While the resulting piece of boneless meat or fish was historically called a fillet, it is now often used only in reference to fish. In other countries, however, the cut of meat known as a chicken tender is referred to as a chicken fillet.
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 fillet is a strip of meat or fish that has no bones in it. She ordered the fillet of beef and found bones in it. Trim the beef fillets and remove any bones. Chicken breast fillets are the best cut of the chicken, as they do not contain any bone.
fillet (third-person singular simple present fillets, present participle filleting, simple past and past participle filleted) (transitive) To slice, bone or make into fillets.
Filet and fillet both refer to a boneless cut of meat or fish, but "filet" is the preferred spelling in American English while "fillet" is standard in British English.
The term “fillet” generally refers to a boneless piece of meat or fish, while “filet” is the French spelling often used in culinary contexts, particularly when referring to specific dishes like filet mignon.
Food a boneless cut or slice of meat or fish, such as the beef tenderloin: [uncountable] Fillet is usually very tender and very expensive. [countable] two fillets of beef.
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.