fillet






noun

  1. Cookery.
    1. a boneless cut or slice of meat or fish, especially the beef tenderloin.
    2. a piece of veal or other meat boned, rolled, and tied for roasting.
  2. a narrow band of ribbon or the like worn around the head, usually as an ornament; headband.
  3. any narrow strip, as wood or metal.
  4. a strip of any material used for binding.
  5. Bookbinding.
    1. a decorative line impressed on a book cover, usually at the top and bottom of the back.
    2. a rolling tool for impressing such lines.
  6. Architecture.
    1. Also called list.a narrow flat molding or area, raised or sunk between larger moldings or areas.
    2. a narrow portion of the surface of a column left between adjoining flutes.
  7. Anatomy. lemniscus.
  8. a raised rim or ridge, as a ring on the muzzle of a gun.
  9. Metallurgy. a concave strip forming a rounded interior angle in a foundry pattern.

verb (used with object)

  1. Cookery.
    1. to cut or prepare (meat or fish) as a fillet.
    2. to cut fillets from.
  2. to bind or adorn with or as if with a fillet.
  3. Machinery. to round off (an interior angle) with a fillet.

noun

    1. Also called: fillet steaka strip of boneless meat, esp the undercut of a sirloin of beef
    2. the boned side of a fish
    3. the white meat of breast and wing of a chicken
  1. a narrow strip of any material
  2. a thin strip of ribbon, lace, etc, worn in the hair or around the neck
  3. a narrow flat moulding, esp one between other mouldings
  4. a narrow band between two adjacent flutings on the shaft of a column
  5. Also called: fillet weld a narrow strip of welded metal of approximately triangular cross-section used to join steel members at right angles
  6. heraldry a horizontal division of a shield, one quarter of the depth of the chief
  7. Also called: listel, list the top member of a cornice
  8. anatomy a band of sensory nerve fibres in the brain connected to the thalamusTechnical name: lemniscus
    1. a narrow decorative line, impressed on the cover of a book
    2. a wheel tool used to impress such lines
  9. another name for fairing 1

verb -lets, -leting or -leted (tr)

  1. to cut or prepare (meat or fish) as a fillet
  2. to cut fillets from (meat or fish)
  3. anatomy to surgically remove a bone from (part of the body) so that only soft tissue remains
  4. to bind or decorate with or as if with a fillet
n.

early 14c., “headband,” from Old French filet (12c.) “thread, filament; strip, ligament,” diminutive of fil “thread” (see file (v.)). Sense of “cut of meat or fish” is from late 14c., apparently so called because it was prepared by being tied up with a string. As a verb, from c.1600, “to bind with a narrow band;” meaning “to cut in fillets” is from 1846. Related: Filleted; filleting.

n.

  1. A loop of cord or tape used for making traction on a part of the fetus.
  2. A loop-shaped band of fibers, especially the lemniscus.

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