Final answer:
When preparing a striploin roast, cinching means tying it with butcher's twine at intervals along its length, ensuring a maintained shape and even cooking.
Step-by-step explanation:
When preparing a striploin roast, cinching refers to tying the roast with butcher's twine to hold its shape during cooking, which can also ensure more even cooking. Typically, you would cinch a striploin roast along its length, spacing the twine evenly in intervals of 1 to 2 inches.
First, slide one end of your twine underneath the roast, pull both ends up and tie them tightly in a knot at the top. Continue this process along the length of the roast, making sure each piece of twine is pulled snug to keep the striploin compact as it cooks. This process helps to maintain the juiciness and tenderness of the meat, leading to a better eating experience after it comes out of the oven or off the grill.