How to Accordion cut

What You Need to Know

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. The technique allows faster cook time and increases the surface area of the meat.

Steps

1. 1.

   Rouladen (Germany) (German): Allows thin spreading of mustard and fillings before rolling

2. 2.

   Butterflied leg of lamb (Mediterranean) (Greek): Creates even thickness for consistent grilling

3. 3.

   Jamaican jerk pork (Jamaican): Increases marinade penetration surface area

Common Mistakes