← Glossary
Butterfly Cut
A technique where meat is sliced horizontally through the center, creating a flat, butterfly-like shape.
Butterfly Cut: Horizontal Transformation
The butterfly cut is a technique where meat is sliced horizontally through its center, creating a flat, butterfly-like shape. This method increases surface area while reducing thickness, allowing for faster, more even cooking and improved marinade penetration.
Execution Process
Performing a butterfly cut involves:
- Initial incision: Making a horizontal cut partway through the meat
- Opening motion: Spreading the meat open like a book
- Thickness control: Ensuring even thickness throughout
- Connective hinge: Leaving a portion uncut to hold pieces together
Applications
Butterflying is beneficial for:
- Thick cuts: Tenderizing and evening out thickness
- Marinating: Increasing surface area for flavor absorption
- Fast cooking: Reducing cooking time through decreased thickness
- Stuffing: Creating a pocket for fillings
Technique Variations
Different approaches include:
- Partial butterfly: Cutting through most but not all of the thickness
- Full butterfly: Cutting completely through, creating two thin pieces
- Butterflied whole: Maintaining connection at one edge as a hinge
Benefits
Butterflying provides:
- Even cooking: Uniform thickness promotes consistent heat distribution
- Enhanced flavor: Increased surface area for seasoning and marinades
- Reduced cooking time: Thinner portions cook more quickly
- Improved presentation: Larger surface area appears more generous