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sitting just above the fillet
boneless cut of beef by wrapping it in poor-quality steaks
The rib-eye is the meat between each of the ribs
A full brisket (Full Packer) is approximately 6kg and is made up of a 'point end' and a 'flat'
the chateaubriand was named after a French aristocrat named François-René de Chateaubriand
Chateaubriand for 2 (600g) BBQ sitting just above the filletMany people are familiar with fillet steak however once you take the centre (thickest) part of the full Beef fillet, then roll it, it becomes a luxurious roast. As legend has it, the chateaubriand was named after a French aristocrat named Franois Ren de Chateaubriand, whose chef invented a method of cooking a large, boneless cut of beef by wrapping it in poor quality steaks!
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