Chateaubriand

Term	Definition
Chateaubriand	(French) In French butchery in the early 20th century, the beef tenderloin was divided into five portions of approximately equal length. The second piece from the rump end, the one where the "iliacus" and the "psoas major" join, was the chateaubriand. In the mid-20th century in America, this piece was used as a roast cut for two people in fine restaurants. There is also a 19th-century French steak dish by the same name that uses the same cut.

Term

Definition

(French) In French butchery in the early 20th century, the beef tenderloin was divided into five portions of approximately equal length. The second piece from the rump end, the one where the "iliacus" and the "psoas major" join, was the chateaubriand. In the mid-20th century in America, this piece was used as a roast cut for two people in fine restaurants. There is also a 19th-century French steak dish by the same name that uses the same cut.