Accordion Cut

An accordion cut is a butchery technique in which a thick piece of meat is extended into a thinner one with a larger surface area, through parallel cuts made from alternating sides that create hinges allowing the meat to unfold flat. The technique reduces cooking time and expands the meat's surface area, and is frequently paired with pounding the meat with a mallet to further flatten and even out the cut. A comparable approach is used to prepare Hasselback potatoes, where surface slicing increases surface area in a similar way.