32 Days Dry-Aged Aberdeen Angus Chateau Steak
Farm: Yorkshire Dales National Park
Shelf Life: 6 Days
Our Chateau Steak is an outstanding cut of beef, perfect for elegant dining, and a great introduction to our prime grass fed beef steaks. This is a unique, alternative way to experience the amazing flavour of the Chateaubriand, a thick cut of the tenderloin from the fillet head, and deliciously flavoursome and tender. A wonderful indulgent cut perfect all year round.
Unparalleled in reputation, the Aberdeen Angus is Britain’s favourite breed, but is equally revered in the steak cutting traditions of Argentina, the United States, and South Africa. Its popularity is a direct consequence of the marbling that evenly runs through the meat to give the beef its renowned rich and indulgent flavour. Due to its quality and popularity, we hang prime Angus beef the year round, always sourced from grass fed, free range herds.
Tasting Notes: Rich, Creamy, Indulgent
Also known as the Fillet Head, these steaks are each carefully cut from the Chateaubriand into elegant individual steaks, a cut that requires dry age maturing to promise the sublime quality which chefs look for from this cut. One of the most prized beef cuts, and often the first to sell from a beast, our Chateau Steaks are individually cut from the front end of the fillet, an under worked muscle of the beast which promises lean, exquisitely tender meat.
A real chef's cut, this is another way to enjoy the Chateaubriand end of the fillet. Each steak is plentiful and perfect of an elegant supper of melt in the mouth tender beef, derived by the dry aging process. Perfect for frying in the Griddle pan, we recommend that these steaks are served with a gratin Dauphinoise, red wine sauce and watercress.
|Our recipe tips for cooking your Chateau Steak|