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\u2019s 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
Chateaubriand originally described a French method of cooking<\/p>\n","protected":false},"author":1,"featured_media":2119,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[37],"tags":[19],"class_list":["post-906","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-our-meats","tag-meat"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t