From a culinary standpoint, there are many gourmet meat dishes that require a perfect understanding of specific meat cuts, as ...

Also called the chateaubriand, this middle part of ... 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.

So it’s good to see chefs today doing chateaubriand differently. When you’re working with the choicest cut of an eye fillet ...

The team at the famous Royal-approved supermarket use chateaubriand from slow-grown ... For those looking for a special cut of beef this Christmas, why not go down the Wagyu route?

The server recommended the chimichurri which added a wee punch of zest and tang to the meat, a great choice ... The carne ...

It’s no secret that Ollie Brearley, master butcher and head chef at The Cut & Craft in Leeds, is a lover of meat - he even ... the star of the evening: a Chateaubriand, weighing in at a generous ...

To help you find your choice steak on (or off) the Strip, local experts weighed in on their favorite meat-eries ... 16-ounce chateaubriand. Small plates, such as the $14 patatas bravas, reflect ...

This premium cut is taken from the widest diameter center of the beef tenderloin and can be anywhere from 8 ounces to several pounds in size, serving from two to eight people. Chateaubriand steak ...