Chateaubriand Black Angus Argentina
Chateaubriand Black Angus Argentina
Chateaubriand Black Angus Premium Grassfed ARG
The chateaubriand from Black Angus Premium Grassfed in Argentina is a classic cut of meat from the heart of the tenderloin. The cut is known for its fine grain and tender bite. Its shape and thickness make it ideal for cooking whole and then serving in slices.
What is a chateaubriand?
A chateaubriand is the middle part of the tenderloin, cut from the loin of the cow. It is thicker than a tournedos and smaller than a whole tenderloin, making it suitable for roasting or grilling. The meat is naturally lean and has a short cooking time.
Black Angus Premium Grassfed ARG
Argentina is known worldwide for its beef. Black Angus is one of the most prized breeds there, especially in grass-fed varieties. The animals graze on the Pampas, the vast grasslands that are ideal for natural livestock farming. This gives the meat its own character: leaner than grain-fed Angus, with a firm texture and a flavor that is described as pure and full-bodied. Grass-fed Angus from Argentina is therefore a popular choice for those who want authentic beef with a clear origin.
Want to order Chateaubriand Black Angus Premium Grass-fed ARG online?
At The Butchery, you can easily order this chateaubriand online. Our butchers carefully cut the piece from the tenderloin and package it immediately. If you order before 11:00 a.m., you will receive your order the same evening. If that doesn't suit you, you can choose another time that is more convenient. Everything is flash-frozen and vacuum-packed, so that the quality is optimally preserved during transport.
Chateaubriand Black Angus Argentina is a festive roast that you can prepare in various ways. Below you will find a handy guide. Scroll through and choose your cooking method!
Preparing Chateaubriand Black Angus Argentina low and slow (searing & finishing in the oven)
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 beforehand to bring it to room temperature.
Preheat the oven to 120C for even cooking 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 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 internal temperature of these cuts of meat at all times. Use the temperatures in the schedule.
Rest: allow the meat to 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 internal temperatures
Rare 52C Medium rare 54C
Medium 57C
Medium-well/well done 62C
Allow for a total cooking time of 1,5 hours
Reverse sear Chateaubriand Black Angus Argentina (cooking & finishing on the grill)
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 beforehand to bring it to room temperature.
Preheat the oven or bbq to 60C.
Cook the meat to the internal temperatures below -2 degrees. The final 2 degrees will be reached during grilling.
Grill or sear the meat all over until browned and crunchy, until the desired internal temperature has been reached.
Measure the internal temperature of these cuts of meat at all times. Use the temperatures in the schedule.
Rest: allow the meat to 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 internal temperatures
Rare 52C (beef, veal)
Medium rare 54C (beef, veal)
Medium 57C (beef, lamb, veal)
Medium-well/well done 62C (lamb)
Allow for a total cooking time of 1 hour.
Preparing Chateaubriand Black Angus Argentina 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 beforehand to bring it to room temperature.
Preheat the warm 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. But normally the packaging can go straight into the warm 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. Grilling or torching will not raise the temperature any further.
Rest, allow the steak to 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 setting for Chateaubriand Black Angus Argentina
Rare: 52C in 2 hours
Medium: 54C in 2 hours
Medium/Rare: 56C in 2 hours
Ingredients
100% rundvleesNutritional 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 Black Angus Argentina
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Chateaubriand Black Angus Premium Grassfed ARG
The chateaubriand from Black Angus Premium Grassfed in Argentina is a classic cut of meat from the heart of the tenderloin. The cut is known for its fine grain and tender bite. Its shape and thickness make it ideal for cooking whole and then serving in slices.
What is a chateaubriand?
A chateaubriand is the middle part of the tenderloin, cut from the loin of the cow. It is thicker than a tournedos and smaller than a whole tenderloin, making it suitable for roasting or grilling. The meat is naturally lean and has a short cooking time.
Black Angus Premium Grassfed ARG
Argentina is known worldwide for its beef. Black Angus is one of the most prized breeds there, especially in grass-fed varieties. The animals graze on the Pampas, the vast grasslands that are ideal for natural livestock farming. This gives the meat its own character: leaner than grain-fed Angus, with a firm texture and a flavor that is described as pure and full-bodied. Grass-fed Angus from Argentina is therefore a popular choice for those who want authentic beef with a clear origin.
Want to order Chateaubriand Black Angus Premium Grass-fed ARG online?
At The Butchery, you can easily order this chateaubriand online. Our butchers carefully cut the piece from the tenderloin and package it immediately. If you order before 11:00 a.m., you will receive your order the same evening. If that doesn't suit you, you can choose another time that is more convenient. Everything is flash-frozen and vacuum-packed, so that the quality is optimally preserved during transport.
Chateaubriand Black Angus Argentina is a festive roast that you can prepare in various ways. Below you will find a handy guide. Scroll through and choose your cooking method!
Preparing Chateaubriand Black Angus Argentina low and slow (searing & finishing in the oven)
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 beforehand to bring it to room temperature.
Preheat the oven to 120C for even cooking 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 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 internal temperature of these cuts of meat at all times. Use the temperatures in the schedule.
Rest: allow the meat to 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 internal temperatures
Rare 52C Medium rare 54C
Medium 57C
Medium-well/well done 62C
Allow for a total cooking time of 1,5 hours
Reverse sear Chateaubriand Black Angus Argentina (cooking & finishing on the grill)
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 beforehand to bring it to room temperature.
Preheat the oven or bbq to 60C.
Cook the meat to the internal temperatures below -2 degrees. The final 2 degrees will be reached during grilling.
Grill or sear the meat all over until browned and crunchy, until the desired internal temperature has been reached.
Measure the internal temperature of these cuts of meat at all times. Use the temperatures in the schedule.
Rest: allow the meat to 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 internal temperatures
Rare 52C (beef, veal)
Medium rare 54C (beef, veal)
Medium 57C (beef, lamb, veal)
Medium-well/well done 62C (lamb)
Allow for a total cooking time of 1 hour.
Preparing Chateaubriand Black Angus Argentina 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 beforehand to bring it to room temperature.
Preheat the warm 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. But normally the packaging can go straight into the warm 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. Grilling or torching will not raise the temperature any further.
Rest, allow the steak to 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 setting for Chateaubriand Black Angus Argentina
Rare: 52C in 2 hours
Medium: 54C in 2 hours
Medium/Rare: 56C in 2 hours
Ingredients
100% rundvleesNutritional 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 |