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3. Knife game - Wikipedia

   en.wikipedia.org/wiki/Knife_game

   The knife game, pinfinger, nerve, bishop, knife fingies , five finger fillet ( FFF ), or chicken[citation needed] is a game wherein, placing the palm of one's hand down on a table with fingers apart, using a knife (such as a pocket or pen knife), or other sharp object, one attempt to stab back and forth between one's fingers, trying not to hit ...

4. Filet mignon - Wikipedia

   en.wikipedia.org/wiki/Filet_mignon

   Filet mignon is usually presented as a round cut taken from the thinner end of a piece of tenderloin. It is often the most tender and lean cut. Filet mignon often has a milder flavour than other cuts of meat and as such is often garnished with a sauce or wrapped with bacon.

5. Missing man table - Wikipedia

   en.wikipedia.org/wiki/Missing_man_table

   A missing man table, also known as a fallen comrade table, [1] is a ceremony and memorial that is set up in military dining facilities of the United States Armed Forces and during official dining functions, in honor of fallen, missing, or imprisoned military service members. [2]

6. Fillet (cut) - Wikipedia

   en.wikipedia.org/wiki/Fillet_(cut)

   A fillet or filet ( UK: / ˈfɪlɪt /, US: / fɪˈleɪ /; from the French word filet, pronounced [filɛ]) is a boneless cut or slice of meat or fish. 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.

7. Beef tenderloin - Wikipedia

   en.wikipedia.org/wiki/Beef_tenderloin

   A beef tenderloin (US English), known as an eye fillet in Australasia, filet in France, filet mignon in Brazil, and fillet in the United Kingdom and South Africa, [1] is cut from the loin of beef .

8. Boiled beef - Wikipedia

   en.wikipedia.org/wiki/Boiled_beef

   Boiled beef is a traditional English dish [1] which used to be eaten by working-class people in London in victorian times; it was also popular in the early 19th century in the USA. however, its popularity has decreased in recent years. Traditionally, cheaper cuts of meat were used; boiling makes the meat more tender than roasting. [2] It was usually cooked with onions and served with carrots ...