Accordion cut
Encyclopedia
An accordion cut is a technique in butchery, similar to butterflying
, in which a thick piece of meat is extended into a thin one with a larger surface area. A series of parallel cuts are made from alternating sides of a roast almost all the way through, creating "hinges" which allow the meat to unfold into a long, flat, piece.
This technique is often used in conjunction with pounding with a meat mallet, to further thin and even out the cut.
Butterflying
Butterflying is a cutting technique used by butchers to transform a thick, compact piece of meat into a thinner, larger one. 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...
, in which a thick piece of meat is extended into a thin one with a larger surface area. A series of parallel cuts are made from alternating sides of a roast almost all the way through, creating "hinges" which allow the meat to unfold into a long, flat, piece.
This technique is often used in conjunction with pounding with a meat mallet, to further thin and even out the cut.