{"product_id":"australian-wagyu-chateaubriand","title":"Australian Wagyu Chateaubriand","description":"\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003eAustralian 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.\u003c\/p\u003e\n\u003cdiv class=\"_chunkWrapper_6ta1u_30\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"0\"\u003eThe chateaubriand is the centre cut of \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"39\"\u003ethe tenderloin, the thickest, most \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"75\"\u003eeven section of the fillet, \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"103\"\u003etraditionally roasted whole and carved \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"142\"\u003eto share. It carries all the tenderness \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"182\"\u003ethe fillet is known for, with the heft \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"221\"\u003eto take a proper sear and finish in the \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"261\"\u003eoven. As an F1 Wagyu — a first cross \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"298\"\u003ecarrying around half Wagyu genetics — \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"336\"\u003eit sits at a marble score of four and \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"374\"\u003eabove, the marbling lending richness to \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"414\"\u003ea cut that is otherwise the leanest and \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"454\"\u003efinest-grained on the animal. A \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"486\"\u003ecentrepiece steak, cooked as one and \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"523\"\u003ebrought to the table to carve.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"_chunkWrapper_6ta1u_30\"\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"0\"\u003eWe cut \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"7\"\u003eevery chateaubriand by hand and \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"39\"\u003eblast-freeze it in our own facility, \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"76\"\u003etaking the meat down to −28°C the \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"110\"\u003emoment it reaches peak condition. \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"144\"\u003eFreezing this quickly forms only the \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"181\"\u003efinest ice crystals, leaving the cell \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"219\"\u003estructure intact so that texture and \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"256\"\u003ejuices are held exactly as they should \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"295\"\u003ebe. Each piece is frozen individually — \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"335\"\u003eIQF — and vacuum-sealed, so it arrives \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"374\"\u003ein the same condition it left us and \u003c\/span\u003e\u003cspan class=\"_animating_6ta1u_10\" data-newtext-seq=\"411\"\u003ethaws back to its best.\u003c\/span\u003e\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eOrigin:\u003c\/strong\u003e Australia\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eNet:\u003c\/strong\u003e 500g\u003c\/p\u003e\n\u003cp class=\"font-claude-response-body break-words whitespace-normal\"\u003e\u003cstrong\u003eStorage:\u003c\/strong\u003e IQF Blast Frozen. Store at -18'C \u003c\/p\u003e","brand":"REPETOIRE CULINAIRE","offers":[{"title":"Default Title","offer_id":55844991664513,"sku":"AUSWAGYUCHAT","price":115.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/0862\/0858\/files\/Australian_Wagyu_Beef_Chateaubriand_Premium_Australian_Beef_FINE_WILD_UK.jpg?v=1782726243","url":"https:\/\/www.fineandwild.com\/products\/australian-wagyu-chateaubriand","provider":"FINE \u0026 WILD","version":"1.0","type":"link"}