A4 Hitachiwagyu Chateaubriand


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Chateaubriand consists of a large center cut fillet of tenderloin sliced between two lesser pieces. If you wish to impress a date, the filet mignon from Ibaraki Prefecture shall do it. Lightly marbled, very succulent and tender, as you bite it melts in your mouth. Rounded cut, it  comes from the ribs and ends toward the rear of the wagyu.