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.
An outstanding joint, perfect for smaller tables, and a great introduction to our prime grass fed beef roasting joints. This classic roasting joint is a thick cut of the tenderloin from the fillet head.
Suitable for freezing