Using the butterfly to stop meat shredding?

[Brumington]

I read in a post last night (I think it was a beef casserole recipe but can't quite remember) that if you put in the butterfly when doing the meat section of a dish, the meat can't get stuck under the blades and therefore it won't shred. Does anybody know if this works for all meat or just tougher cuts of beef etc? I was going to make the honey soy chicken tonight so was thinking I might try it with that. Does anybody use this technique on a regular basis? 

[judydawn]

I've used it Brumington but not on a regular basis.  I don't have a lot of problems with meat shredding (although I did in the early days) and I make sure I give it a good stir with a spatula when adding around the blades and again when adding the liquid.  I think chicken in particular loves to cling to the blades if added to hot sauteed onions and cooked a while before any liquid is added. I've had more success adding the cold chicken and cold liquid together - the liquid allows the chicken to keep moving and not so likely to grab onto the blades.

[fundj&e]

 i think  the honey soy chicken dish is the only meat dish i do in the TM bowl , never any problems with the  shreding

[JAM]

My first attempt at chicken in the bowl ended up in it shredding quite a bit.  I did stop a few minutes in and attach the Butterly hoping it would help but can't say whether it made much difference or not.

The best advice I received was to add chicken after the liquids so it can just swim around and not get caught under blades.

[cookie1]

From memory Tenina pops her chicken in for the last few minutes. It cooks and doesn't shred then.
I actually grill my chicken and pour the sauce or whatever over it. The mob prefer it that way.