Chateaubriand

Sourced from the thicker end of the fillet muscle, this cut is celebrated for its incredible tenderness and lean profile. It is an excellent choice for crafting a Beef Wellington or serving as a luxurious sharing roast. Enhanced by a minimum of 21 days aging process within a precisely controlled environment, this beef cut undergoes meticulous adjustments in temperature, humidity, and airflow. This aging technique not only intensifies the meat’s flavours, resulting in a rich, concentrated taste profile, but also maximises tenderness. Over time, the meat develops a complexity of flavours with earthy undertones and a subtle hint of nuttiness, adding significant depth and character to every culinary creation.