Chateaubriands

Chateaubriands are a type of steak that comes from the shoulder of the cow, specifically the chateaubriand cut. This cut is known for its rich flavor and tender texture, making it a popular choice for grilling, broiling, or pan-searing. The chateaubriand cut is located between the top blade and the bottom blade of the shoulder, and it is often referred to as the "tri-tip" or "tri-tip roast" in some regions.

The chateaubriand cut is characterized by its triangular shape, with a thick, meaty center and thin, lean edges. This cut is relatively lean compared to other steak cuts, with a fat content ranging from 10% to 20%. The lean nature of the chateaubriand makes it a good option for those looking to reduce their fat intake while still enjoying a flavorful steak.

Chateaubriands are often marinated before cooking to enhance their flavor and tenderness. Common marinades include soy sauce, olive oil, garlic, and herbs such as rosemary and thyme. After marinating, the steak can be grilled, broiled, or pan-seared to achieve the desired level of doneness.

Chateaubriands are typically served with a variety of side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad. The rich flavor and tender texture of the chateaubriand make it a versatile cut that can be enjoyed in a variety of dishes and cooking methods.