On this Wikipedia the language links are at the top of the page across from the article title. This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. In mechanical engineering, a fillet is a rounding of an interior or exterior corner of a fillet with bone design.

An interior or exterior corner, with an angle or type of bevel, is called a “chamfer”. Stress concentration is a problem of load-bearing mechanical parts which is reduced by employing fillets on points and lines of expected high stress. The fillets distribute the stress over a broader area and effectively make the parts more durable and capable of bearing larger loads. For considerations in aerodynamics, fillets are employed to reduce interference drag where aircraft components such as wings, struts, and other surfaces meet one another. For manufacturing, concave corners are sometimes filleted to allow the use of round-tipped end mills to cut out an area of a material. This has a cycle time benefit if the round mill is simultaneously being used to mill complex curved surfaces. Radii are used to eliminate sharp edges that can be easily damaged or that can cause injury when the part is handled.

Fillets can be quickly designed onto parts using 3D solid modeling engineering CAD software by invoking the function and picking edges of interest. Smooth edges connecting two simple flat features are generally simple for a computer to create and fast for a human user to specify. Different design packages use different names for the same operations. CADKEY and Unigraphics refer to concave and convex rounded edges as blends.

On this Wikipedia the language links are at the top of the page across from the article title. This article needs additional citations for verification. Please help improve this article by adding citations to reliable sources. The fillet is often a prime ingredient in many cuisines, and many dishes call for a specific type of fillet as one of the ingredients. In the case of beef, the term most often refers to beef tenderloin in the United States, especially filet mignon. Chicken filets, sometimes called inner filets, are a specific cut of meat from the chicken or ostrich steaks.

There are two filets in a chicken, and they are each a few inches long and about 1 inch or less wide. Chicken filets are very popular in supermarkets in many countries. They can come attached to the main breast itself or separated from the breast in packages of generally four or more filets. In preparation for filleting, the scales on the fish should be removed.