Chateaubriand Black Angus PRIME USA
Chateaubriand Black Angus USA: a classic, cut from the thick end of the fillet (head tenderloin ).
What is Chateaubriand?
Chateaubriand is the thick end of the hare and is also called head hare. This piece consists of two parts when cut, which is why Chateaubriand used to be often tied up with a thin layer of pork fat around it; a piece of meat enough for at least two people. Because this - quite valuable - piece of meat falls apart during carving, a (triple) double tenderloin (middle of the tenderloin) is now also called Chateaubriand. This also applies to our Chateaubriand Black Angus USA.
Chateaubriand Black Angus USA
The better and 'more relaxed' the beef, the tastier the hare. And that is fine with Chateaubriand Black Angus USA. Livestock farmers of purebred Black Angus cattle adhere to the guidelines of 'Non Hormone Treated Caddle'; a guarantee that the animals are not administered hormones, preventive antibiotics or animal raw materials. The cows graze on extensive meadows and are fed only vegetable food (mainly grass, corn and grains), so they are raised in a natural and healthy way. Takes some time, but then you get something. Good quality beef simply requires good handling of the animals.
Chateaubriand is a festive roast that can be prepared in various ways. Below you'll find a handy guideline. Scroll through and choose your preferred method!
Chateaubriand low and slow preparation (searing & cooking)
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the oven to 120C for proper cooking and heat the pan or grill to maximum heat.
Cook or grill the meat until browned all over in a large pan with butter or on the grill until it's fully browned and the fat cap is crispy.
Move the meat to the preheated oven, place the cooked steak in a roasting dish and add the cooking fat.
Time: Use the schedule below for your own timing; these times are indicative.
Measure the internal temperature for these cuts of meat. Use the temperatures from the schedule.
Rest the meat for 10 minutes before slicing/serving.
Season the meat after cooking or later with salt, pepper, or rub of your choice.
Core final temperatures
Rare 52C, Medium rare 54C,
Medium 57C
Rose/Welldone 62C
Keep in mind a total cooking time of 1.5 hours.
Reversed sear Chateaubriand (cooking & searing)
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the oven or BBQ to 60C.
Cook the meat until the below core temperatures are 2 degrees lower. The final 2 degrees will come during the searing.
Grill or cook the meat all around until it reaches the desired core temperature.
Measure the internal temperature for these cuts of meat. Use the temperatures from the schedule.
Rest the meat for 10 minutes before slicing/serving.
Season the meat after cooking or later with salt, pepper, or rub of your choice.
Core final temperatures
Rare 52C (beef, veal)
Medium rare 54C (beef, veal)
Medium 57C (beef, lamb, veal)
Rose/welldone 62C (lamb)
Keep in mind a total cooking time of 1 hour.
Chateaubriand Sous Vide preparation
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the warm water bath to match the times below. Ensure the vacuum bag is sealed (you can also season the steaks before vacuum sealing them). Typically, the package can go directly 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 to a golden brown. You can also use a torch to finish, but don't worry about the temperature rising anymore.
Rest the steak for 10 minutes before slicing/serving.
Season the steak halfway or after cooking with salt, pepper, or rub of your choice.
Sous Vide settings for Chateaubriand
Rare: 52C in 2 hours
Medium: 54C in 2 hours
Medium/Rare: 56C in 2 hours
Ingredients
rundvlees 100%Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 530.86 |
| Energie (kcal) | 127.00 |
| Vet (g) | 3.90 |
| Verzadigd vet (g) | 1.70 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 23.00 |
| Zout (g) | 0.08 |
Chateaubriand Black Angus PRIME USA
Chateaubriand from American Black Angus cattle
- Same day delivery or select a preferred day
- Starting at € 100,- FREE delivery.
- Quick frozen and vacuum packed
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Product Information
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Preparation
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Voedingswaarde
Chateaubriand Black Angus USA: a classic, cut from the thick end of the fillet (head tenderloin ).
What is Chateaubriand?
Chateaubriand is the thick end of the hare and is also called head hare. This piece consists of two parts when cut, which is why Chateaubriand used to be often tied up with a thin layer of pork fat around it; a piece of meat enough for at least two people. Because this - quite valuable - piece of meat falls apart during carving, a (triple) double tenderloin (middle of the tenderloin) is now also called Chateaubriand. This also applies to our Chateaubriand Black Angus USA.
Chateaubriand Black Angus USA
The better and 'more relaxed' the beef, the tastier the hare. And that is fine with Chateaubriand Black Angus USA. Livestock farmers of purebred Black Angus cattle adhere to the guidelines of 'Non Hormone Treated Caddle'; a guarantee that the animals are not administered hormones, preventive antibiotics or animal raw materials. The cows graze on extensive meadows and are fed only vegetable food (mainly grass, corn and grains), so they are raised in a natural and healthy way. Takes some time, but then you get something. Good quality beef simply requires good handling of the animals.
Chateaubriand is a festive roast that can be prepared in various ways. Below you'll find a handy guideline. Scroll through and choose your preferred method!
Chateaubriand low and slow preparation (searing & cooking)
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the oven to 120C for proper cooking and heat the pan or grill to maximum heat.
Cook or grill the meat until browned all over in a large pan with butter or on the grill until it's fully browned and the fat cap is crispy.
Move the meat to the preheated oven, place the cooked steak in a roasting dish and add the cooking fat.
Time: Use the schedule below for your own timing; these times are indicative.
Measure the internal temperature for these cuts of meat. Use the temperatures from the schedule.
Rest the meat for 10 minutes before slicing/serving.
Season the meat after cooking or later with salt, pepper, or rub of your choice.
Core final temperatures
Rare 52C, Medium rare 54C,
Medium 57C
Rose/Welldone 62C
Keep in mind a total cooking time of 1.5 hours.
Reversed sear Chateaubriand (cooking & searing)
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the oven or BBQ to 60C.
Cook the meat until the below core temperatures are 2 degrees lower. The final 2 degrees will come during the searing.
Grill or cook the meat all around until it reaches the desired core temperature.
Measure the internal temperature for these cuts of meat. Use the temperatures from the schedule.
Rest the meat for 10 minutes before slicing/serving.
Season the meat after cooking or later with salt, pepper, or rub of your choice.
Core final temperatures
Rare 52C (beef, veal)
Medium rare 54C (beef, veal)
Medium 57C (beef, lamb, veal)
Rose/welldone 62C (lamb)
Keep in mind a total cooking time of 1 hour.
Chateaubriand Sous Vide preparation
Plan ahead, thaw the meat a few days in advance (or a few hours in cold water) and take it out of the fridge 5 hours before cooking to bring it to room temperature.
Preheat the warm water bath to match the times below. Ensure the vacuum bag is sealed (you can also season the steaks before vacuum sealing them). Typically, the package can go directly 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 to a golden brown. You can also use a torch to finish, but don't worry about the temperature rising anymore.
Rest the steak for 10 minutes before slicing/serving.
Season the steak halfway or after cooking with salt, pepper, or rub of your choice.
Sous Vide settings for Chateaubriand
Rare: 52C in 2 hours
Medium: 54C in 2 hours
Medium/Rare: 56C in 2 hours
Ingredients
rundvlees 100%Nutritional value
| Type | Per 100g |
|---|---|
| Energie (kJ) | 530.86 |
| Energie (kcal) | 127.00 |
| Vet (g) | 3.90 |
| Verzadigd vet (g) | 1.70 |
| Koolhydraten (g) | 0.00 |
| Suikers (g) | 0.00 |
| Vezels (g) | 0.00 |
| Eiwitten (g) | 23.00 |
| Zout (g) | 0.08 |
