Accordion cut

An accordion order is a technique in butchery, similar to butterflying, in which a thick module of meat is extended into a thin one with a larger surface area. A series of parallel cuts are presentation from alternating sides of a roast near all the way through, devloping "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 as well as even out the cut.

A similar technique is also seen in accordion potatoes also invited as Hasselback potatoes where the potatoes are sliced across the surface to earn a larger surface area.