A filet is a specific cut of meat, poultry, or fish that has been deboned and often trimmed of excess fat and connective tissue, prized for its tenderness and mild flavor. In beef, it commonly refers to filet mignon, a small and exceptionally tender cut taken from the tenderloin muscle along the backbone, renowned for its buttery texture. Poultry filets typically consist of boneless, skinless breast meat that has been trimmed and separated from the rest of the bird. Fish filets, on the other hand, are boneless portions cut away from the backbone, offering versatility in cooking methods such as grilling, baking, broiling, or pan-searing.
a narrow, rounded, or beveled strip or molding that is used to create a transition or decorative edge between two surfaces, such as at the meeting of walls and ceilings or at the corners of architectural elements
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