A fillet is a specific cut of meat or fish that is boneless and typically taken from the side of the animal. In culinary terms, it refers to a piece of flesh that has been removed from the bone, making it easier to cook and eat. Common examples include beef fillet and fish fillet, which are popular in various dishes. Filleting is a technique used by chefs and home cooks alike to prepare proteins for cooking. The process involves using a sharp knife to carefully separate the meat from the bones, ensuring minimal waste. This method enhances the texture and flavor of the dish, making it more enjoyable to eat.