Meat
Fillet
Buffalo fillet (tenderloin) is the most tender muscle—lean, mild, and suited to quick searing or centrepiece roasts. Low connective tissue means little chew but less self-basting fat. Do not overcook; baste with fat as needed. Because the meat is often leaner than well-marbled beef, avoid overcooking steaks and prefer marinades, quick high heat, or moist methods for tougher joints.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 10.8 g
- Saturated Fat 5.28 g
- Trans Fat 0.2 g
- Monounsaturated Fat 4.81 g
- Polyunsaturated Fat 1 g
- Cholesterol 70.6 mg
- Sodium 58.7 mg
- Salt 0.15 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.7 g
- Water 61.8 g
- Energy 201 kcal
- Water 61.8 g
- Protein 22.7 g
- Fat 10.8 g
- Saturated Fat 5.28 g
- Monounsaturated Fat 4.81 g
- Omega-3 0.1 g
- Trans Fat 0.2 g
- Vitamins 37.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.21 mg
- Vitamin B3 — Niacin 5.72 mg
- Vitamin B5 — Pantothenic Acid 0.62 mg
- Vitamin B6 0.41 mg
- Vitamin B7 — Biotin 2.5 µg
- Vitamin B9 — Folate 8 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.29 mg
- Vitamin K 1.5 µg
- Minerals 372 mg
- Major Minerals 371 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.15 g
- Cholesterol 70.6 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.21 · vitamin-b3-niacin: 5.72 · vitamin-b5-pantothenic-acid: 0.62 · vitamin-b6: 0.41 · vitamin-b7-biotin: 2.5 · vitamin-b9-folate: 8 · vitamin-d: 0.2 · vitamin-e: 0.29 · vitamin-k: 1.5 ·
Minerals
Fillet is primarily muscle—leaner than belly or skin-on cuts of the same species.
History
Butchery charts standardised steak and loin cuts for urban meat markets.
Grilling culture elevated premium steaks worldwide.
Lean alternative red meats entered steakhouses as specialty menus.