Fillet

Fillet is a term used in cooking, geometry, and metalworking with several related but distinct meanings. In culinary use, a fillet (or filet in American English) refers to a boneless cut of meat or fish. Filleting is the process of removing bones to produce a boneless portion. Beef fillet, also known as tenderloin, and fish fillets such as salmon or sole are common examples. The term emphasizes the absence of bones and, in some cases, a particularly tender texture.

In geometry and design, a fillet describes a rounded interior or exterior corner where two surfaces meet. The radius of the fillet determines how gradual the transition is. Fillets are used to reduce stress concentrations, improve manufacturability, and create smooth, safe edges on parts, castings, and assemblies.

In metal fabrication, a fillet weld is a triangular weld that joins two pieces at a non-90-degree angle, typically used to fuse parts at right angles or other configurations. Fillet welding is common in structural and ornamental applications, and the size of the weld depends on loads and material thickness.

In woodworking and architecture, fillet can refer to a narrow rounded or chamfered edge or molding detail designed to soften transitions between surfaces or to provide a decorative or functional boundary.

Overall, fillet denotes a rounded or boneless portion in cooking, and a rounded corner or weld in engineering and construction, reflecting the common theme of creating smooth transitions and reducing sharpness.