of pork and the answer will be bacon, but did you know a side of pork can be rolled into a delicious roast filled with herbs and/or other meats? Or that a side of pork can be slit open like a pocket and filled (stuffed) with a variety of fillings? What is a "Cordon Bleu"? A simple butterfly steak stuffed with ham and cheese, turning the simple steak into something very different and delicious. Here you will learn how to do it and ad variety to your everyday meat dishes.

The equipment you need:

Trimming/Cutting Knife.
Medium Boning Knife.
Sharpening Steel.
Bone Saw.
Butcher Twine.
Aluminum Foil.
Meat Lacing Needle or Curved Saddler Needle.
Seasonings and Spices.
Fresh sausage filling.
(The above equipment changes depending on the meat specialty you want to make.)

Tying Roasts Standing Rib Roast Crown Roast Tied Tenderloin The process of tying meat is used to ensure even cooking and helps hold the shape of the cut. Tying is used on several different cuts and there are several styles of tying that can be used. Some of the common cuts where tying is helpful are shown on the left. Roasts - Most often a boneless roast will be tied to reshape it once the bones have been removed. It is shaped into a roll that is the same thickness throughout. Roasts with the bones in can also be tied to provide a more appealing roast when it is cooked. A standing rib roast, which has an outside layer of meat that has a tendency to separate from the inner rib-eye muscle is generally tied to hold the roast together during the cooking process. Cut strings approximately 18 to 20 inches in length and tie firmly, but not too tightly, around the roast in between each of the bones. Tie in a knot and trim strings to 1/4 inch. If the strings are tied too tightly they will force some of the juices out of the meat as it is cooked. Tying the rib roast will prevent the outside layer of meat from separating from the inner rib-eye muscle, providing a roast that is appealing in appearance when it is cooked. Crown Roast Use the loin mid section for this type of roast. The best results in tying a nice crown roast are achieved with a meat cut which has at least 10 to 14 ribs. Cut the back bone completely off, leaving only the ribs standing. Make an incision between each rib then bend the roast into a circle with the ribs on the outside. If you are doing this for the first time get another person to help you hold the roast in its final position while you tie two to three strings, as shown on the left, around the roast. A crown roast can be cooked as is or filled with vegetables or a vegetable-meat mix. Do not fill the crown roast until you are ready to cook it. Tenderloins - Most often the tenderloin is tied so that the more slender end of the cut can be tucked under and held in place to create a more uniform thickness for cooking. The slender end of the tenderloin is folded under and tied into place. Fold the last 4 to 5 inches of the slender end underneath so that the tenderloin will be closer to the same thickness throughout. Cut strings approximately 12 inches in length and tie around the tenderloin at 1 to 1 1/2 inch intervals. You can leave the tenderloin in one piece for a roast or cut between the strings to make medallion steaks. The style and type of knot used to tie the cut of meat you are working with will vary depending on one's experience, the style one has been taught and personal preference. The important aspect of tying is that the string is tight enough to hold the shape of the cut but not so tight that it will squeeze the juices from the meat while it is cooking. Use a kitchen twine that is made from an all-natural cotton or linen to ensure that it will not burn or affect the flavour of the meat. Butcher's twine works well because it is bulkier, which makes it easier to handle. Keep in mind that there are many styles of tying and knots that can be used.