Chateaubriand Angus Wagyu USA BMS 5+
Chateaubriand Angus Wagyu USA BMS 5+
What is Wagyu Chateaubriand?
Wagyu Chateaubriand is a particularly tender piece of beef, taken from the thickest part of the tenderloin (also called the head of the tenderloin). This part of the beef is particularly tender because it comes from a muscle that receives little exercise. Chateaubriand is therefore known for its luxury and refinement, which is why it is often served as a pièce de résistance on special occasions. The meat has a naturally rich taste, which comes into its own with few additions - such as just some salt and pepper. Wagyu Chateaubriand has a fine marbling that contributes to its juiciness and buttery texture.
Wagyu Chateaubriand, loved in French cuisine, is perfect for special occasions. The Wagyu Chateaubriand also offers the refined marbling and intense flavor for which this unique breed is known. This exclusive cut comes from the American Black Marble Wagyu, a high-quality cross between Wagyu and Black Angus cattle. Due to the intense marbling of the meat, typical of Wagyu, it literally melts on your tongue..
Wagyu Chateaubriand from Black Marble Wagyu
Black Marble Wagyu is known worldwide for the high quality and care with which the cattle are raised. The American Wagyu cattle graze on extensive, natural pastures and are fed a carefully balanced grain diet in their final stages of life. This not only ensures a refined taste, but also the characteristic, beautiful marbling that gives the meat its intense flavor and tenderness. This care and the naturally raised Wagyu breed make the Chateaubriand from Black Marble Wagyu a real must-try for every meat lover.
Portioned & trimmed by Master Butchers
Before this Wagyu Chateaubriand ends up in the pan at your home, the meat has had quite a journey. The cattle are slaughtered in certified slaughterhouses and carefully transported to the Netherlands, where they pass through the experienced hands of our Master Butchers. Here the meat is thoroughly inspected, double trimmed and portioned into a perfect Chateaubriand, so it can be shipped to you ready to grill. It is then vacuum packed and frozen in a special way so that the quality and nutritional values are preserved. Ready for the freezer or to thaw in the refrigerator!
Order Wagyu Chateaubriand online
Where you used to have to search city and country to find Wagyu Chateaubriand, nowadays you can easily order it online. With just a few clicks, this luxurious steak will be in your shopping cart, and after completing your order you will often receive it the next day. Enjoy the unique taste and quality of Black Marble Wagyu, right at your home.
Chateaubriand Angus Wagyu USA BMS 5+ is a celebratory roast that you can prepare in different ways. Below, you will find a handy guide. Scroll through and choose your preferred cooking method!
PREPARING CHATEAUBRIAND ANGUS WAGYU USA BMS 5+ LOW AND SLOW (SEARING & COOKING THROUGH)
Plan ahead, defrost the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours in advance to bring it to room temperature.
Preheat the oven to 120C for an even cook and heat the pan or grill to maximum heat
Sear or grill the meat all over in a large pan with butter or on the grill until it is nicely browned all over and any fat cap is deliciously crunchy
Transfer the meat to the preheated oven, place the seared steak in an oven dish and add the cooking fat.
Time: use the schedule below for your own planning; these times are indicative.
Measure the core temperature of these types of meat at all times. Use the temperatures in the schedule.
Rest: let the meat rest for 10 minutes before carving/ serving.
Season the meat after searing or afterwards with pepper and salt or a rub of your choice
FINAL CORE TEMPERATURES
Rare 52C Medium rare 54C
Medium 57C
Pink/Well done 62C
Allow for a total cooking time of 1,5 hours
REVERSE SEAR CHATEAUBRIAND ANGUS WAGYU USA BMS 5+ (COOKING & SEARING)
Plan ahead, defrost the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours in advance to bring it to room temperature.
Preheat the oven or bbq to 60C.
Cook the meat to 2 degrees below the core temperatures listed below. The final 2 degrees will be reached during searing.
Grill or sear the meat all over until brown and crunchy, until the desired core temperature is reached.
