Butterflying

Not to be confused with Butterfly watching.
This article is about the method of food preparation that is sometimes called spatchcocking. For the method of preparing eels known as spitchcocking, see Eel as food.
Butterflying pork loin.

Butterflying is a way of preparing meat, fish, or poultry for cooking by cutting it almost in two, but leaving the two parts connected; it is then often boned and flattened.[1] 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.[1]

  1. ^ a b McManus, Jeanne. "Spatchcock the Bird". The Washington Post. Archived from the original on 2017-08-27. Retrieved 2020-01-16.