When it comes to luxury proteins, you’ll be lucky to experience the most expensive steak in your weekly meal rotation. For many, biting into a juicy steak is one of the best culinary experiences out there.
However, most steaks aren’t as expensive as you might assume. The word “steak” refers to a broad category of meat that ranges from the fanciest beef on the market to much more affordable cuts.
Some types of beef, and their steaks, have even become household names. You have most likely heard of the luxurious Japanese varieties of Wagyu and Kobe beef, as well as the American Angus beef cows. These meats offer a succulent meat experience unlike anything else.
It’s not only the variety of steak but also the meat’s individual characteristics that determine the most expensive steak cuts. Learning to identify excellent marbling and the proper thickness for your T-Bone, ribeye, or porterhouse also contributes to the most expensive steak meals.
Here is a quick recap of the most expensive steak cut in the world:
- Porterhouse – $20 to $25 per pound
- Ribeye – $15 to $20 per pound
- T-Bone – $10 to $20 per pound
- Hanger -$12 and $14 per pound
- Tenderloin – $30 and $100 per pound
- Kobe Sirloin – $144 per 6 ounce serving
- Kobe Filet – $250 per pound
- Wagyu Tenderloin – $295 for a 14-ounce serving
- A5 Kobe Steak – $349 for a 6-ounce portion
Ideal Steak Characteristics
When it comes to choosing the most expensive steak, there are other factors to consider besides the most expensive steak cuts. Knowing these simple details will help, whether you are picking up steak at the supermarket or choosing your fresh cuts at a fancy restaurant.
Marbling is the pattern of fat rippling through the muscles of the meat, just like the veins appear on the marble gracing your countertop. The factors that influence the amount of marbling include the breed of cow, muscle use, the cut of meat, the age of the cow—and even the food it ate.
Marbling is judged on a scale, commonly identified by “prime” cuts of meat. These grades are provided from an in-person inspection by experts.
Fine marbling is found in Kobe and Waygu beef, where the fat melts while the meat cooks and results in incredibly tender meat. The fat in this type of meat looks delicate and is consistently distributed throughout the steaks for an even sear.
Medium marbling is more standard and is seen in both tender fat throughout and inedible chunks of fat, which leads to a higher potential for uneven cooking. Coarse marbling is a more severe version of the problems of medium marbling.
The award for the best marbling of any steak in the world goes to Japan’s Kobe beef. Also from Japan, Wagyu beef features superior marbling as well. As for cuts of steak, the ribeye is known for excellent marbling.
As with many things in life, thicker is better when it comes to steak. A thicker steak helps to ensure even cooking and juicy, perfectly tender bites. If you are deciding between cuts of steak, it is always better to be too thick than too thin when it comes to a delicious steak.
Most of the steaks you will encounter in a supermarket or a fast, casual steak restaurant will be about an inch thick. This is the thinnest you will want to go when it comes to most varieties of steak. The exceptions are strip steak or flank steak, which are much different from a sirloin.
A most expensive steak restaurant or boutique butcher store will most likely feature steaks that measure 1.5” in thickness or more. This is considered the ideal thickness for a prime piece of beef. Of course, you can go thicker, but 1.5” is a great standard to set for home cooking.
10 Most Expensive Steak Cuts You Can Order
The following cuts are traditionally the most expensive, usually due to their size and/or tenderness.
We’ve put them in order from least expensive to most expensive so you can find the best quality steak for whatever budget you may have in mind.
The hanger steak is a cut that is most often reserved for in-the-know chefs and savvy home cooks. This steak is one of the least well-known on the list, but it has its place among the other delicious, most expensive steak cuts on this list.
Hanger steak differs from the others featured here because it is located on the belly of the animal, instead of under the backbone. Hanger steak is found near skirt steak and flank steak. Both of those cuts are almost exclusively sliced thin and used in meals like stir fry or fajitas.
