Fillet (meat)

Fillet of beef

Fillet of pork

Fillet of beef as steaks

Half a pork fillet (fillet tip)

Fillet ( French for "thin thread"), German and loin or sirloin (sirloin is regionally also the name for roast beef ), in Austria, pig lungs or sirloin (from Latin Lumbus , "loin"), or (only in pigs) Tenderloin is In the kitchen language, the long, club-shaped muscle cord ( psoas muscle and musculus iliacus ), which runs along the lumbar area on both sides of the spine (see also: sections of beef and pork ). Because this muscle is hardly used by the usual slaughter animals, the meat is particularly tender, lean and juicy. Since fillets only make up a very small proportion of the total muscle mass of a slaughtered animal, they are the most expensive pieces.

The wider, rearward end of a fillet is called a fillet head or chateau piece ; become of him fillet steaks such. B. Chateaubriands cut. Tournedos or medallions are obtained from the middle area, filets mignon from the front, narrow end, the fillet tip .

For poultry not special back, but the whole, from be bone dissolved pectorals called filet. Fish fillets are the released and mostly boned side parts of food fish .

See also

• Wrong fillet - a section of the shoulder
• Filleting

Web links

Commons : Filet  - collection of images, videos and audio files

Individual evidence

1. ^ Richard Nickel, August Schummer, Eugen Seiferle: Textbook of the anatomy of domestic animals: the musculoskeletal system . 4th edition. tape 1 . Paul Parey, 1977, ISBN 978-3-489-72416-2 , pp. 429 .