Learning how to Roll-Cut gives you the skill to turn larger cuts of meat into more flexible flat pieces used to fill with delicious ingredients. Pork loin and pork tenderloin are two good examples of meat that are perfect for cutting in such a way that it lays flat. Other large roasts lend themselves to the Roll-Cut as well.<\/p>\n
The critical element in performing a Roll-Cut is using a very sharp knife. Without a sharp knife you run the risk of hacking the meat to pieces or cutting through the side and creating a hole. You don't want the stuffing to leak out all over your grill or cooking surface.<\/p>\n