Purpose of trussing your beef before roasting
Share
Trussing beef before popping it into the oven to roast can help to retain its shape while it cooks. This also ensure even cooking and stops the meat from spreading. This method can also be used for stuffed and rolled joints of meat to hold them together.
The trussing method works by tying a series of interlinked knots to secure the meat in place. Regular knots won’t work as you cannot achieve the same amount of tension.
Shop the cuts in this guide
Related reading
- How To Cook Steak at Home
- Reverse Sear Steak Guide: Restaurant Results at Home
- Which Beef Cut to Use and When
Frequently asked questions
Does trussing a roast really make a difference?
Yes. Trussing gives the joint an even shape so it cooks uniformly, stops thin ends overcooking, and helps it hold together for neat slices. It matters most on boneless rolled roasts.
Do I need to truss a bone-in roast?
Less so — the bone already gives structure. Trussing is most useful for boneless joints and anything rolled or stuffed.