Chateaubriand is cut from the rump end of the fillet. One of the tenderest pieces of meat, it is best served roasted, but it can also be cut into steaks.
We tie the joint read for roasting.
Chateaubriand is cut from the rump end of the fillet. One of the tenderest pieces of meat, it is best served roasted, but it can also be cut into steaks.
We tie the joint read for roasting.
