Anatomically speaking, the fillet, or rather the fillets - since each being has two, one on each side - are made up of the psoas muscle, respectively located in the hindquarters. It has a fusiform and very elongated shape. In addition to being separated and sold individually, the fillet can be kept in larger and more complex cuts of meat, for example the Florentine steak, the t-bone, the loin - of veal or pork - the chops - of pork or mutton or sheep etc.
Among the most widespread creatures for food we remember: bull or cow (Genus Bos and species taurus), pigs and wild boars (Genus Sus and species sow), bison (Genus Bison and species bison), buffalo (Genus Bufalus and species bubalis), horse (Genus Equus and species ferus), donkey or donkey (Gene Equus and species asinus) deer (Genus Cervus and species alaphus), fallow deer (Genus Lady and species lady), moose (Genus Alces and species alces) etc. Note: the two most common are certainly the fillet of beef - widely used breeds of cattle are: Chianina, Angus, Kobe and Wagyu - and the pork fillet - of Mora Romagnola, of Cinta Senese, of Nero dei Nebrodi etc.
The fillet, in addition to being quite expensive, also has good nutritional properties. Obviously, as for all cuts of meat and for various fishery products, these depend above all: on the animal species, subspecies or race, sex, age, nutritional status and level of processing. In general, being poor in connective tissue and "working little" in walking, running and in any movement of the animals, the fillet is generally tender, not too fat and easily digestible.
From a strictly nutritional point of view, the fillet belongs to the 1st fundamental group of foods - foods rich in proteins of high biological value, vitamins (especially water-soluble of group B) and specific minerals (in particular iron). However, there is no lack of cholesterol, saturated fats - fortunately almost never prevalent over unsaturated ones - abundant purines and amino acid phenylalanine - the latter two factors, not tolerated by those suffering from the specific metabolic complication. In general, large portions of fillet are always inadvisable; even more in overweight, in hypercholesterolemia, in those suffering from digestive complications and liver or kidney diseases.
In the kitchen, the fillet is mainly used to prepare main courses. It prefers grilled, grilled and pan cooking - natural or with pepper, balsamic vinegar, mushrooms etc. Being particularly soft, it not only lends itself to being eaten "rare", but also to the preparation of raw foods such as carpaccio and tartare.
with high biological value, specific vitamins and minerals. It has an average energy intake, but it can also fluctuate a lot according to the variables we mentioned in the introduction. Note: for this very reason, the description of the nutritional properties that will be shown below must be understood as approximate, potentially modifiable according to the specific case.Calories are mainly provided by proteins and lipids; carbohydrates are absent. The peptides have a high biological value, that is, they contain all the essential amino acids in the right quantities and proportions compared to the human model. Fatty acids are predominantly unsaturated, especially monounsaturated, followed almost equally by saturated ones; polyunsaturates make up the least significant portion. Cholesterol is present in significant but acceptable quantities.
The fillet does not contain dietary fiber, gluten and lactose; if very aged, small concentrations of histamine can mature. Instead, it has significant amounts of purines and phenylalanine amino acid.
From a vitamin point of view, the fillet is a food that does not stand out from the average of products belonging to the same category - meat. It mainly contains water-soluble vitamins of group B, in particular niacin (vit PP), pyridoxine (vit B6) and cobalamin (vit B12); thiamine (B1), riboflavin (B2), pantothenic acid (vit B5), biotin (vit H) and folates are less relevant. Ascorbic acid (vitamin C) and all fat-soluble ( vit A, vit D, vit E, vit K).
Also as regards the mineral salts, the fillet does not differ too much from its group to which it belongs. The iron content is appreciable, but also zinc and phosphorus; it also brings potassium.
