Chateaubriand Steak Guide

The Chateaubriand is a large chunk of tenderloin that produces the tenderest steaks on the carcass. It is extremely lean and has versatile cooking methods. This is a cut so luxurious it is used as a phrase to describe ‘the best of the best’ and must always be capitalised when spelled, so you know it’s a good cut!

What is Chateaubriand Steak?

Chateaubriand steak is one of the most tender cuts on the steer due to its fine muscle structure. It is considered the most prized cut of steak as the best part of the tenderloin, but therefore demands one of the highest prices of a steak cut and beef cut in general.

Which Part of A Cow Is Chateaubriand Steak From?

Similarly to the fillet steak, the Chateaubriand is cut from the tenderloin, which runs horizontally through the top sirloin and short loin sections in the hind quarter of the cow. The tenderloin is oblong in shape, cylindrical at the end in the sirloin and tapering to a point at the opposite end in the short loin. The Chateaubriand is the piece of meat situated directly in the middle of the beef tenderloin.

How Much Chateaubriand Steak Is on A Cow?

There is only one piece of Chateaubriand per carcass, which along with its tenderness, is another reason for the high price tag. It is some time left as a whole piece of meat for a classic Chateaubriand roast, which means it is not always cut into steaks making them even more rare.

What Does Beef Chateaubriand Steak Look Like?

Chateaubriand steaks are small, round in shape and usually cut thicker to make up for their size. They are an extremely lean cut of meat and have very little intramuscular fat, if any at all; they are usually fine flecks instead of ribbons like other steak cuts. It should be a deep, rich red colour and any fat should be a creamy shade of white.

What Does It Taste Like?

As there is barely any fat present in the cut the meat has a delicate flavour as opposed to the intense beefy flavour of other well marbled steak cuts. Its taste pairs well with sauces that are rich and creamy, even wine-based, as it will complement the decadence of the cut without over-powering it.

How to Cook Chateaubriand Steak

Traditionally, a Chateaubriand steak is served rare to retain its tenderness and should be served no more than medium as cooking for longer will ruin its texture. Use butter when sautéing, searing and pan-frying as other more potent oils such as olive oil may impart on the taste of the meat. The Chateaubriand as a whole can be roasted and is traditionally consumed with mushrooms, so serving this steak cut with a mushroom sauce would be perfect.

How to Store Chateaubriand Steak

Chateaubriand steak can be stored in a refrigerator but only for a short period of up to 7 days. For longer storage, vacuum pack or plastic wrap them and they can last from 2 – 4 weeks. Otherwise, freezing the meat can help it keep for up to 12 months when wrapped tightly to avoid freezer burn.

Explore Our Locally-Sourced Steaks

We supply a wide variety of delicious prime steak cuts, from more expensive and in-demand cuts, to less familiar cuts that can be used in creative ways to produce the best dish possible for your establishment.

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 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 forerib 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 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 Steak Lover's One...

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

The Decadent One...

Small in size, but made up for in thickness, the Chateaubriand is one of the most tender steak cuts with a melt in your mouth texture and delicate beefy flavour.

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 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.

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