Fillet (cut)

A fillet (or filet) (UK /ˈfɪlɪt/, US /fᵻˈleɪ/; from the French word filet /filɛ/) is a cut or slice of boneless meat or fish.

In the case of beef, the term most often refers to beef tenderloin in the United States, especially filet mignon.

Chicken fillets, sometimes called inner fillets, are a specific cut of meat from the chicken. There are two fillets in a chicken, and they are each a few inches long and about 1 inch or less wide. They lie under the main portion of the breast just above the ribcage around the center of the sternum. They are separated from the main breast by filament.

Chicken fillets are very popular in supermarkets in many countries. They can come attached to the main breast itself or separated from the breast in packages of generally four or more fillets.

Raw chicken fillets

Fillet of pork

In preparation for filleting, the scales on the fish should be removed. The contents of the stomach also need careful detaching from the fillet.

Fish fillets are generally obtained by slicing parallel to the spine, rather than perpendicular to the spine. Cuts of fish performed perpendicular to the spine are known as steaks or cutlets, and often include bone. The remaining bones with the attached flesh is called the "frame", and is often used to make . As opposed to whole fish or fish steaks, fillets do not contain the fish's backbone; they yield less flesh, but are easier to eat.

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Wikipedia