Chateaubriand – Premium Tenderloin Roast or Filet Cuts
Cut from the larger end of the tenderloin, our Chateaubriand is richly marbled, buttery tender, and full of clean, pasture-raised flavor. Cook it whole for a beautiful roast or slice into thick filet mignon-style steaks for a special meal at home.
Raised on Kaua‘i, our cattle are 100% pasture-raised, grass-fed & finished, and dry-aged for 3–4 weeks using traditional family methods for unmatched depth and tenderness.
Cooking Tips:
Sear the roast on all sides, then finish in the oven until medium-rare. Or cut into thick filets, season simply, and pan-sear over high heat.
Dry-aged 3–4 weeks
Fresh cut weekly – never previously frozen
Vacuum-sealed for freshness
No antibiotics. No hormones. Just real ranch-raised beef.
Reserve yours now—don’t wait, they sell out fast. Pickup at Minnie’s Mercantile.
Average weight: 1.92 pounds
Chateaubriand – Premium Tenderloin Roast or Filet Cuts
Cut from the larger end of the tenderloin, our Chateaubriand is richly marbled, buttery tender, and full of clean, pasture-raised flavor. Cook it whole for a beautiful roast or slice into thick filet mignon-style steaks for a special meal at home.
Raised on Kaua‘i, our cattle are 100% pasture-raised, grass-fed & finished, and dry-aged for 3–4 weeks using traditional family methods for unmatched depth and tenderness.
Cooking Tips:
Sear the roast on all sides, then finish in the oven until medium-rare. Or cut into thick filets, season simply, and pan-sear over high heat.
Dry-aged 3–4 weeks
Fresh cut weekly – never previously frozen
Vacuum-sealed for freshness
No antibiotics. No hormones. Just real ranch-raised beef.
Reserve yours now—don’t wait, they sell out fast. Pickup at Minnie’s Mercantile.
Average weight: 1.92 pounds
