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$62.50

Chateaubriand | G1 Certified

Rated 5.0 out of 5
2 Reviews
$62.50 24 oz

Regular price $62.50

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

G1 CERTIFIED USDA CHOICE IS A CUT ABOVE
We only source from specific farms and vendors. Each one vetted for high quality. If we cannot find a product, we mark it out of stock. We do not sacrifice quality.

Aside from the grading of our beef, our aging standards are far superior than those of your supermarket butcher which ages beef, at most, for about as week. All of our premium cuts are aged for for at-least 30 days. This guarantees tenderness, texture and flavor.

We hand-cut EVERY steak, which means we inspect each piece carefully, we trim away the fat and we make every steak meet our rigorous standards. Last but not-least we vacuum seal, which makes a HUGE difference.

 

Want a higher grade Chateaubriand? Contact us at orders@meatnbone.com 

 

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

G1 CERTIFIED USDA CHOICE IS A CUT ABOVE
We only source from specific farms and vendors. Each one vetted for high quality. If we cannot find a product, we mark it out of stock. We do not sacrifice quality.

Aside from the grading of our beef, our aging standards are far superior than those of your supermarket butcher which ages beef, at most, for about as week. All of our premium cuts are aged for for at-least 30 days. This guarantees tenderness, texture and flavor.

We hand-cut EVERY steak, which means we inspect each piece carefully, we trim away the fat and we make every steak meet our rigorous standards. Last but not-least we vacuum seal, which makes a HUGE difference.

 

Want a higher grade Chateaubriand? Contact us at orders@meatnbone.com 

 

average rating 5.0 out of 5
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Rated 5 out of 5
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2 Reviews
Reviewed by Giselle K. C.
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I recommend this product
Rated 5 out of 5
Review posted

What a taste!

tester!, tender, one of a kind!

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Reviewed by Josh
Verified Buyer
I recommend this product
Rated 5 out of 5
Review posted

Delicious Cut! Perfect size for an amazing Wellington!

I used this beautiful piece of meat to cook my first homemade beef Wellington and it came out great! I cooked for Valentines Day and this was the main event. I sous vide the meat to a perfect 130, seared it off, and wrapped it into a near perfect Wellington! Very happy that Meat N’ Bone started offering this cut, try it, you won’t be disappointed!

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