Butterflied refers to a meat or fish that is split down the center to produce two halves resembling the wings of a butterfly.


'Butterflied' in the food context refers to a cooking technique where a piece of meat, typically poultry or fish, is split down the center and opened up like a book. This method helps the protein cook faster and more evenly, resulting in a juicy and flavorful dish. Butterflying is often done to larger cuts of meat to make them thinner and more manageable for cooking. It also allows for seasoning and marinades to penetrate the meat more effectively, enhancing the overall taste and texture. The process involves removing bones and excess fat, creating a uniform thickness throughout the piece of meat. Butterflied meat can be grilled, sautéed, or roasted, depending on the recipe's requirements.

Application Areas

  • Grilling
  • Sautéing
  • Roasting

Treatment and Risks

  • Proper handling and cooking of butterflied meat are essential to avoid foodborne illnesses.
  • Ensure that the meat reaches the recommended internal temperature to kill any harmful bacteria.
  • Use separate cutting boards and utensils for raw and cooked meat to prevent cross-contamination.


  • Butterflied chicken breast with herbs and garlic
  • Butterflied shrimp with lemon zest and chili flakes
  • Butterflied turkey breast with cranberry glaze

Similar Concepts and Synonyms

  • Spatchcocked
  • Flattened
  • Opened-up


Butterflied in the food context refers to a technique where a piece of meat is split and opened up to cook faster and more evenly, resulting in a juicy and flavorful dish. This method is commonly used for poultry and fish, allowing for better seasoning penetration and uniform cooking. Proper handling and cooking are crucial to avoid foodborne risks when butterflying meat.


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