We are national suppliers of Chateaubriand

Our product line is processed with the highest level of food safety. Without sacrificing quality, we have steak cuts suitable for a range of customers at all price points, including elite restaurants, premium bars and hotels, as well as schools and healthcare centres.

What are qualities of Chateaubriand?

As the Chateaubriand has such a fine grain structure, it is one of the most tender and buttery smooth in texture. With little to no fat, the Chateaubriand is extremely lean, however, all its desirable qualities mean it is highly sort after and therefore, fetches a high price point.

All steak cuts are appreciated equally at Campbell Brothers. The Chateaubriand and all other steak cuts are chosen with the same care and consideration. We are very selective about where we source our meat and make sure that every steak can be traced back to its original source

How is Chateaubriand prepared?

Our love of beef and the art of butchering is what drives the time and care we put into hand trimming each individual cut of Chateaubriand at our state-of-the-art butchering facilities.

We source all of our fresh steaks locally, as we are passionate about supporting British farmers and all of our beef is completely traceable and red-tractor assured. That way you can be sure that the Chateaubriand steak you order from Campbell Brothers is of a high and consistent quality.

With over 120 years in the fresh meat industry, we are knowledgeable in all methods of butchering and producing tender Chateaubriand steaks. When it comes to our skilled butchers, you can never ask too. We understand for certain recipes you may need steaks cut to specific requirements and are here to help!

Looking for Inspiration?

As the Chateaubriand has little to no fat to lend the meat the deep beefy taste of many other steaks, you can expect a delicate flavour from this cut. A whole Chateaubriand joint is great to roast before slicing to serve. Moreover, individual Chateaubriand steaks are delicious when pan-seared until rare in butter with fresh thyme and rosemary and served as the centrepiece of a simple meal.

Explore our other high quality steaks:

Our selection of steaks is exceptional. From the prized and popular cuts to those that are lesser known and underrated, but are still able to make delightful dishes to suit your guests.

The tender one…

Fillet is a divine, thick cut steak. It is lean with minimal marbling and tender with a delicate flavour.

The juicy one…

Succulent, tasty and moist, a Prime Rib steak is a delicious meaty steak and is even perfect for a Sunday roast.

The bold one...

Ribeye is a universal cut enjoyed by many. It’s thick and juicy, well marbled and flavourful.

The lean one…

Sirloin steaks are lean, mildly tender, juicy and very tasty. A perfect middle way between a succulent ribeye and a tender fillet.

The 'best of both' one…

This two-sided bone-in steak covers all the bases. It is lean and tender with a delicate flavour on one side and a beefier flavour on the other giving an extra-ordinary dining experience.

The show stopping one…

A tomahawk is a thick, juicy steak cut with plenty of marbling and therefore plenty of rich flavour. It is eye-catching with a full rib bone attached and perfect for sharing.

The fibrous one…

Bavette steak is lean and slim cut with a defined grain. It has a gamey texture, beefy flavour and absorbs juices well.

The double-sided one...

With a succulent sirloin on one side and a tender fillet on the other, the prized porterhouse cut is a sizeable steak ideal for sharing as a meal for two

The steak lover's one...

With little marbling, rump steak is a more lean, healthier cut of steak that packs a punch with a rich beefy flavour and meaty texture.

The braising one...

Flavourful and budget-friendly, beef daube is a delicious shoulder steak that can be slow-cooked to achieve a desirable tenderness much like the more coveted steak cuts

The flat iron one...

Although the featherblade steak has a coarser grain, it is extremely tender and well marbled which lends a delicious, rich beefy flavour to the meat

The gaucho's favourite one...

The picanha cut originating from Brazil is a juicy, thick-grained steak with a cap of fat and distinctive crescent shape. Its coarse grain makes it perfect for direct heat grilling

Have a question?

Our experienced team are here to answer all your questions, from general account enquiries, to discussing your butchery specification and advice on products to suit your menu.

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