Fillet (cut)

Fillet (cut)

A Fillet is a boneless cut or slice of meat or fish. The term is derived from the French word filet, meaning a thread or strip, and it is used in reference to the de-boning of meat. Fillets are considered a premium cut of meat due to their tenderness and ease of cooking.

Etymology

The term Fillet is derived from the Old French filet, meaning a thread or strip. It was originally used in the 14th century in the context of a band or strip of material not necessarily related to food. The culinary usage of the term, to refer to a strip of deboned meat or fish, began in the 19th century.

Types of Fillets

There are several types of fillets, including:

• Beef fillet: This is a cut from the loin of beef, known for its tenderness and flavor. It is often used to make steak, such as the filet mignon.

• Chicken fillet: This is a cut from the breast or thigh of chicken. It is a popular choice for many dishes due to its versatility and lean nature.

• Fish fillet: This is a boneless piece of fish. The method of filleting fish results in two fillets per fish, one from each side of the spine.

Preparation and Cooking

Fillet cuts are often cooked with high-heat methods such as grilling, broiling, or pan-searing. They can also be baked or poached. Due to their lean nature, care must be taken to prevent overcooking, which can result in a dry and tough texture.

Cultural Significance

Fillet cuts are highly valued in many cuisines around the world. In French cuisine, the filet mignon is a prized dish made from beef fillet. In Japanese cuisine, fillets of fish are often used in sushi and sashimi.

See Also

• Butchery
• Meat carving
• Fishmonger