Chateaubriand refers to the thickest, fattest section of beef tenderloin, located along the inner side of the lumbar vertebrae. Since this muscle saw little movement, the meat was exceptionally tender.
Each cow yielded roughly 450 grams of it, and it cost around two thousand yuan per jin.
This truly was the essence of beef. A simple grill was enough to bring out an incredible flavor and texture.
Su Bai had eaten it once at another restaurant some time ago. This time, Big Sis had arranged it for him, perfectly catering to his tastes. Not bad!
"How does it taste?" Xia Lin asked, watching Su Bai eat with obvious enjoyment.
"The texture's a little better than what I had before... Hmm, looks like there are subtle differences between breeds."
"You know quite a bit. You should just become a food reviewer," Xia Lin teased.
"Eh, being a food blogger is easy. You only need to learn one phrase—rich layers, dense and creamy texture."
"Beef can have a dense and creamy texture?"
Director Xia clearly hadn't watched enough food shows. There was also the classic 'chewy and glutinous'... It all felt like a formula. Properly trained chefs were still more convincing when reviewing restaurants.
As he enjoyed the wagyu, Su Bai sharply critiqued the food programs online.
Food was subjective, after all. Different regions had different taste preferences, and many bloggers took sponsored deals to promote restaurants, so food-related content was an utter mess.
Su Bai chose to experience it for himself.
He had plenty of time and money to spend, anyway.
Among traditionally expensive ingredients, Su Bai felt that shark fin, bird's nest, and abalone weren't all that tasty. Their flavors were rather bland and depended mainly on seasoning. High-quality beef and chicken, on the other hand, were genuinely excellent.
Besides