Butterfly pork steaks

Butterfly pork steaks are cuts of pork meat obtained by butterflying a pork steak or chop, typically from the loin or shoulder, creating a thinner and wider piece. This technique allows for quicker and more even cooking, and it is also ideal for stuffing or marinating, as the steak acquires a more tender and juicy texture.

The origin of the term "butterfly" in this context comes from the shape the meat takes when opened, which resembles the wings of a butterfly. This cut is very popular in the cuisine of several Latin American countries, especially in Mexico, Colombia, and Argentina, where they are prepared with different marinades and seasonings for grilling, frying, or barbecuing.

Regarding its properties, the butterfly pork steak is a good source of high-quality protein, B vitamins (such as B1, B3, and B6), and essential minerals like zinc and iron. Being a thin cut, its cooking time is quick, helping to preserve its juiciness and nutrients. It is recommended to choose lean pieces and prepare them with techniques that avoid overcooking to maintain their optimal flavor and texture.

Synonyms or equivalent terms used in different regions of Latin America to refer to similar cuts or the same preparation include: opened steak, flattened steak, opened chop, butterfly fillet, or butterfly chop. Although they may vary slightly, all refer to thin, extended cuts that facilitate quick and even cooking, widely used in recipes for marinating, stuffing, or barbecues.