32 Day Dry-aged Chateaubriand
Region: Farmison & Co Trusted Farm, UK
Shelf Life: Min. 6 Days
Great Taste 2019 Award Winner - 2 Stars
The term chateaubriand originally described a French method of cooking, but it now widely recognised as the name for a tapered cut from the head of the fillet, it’s renowned as the jewel amongst prime cuts of beef. This restaurant favourite is very soft and tender, with an almost buttery texture and delicate flavour. Perfect as a sharing steak or a roasting joint for smaller tables, this is an ideal cut for celebrations all year round. Sourced from grass fed, heritage breeds reared naturally at their own pace, this is a stand-out chateaubriand.
What the judges said:
"An elegant-looking joint that looks mouthwatering! It carves beautifully and is oozing juices. It smells delicious and beefy. On tasting it was succulent and juicy and had plenty of flavour. This is an outstanding piece of beef! Great job."
One of the most prized beef cuts and often the first to sell from a beast, this French joint is cut from the front end of the fillet, an underworked muscle of the beast which promises lean, exquisitely tender meat. Ours is expertly dry-aged to further tenderise the meat and intensify the characterful flavour that is the hallmark of heritage breed meat. Also known as the fillet head, the Chateaubriand is a prime roasting joint promising sublime quality.
A real chef’s cut, often found on the menus of the world’s best restaurants and promising a smaller joint of meltingly tender quality beef, enhanced by the dry-aging process. The Chateaubriand is perfect for smaller tables and is well served by roasting, matching well with gratin dauphinoise, rich red wine sauce and peppery grain mustard.
|OUR RECIPE TIPS FOR COOKING YOUR CHATEAUBRIAND|