However, you are not limited to using hanger steak in those preparations only. Hanger steak is versatile and can be served like a ribeye because of its excellent marbling. A pound of hanger steak will cost between $12 and $14.
Why is Hanger Steak so Expensive?
Hanger steak is another meaty portion of the cow that is barely used in everyday function making it tender and juicy.
Like many other expensive steaks, there is only one hanger steak per carcass. Although there are rarely reasons these are tossed out, only having one hanger steak per cow makes it a lump of very expensive meat to purchase.
How to Cook a Hanger Steak
Hanger steaks come in a round tenderloin shape that is difficult to grill or pan sear. You will need to combine this cooking method with the oven in order to get a tasty result. Follow this recipe to find out how to do so.
- Hanger Steak
- Olive Oil
Step 1: Thaw the Steaks
Whenever you cook steaks, you want to begin when the steaks are room temperature. Remove the steaks from the fridge 30-40 minutes before cooking in order to achieve this.
Step 2: Season Your Steaks
Rub the steak liberally with olive oil, followed by salt and pepper.
Step 3: Preheat the Oven
Preheat your oven to 400 degrees Fahrenheit. Also, preheat a skillet over high heat. Melt a pat of butter in the skillet.
Step 4: Cook the Steaks
Once the butter begins to sizzle, add the steaks to be pan and sear for 2-3 minutes on each side.
Step 5: Place Steaks in Oven
Next, place the skillet with the steaks directly in the oven and allow to cook for 5-10 minutes or until the desired temperature is reached.
Step 6: Rest the Steak
Remove the steak from the skillet and set it on a plate or cutting board to rest for at least 10 minutes before serving.
9. T-Bone – $10 to $20 per pound
A T-Bone steak is similar to the porterhouse in many ways. This steak is also located on the loin part of the cow, just beneath the backbone. This steak gets its name from its signature bone that runs along one side of the steak. The T-Bone is like a miniature porterhouse steak.
In a porterhouse, this bone is located more in the center and splits the meat into the two New York Strip and filet steaks. In a porterhouse, the filet must be at least 1 ¼ inches thick. However, in the smaller T-Bone steak, the filet must only be ¼ of an inch thick, which is a big difference.
If you are buying a T-Bone steak, you will pay less than for a porterhouse. This is mostly because the premium filet portion represents a much smaller and thinner portion of the steak. However, this succulent cut of meat still costs about $10 to $20 per pound.
Why is T-Bone Steak so Expensive?
T-bone steak gets its name because it is the cross-section between two prized portions of the cow. When you get a T-bone steak, you are getting some of the short loin and the tenderloin.
As you can imagine, because a T-bone steak is taking parts from two expensive portions of the cow, this is what makes this particular steak so pricey.
How to Cook a T-Bone Steak
T-Bone steaks are another cut that does well with a quick sear to brown both sides, followed by a slower cook in the oven. Follow the instructions below to learn how to cook a T-bone steak in the oven.
- T-bone steak
- Canola Oil
Step 1: Thaw Steak Completely
Remove the steak from the fridge and set it out at least 30-40 minutes before you decide to start cooking. You want the steak to be at room temperature before you begin.
Step 2: Preheat the Oven
Preheat your oven to 450 degrees Fahrenheit. Preheat a large skillet on high heat a few minutes before you wish to begin.
Step 3: Season the Steak
Rub the steak with a generous amount of salt and pepper.
Step 4: Sear the Steak
Add canola oil to the hot pan, when it starts smoking, add the steak. Sear the steak for 4 minutes on each side.
Step 5: Cook the Steak
Keep the steak in the skillet and place it directly in the oven. Cook for 6-10 minutes depending on the desired temperature.
Step 6: Rest the Steak
Let the steak rest for 10 minutes then serve immediately.
If you are looking for one of the most expensive steak cuts you can find—and the steak cut that makes the biggest statement—the tomahawk steak does both. This most expensive steak has recently become more popular for its jaw-dropping appearances on Instagram.
