Also known as the Fillet Head, the Chateaubriand is a prime roasting joint, one that requires dry age maturing to promise the sublime quality chefs look for in this cut. One of the most prized beef cuts, and often the first to sell, this joint is cut from the front end of the fillet, an underworked muscle of the beast which promises lean, exquisitely tender meat.
Moving on to the beef primal cuts from the hindquarter, or back of the animal, the short loin is where we find the most desirable cuts of meat. These include T-bone and porterhouse steaks, as well as the strip loin or strip steak. Dry-heat cooking is best for the tender cuts from the short loin.
As we reach to the end of the year, we wanted to notify all of our customers of our delivery plans: - The cut-off for last orders will be midnight Sat 20th December - Last despatch will take place on Mon 22nd December
£65.00 / per kg
