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The chateaubriand is the thick part of the tenderloin. This part is at the end of the tenderloin, in the buttock of the beef.

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This piece is slightly firmer in structure than the middle piece, or tournedos, of the tenderloin. It is often kept in its entirety and is then large enough to eat as a couple. A beautiful piece to enjoy with your loved one.

One of Beef&Steak's most successful steaks is the Aberdeen Angus chateaubriand. The chateaubriand of our South American cattle is also highly recommended. On our recipe page you will find delicious recipes for tournedos and chateaubriands.


The French writer François René de Châteaubriand is said to have been the first to eat it prepared in such a way by his cook. Another theory is that Chef Montmirail of Viscount "Vicomte de Chateaubriand" made this extra large steak for his boss to keep him on his feet because this man worked so hard.


For more information about our products, cuts and meat breeds, you can always visit our website and weblog. We can of course also speak to you by telephone or e-mail. You can then call (0172) 577 147 or email