A Simple Technique That Makes a Big Difference
Butterflying meat is one of the most useful techniques any home cook can learn. It creates an even thickness for uniform cooking, shortens cook time, and creates more surface area for seasonings.
What is Butterflying?
Butterflying means cutting a thick piece of meat horizontally almost all the way through, then opening it like a book. The result is a thinner, wider piece that cooks evenly.
Best Cuts for Butterflying
- Chicken breast: Turns thick breasts into thin cutlets
- Pork tenderloin: Opens up for stuffing or faster grilling
- Thick pork chops: More even cooking, great for stuffing
- Flank steak: Perfect for stuffing and rolling
- Boneless leg of lamb: Lies flat for even grilling
Step-by-Step Instructions
- Use a sharp knife: A dull knife makes this dangerous and difficult
- Place meat flat: Position on cutting board, thickest side toward your knife hand
- Start your cut: With your non-dominant hand flat on top of the meat, slice horizontally into the thickest part
- Cut almost through: Stop about 1/2 inch from the other side – do not cut all the way!
- Open like a book: Unfold the meat so it lies flat
- Pound if needed: Use a meat mallet to even out any thick spots
Why Butterfly?
- Even cooking: No more dry edges and raw centers
- Faster cooking: Thinner meat cooks quicker
- Better browning: More surface area for Maillard reaction
- Stuffing: Creates a pocket or flat surface for fillings
- Presentation: Rolled and tied butterflied roasts look impressive
Stuffed Butterflied Pork Loin Ideas
- Spinach, sun-dried tomatoes, and feta
- Jalapeño, cream cheese, and bacon
- Apple, sage, and breadcrumb stuffing
- Chorizo and queso fresco
Ask Ruiz Custom Meats to butterfly your roast or tenderloin for you – we are happy to prep it exactly how you need!
