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German Angus Beef Chateaubriand Dry-Aged

Chateaubriand, wrapped

The chateau cut is taken from the fillet of the German Angus beef. It is trimmed, wrapped and ready for the pan. Angus beef is especially succulent thanks to the outstanding marbling of the meat. In addition, the pieces spend five weeks in our dry-ageing chamber, where it attains an intense flavour with nutty notes.

Our recommendation for a traditional chateaubriand.

Deutsches Angus Beef Chateaustück "Dry-Aged"
Deutsches Angus Beef Chateaustück "Dry-Aged", Anschnitt
Deutsches Angus Beef Chateaustück "Dry-Aged" zubereitet
Wo liegt das  Chateaustück?
  • Deutsches Angus Beef Chateaustück "Dry-Aged"
  • Deutsches Angus Beef Chateaustück "Dry-Aged", Anschnitt
  • Deutsches Angus Beef Chateaustück "Dry-Aged" zubereitet
  • Wo liegt das  Chateaustück?
freshfrozen article
Individual price by weight
€39.05
Incl. 7% Tax
freshfrozen article

ca. 500 - 600 g

Individual price by weight
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currently out of stock
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Details

We are all familiar with chateaubriand taken from the centre cut, but traditionally, it comes from the head of the tenderloin. The head of the tenderloin is the wider end of the fillet, located towards the hip. Like any fillet, it has a delicate and lean texture. German Angus cattle receive corn-based complementary feed from the age of eight months. This gives their meat an intense flavour.

The dry layer resulting from the dry-ageing process is removed from our Angus beef chateau cut during portioning.

Productvideo

Additional Information

Additional Information

Sku 1639
Breeder Breeder from Germany
Origin Germany
Region Different regions
Breed German Angus
Feeding Grass feeding, from the 8th month onwards: Corn
Ageing 5 Wochen Dry-Aged
Cut Back
Best before See label
Packaging Vacuum
Preparation Barbecue, Low & Slow, Roasting, Sous Vide