Butterflying is a cooking technique used on a variety of meats where the food is cut in half and opened like a book. This allows the meat to cook faster and more evenly. There are several synonyms for the word butterflying, including spatchcocking, fileting, and butterfly-cut. Spatchcocking is most commonly used for poultry, specifically chicken, and involves removing the backbone before pressing the bird flat. Fileting refers to cutting a piece of meat, usually fish, along the side to create two equal halves. Butterfly-cutting is similar to spatchcocking, but typically involves cutting shrimp or prawns to create a more even cook. All these synonyms lead to perfectly cooked meat with enhanced flavors and textures.