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The head of the fillet, made for carving. Chateaubriands are tender, but more often than not, desperately short on flavour. Coming exclusively from mature cull cows, ours are not. We do not dry-age them because we do not need to. The result is succulence and a natural depth of flavour the cut rarely gets credit for.
Ships within 48 hours · Estimated delivery Jun 22 - Jun 27
US$40
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