A tomahawk steak is recognizable by its sheer size. A normal plate will most likely not be able to contain the tomahawk steak. This most expensive steak is located in the rib section of the cow as it is a variation of a ribeye steak.
Another way you can recognize a tomahawk steak, versus a ribeye or cowboy steak is the creative trimming of the bone. This steak is served on a long bone, trimmed to look like an ax handle. This is where this most expensive steak cut gets its memorable name.
Why is a Tomahawk so Expensive?
People love tomahawk steaks because of how tender they are. The meat gets this tender because it comes from the rib portion of the cow which is less used than any other muscle.
The reason a tomahawk steak is so expensive is because of the law of supply and demand. The tomahawk is so tender, many people want to eat it, therefore butchers charge because of the shorter supply.
How to Cook a Tomahawk
Tomahawk steaks are large, typically with an unusually shaped bone which you will want to leave in the steak as it cooks. Because this steak is so weirdly shaped, it is best to cook it on your outdoor grill. Here is how you should cook a tomahawk steak.
- Tomahawk Steaks
Step 1: Start Your Grill
Begin by preheating your outdoor grill to the highest possible setting, only turning on one burner, or portion of the grill if possible.
Step 2: Thaw Your Steaks
You always want to start with steaks that are room temperature. Achieve this by pulling them out of the fridge 30-40 minutes before you start to cook them.
Step 3: Season Your Steaks
Rub a generous amount of salt and pepper on each side of the steak.
Step 4: Cook the Tomahawk
Place your steaks on the grill as far as possible from the heat. Let them stay on the grill for about 40-50 minutes, turning them every 10 minutes. Check with a meat thermometer before removing from heat.
Step 5: Sear the Steak
Once your steak is nearly done, you can add a nice sear by placing the steaks directly over the flame for 30 seconds on each side. Repeat until you get the desired level of crust.
Step 6: Rest the Steak
Allow your steak to rest 10-15 minutes before serving. Once the rest period is over, cut directly off the bone and enjoy.
7. Porterhouse – $20 to $25 per pound
A porterhouse steak is one of many of the most expensive steak cuts that are located in the loin portion of the cow. The loin is located just under the backbone and is home to many tender cuts of meat that follow on this list due to the infrequent use of the muscles located there.
A porterhouse is also commonly known as a King Steak and is often large enough for two or to satisfy you with some yummy leftovers. In many of the most expensive steak restaurants, the porterhouse will be the top cut available. A porterhouse may cost between $20 to $25 per pound.
A porterhouse is a great choice for your next steakhouse indulgence because you truly get more bang for your buck. This steak is actually two cuts in one, with a delicious New York strip steak on one side of this steak’s bone and a juicy tenderloin filet nestled on the other side.
Why is Porterhouse so Expensive?
Porterhouse steak is expensive because it requires a large portion of the cow to be dedicated to a single steak, thus you typically only have one porterhouse steak per animal.
Additionally, many porterhouse steaks are subject to strict quality control requirements, meaning there is a chance a porterhouse cut from the cow will not be good enough to sell. Thus, a shortage of these cuts of meat is often experienced, resulting in a higher price.
How to Cook a Porterhouse Steak
The best way to cook a porterhouse steak is using a slow method with high heat. Although you can use a cast-iron skillet, most professionals recommend cooking your porterhouse steak in the oven. Here is how you do it.
- Porterhouse Steak
Step 1: Thaw Your Steak
Remove your porterhouse steak from the fridge at least 30 minutes prior to cooking it to ensure it is completely thawed and at room temperature when you begin.
Step 2: Season Your Steak
Roll your steak liberally in salt and pepper, or any other seasoning you desire.
Step 3: Preheat Your Oven
Set your oven to broil, and allow it to preheat for about 10 minutes.
Step 4: Cook Your Steak
For a medium-rare steak, you will want to broil your porterhouse for 13-18 minutes depending on the thickness of the steak. Turn it one time at the halfway point. You will know it is done when the meat thermometer reads 130 degrees Fahrenheit.
