Chateaubriand

Our classic Châteaubriand (700g) is a decadent roast that generously feeds two. Cut from the head of the fillet, this popular restaurant cut is unbelievably tender and deeply flavoursome.

Prepared by our expert butchers, Swaledale's Châteaubriand is from heritage breeds, slowly reared on a grass diet in the stunning Yorkshire countryside.

If you're considering Châteaubriand for Christmas lunch, is it possible to order a slightly larger piece, say approx. 1 kg?
In terms of Châteaubriand size, our cattle tend to be much smaller than commercial cattle. Consequently, this cut is never much larger than 700g. We suggest cooking 2 x 700g alongside one another, or perhaps a whole beef fillet.

What is the best breed for flavour, texture and overall quality for Châteaubriand?
In our experience there isn’t a standout breed. Native breeds including Dexter, Highland & Belted Galloway can all yield amazing beef. However, the breed is only the starting point. Other important factors include the farming system, feed and age of animal. We favour slightly older animals that have had the chance to slowly mature on high quality grass & haylage. The best beef occurs when all of the above factors are as they should be.

Is any of the meat we sell organic and, if not, to what extent are antibiotics, etc. used for health or other purposes for any breed/type of animal?
Our farmers tend to be very small scale - organic status simply isn’t financially viable when rearing a handful of cattle each year. There is no routine use of antibiotics, their use would be exceptional.

100% grass-fed beef