Fillet (cut)

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This page refers to the cut of meat. For other uses, see Fillet.

A fillet, also filet (pronounced [fɪl'eɪ] or ['fɪlɪt]), is a boneless cut of meat or fish. In the case of beef, it most often refers to beef tenderloin, especially the filet mignon. In the case of fish, fillets are generally obtained by slicing parallel to the spine, rather than perpendicular to the spine as is the case with steaks. This causes less flesh to be obtained from each fish, but the lack of bones makes fillets easier and safer to eat. Fillets of cod are the most common type of fish used in fish and chips.