Step 5: Let the Steaks Rest
Always allow your steaks to rest for 5 minutes before serving. It is best to wrap your steak in tinfoil for this 5 minutes. Once it is done resting, your porterhouse is ready to serve.
6. Tenderloin – $30 and $100 per pound
Some of the most expensive steak cuts can be found in the tenderloin. These premium cuts come from the loin section of the cow, just like the T-Bone and porterhouse. This portion is muscular but never really has to exert itself too much. This results in a very tender strip of meat.
The tenderloin is home to the most expensive steak cuts you can find—like the filet mignon. This perfectly round, tender medallion of beef is prized for its soft and tender texture.
The reason this portion ranks as one of the most expensive steak cuts is that there is never more than a pound, on average, of this cut on any beef cow. The price per pound of filet mignon varies widely based on its grade. Expect to pay between $30 and $100 per pound.
Why is Tenderloin so Expensive?
When talking about tenderloin, you are likely more familiar with the word filet mignon. Filet mignon is a specific size of steak which is a slice of the tenderloin of the cow.
Filet mignon is popular all over the world and is the favorite steak of many, but the tenderloin is a thin and small portion of the cow, meaning only a few filet mignons can be made per carcass.
Therefore, because of its rarity and popularity, this is what makes the tenderloin such an expensive cut of meat.
How to Cook Tenderloin
Beef tenderloin is best cooked in low heat for a longer period of time because it doesn’t contain as much fat as other cuts to keep it tender.
Thus, the best method for cooking tenderloin is using your oven and its broiler function. Read on to find out how to cook the perfect tenderloin.
- Beef Tenderloin
- Olive Oil
Step 1: Season the Beef
The night before you plan to serve your beef tenderloin, season liberally with salt and pepper, and tie it with twine to keep its shape. Place in the fridge and leave it overnight.
Step 2: Preheat the Oven
Preheat your oven to 225 degrees Fahrenheit.
Step 3: Roast Your Tenderloin
Place the tenderloin in a sheet pan in the oven for 2-3 hours or until the internal temperature of the meat reaches 120 degrees. Remove from the oven.
Step 4: Preheat the Broiler
Turn on your broiler, while it preheats, brush your tenderloin with olive oil.
Step 5: Broil the Tenderloin
Broil your tenderloin for 2 minutes, turning every 30 seconds so all sides are broiled evenly.
Step 6: Rest the Tenderloin
Allow your steak to rest for 15 minutes before carving it. Cut into slices and serve.
5. Ribeye – $15 to $20 per pound
A ribeye features one of the essential characteristics for the most expensive steak: delicious fat marbling. Because of this marbling, ribeye has a robust, spectacular flavor. For even more of that signature flavor, be sure to choose a bone-in ribeye which will release even more flavor.
The ribeye steak is also located along the backbone of the animal but is located in the rib section instead of the loin. These steaks respond well to high-heat cooking, so broiling and grilling are a great options.
You can expect to pay between $15 to $20 per pound for a ribeye steak. If you choose a bone-in ribeye, it will cost about $2 to $5 more per pound to account for the weight of the bone. However, this is the best choice to extract the most flavor out of this beautiful cut of meat.
Why is Ribeye So Expensive?
The ribeye cut of a cow is very tender and fatty, making it a favorite among steak eaters all around the world. This is also why it is so expensive.
The cut of the cow that a ribeye is derived from is relatively small, meaning there aren’t that many ribeye steaks to be found in a single cow. Therefore butchers must charge a premium from it when compared to sirloin steaks which are more plentiful.
How to Cook a Ribeye Steak
When cooking a ribeye, you want to cook it just enough so the fatty marbling becomes soft and melty, but not too much that the fact cooks out of the steak entirely. To achieve this, it’s best to cook a ribeye steak using a combination method of the stove and the oven.
