Divided into various cuts, the most celebrated sections include the Chateaubriand, which is a large portion cut from the center of the tenderloin, and filet mignon, small individual steaks cut ...

Also called the chateaubriand ... You can remove the side muscles and cut the remaining meat into more filet steaks, or leave this end whole and cook it as a roast. Meanwhile, the removed tail ...

The best way to identify the direction of the grain on a steak is to look at it raw. Depending on the cut, the parallel lines will be quite obvious or slightly perceptible. “Different cuts of ...

Made from the breast or lower chest of the cow, brisket is a tough beef cut that is prepared by braising or slow smoking. It is also commonly cured and made into pastrami or corned beef.

Followed by a nice lie down to sleep off all that buttery richness. So it’s good to see chefs today doing chateaubriand ...

It’s no secret that Ollie Brearley, master butcher and head chef at The Cut ... a Chateaubriand, weighing in at a generous 600g, to be shared between two. For a restaurant known for its steak ...

Fancy a steak? Discover the best restaurants and pubs serving steak in and around Watford according to locals.