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 .
- 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 .