Butterfly Cut

Tip Tuesday


The process of butterflying a piece of meat, poultry, seafood or other item is by cutting it down the middle but stopping before you cut all the way through. You then flatten the item and when it is spread out it resembles the wingspan of a butterfly. This application is popular for a many reasons such as:

  • it allows the meat to cook more evenly because the entire surface of the meat is against the heat source. This is beneficial when cooking if:
    • You want your steak very well done
    • You are in a time crunch to cook the meat
  • when making roulades (a dish served in the form of a roll). You cut a thick piece of meat as thin as possible, pound it, fill it, and roll it.
  • a prettier presentation for lobster or shrimp