we will be restocking regularly

Join the Waitlist

animal illustration

We have so much more meat to love

While we’re off harvesting, dry-aging and hand-cutting your top choice, check out our Butcher’s recommendations and try something new and delicious.

Other Awesome Cuts

Picanha

Dry Aged

$69 ~ $17/LB

You can prepare this by cooking
on the grillbaked in the oven

Whole Bavette

Dry Aged

$69 ~ $25/LB

You can prepare this by cooking
on the grillin a skillet

All Things Roast

$15 $15/LB

You can prepare this by cooking

Chateaubriand

$135 2.0-2.25 lbs / Ships Fresh

The chateaubriand, or center cut tenderloin, is a trimmed section of the most prized cut in the entire animal, creating a very large, uniform filet. Out of an entire 1300 pound animal, you can only produce 4 pounds of chateaubriand, making it very valuable.

Join the Waitlist

Other Awesome Cuts

Picanha

Dry Aged

$69 ~ $17/LB

You can prepare this by cooking
on the grillbaked in the oven

Whole Bavette

Dry Aged

$69 ~ $25/LB

You can prepare this by cooking
on the grillin a skillet

All Things Roast

$15 $15/LB

You can prepare this by cooking

What's
In It?

meat location illustration

The chateaubriand is the center part of the tenderloin, the most tender cut on the entire animal. The chateaubriand is lean and very tender - so tender you can cut it with a fork.

Good for

baking in the oven Oven

Cooking Notes

We love to use Chateaubriand for Beef Wellington - it the perfect size and shape. Cook until the internal temperature reaches 130-135°F (medium rare) and allow the roast to rest.