Reserved exclusively for Olliffe Butcher.
The middle section of the tenderloin, known as centre-cut tenderloin or chateaubriand, is a large, even, cylindrical piece of meat, serving four to six people. It's a desirable cut because it is much easier to cook evenly than a whole tenderloin.
Small herds, high care, exceptional marbling, tenderness tested. Raised in Lake Simcoe - Rideau Ecoregion & Lake Erie - Lake Ontario Ecoregion. Regenerating farm lands for future generations. No added hormones or antibiotics. Exclusively selected for Olliffe for top marbling and Tenderness. Dry Aged for Min of 27 Days
Average size 1.75 lb