A slice of meat filet is a boneless cut of meat that has had the bones removed.
A filet of meat is called a filet of meat although it can also be called boneless meat.
Fillet does mean no bones.
A fillet is a cut or strip of meat or fish that has the bones removed from it.
However some fish may still have tiny fragments of fish bones hidden in the flesh which you have to be careful of.
But for most meat the fillet of meat has all the bones removed.
Fillet in cooking and meat terms is a boneless cut or slice of meat or fish, especially the beef tenderloin.
And a piece of veal or other meat boned, rolled, and tied for roasting.
Filleting refers to the process of cutting meat or fish off of the bone.
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.
The fillet steak, also known as Filet Mignon, is widely regarded as the premium cut.
It is from the lower back of the cow which is rarely used meaning the fillet steak is the most tender cut.
It is also very lean, with minimal marbling which means that it is not as flavorsome as other cuts.
To fillet a steak or any steak cut, you should always slice against the grain, which means against the direction that the muscle fibers run.
This is true of all different cuts of meats.
Filet Mignon is a cut of meat that is a fillet.
Filet Mignon is a cut of meat taken from the smaller end of the tenderloin, or psoas major of an animal carcass.
In French, it mostly refers to cuts of pork tenderloin.
The tenderloin runs along both sides of the spine, and is usually butchered as two long snake-shaped cuts of meat.