Fillet (cut)

This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. Unsourced material may be challenged and removed. Find sources: "Fillet" cut – news · newspapers · books · scholar · JSTOR (May 2011) (Learn how and when to remove this message)

A fillet or filet (UK: /ˈfɪlɪt/ FIL-it, US: /fɪˈleɪ/ fil-AY; French loanword, pronounced [filɛ]) is a boneless portion of meat (including fish) cut from an animal. A cut or slice of meat is often a prime ingredient in many cuisines, and many dishes call for a specific type of fillet as one of the ingredients.