Measure the core temperature of these types of meat at all times. Use the temperatures in the schedule.
Rest: let the meat rest for 10 minutes before carving/ serving.
Season the meat after searing or afterwards with pepper and salt or a rub of your choice
Final core temperatures
Rare 52C (beef, veal)
Medium rare 54C (beef, veal)
Medium 57C (beef, lamb, veal)
Pink/well done 62C (lamb)
Allow for a total cooking time of 1 hour.
PREPARING CHATEAUBRIAND ANGUS WAGYU USA BMS 5+ SOUS VIDE
Plan ahead, defrost the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours in advance to bring it to room temperature.
Preheat the water bath so that the times below are correct. Make sure you have a sealed vacuum bag (you can season the steaks yourself and vacuum-pack them again if desired. Normally, however, the packaging can go straight into the water bath.
Time, set the sous vide stick according to the schedule below. If the meat is still frozen, add 1 hour.
Grill the steak in a pan or on the bbq until golden brown; you can also use a blowtorch. The temperature will not rise any further through searing or torching.
Rest, let the steak rest for 10 minutes before carving/ serving.
Season the steak only halfway through or afterwards with pepper and salt or a rub of your choice
SOUS VIDE STICK SETTINGS FOR CHATEAUBRIAND ANGUS WAGYU USA BMS 5+
Rare: 52C in 2 hours
Medium: 54C in 2 hours
Medium/Rare: 56C in 2 hours
Ingredients
Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | N/B |
| Energie (kcal) | N/B |
| Vet (g) | N/B |
| Verzadigd vet (g) | N/B |
| Koolhydraten (g) | N/B |
| Suikers (g) | N/B |
| Vezels (g) | N/B |
| Eiwitten (g) | N/B |
| Zout (g) | N/B |
Chateaubriand Angus Wagyu USA BMS 5+
This product is currently out of stock.
Email me when in stock
Leave your email address and we will notify you as soon as this product is back in stock.
You will receive a one-off message as soon as this product is available again. This does not sign you up for our newsletter.
+ Flavour enhancers
+ Create a Surf & Turf
- Next day delivery or select a preferred day
- Starting at € 125,- FREE delivery.
- Quick frozen and vacuum packed
-
Product Information
-
Preparation
-
Voedingswaarde
What is Wagyu Chateaubriand?
Wagyu Chateaubriand is a particularly tender piece of beef, taken from the thickest part of the tenderloin (also called the head of the tenderloin). This part of the beef is particularly tender because it comes from a muscle that receives little exercise. Chateaubriand is therefore known for its luxury and refinement, which is why it is often served as a pièce de résistance on special occasions. The meat has a naturally rich taste, which comes into its own with few additions - such as just some salt and pepper. Wagyu Chateaubriand has a fine marbling that contributes to its juiciness and buttery texture.
Wagyu Chateaubriand, loved in French cuisine, is perfect for special occasions. The Wagyu Chateaubriand also offers the refined marbling and intense flavor for which this unique breed is known. This exclusive cut comes from the American Black Marble Wagyu, a high-quality cross between Wagyu and Black Angus cattle. Due to the intense marbling of the meat, typical of Wagyu, it literally melts on your tongue..
Wagyu Chateaubriand from Black Marble Wagyu
Black Marble Wagyu is known worldwide for the high quality and care with which the cattle are raised. The American Wagyu cattle graze on extensive, natural pastures and are fed a carefully balanced grain diet in their final stages of life. This not only ensures a refined taste, but also the characteristic, beautiful marbling that gives the meat its intense flavor and tenderness. This care and the naturally raised Wagyu breed make the Chateaubriand from Black Marble Wagyu a real must-try for every meat lover.
Portioned & trimmed by Master Butchers
Before this Wagyu Chateaubriand ends up in the pan at your home, the meat has had quite a journey. The cattle are slaughtered in certified slaughterhouses and carefully transported to the Netherlands, where they pass through the experienced hands of our Master Butchers. Here the meat is thoroughly inspected, double trimmed and portioned into a perfect Chateaubriand, so it can be shipped to you ready to grill. It is then vacuum packed and frozen in a special way so that the quality and nutritional values are preserved. Ready for the freezer or to thaw in the refrigerator!
