Chateaubriand of the South American cattle is really tender. This fantastic piece of meat comes of the head of the tenderloin. The meat has a blood-red color and a big size. The name Chateaubriand comes from the Francois René de Chateaubriand, a French writer and politician. His personal cook made, around the year 1800, a for then completely unknown dish. More than 200 years later is the Chateaubriand a common dish at a nice and romatic evening.
These South American cattle are only grass-fed. Research says that grass-fed cattle are richer of omga-3 fat acids and vitamin A and E. This is good for the resistor and is good for the body.
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