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Chateaubriand, sounds fancy, doesn't it? It is. That it is because the Chateaubriand is the name given to the center cut of the tenderloin which is already one of the most exclusive cuts of beef from a cow.
From a 1,050 lbs steer, you get 2 Tenderloins that may weight 8 lbs combined... and out of those 8 lbs you may get 2 good Chateaubriand.
In the 1950s the Chateaubriand became a treat for upscale VIPs and high rollers in Las Vegas, eventually becoming a staple of the local supper clubs referred to as gourmet rooms that were found on and off the Vegas strip... but the history of this beautiful roast goes back to the french monarchy of the 1800's.
Talk about exclusive...
Today you do not have to be a member of the monarchy to eat a Chateaubriand, and you don't need a chef. This is a VERY easy and simple cook that will impress anyone. The key is using good tenderloin such as the one sold by Meat N' Bone.
Need help finding out how to cook it? Click here for a guide on How to cook the perfect Chateaubriand
We work with what we consider to be the best Wagyu program in the US. This program processes a small amount of steers every week (140-175) which allows them to put care into every steer. These beef back ribs come from a mid sized family owned company that puts a lot of care into each cut.
We have compared this program to others from major chains and stores, and we find that it consistently tastes better and eats better. This may be because these animals are fed for longer and at a slower phase than what you will find with other wagyu brands. The genetics of their animals are superior as well they’re very selective with the bulls they use from Japan (Japanese Kuroge Tajima bull).
