Butterflying meat
Intermediate Knife skills
Butterflying meat is slicing a thick piece of meat almost in half and opening it like a book so it's thinner and even.
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How do you do it?
- Lay the meat flat and hold it steady with your palm flat on top.
- Slice horizontally through the thickest side, keeping the knife parallel to the board.
- Stop about 1/2 inch from the far edge so the two halves stay attached.
- Open it like a book; if needed, pound it gently to an even thickness.
Why does it work?
Thick meat cooks unevenly: the outside dries out before the center is done. An even, thinner piece cooks quickly and all the way through at the same time.
What are the common mistakes?
- Cutting all the way through — you end up with two thin pieces.
- Angling the knife — one side is thick and one is thin, so it cooks unevenly.
Still stuck? Watch someone do it on YouTube.
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