800g Chateaubriand

Description

Hung for a minimum of 31 days.

The chateaubriand is from the top of the fillet and sits on top of the rump before being removed from the bone and trimmed. This is an elegant cut of meat that can be cut into steaks or gently roasted whole for a small amount of your favourite people. A beautifully tender texture that will melt in the mouth, a real crowd pleaser!

We buy and sell beef in a traditional and sustainable way, using local farmers and local abattoirs to source the beef and then hanging and preparing the carcass ourselves to ensure maximum quality control.