Accordion cut
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.
Wikipage disambiguates
Link from a Wikipage to another Wikipage
primaryTopic
Accordion cut
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.
has abstract
An accordion cut is a techniqu ...... create a larger surface area.
@en
Link from a Wikipage to an external page
Wikipage page ID
page length (characters) of wiki page
Wikipage revision ID
957,501,179
Link from a Wikipage to another Wikipage
wikiPageUsesTemplate
subject
hypernym
type
comment
An accordion cut is a techniqu ...... her thin and even out the cut.
@en
label
Accordion cut
@en