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STEP 2 2. Move down the roast by 2″, use your thumb to hold the string in place, and make another loop around the meat. Thread the end of the string back through the loop in the opposite direction (toward the knot). Pull down (toward the untied end) to tighten. STEP 3 3. Continue in the same manner, making loops, threading the end of the string under each loop toward the knot at one end, and pulling it in the opposite direction, toward the untied end of the roast. STEP 4 4. Turn the meat over to expose the loops along the back and pull the string around the base of the roast to the underside.

Library of Congress Cataloging-in-Publication Data Krasner, Deborah. Good meat : the complete guide to sourcing and cooking sustainable meat / Deborah Krasner. p. cm. Includes bibliographical references and index. ISBN 978-1-58479-863-7 (alk. paper) 1. Cookery (Meat) 2. Cookery (Poultry) 3. Sustainable living–United States. 4. Meat industry and trade–Environmental aspects–United States. I. Title. 6′6–dc22 2009047925 Editor: Luisa Weiss/Natalie Kaire Designer: Susi Oberhelman Production Manager: Tina Cameron Stewart, Tabori & Chang books are available at special discounts when purchased in quantity for premiums and promotions as well as fundraising or educational use.

STEP 5 5. Thread the remaining string through each of the back loops, again pulling the string through each loop in the opposite direction of the one you are traveling in to form a net that holds tight. STEP 6 6. Tie the loose original tail (from the first knot) to the string that now meets it. After cooking, cut to release and discard. Mesh tea ball: These inexpensive metal tea infusers come in a variety of sizes, and are useful for holding a mixture of herbs in soups or braises, obviating the need to fish them out after cooking.

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