Talk:Chateaubriand steak

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And who is this "Some" who is so often mentioned as an authority and who invariably seems to get it wrong? --Wetman 15:00, 21 May 2006 (UTC)

[edit] DisputedAssertion

"However wonderful and tender a Chateaubriand is, it is still a cut from the filet, and so it is less tasty than other cuts." This is a very unencyclopedic wording. "Tasty" is often a matter of personal preference, so if there's an objective measure being used here then it should be explained in those terms instead of as "tasty". I'm not very familiar with culinary terms for the qualities of beef, but hopefully someone else will be able to re-write this part. --Icarus ^(Hi!) 19:15, 11 August 2006 (UTC)

[edit] Cut, or Recipe?

As far as I can tell, "Chateaubriand steak" is a recipe, not an actual cut. Also, from the short loin, not the sirloin. See "Cutting Up in the Kitchen" by Merle Ellis, 1975, page 46. - MSTCrow 03:30, 10 February 2007 (UTC)