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Ships within 48 hours · Estimated delivery Aug 29 - Sep 3
a bone-in Ribeye Wagyu-Angus
" was born
The marbling renders beautifully with minimal cooking time—typically just 90 seconds to 2 minutes per side on high heat
Rolled & Tied
aim for an internal temperature of 130–135°F
Chateaubriand Filet Mignon | G1 Certified prime a bone-in Ribeye Wagyu-AngusTHIS PRODUCT WILL TAKE A LITTLE LONGER TO SHIP, AS IT IS SPECIAL ORDERED. Chateaubriand, sounds fancy, doesn't it? It is. That it is because the Chateaubriand is the name given to the center cut of the tenderloin which is already one of the most exclusive cuts of beef from a cow. From a 1,050 lbs steer, you get 2 Tenderloins that may weight 8 lbs combined and out of those 8 lbs you may get 2 good Chateaubriand. In the 1950s the Chateaubriand became a
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US$ 167.50
US$ 46.00
US$ 42.00
US$ 167.50