, without the addition of seasonings, it could also be used in the diet of certain clinical conditions such as severe overweight and hypercholesterolemia. On the contrary, in this case it would be better to prefer lean meats such as chicken breast, turkey breast, horse muscle, pork tenderloin, lean fish, etc.The fillet, rich in high biological value proteins, is very useful in the diet of those who find themselves in a condition of increased need for all essential amino acids; for example: pregnancy and breastfeeding, growth, extremely intense and / or prolonged sporting practice, old age - for eating disorder and tendency to geriatric malabsorption - pathological malabsorption, recovery from specific or generalized malnutrition, defedation, etc. For the reasonable content of cholesterol and the acceptable percentage of saturated fat, it can be used in the diet against hypercholesterolemia, provided that the portion and frequency of consumption are acceptable. Note: in dietary therapy against dyslipidemia it is however less appropriate compared to fish - finnuts proper - rich in omega 3 (EPA and DHA). It is a neutral food for diets aimed at subjects suffering from hyperglycemia or type 2 diabetes mellitus, hypertriglyceridemia and hypertension, as long as they are not associated with overweight serious.
Fillet is one of the products to avoid, or to consume in extreme moderation, in case of severe hyperuricemia - tendency to gout - and kidney stones or lithiasis caused by uric acid crystals. It should be completely removed from the diet for phenylketonuria. It shows no contraindications for lactose intolerance and celiac disease; it should also be harmless for histamine intolerance.
Fillet is an appreciable source of bioavailable iron and participates in covering metabolic needs, higher in fertile, pregnant women, marathon runners and vegetarians - especially vegans. Note: Iron deficiency can lead to iron deficiency anemia. It contributes to the satisfaction of the need for phosphorus, a very abundant mineral in the organism - in particular in the bones in the form of hydroxyapatite, in the phospholipids of cell membranes and in the nervous tissue etc. The zinc content - essential for hormonal and enzymatic antioxidant production - it is more than appreciable. It is not to be considered an essential source of potassium, but it nevertheless participates in satisfying the body's demand - greater in case of increased sweating, for example in sports, increased diuresis and diarrhea; the lack of this alkalizing ion - necessary for the membrane potential and very useful in the fight against primary arterial hypertension - induces, especially related to lack of magnesium and dehydration, the onset of muscle cramps and general weakness.
The fillet is very rich in B vitamins, all coenzyme factors of great importance in cellular processes. It can therefore be considered an excellent support for the functioning of the various body tissues. It is not allowed in the vegetarian and vegan diet. It is inadequate for Hindu and Buddhist diets; suitability for Muslim and Jewish diets varies according to the animal species. After total cooking, it is also allowed in the diet during pregnancy. The average portion of fillet is about 100-150 g.
and gustatory, it is used above all in raw or partially cooked recipes - rare. Obviously this also depends a lot on the type of animal from which it is derived; for example, game - especially for hygienic reasons - does not lend itself to raw food - tartare, carpaccio, etc. Even domestic pigs, despite veterinary checks, are generally not recommended raw.The fillet is hardly used for mixed minced meat, for example for hamburgers, meatballs, sausages, meat sauce, etc. The most suitable methods of heat transmission are conduction (from metal to meat; rarely from oil to meat), convection (from air to meat) and radiation (infrared rays from the embers). The recommended temperatures are almost always very high and generally low or moderate times; some recommend cooking at low temperatures, but it is a predominantly "niche" system. The most used cooking techniques or systems are: grilled and spit - both embers and gas and stone - baked, grilled, pan-fried and, albeit rarely, fried.
Some famous fillet-based recipes are: fillet tartare or carpaccio, pepper fillet (green or pink), fillet in bread crust, fillet in salt crust, grilled fillet, fillet with balsamic vinegar, floured and fried strips , fillet with mustard etc. The food and wine pairing of the fillet depends on the recipe and the ingredients that accompany it; in general, for that of red meat or game, red and structured wines are preferred such as: Chianti Classico, Rosso di Montalcino, Rosso Piceno, Valpollicella and Terre di Franciacorta Rosso.
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