Most Expensive Cut of beef: expensive steak in the world

You’ll find all the information you need here, whether you want to compare pricing, make sure you’re not getting ripped off on your steak, or simply want to splurge on one of the world’s most expensive steaks.

These four pricey steak cuts will set your wallet back a little (well, a lot), but they’ll be well worth it once you bite into them. Here are the most costly and best steak cuts you can get for your money and you’ll definitely not regret it.

What Is The Most Expensive Cut of Beef: Expensive Steak In The World

Kobe steak from Japan

Kobe steak from Japan is a pricey cut of beef. In fact, it’s often regarded as the most expensive steak in the world, however, costs vary depending on location, restaurant, and other factors. In fact, Japanese Kobe is frequently praised for having the finest marbling of any steak available.

Kobe is a city in Japan. Only 3,000 animals are selected each year to be classified as authentic Kobe beef in Japan. As a result, if you see this cut in a restaurant, you can know that a single serving of the most expensive meat per pound would set you back a big fortune.

But not all Kobe beef is created equal. To identify the highest-quality Kobe steaks, Japanese butchers utilize a grading system similar to the USDA’s cattle grading system. The A5 rating is the best of the bunch.

The marbling, color, fat color, and texture of each cut of Kobe beef are all evaluated. You’re receiving the best Kobe beef Japan has to offer with an A5 grade.

That isn’t to imply that non-A5 Kobe beef isn’t expensive. Despite the fact that Japanese Kobe beef without an A5 grading entered our list as the second most expensive steak cut in the world, you should still expect to pay a lot for this excellent cut.

The lowest grade of Kobe beef is C1. Even with that grade, you’re looking at a price tag of $250 per pound. That’s because Kobe beef, regardless of grade, is regarded as the best money can buy. As the quality goes up, expect to pay more, with most A-grade Kobe beef costing $300 or more per pound.

Wagyu Beef from Japan

 This is also one of the most expensive steaks in the world. This exquisite cut of steak is noted for its beautiful marbling, thanks to the fact that it comes from Japanese-grown cattle that have been bred and raised precisely to produce prize-winning meat.

Wagyu cattle reared in Japan eat grass, straw, and other natural grains as part of their diet. Animal farmers in Japan also make sure their cattle have the correct amount of fat and muscle to improve marbling and flavour. Wagyu is so prized and cherished that it has its own grading system, with A5 being the highest possible grade.

A few years back, Costco gave a discount to its members, lowering the price of an A5 Japanese Wagyu Ribeye from $1499 to $1199 for 11 pounds of meat.

Wagyu Beef from the United States

American Wagyu beef is similar to Japanese Wagyu beef, except it comes from American cattle that have been raised and fed utilizing Japanese methods. So, while the steaks will have many of the same features and flavours, American Wagyu is graded using the USDA Prime grading system rather than the Japanese grading system.

On average, an American Wagyu steak will cost less than a Japanese Wagyu steak, but you may be able to save some money. You may discover more about American Wagyu steaks here.

Mignon Filet

Filet Mignon Steak on wooden board on black background

The tenderloin, which is perhaps the most tender piece of meat, is used to make filet mignon. The average animal only holds approximately 500 grams, or slightly over a pound, of filet mignon, which is why it can be even more expensive per pound than tenderloin.

Although filet mignon is a pricey cut of meat, most steak connoisseurs can’t get enough of its incredibly fantastic texture. It can’t go wrong with so many options to dress it up with sauce or seasoning. For some flavour ideas, look through Steak University’s filet mignon articles and recipes.

Conclusion

In this article, we dealt with the most expensive cuts of meat, from Kobe from Japan, Wagyu from both Japan and the United States to Mignon filet.

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