Waitrose 1 Chateaubriand

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Waitrose 1 Chateaubriand
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Dry aged Hereford beef chateaubriand with bay leaf
Hereford beef produced from cattle sired by registered pedigree Hereford bulls. The Hereford is a British breed dating back to the 1700s, renowned for its excellent meat. Hereford beef is finely marbled with fat, which makes the meat succulent and tender, and gives it a unique, rich flavour. Our Hereford beef comes from a small group of dedicated farmers, and is produced from cattle sired by registered pedigree Hereford bulls. The cattle live outside for most of the year, so they grow slowly. To bring out the best in the meat, our 30 Day Dry Aged Hereford beef is wrapped in muslin and hung on the bone in a carefully-controlled, dry environment. The ageing process makes it even more tender, and develops its characteristic rich, almost buttery flavour.
  • Suitable for freezing
  • Waitrose own label

PER 100g

Energy

777kJ
186kcal

Per Portion/A serving contains

Energy

894kj
214kcal

11% RI

Fat

11.20 g

Medium

16% RI

Saturates

4.70 g

Medium

24% RI

Sugars

<0.5g

Low

<1% RI

Salt

0.22 g

Low

4% RI

RI = % of your daily reference intake

INGREDIENTS: Hereford beef (99%), bay leaf.


Typical values as prepared. Contains 5 Servings

Typical valuesPER 100gA serving contains
Energy777kJ894 kJ
Energy186kcal214 kcal
Fat9.7g11.2 g
Of which Saturates4.1g4.7 g
Carbohydrate<0.5g g
Carbohydrate<0.5gg
Of which Sugars<0.5gg
Of which Sugars<0.5g g
Fibre0.5g0.6 g
Protein24.1g27.7 g
Salt0.19g0.22 g

Origin Information

  • United Kingdom
  • from British Hereford beef

Oven cook

Preheat oven. For best results, season with Anglesey sea salt and cracked black pepper before cooking. …Remove all packaging and place on a baking tray in the centre of a preheated oven. Cook to the desired preference but ensure the surface of the meat is thoroughly cooked. Due to the natural variability in the thickness of the joint, the cooking instructions provided are a base guide. For thicker joints, additional cooking time may be required. Once cooked, cover with foil and allow to rest for 20 minutes before serving. Remove bay leaf and strings before carving. Chefs tip: Arrange the slices so that they slightly overlap and then drizzle a little of the meat juices over the top. (Time Rare 15-20 minutes / Medium 25-30 minutes, Oven: 200°C, Fan: 180°C, Gas: Gas Mark gas 6)

Recycling

ComponentMaterialRecyclable
basePlastic - Other
filmPlastic - Other
boxCard
label-gluedPaper & card
stringMixed Material

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