优质中心切割夏多布里昂牛排
American steakhouse quality, selected for marbling, tenderness, and flavor.
描述性品质：夏多布里昂牛排，也称为菲力牛排、里脊牛排或牛里脊，是一种奢华的牛肉，非常适合节日或任何特殊场合。传统的夏多布里昂牛排是最嫩的牛肉之一，通常是市场上最昂贵的牛肉。
产品背后：夏多布里昂牛排的嫩度秘诀在于其在动物身上的位置。夏多布里昂牛排是一种极其湿润的里脊烤肉，由菲力牛排和较大的里脊肉组成。这种嫩烤肉不包含任何承重肌肉，因此整个切块非常多汁且鲜嫩。
Chateaubriand 一词源自法国，大致指“厚厚的牛里脊肉”。据说Chateaubriand的名字取自 19 世纪著名作家Francois-René de Chateaubriand，他非常喜爱这种特殊的牛肉。
食用建议：这款夏多布里昂烤肉最好烤至半熟至六分熟。将烤肉放入大煎锅中，用油煎至浅棕色。将烤肉放入烤盘中，烹制至内部温度达到 125ºF 至 130ºF。建议食用前静置 15-20 分钟。
主要特征
数量：2 磅夏多布里昂烤牛排
国籍：美国
储存：生食。食用前必须煮熟。冷冻保存。烹饪前，冷藏解冻 24 至 48 小时。
原料：牛肉
产品背后：夏多布里昂牛排的嫩度秘诀在于其在动物身上的位置。夏多布里昂牛排是一种极其湿润的里脊烤肉，由菲力牛排和较大的里脊肉组成。这种嫩烤肉不包含任何承重肌肉，因此整个切块非常多汁且鲜嫩。
Chateaubriand 一词源自法国，大致指“厚厚的牛里脊肉”。据说 Chateaubriand 的名字取自 19 世纪著名作家 Francois-René de Chateaubriand，他非常喜爱这种特殊的牛肉。
食用建议：这款夏多布里昂烤肉最好烤至半熟至六分熟。将烤肉放入大煎锅中，用油煎至浅棕色。将烤肉放入烤盘中，烹制至内部温度达到 125ºF 至 130ºF。建议食用前静置 15-20 分钟。
Pat dry, season with salt, and cook according to the specific cut. Use high heat to build a crust, finish gently as needed, and rest before slicing.
数量：2 磅夏多布里昂烤牛排
国籍：美国
储存：生食。食用前必须煮熟。冷冻保存。烹饪前，冷藏解冻 24 至 48 小时。
原料：牛肉
Every order ships in insulated, temperature-controlled packaging. Refrigerate promptly and follow the storage instructions included with your order.
The celebration cut of the tenderloin
Chateaubriand is cut from the thick center of the tenderloin. Its defining quality is uniform tenderness rather than heavy marbling.
What makes USDA Prime exceptional
The USDA grade establishes a high quality standard, while the cut, aging method, and preparation determine the final eating experience.
USDA Prime
The USDA’s highest beef quality grade, awarded for abundant marbling and maturity associated with tenderness, juiciness, and flavor.
Every cut is different
Filet emphasizes tenderness, New York strip emphasizes beef flavor, ribeye emphasizes marbling, and porterhouse combines strip and filet.
Aging, when specified
Dry-aged products develop concentrated flavor and tenderness. The product-specific metafields identify that character without implying every Prime cut is dry-aged.
Respect the cut
Prime filet, strip, ribeye, porterhouse, and roasts each reward a slightly different approach.
Dry & season
Pat the steak dry and season simply so the specific cut remains the focus.
Sear
Use high heat to build a deep crust, then finish according to the cut and thickness.
Rest & slice
Rest before slicing so juices settle. Slice against the grain where appropriate.
Steakhouse quality, chosen by the cut
A precise grade plus product-specific selection makes it easier to choose the right steak for your table.
The grade
USDA Prime sets a high benchmark for marbling and eating quality.
The selection
Each product profile explains the cut’s own balance of flavor, tenderness, and richness.
The versatility
Choose filet for tenderness, strip for beef flavor, ribeye for richness, or porterhouse for two textures in one steak.
If I don't personally love it, I won't sell it. And I'm picky.
What customers say
Verified reviews for this USDA Prime cut.
USDA Prime steakhouse cuts, delivered cold.
Product-specific profiles for marbling, tenderness, flavor, and preparation.