Fillet (cut)

Fillet (French for " thin thread " ), German loin or sirloin, in Austria sirloin (from the Latin lumbus " loin " ), or (for the pork) Virgin roast is called in the kitchen language of the long, club-shaped muscle strand ( psoas muscle ), which in itself lumbar area moves along on both sides of the spine. Because this muscle is rarely operated from the usual animals for slaughter, the meat is particularly tender, lean and juicy. Since fillets represent a very small proportion of the total muscle mass of a slaughtered animal, they are the most expensive pieces.

The wider, located at the rear end of a fillet is named head of tenderloin or Chateau piece; from him fillet steaks are cut as eg Chateaubriand. Tournedos or medallions are obtained from the central region, fillet mignon from the front, narrow end of the fillet tip.

For poultry, not special back - but the whole, detached from the bone chest muscles are called filet.

Fish fillets are triggered and boned side parts of edible fish.

Related Topics

• With the butterfly section of the surface of a slab of meat can be almost doubled
• Wrong fillet - a portion of the shoulder
• Filleting