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Talk:Chateaubriand (dish)

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This is an old revision of this page, as edited by MSTCrow (talk | contribs) at 03:32, 10 February 2007. The present address (URL) is a permanent link to this revision, which may differ significantly from the current revision.

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)[reply]

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)[reply]

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. - MSTCrow 03:30, 10 February 2007 (UTC)[reply]

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