0203 488 2455

8am - 5:30pm Mon - Fri

Chateaubriand

Catalogue Code: 050 Category

£61.50 / per kg

Uncut*
1kg Pieces
[* only available on orders 2kg and above - select the number of kg below i.e. 1x = 1kg etc].
BBQ
British
Free Range
Freezable
Grass-fed
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.

Short Loin

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.