How-To Butterfly A Meat

Butterflying Preperation Technique


'Butterflying' is a cutting technique that is used to transform a thick, compact piece of meat into a thinner, larger one. The technique is often used as an alternative to pounding out the meat to thin it. This culinary technique can be used for any boneless cut of meat, such as lamb, pork, chicken, beef tenderloin, steak, fish or lobster tail.

The piece of meat to be cut is laid out flat on a cutting board and cut in half parallel to the board from one side almost all the way to the other. A small "hinge" is left at the one side, which is used to fold the meat out like a book. The techniqe is given its name because of the resemblance of the unfolding motion to the open wingspan of a butterfly.

Butterflying meat allows it to cook more evenly and reduces the amount of cooking time. The technique is also used to make meat dishes appear fancier.

Instructions:

Get a sharp paring knife and a pair of kitchen scissors.

Lay the piece of meat flat out on a cutting board.

Cut into the meat half parallel to the board from one side, almost all the way to the other.

Leave a small "hinge" at one side; use this side to fold the meat out like a book.





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