back fillet

back fillet

[′bak ‚fil·ət]
(building construction)
The return of the margin of a groin, doorjamb, or window jamb when it projects beyond a wall.

back fillet

back fillet A
The return of the margin of a groin, doorjamb, or window jamb when it projects beyond a wall.
References in periodicals archive ?
The chef-actor taught participants how to prepare simple but healthy recipes at home, like Golden Fiesta Lettuce Salad with Guyabano Vinaigrette, Golden Fiesta Bangus Back Fillet and Adobong Kangkong Duo and Golden Fiesta Japanese Chicken Katsu in Curry Sauce.
This study analyzed four types of commercial cuts (tail, sirloin cut, back fillet, and thigh) of male and female caiman for their chemical composition, fatty acid profile, color, and yield.
Twenty-four hours after slaughter, carcasses were deboned and cut into four types of commercial cuts: tail, sirloin cut, back fillet, and thigh.
The experiment was a completely randomized using a 2x4 factorial design, with two sexes (male and female) and four types of commercial cut (tail, sirloin cut, back fillet, and thigh), using 10 replications per treatment group.
Separate analysis of the types of cuts indicated that back fillet provided a lower yield (4.
The back fillet had a higher sum of polyunsaturated fatty acids (37.
2007) examined sirloin cut, back fillet, tail fillet, and limbs in the Pantanal caiman and reported protein values of 24.
Our results show that Pantanal caiman thigh, sirloin cuts, and back fillet have low total lipid content and high proportions of polyunsaturated fatty acids (Table 3), similar to those of previous research (VICENTE NETO et al.
Thigh and back fillet were more reddish compared with the other cuts, showing the highest values for chroma [a.
For our yakimono (grilled) course, a skin-on back fillet was roasted and served with a generous topping of unusually warm Tartaryaki sauce.