Chateaubriand for 2 (600g)

Chateaubriand for 2 (600g)Many people are familiar with fillet steak however once you take the centre (thickest) part of the full Beef fillet, then roll it, it becomes a luxurious roast. As legend has it, the chateaubriand was named after a French aristocrat named Franois Ren de Chateaubriand, whose chef invented a method of cooking a large, boneless cut of beef by wrapping it in poor quality steaks!

Did you know that although a lamb has four legs

and fillet in South Africa

Please note that the weights quoted are final weight

It has a natural covering of fat on the top that helps to ensure the steak remains succulent during cooking and also releases intense flavours that are infused into the meat

Our skilled butchers bone out our chickens and roll with our family recipe stuffing and tied for roasting

Hand trimmed chunks of Irish lamb

Did you know

The convenience of bulk buy to reduce the daily debate of 'what will we have for dinner'

Another popular option at Christmas is combining the convenience of a boneless roast (white meat only) with the tasty addition of our handmade stuffing

They are 100% lean and an excellent source of protein

Perfect with slow cooked meats

this fillet roast is renowned for delivering sublime texture and flavour every time