Beef Chateaubriand
Steak CutsBeef · Steak Cuts
Beef Chateaubriand
The thick centre of the fillet — the classic sharing roast.
Cut specification
| Animal | Beef |
|---|---|
| Storage | Chilled |
| Cut | Fillet |
| Bone | Boneless |
| Preparation | Portioned |
Pricing is commercial and quoted on request.
Cut to Your Specification
Competitive Trade Pricing
Chilled & Frozen
Chateaubriand is the thick centre-head section of the fillet, cut so it can be roasted as a joint and carved at the table rather than served as an individual steak. It is the most even part of the tenderloin, which is what makes it possible to carve into matching portions for two or more covers — we cut it to a set weight you specify, trimmed of silverskin, barded on request.
What it is
Taken from the head end of the tenderloin — the same muscle as our Beef Fillet — chateaubriand is cut thicker and further up the muscle, where the diameter is most consistent. That consistency is what allows a kitchen to carve it into equal portions rather than tapering slices.
How it is prepared
Cut to a set weight you specify, trimmed of silverskin, and barded on request if you want a fat layer added for roasting. We prepare it as a single roasting piece rather than pre-portioned steaks.
Typical trade use
Sharing mains for two, table-side carving, and fine dining service where the same cut has to serve more than one cover identically are the standard uses. Kitchens plating chateaubriand often also stock our Beef T-Bone for a bone-in option on the same menu. See the full Steak Cuts range, within our Beef category, for the rest of the order.
Ordering notes
Tell us the finished weight you need — this is prepared to your specification, not a fixed size — and whether you want it barded. Kitchens running a fillet-led tasting menu also order our Veal for a second delicate cut. For bespoke sharing portions outside the range listed here, get in touch. Ingredient and allergen information is supplied with the goods; confirm the current specification.
At a glance
| Bone | Preparation options | Typical use |
|---|---|---|
| Boneless | Cut to set weight, silverskin trimmed, barded on request | Sharing mains, table-side carving |
Frequently asked questions
How many covers does a chateaubriand typically serve?
That depends on the weight you order — tell us the number of covers and portion size you need and we will cut to that weight.
Is chateaubriand the same cut as fillet steak?
Yes, from the same muscle — chateaubriand is simply the thicker head-end section, cut as a single roasting piece rather than individual steaks.
Cut specification, portion size and preparation notes are passed to our butchers exactly as you give them — we do not adjust or simplify them. Average unit weights vary from carcass to carcass; please confirm weights and case quantities when ordering.
