A piece or slice of boneless meat or fish.
A fillet is a cut of meat: with beef it is the undercut of the sirloin, with poultry it is the underside of the breast, and with fish it is one of the two sides that pull easily away from the backbone. The name of this cut of meat (pronounced like the first two words in “Fill it up!”) appeared in English in the early fifteenth century, having been borrowed from the French, who call the same cut of meat the filet (pronounced like the last two words of “That was Phil, eh?”). Further back in history, the French themselves acquired the word filet by adding a diminutive ending to the Latin filum, meaning thread; literally therefore, filet and fillet mean little thread. How a word meaning little thread came to be applied to cuts of meat is a complicated story: back in the early fourteenth century, the French filet was used as a name for the string that men and women sometimes tied around their head to keep their hair in place. Filet continued to be used for this item when the string was replaced by a ribbon or even by a fairly wide strip of material. In time, this new strip sense of filet inspired someone to transfer the name to the “strips” of meat that are cut away from a carcass, a usage that parallels that of band in both headband and band of muscle. Having thus acquired filet—which they respelt as fillet—the English acquired it again in a more direct manner several hundred years later: in the eighteenth century, the name fillet was given to any thick slab of meat rolled up and tied with a thread or fillet, thus preventing it from unrolling while cooking. Still later, in the early twentieth century, English again adopted the word filet—this time retaining the French spelling—when filet mignon became a fashionable dish.
A structure which is shaped like a thread.
A loop of thread, cord, or tape used to provide traction or suspension of tissue during surgery or obstetrical delivery.
The term you are referring to is “loin”. Loin is a boneless cut of meat that is typically taken from the back of an animal, such as beef or pork. It is a tender and flavorful cut that is often used in grilling, roasting, or pan-frying. In addition to meat, the term “loin” can also refer to the boned breast of a bird or the boned side of a fish. These cuts are also prized for their tenderness and can be prepared in various ways, depending on the type of bird or fish being used.
The term you are referring to is “strain”. Straining is the process of filtering a liquid through a fine mesh or cloth to remove any solid particles or impurities. This technique is commonly used in cooking and food preparation, such as when making coffee or jelly. When making coffee, hot water is poured over ground coffee beans and the resulting mixture is strained through a special fine filter to separate the liquid coffee from the grounds. When making jelly, the cooked fruit mixture is typically strained through a cheesecloth or fine mesh strainer to remove any seeds or pulp, resulting in a smooth and clear jelly.