ヒレ

• フィレ (fire)

From French filet.

ヒレ or ひれ • (hire) 

1. fillet, filet (boneless cut of meat)
2. tenderloin (portion of a pork or beef loin)

   ヒレカツ ― hire katsu ― tenderloin cutlet

   • 2005, Yagai ryōri reshipi-shū 235 [Outdoor cooking recipe collection 235], page 14:

     しかし、ビーフといってもサーロイン、ロース、ひれなど個(か)所(しょ)によって味(あじ)が違(ちが)う。

     Shikashi, bīfu to itte mo sāroin, rōsu, hire nado kasho ni yotte aji ga chigau.

     But, while it is all beef, cuts such as sirloin, loin, tenderloin and so on have different flavor.

   • 2022 April 5 (last accessed), “‘Tonkatsu’ to ‘hirekatsu’ ‘rosukatsu’ no chigai wa? [What’s the difference between ‘pork cutlet’ and ‘tenderloin cutlet’ or ‘loin cutlet’?]”, in Ippun de yomeru!! ‘Chigai wa?’‎, archived from the original on June 20, 2017:

     「ひれかつ」とは、おもに豚(ぶた)の大(だい)腰(よう)筋(きん)の部(ぶ)位(い)「ヒレ」を用(もち)いた「とんかつ」の呼(こ)称(しょう)です。

     “Hire katsu” to wa, omoni buta no daiyōkin no bui “hire” o mochīta “tonkatsu” no koshō desu.

     “Filet cutlet” primarily refers to “tonkatsu” (pork cutlet) that uses the “tenderloin” of the pig, meat from the psoas major muscle.