Method for preparing poultry and meat products

A method of preparing a meat product from an irregularly shaped meat product, the irregularly shaped meat product having an upper surface, a lower surface, a thick edge with a thickness, and an opposing thin edge comprising the steps of:

• a. placing the irregularly shaped meat product on a flat surface;
• b. creating an incision in the irregularly shaped meat product along a line on said thick edge that falls between 45% and 55% of the thickness of the thick edge above the lower surface of the irregularly shaped meat product;
• c. continuing the incision within the irregularly shaped meat product along a plane so that the incision alone yields a single first fillet portion and a single second fillet portion, connected by a center portion, on opposite sides of the incision, wherein the first fillet portion and the second fillet portion have substantially the same thickness;
• d. terminating the incision within the irregularly shaped meat product at a selected distance from the thin edge and spreading the portions of the irregularly shaped meat product open lengthwise along the incision, wherein the selected distance results in the meat product having an overall reduced thickness and wherein the selected distance results in the meat product having an increased surface area as compared to the irregularly shaped meat product.