A fletch is a large boneless fillet of halibut, swordfish or tuna. Porterhouse steaks and T-bone steaks are large cuts that include the fillet. Usually the meat is Boston butt, pork chops or pork fillet. Three examples of "prime cuts" are sirloin (porterhouse), eye fillet (tenderloin), rib fillet (cube roll). Thin slices of fish fillet cut along the body using a sharp knife. Beef fillet or well hung venison is a good partner, particularly cooked in wine. Fresh dill is very common in a green salad or fish fillet. Cuts of meat include backstrap and tail fillet. Habra (raw "lamb" fillet) is essential for dishes invlolving lamb. The American-Thai fusion fish fillet in satay sauce also demonstrates the same trend. The length of the knife is suitable to fillet medium-sized fish. For the thickest part of the beef fillet he gave the name, "Chateaubriand". Killed carp is cut into pieces&colon; head, fillet, and tail. The legs are the opposite and adjacent sides to the triangular fillet weld. There are two main types of fillet weld&colon; traverse fillet weld and parallel fillet weld.