Meat
Butt
Beef fillet butt (or chateaubriand end) is the thicker head portion of the tenderloin—large enough for a shared roast or thick steaks. Grain is fine and tenderness extreme; flavour is mild compared with ribeye, so sauces and seasoning matter. Marbling is usually light. Roast whole as chateaubriand, or cut thick filets. Sear hard and finish gently to rare or medium-rare. Rest before carving. Trim the chain and silver skin before cooking.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 12.7 g
- Saturated Fat 4.99 g
- Trans Fat 0.2 g
- Monounsaturated Fat 5.11 g
- Polyunsaturated Fat 0.94 g
- Cholesterol 66.4 mg
- Sodium 58.6 mg
- Salt 0.16 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 22.2 g
- Water 58.7 g
- Energy 192 kcal
- Water 58.7 g
- Protein 22.2 g
- Fat 12.7 g
- Saturated Fat 4.99 g
- Monounsaturated Fat 5.11 g
- Polyunsaturated Fat 0.94 g
- Omega-3 0.09 g
- Trans Fat 0.2 g
- Vitamins 36.6 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.08 mg
- Vitamin B2 — Riboflavin 0.2 mg
- Vitamin B3 — Niacin 5.37 mg
- Vitamin B5 — Pantothenic Acid 0.58 mg
- Vitamin B6 0.38 mg
- Vitamin B7 — Biotin 2.4 µg
- Vitamin B9 — Folate 7.5 µg
- Vitamin B12 — Cobalamin 1.2 µg
- Vitamin C 2 mg
- Vitamin D 0.2 µg
- Vitamin E 0.28 mg
- Vitamin K 1.4 µg
- Minerals 360 mg
- Major Minerals 359 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.16 g
- Cholesterol 66.4 mg
Vitamins
vitamin-c: 2 · vitamin-b12-cobalamin: 1.2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.08 · vitamin-b2-riboflavin: 0.2 · vitamin-b3-niacin: 5.37 · vitamin-b5-pantothenic-acid: 0.58 · vitamin-b6: 0.38 · vitamin-b7-biotin: 2.4 · vitamin-b9-folate: 7.5 · vitamin-d: 0.2 · vitamin-e: 0.28 · vitamin-k: 1.4 ·
Minerals
Butt of Beef: composition reflects this culinary part relative to the whole ingredient.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Chateaubriand popularised the thick centre-butt tenderloin roast in French service.
American steakhouses cut butt portions into large filet steaks.
Retail vacuum packs sold butt tenderloin roasts for holiday tables.