Cut of beef e.g., the cut described as "brisket" in the US is from a significantly different part of the carcass than British brisket. "Cut" often refers narrowly to skeletal muscle (sometimes attached to bones), but can also include other edible flesh, such as offal (organ meat) or bones without significant muscles attached. The following is a list of the American primal cuts, and cuts derived from them. Beef carcasses are split along the axis of symmetry into "halves", then across into front and back "quarters" (forequarters and hindquarters). Canada uses identical cut names (and numbering) as the U.S, with the exception of
Fillet (cut) Fillet (cut) A fillet or filet (, ; from the French word "filet" ) is a cut or slice of boneless meat or fish. The fillet is often a prime ingredient in many cuisines, and many dishes call for a specific type of fillet as one of the ingredients. In the case of beef, the term most often refers to beef tenderloin in the United States, especially filet mignon. Chicken fillets, sometimes called inner fillets, are a specific cut of meat from the chicken. There are two fillets in a chicken, and they are each a few inches long and