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Butterflying is a way of preparing meat,

fish Fish are aquatic, craniate, gill-bearing animals that lack limbs with digits. Included in this definition are the living hagfish, lampreys, and cartilaginous and bony fish as well as various extinct related groups. Approximately 95% of ...

, or

poultry Poultry () are domesticated birds kept by humans for their eggs, their meat or their feathers. These birds are most typically members of the superorder Galloanserae (fowl), especially the order Galliformes (which includes chickens, quails, ...

for cooking by cutting it almost in two, but leaving the two parts connected; it is then often boned and flattened. Spatchcocking is a specific method for butterflying poultry that involves removing the backbone, and spatchcock as a noun may refer to a bird prepared in that way.

Etymology

"Butterfly" comes from the resemblance of the cut to the wings of a

butterfly Butterflies are insects in the macrolepidopteran clade Rhopalocera from the order Lepidoptera, which also includes moths. Adult butterflies have large, often brightly coloured wings, and conspicuous, fluttering flight. The group comprise ...

Red meat

butchery A butcher is a person who may slaughter animals, dress their flesh, sell their meat, or participate within any combination of these three tasks. They may prepare standard cuts of meat and poultry for sale in retail or wholesale food establishm ...

, butterflying transforms a thick, compact piece of meat into a thinner, larger one. The meat is laid out on a cutting board and cut in half parallel to the board almost all the way to the other side, leaving a small "hinge", which is used to fold the meat out like a book. This technique is often used as an alternative to, or in conjunction with, pounding out the meat with a

meat mallet A meat tenderizer, or meat pounder is a hand-powered tool used to tenderize slabs of meat in the preparation for cooking. Although a meat tenderizer can be made out of virtually any object, there are three types manufactured specifically for ...

to make it thinner. For leg of lamb, it is generally followed by boning. Common uses of this technique include creating thin cutlets from chicken breasts for dishes such as chicken piccata, or rendering lamb leg roasts suitable for making roulades. It can also be a first step to dicing chicken or slicing it into strips. Because the butterflying technique results in a thinner piece of meat or poultry, it allows for quicker cooking times and often more even cooking.

Poultry and "spatchcocking"

Poultry is often butterflied. Butterflying makes poultry easier to grill or pan-broil. The more specific term ''spatchcocking'' refers to a variation on butterflying that also removes the backbone and possibly the sternum, typically from a smaller bird. Removing the sternum allows the bird to be flattened more fully. This is popular for grilling or roasting. According to ''

The Oxford Companion to Food ''The Oxford Companion to Food'' is an encyclopedia about food. It was edited by Alan Davidson and published by Oxford University Press in 1999. It was also issued in softcover under the name ''The Penguin Companion to Food''. The second and th ...

'' by Alan Davidson, the word ''spatchcock'' could be found in cookbooks as far back as the 18th and 19th centuries. It was thought to be of Irish origin, possibly short for "dispatch cock," which referred to "grilling a bird after splitting it open down the back and spreading the two halves out flat." It may also derive from "spitchcock," a method of grilling

eels Eels are ray-finned fish belonging to the order Anguilliformes (), which consists of eight suborders, 19 families, 111 genera, and about 800 species. Eels undergo considerable development from the early larval stage to the eventual adult stage ...

. ''Spatchcock'' may also be used as a noun to refer to a small bird that has been prepared by spatchcocking.

Fish

A butterfly

fillet Fillet may refer to: *Annulet (architecture), part of a column capital, also called a fillet *Fillet (aircraft), a fairing smoothing the airflow at a joint between two components *Fillet (clothing), a headband *Fillet (cut), a piece of meat *Fille ...

of fish is a double fillet, with the backbone and other bones removed by splitting the fish down the back or the belly.J.G. Ferguson ''et al.'', ''The Modern Family Cook Book'', 1942, p. 499

Other

Butterflying shrimp or lobster tail involves cutting the hard top side, without cutting all the way down to the other, softer side.

References

External links

Food Network picture demo on butterflying a chicken

How to spatchcock a chicken
cookthink.com Cutting techniques (cooking) Culinary terminology {{cooking-stub