This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. The fillet is often a prime ingredient in many cuisines, t bone filet many dishes call for a specific type of fillet as one of the ingredients.
In the case of beef, the term most often refers to beef tenderloin in the United States, especially filet mignon. Chicken filets, sometimes called inner filets, are a specific cut of meat from the chicken or ostrich steaks. There are two filets in a chicken, and they are each a few inches long and about 1 inch or less wide. Chicken filets 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 filets. In preparation for filleting, the scales on the fish should be removed.
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 fish stock. A fletch is a large boneless fillet of halibut, swordfish or tuna. Cutlet This fillet is obtained by slicing from behind the head of the fish, round the belly and tapering towards the tail.
The fish is then turned and the process repeated on the other side to produce a double fillet. Single This fillet is more complex than the cutlet and produces two separate fillets, one from each side of the fish. J” Cut This fillet is produced in the same way as a single fillet but the pin bones are removed by cutting a “J” shape from the fillet. This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. In French, it mostly refers to cuts of pork tenderloin.
The tenderloin runs along both sides of the spine, and is usually butchered as two long snake-shaped cuts of meat. The tenderloin is sometimes sold whole. Filet mignon is usually presented as a round cut taken from the thinner end of a piece of tenderloin. It is often the most tender and lean cut.