- Ribeye Steak
- Olive Oil
Step 1: Thaw Steaks Completely
Remove the steaks from the fridge at least 45 minutes prior to cooking to ensure they are completely thawed and are room temperature before you begin.
Step 2: Season Steaks
Rub your steaks with a generous amount of olive oil, salt, and pepper.
Step 3: Preheat Oven and Cast Iron Pan
Preheat your oven to 400 degrees Fahrenheit, and preheat a large cast-iron stove over high heat.
Step 4: Grill Steaks
Cook the steaks for 2 minutes on each side in the cast iron pan in order to brown them.
Step 5: Put Steaks in the Oven
Place the steaks in the oven immediately and allow to cook for 11-14 minutes or until the desired temperature is reached.
Step 5: Let the Steaks Rest
Top steaks with butter and allow them to rest in tin foil for 5 minutes. Serve immediately.
4. Kobe Sirloin
When it comes to choosing expensive steaks, your selection of cut goes far beyond the part of the cow you decide to take home. Although the difference in the price of a ribeye and a hangar steak may already be substantial, the difference in price will only increase if you pick a cut from a specialized breed of cow.
Kobe steak isn’t a specific cut, but rather a breed of cow processed by a certain facility. You can get a Kobe steak in the version of a ribeye, filet, or as a tomahawk. The Kobe Sirloin is the least expensive of this pricey type of meat.
Kobe beef is known for its high quality and a large amount of marbling which makes the meat juicy, flavorful, and decadent. If you are used to eating a large portion of steak, you will find you fill up on a much smaller portion of Kobe beef than you are used to consuming.
Kobe beef is very hard to come by. You won’t find this steak at your local butchers without a special pre-order. Even when you do manage to find someone to order this special meat from Japan for you, be prepared to pay about $144 per 6 ounces serving your order.
Why is Kobe Sirloin so Expensive?
Kobe is a special specification only given to 3,000 cows a year. These cows earn this title by being the best bred, housed, and fed. The qualifications for a cow to be labeled as Kobe are as follows:
- Must be a Bullock Cow
- The meat must also be processed in a Hyogo factory
- Must be born in the Hyogo region
- Meat must make a 4 out of 5 on the rating scale
- Must have grazed on a farm inside the Hyogo region
- The marbling in the meat must be at least a 6 out of 12
- The cow cannot weigh more than 470 kg at the time of slaughter
As you can see it is very difficult to achieve this type of rating for beef, making Kobe steak very rare.
Additionally, Wagyu is a brand which carries high prestige and is known for its Kobe beef. A steak can be a Kobe steak without being Wagyu. If you choose a Wagyu Kobe sirloin, it may be even more expensive.
How to Cook a Kobe Sirloin
Treating your family or friends to a Kobe steak is quite the treat. The last thing you want to do is overcook, or improperly cook this very expensive cut of steak. Here is the best way to prepare it.
- Kobe Sirloin
Step 1: Let the Steak Come to Room Temperature
Before you even think of cooking your Kobe sirloin, you will want to remove it from the fridge and allow it to come to room temperature. It can take anywhere from 30-50 minutes depending on the thickness of the steak.
Step 2: Add a Little Salt
Kobe beef is already very flavorful. Dust lightly with salt and add no other seasonings.
Step 3: Preheat a Cast Iron Pan
Preheat a cast-iron pan on high heat.
Step 4: Sear the Steak
Place the steak directly on the dry cast iron pan. Sear for two minutes on each side for cuts one inch thick or less.
Step 5: Let Rest
Remove the steak from the heat and allow it to rest for 2 minutes. Slice and serve.
3. Kobe Filet
While Kobe sirloin may be expensive, next on the list is a combination of the most expensive type of beef paired with one of the most expensive cuts, the Kobe Filet.
Filets are from the tenderloin of the cow, giving them a soft, melt-in-your-mouth consistency. Many who have tried this cut praise it for its flavor and a texture which is compared to creamy butter.
