The term chateaubriand is a french method of cooking but is now recognised as the name for the front end of the fillet. This joint is cut from the front end of the fillet, an underworked muscle of the cow, which promises lean and impressively tender beef. Enhanced by the dry aging process, this joint of beef is perfect for sharing steaks, a roasting joint for a small table or even beef wellingtons.
Good to know
All beef sold at Kendalls is sourced from local farmers markets (Skipton, Otley, Pateley Bridge and Northallerton) and handpicked by our buyer Mr Nick Dalby to ensure the highest standards of animal welfare and quality. We choose traditional heritage breeds to ensure the best quality beef there is.