Fullblood Wagyu Chateaubriand Marble Score 9+ Stone Axe

We are pleased to be able to offer you a limited number of this exceptional Chateaubriand, a cut that is normally always reserved for the most decorated, 3 hat Restaurants. These roasts are ultra-tender, super juicy and packed full of pure beefy flavour.

The Chateaubriand is cut from the thickest or top end of the Tenderloin muscle, and is a roast-size fillet steak. Decadent, tender and perfect for a special occasion. This exceptional product represents the pinnacle of Australian Fullblood Wagyu beef.

Stone Axe Fullblood Wagyu breeding herds are dispersed across several breeding farms in New South Wales and Victoria, all of which are managed by Stone Axe’s own staff. Each property is situated 1000m above sea level, resulting in a climate that enhances conditions for the breeding and raising of Fullblood Wagyu.

The cattle can grow and mature to their potential with access to natural shelter, clean fresh air, water and pasture, all in a low stress environment. Every Stone Axe Wagyu animal has its own unique identification tag, allowing for careful monitoring of each animal’s development, and traceability across the whole life of the product.

How to cook a Chateaubriand

Bring your beef to room temperature.

Preheat oven to 200 Degrees Celsius.

Season beef generously with salt.

Heat a lightly oiled frying pan. When hot add the beef and sear quickly on all sides over a high heat.

Place beef on an elevated rack in a roasting pan. Roast uncovered, using a cooking timer and meat thermometer to desired doneness.

Allow 20-40 minutes resting time before slicing.

Your product has been vacuum sealed and can be safely stored refrigerated.