Better have your credit card ready, however, as this steak will cost over $250 per pound if you can find a butcher able to order it at all. The Kobe filet is in demand by five-star restaurants all over the world and they typically get the first pick.
Why Are Kobe Filets so Expensive?
For meat to receive the Kobe rating, it has to go through an intensive process, from which many cows are eliminated. Even when a cow does make it, remember that while there are many sirloins that can be cut from a single cow, there is only one tenderloin.
The tenderloin can be cut to make a few filets, but keeping one on hand is very pricey for a butcher, which is why they would rather ship the entire tenderloin to a restaurant for them to slice into filets. The rarity factor is what makes obtaining a Kobe Filet so expensive for the home chef simply wanting to enjoy a nice steak.
How to Cook a Kobe Filet
If you are one of the lucky ones who does get your hands on one of these premium filets, here is how you should cook it.
- Kobe Beef Filet
- Olive Oil
Step 1: Bring to Room Temperature
Pull the steak out of the fridge and allow it to come to room temperature. It can take anywhere from 30-50 minutes.
Step 2: Season the Steaks
Brush the steaks lightly with salt and pepper, don’t overdo it, however, as this steak will have a lot of flavors all on its own.
Step 3: Heat Oil
Heat a cast-iron skillet over high heat. Add the butter and oil, and allow the butter to brown slightly.
Step 4: Sear the Steaks
Place the steak in the pan and cook for 4 minutes on each side for a rare steak. For medium, cook 6 minutes on each side.
Step 5: Rest the Steak
Allow the steak to rest for 5 minutes, then slice and serve immediately.
2. Wagyu Tenderloin
Wagyu, similar to Kobe, is a designation given to beef held to a set of standards. While Wagyu isn’t as difficult of a standard to meet, Wagyu beef is known for its impressive marbling.
All this fat, spread so evenly throughout the steak, gives this cut a melt in your mouth consistency which is difficult to mess up no matter how you cook it. The meat is flavorful all on its own and rarely needs a sauce of any kind.
Before you head out to purchase one of these, however, be aware it will leave a large hole in your pocket, as the Wagyu tenderloin is typically priced around $295 for a 14-ounce serving.
Why is Wagyu Tenderloin so Expensive?
Wagyu tenderloin, besides having to adhere to all of the same breeding and raising rules as Kobe beef, it also has to adhere to strict marbling regulations. While a Kobe cut of beef can be marbled at a level of 6-12 (on a scale of 12), Wagyu beef must be marbled at least a 9+.
Therefore the stock of Wagyu beef is often even lower than the stock of Kobe beef, because while all Wagyu beef is Kobe, not all Kobe beef can be considered Wagyu.
Just as many of the other steaks on this list aren’t available for purchase over the counter, the same goes for Wagyu beef. Most Wagyu ranchers only sell their beef to restaurants, and some only sell to one restaurant at that. There are only a certain amount of wagyu steaks for sale every year, which is what makes them so expensive to acquire.
Not to mention that there is only one tenderloin per Wagyu cow, and it will likely weigh much more than 14 ounces.
How to Cook a Wagyu Tenderloin
Wagyu tenderloin, because it is the whole tenderloin and not a single cut of meat, is best served roasted rather than seared. You will want to pay special attention as your expensive steak cooks however, because overcooking this steak will ruin much of what you paid so much to taste.
- Wagyu Tenderloin
Step 1: Bring Steak to Room Temperature
Remove your Wagyu steak from the fridge and let it sit for 30-40 minutes to arrive at room temperature.
Step 2: Season Your Steak
Brush the steak lightly with salt and pepper but don’t overdo it.
Step 3: Preheat the Oven
Preheat your oven to 435 degrees Fahrenheit and put your steak on a rimmed baking sheet.
Step 4: Roast Your Steak
Roast for about 30 minutes, using a thermometer to check the temperature. Once the temperature of your steak is 130, this is medium rare and ready to be pulled out of the oven.
