750g Chateubriand


Chateaubriand or Fillet Head makes a luxurious mini roast with all the tenderness of the fillet.


We dry age our hindquarters of beef for 28-40 days to ensure the best possible eating experience. The centre cut is perfect for roasting or for a beef wellington!

Why we dry age

By hanging the beef carcasses on-the-bone and dry ageing the beef, it naturally allows the enzymes to react, breaking down the muscle fibres and connective tissues, resulting in improved texture and flavour which gives the meat its tenderness. Through the process of dry ageing, you also lose moisture in the beef, concentrating the flavours, and giving you a depth of flavour only achieved by the process of dry ageing.

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