Australian Wagyu Chateaubriand

Name: Australian Wagyu Chateaubriand
Brand: REPETOIRE CULINAIRE
SKU: AUSWAGYUCHAT
Price: 115.00 GBP
Availability: InStock

£115.00

Net: 500g Grass raised, grain-finished 330+ days

An F1 Australian Wagyu Chateaubriand, born wild on the northern rangelands, raised on native Mitchell grass, and grain-finished for over 330 days. Japanese genetics, Australian terroir. Abundantly marbled with a buttery, melt-in-the-mouth texture and a clean, deep, lingering finish.

£115.00

Australian Wagyu sits where two traditions meet: Wagyu genetics with a lineage tracing back to Japan, raised across the open rangelands of Australia. We source ours from Westholme and Stanbroke, two of the country's most respected producers.

The chateaubriand is the centre cut of the tenderloin, the thickest, most even section of the fillet, traditionally roasted whole and carved to share. It carries all the tenderness the fillet is known for, with the heft to take a proper sear and finish in the oven. As an F1 Wagyu — a first cross carrying around half Wagyu genetics — it sits at a marble score of four and above, the marbling lending richness to a cut that is otherwise the leanest and finest-grained on the animal. A centrepiece steak, cooked as one and brought to the table to carve.

We cut every chateaubriand by hand and blast-freeze it in our own facility, taking the meat down to −28°C the moment it reaches peak condition. Freezing this quickly forms only the finest ice crystals, leaving the cell structure intact so that texture and juices are held exactly as they should be. Each piece is frozen individually — IQF — and vacuum-sealed, so it arrives in the same condition it left us and thaws back to its best.

Origin: Australia

Net: 500g

Storage: IQF Blast Frozen. Store at -18'C

Remove the meat from the freezer and defrost in the refrigerator for 24 hours. Once defrosted, take the steak out of the fridge 15–20 minutes before cooking. Pat the surface completely dry with kitchen paper. Season with flaky sea salt — nothing more. The marbling provides all the richness this steak needs.

At MBS 4/5+, this is a heavily marbled steak, and the fat begins to render at a lower temperature than conventional beef. The key is to cook it gently enough that the fat melts through the meat rather than running out of it. High, aggressive heat for too long will cause the marbling to render out before it has had time to baste the muscle fibres from within.

Heat a cast-iron pan or skillet over medium-high heat — hot, but not screaming. You do not need to add oil — the fat in the steak will be sufficient. Sear the chateaubriand only to seal the meat. Then place it into the oven until cooked to your desired temperature.

Rest the meat for at least 5–8 minutes. Wagyu at this marbling level holds its heat well and the juices redistribute quickly. Slice against the grain.

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here

Description

Australian Wagyu sits where two traditions meet: Wagyu genetics with a lineage tracing back to Japan, raised across the open rangelands of Australia. We source ours from Westholme and Stanbroke, two of the country's most respected producers.

The chateaubriand is the centre cut of the tenderloin, the thickest, most even section of the fillet, traditionally roasted whole and carved to share. It carries all the tenderness the fillet is known for, with the heft to take a proper sear and finish in the oven. As an F1 Wagyu — a first cross carrying around half Wagyu genetics — it sits at a marble score of four and above, the marbling lending richness to a cut that is otherwise the leanest and finest-grained on the animal. A centrepiece steak, cooked as one and brought to the table to carve.

We cut every chateaubriand by hand and blast-freeze it in our own facility, taking the meat down to −28°C the moment it reaches peak condition. Freezing this quickly forms only the finest ice crystals, leaving the cell structure intact so that texture and juices are held exactly as they should be. Each piece is frozen individually — IQF — and vacuum-sealed, so it arrives in the same condition it left us and thaws back to its best.

Origin: Australia

Net: 500g

Storage: IQF Blast Frozen. Store at -18'C

Preparation / Cooking

Remove the meat from the freezer and defrost in the refrigerator for 24 hours. Once defrosted, take the steak out of the fridge 15–20 minutes before cooking. Pat the surface completely dry with kitchen paper. Season with flaky sea salt — nothing more. The marbling provides all the richness this steak needs.

At MBS 4/5+, this is a heavily marbled steak, and the fat begins to render at a lower temperature than conventional beef. The key is to cook it gently enough that the fat melts through the meat rather than running out of it. High, aggressive heat for too long will cause the marbling to render out before it has had time to baste the muscle fibres from within.

Heat a cast-iron pan or skillet over medium-high heat — hot, but not screaming. You do not need to add oil — the fat in the steak will be sufficient. Sear the chateaubriand only to seal the meat. Then place it into the oven until cooked to your desired temperature.

Rest the meat for at least 5–8 minutes. Wagyu at this marbling level holds its heat well and the juices redistribute quickly. Slice against the grain.

Delivery

Order Cut-Off Times & Delivery Date Selection

Orders placed before 2 PM (Monday to Friday) are dispatched the same day, unless you select a future delivery date at checkout.

Our Delivery Service

We use reliable third-party express courier services and high-quality insulated packaging. While our couriers are generally excellent, occasional delays can happen. We pack everything to stay fresh, even if transit takes a little longer.

Time-Sensitive & Event Orders

Can we guarantee delivery on a specific day? Unfortunately not - we rely on third-party couriers and can't control their schedules. All items leave us in perfect condition with good use-by dates, but final timing depends on the courier.

If your order is for a specific event, let us know in the notes section at checkout. We can often dispatch a day earlier to give you the best chance of timely arrival.

DELIVERY Changes After Dispatch

Once dispatched, your package is with the courier and we're unable to redirect it or change delivery details.

Saturday Delivery

Saturday delivery is available, though please note our couriers don't operate phone support at weekends and our office is closed. For event-critical orders, a weekday delivery gives us more flexibility to help if any issues arise.

Full delivery details and shipping rates: here