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.