Step 5: Let the Steak Rest
Let your Wagyu tenderloin rest in foil for at least 30 minutes. Then cut and serve.
1. A5 Kobe Steak
The most expensive steak in the world is a cut known as an A5 Kobe cut. When Kobe beef arrives to be processed, it is given a rating. The highest of these ratings is an A5.
A5 Kobe beef is characterized by impressive marbling and is typically served thinly sliced. A thin slice of this steak will melt in your mouth, creating one of the best steak eating experiences available.
Don’t get too excited though, as you will likely be unable to buy this product from a butcher. A5 Kobe beef is reserved specifically for restaurants around the world. You can pay to import your own A5 Kobe steak from Japan starting at $349 for a 6-ounce portion. There is only a specific amount, however, and you will find they sell out quickly, making your window to get this special meat very small.
Why is A5 Kobe Steak so Expensive?
Kobe steak is already extremely rare. Finding a cow that meets the marbling requirements to make a Kobe steak with an A5 rating is even rarer. There are only a few hundred of these cows which make this requirement each year, making this steak very rare and expensive.
Additionally, the farmers do not know what the marbling of cow meat will look like until after the cow is killed and processed—making it difficult to predict how much A5 steak they will have for sale and when. Restaurants take priority, making this steak too expensive for butchers to order or keep on hand.
How to Cook A5 Kobe Steak
For those who do manage to get their hands on some A5 Kobe steak, you may want to consider hiring a professional chef to cook it for you. Otherwise, you’ll want to follow this recipe.
- A5 Kobe Steak
Step 1: Bring Steak to Room Temperature
Thaw the steak in the fridge overnight then set it on the counter 30 minutes before cooking to bring it to room temperature.
Step 2: Salt the Steak
Add a small amount of salt to the steak, trimming off the excess fat.
Step 3: Heat the Fat
Place the excess fat in a pan and heat over high heat. Once the fat melts and begins to smoke the pan is ready.
Step 4: Sear the A5 Steak
Cook the steak for 2-3 minutes on each side.
Step 5: Let the Steak Rest
Allow the steak to rest for 6 minutes before serving.
Most Expensive Steak Varieties
Two Japanese beef varieties consistently rank near the top for the most expensive steak types: Kobe and Wagyu. Wagyu is the name for several different luxurious cattle breeds you can find in Japan. Other Wagyu cattle include the Japanese Shorthorn and Japanese Brown breeds.
All cattle considered Wagyu must meet strict restrictions, and Kobe beef must meet even higher expectations. Kobe is not even a breed, but rather the capital city of the place where Kobe beef is born, raised, and slaughtered in an official process.
Kobe beef is a specific kind of Wagyu cattle and produces some of the most expensive steaks in the world. This meat is easily recognizable for the webs of fat spread universally through the cuts of meat. You can expect succulent meat with an unmistakable, melt-in-your-mouth texture.
What is the Highest Quality Cut of Steak?
The highest quality cut of steak generally depends on personal preference, as some people prefer a fatter cut, while others desire a leaner cut. The judges agree though that the best cut of steak is either the tenderloin or the ribeye.
Why is Wagyu Steak so Expensive?
Wagyu steak comes from cows that are specially raised under certain ethics and requirements. These requirements include special feeding and handling methods. Of course, all this stuff doesn’t come cheap, making wagyu steak very expensive.
Does Expensive Steak Have Less Fat?
Expensive steak does not have less fat. Many expensive cuts, such as the ribeye, are actually expensive because of their marbled fat content. Steaks are not priced based on their fat content, but rather because of the quality of the meat.
So, What’s the Most Expensive Steak?
If you’re looking for the most expensive steak you can find, explore the meat from Wagyu cows. Products like Kobe beef provide perfectly marbled, extremely tender cuts of meat that are bursting with flavor. Combine Kobe beef and a tenderloin cut for beef at nearly $300 per pound.