Chateaubriand at How's Market

[monkuboy]

I see this week How's is advertising prime-grade chateaubriand for $5.98 per pound. The description says it is thick-cut beef sirloin. I also did some searching on Chowhound about what exactly a chateaubriand cut is supposed to be, and it seems that a true cut is from the center of the beef tenderloin. This may be a dumb question but does that mean the thick sirloin How's is advertising is from a different section and not a true chateubriand? For $5.98 per pound I am thinking that is probably the case but I'm sure I can find out the right answer on this board! In any event, anyone have any opinions as to the quality of the "chateaubriand" How's has on sale?

[Jack Flash]

Last week, I pulled a couple of Prime NYs out of the freezer (purchsaed a couple of months ago when they were $5.99/lb). After letting them defrost, I cooked them on the grill over oak, with just a little bit of seasoning. To get a better steak, you'd have to spend $30 at least. And with this being the height of tomato season, I had a nice heirloom tomato & onion salad on the side...all on the comfort of my back porch. You really can't beat HOWS' meat deals. Stock up when you find something you like; they'll keep just fine for a few months in the freezer.

[reality check]

Exactly. I always stock up when they Prime NY's are on sale. How's is great but their BBQ's have slipped a little.

[monkuboy]

Thanks for your replies. How's sells good meat (at least in my opinion) so I am just surprised that they would apply that label to plain top sirloin and not the "real thing." But for $5.99 what can you expect. At least it is prime grade. I've had their other meats (and their weekend tri tip) and they're all yummy.

[Joe Blowe]

http://www.howsmarkets.com/pg01.htm

"Thick Cut Steak, Quality, Tender, Beef Sirloin"

They make the disclosure right under Chateaubriand, so no one can really fault them for deceptive advertising.

However, I bought this cut from Hows a couple of months ago, and I will not buy it again. Quite dry, not tough exactly, and little flavor.

Stick with their rib eyes, tri tips, flank and skirt steaks...

[monkuboy]

You are right, they do make this disclosure right on the ad (which is good) but I would just expect a place like How's to advertise the real thing to begin with since they have a good reputation for their meats. Thanks for your impressions of the cut, though. Speaking of their skirt steaks, we had this a couple of weeks ago and they were soooo good.

[PBSF]

What your market label as chateaubriand is a thick cut from the top sirloin and not from the center of a beef filet. That name was used years ago as a marketing ploy to sell the lesser cut of beef. The chateaubriand on sale probably is about 5" by 12" and 1 1/2 inch thick.

[malibumike]

Back in NY chateaubraing is filet, out here in Calif. it is just another name for Top Sirloin. I have had almost cut with a fork chateaubriand and some not so tender, just look at the meat to decide. Of course their prime rib eye is to die for when on sale.