Order Wagyu Chateaubriand online
Where you used to have to search city and country to find Wagyu Chateaubriand, nowadays you can easily order it online. With just a few clicks, this luxurious steak will be in your shopping cart, and after completing your order you will often receive it the next day. Enjoy the unique taste and quality of Black Marble Wagyu, right at your home.
Chateaubriand Angus Wagyu USA BMS 5+ is a celebratory roast that you can prepare in different ways. Below, you will find a handy guide. Scroll through and choose your preferred cooking method!
PREPARING CHATEAUBRIAND ANGUS WAGYU USA BMS 5+ LOW AND SLOW (SEARING & COOKING THROUGH)
Plan ahead, defrost the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours in advance to bring it to room temperature.
Preheat the oven to 120C for an even cook and heat the pan or grill to maximum heat
Sear or grill the meat all over in a large pan with butter or on the grill until it is nicely browned all over and any fat cap is deliciously crunchy
Transfer the meat to the preheated oven, place the seared steak in an oven dish and add the cooking fat.
Time: use the schedule below for your own planning; these times are indicative.
Measure the core temperature of these types of meat at all times. Use the temperatures in the schedule.
Rest: let the meat rest for 10 minutes before carving/ serving.
Season the meat after searing or afterwards with pepper and salt or a rub of your choice
FINAL CORE TEMPERATURES
Rare 52C Medium rare 54C
Medium 57C
Pink/Well done 62C
Allow for a total cooking time of 1,5 hours
REVERSE SEAR CHATEAUBRIAND ANGUS WAGYU USA BMS 5+ (COOKING & SEARING)
Plan ahead, defrost the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours in advance to bring it to room temperature.
Preheat the oven or bbq to 60C.
Cook the meat to 2 degrees below the core temperatures listed below. The final 2 degrees will be reached during searing.
Grill or sear the meat all over until brown and crunchy, until the desired core temperature is reached.
Measure the core temperature of these types of meat at all times. Use the temperatures in the schedule.
Rest: let the meat rest for 10 minutes before carving/ serving.
Season the meat after searing or afterwards with pepper and salt or a rub of your choice
Final core temperatures
Rare 52C (beef, veal)
Medium rare 54C (beef, veal)
Medium 57C (beef, lamb, veal)
Pink/well done 62C (lamb)
Allow for a total cooking time of 1 hour.
PREPARING CHATEAUBRIAND ANGUS WAGYU USA BMS 5+ SOUS VIDE
Plan ahead, defrost the meat a few days in advance (or for a few hours in cold water) and take it out of the fridge 5 hours in advance to bring it to room temperature.
Preheat the water bath so that the times below are correct. Make sure you have a sealed vacuum bag (you can season the steaks yourself and vacuum-pack them again if desired. Normally, however, the packaging can go straight into the water bath.
Time, set the sous vide stick according to the schedule below. If the meat is still frozen, add 1 hour.
Grill the steak in a pan or on the bbq until golden brown; you can also use a blowtorch. The temperature will not rise any further through searing or torching.
Rest, let the steak rest for 10 minutes before carving/ serving.
Season the steak only halfway through or afterwards with pepper and salt or a rub of your choice
SOUS VIDE STICK SETTINGS FOR CHATEAUBRIAND ANGUS WAGYU USA BMS 5+
Rare: 52C in 2 hours
Medium: 54C in 2 hours
Medium/Rare: 56C in 2 hours
Ingredients
Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | N/B |
| Energie (kcal) | N/B |
| Vet (g) | N/B |
| Verzadigd vet (g) | N/B |
| Koolhydraten (g) | N/B |
| Suikers (g) | N/B |
| Vezels (g) | N/B |
| Eiwitten (g) | N/B |
| Zout (g) | N/B |