How to Pound Meat

How to Pound Meat? Consider Starting with Butterfly Cut:

• To make pounding meat even easier and more consistent, make a butterfly cut on each portion.
• It is a simple cut towards the center of the meat when you are almost through the meat but stop close to the end part.
• This cut will allow you to open the meat into a butterfly shape after cutting.
• In some cases, pounding will not be necessary after performing this cut.

How to Pound Meat?

• Basically, you just need a cutting board and a meat mallet to do so.
• I also like to use the plastic wrap or a freezer bag to cover the meat while pounding. It helps to protect the meat’s structure during the process and at the same time helps me reach the same consistency.
• Another tool which I like to use is a long knife after I have finished pounding meat. Instead of peeling the meat off the cutting board, I separate it by carefully sliding the knife under the whole portion. This technique is gentler than simply peeling and also very easy to do.
• You can pound meat from both sides (flip the meat during pounding), but I usually pound just one side since it is just enough for great results (you may want to pound denser meat, such as beef, from both sides).
• Try to always pound evenly on all areas of the meat and come back to the same spot a few times instead of pounding too much at one moment, which can break the meat.
• If you are not sure about this process, remove the plastic wrap and check the meat to make sure that you are not going under the expected thickness.

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