Ever found it odd why some steak cuts cost a reasonable penny? The cut holds the answer. The cut of steak you go for can make all the difference between a good and a great meal.
In this article, we’ll show you the top 10 most expensive steak cuts and talk about their unique qualities.
Top 10 Most Expensive Steak Cuts
1. A5 Japanese Kobe Beef
The A5 Japanese Kobe steak boasts records of being among the most expensive beef cuts available. One thing is clear: the pricing point is much above most cuts, even if the rates could vary. Its amazing marbling pattern distinguishes it. You won’t find such a lovely pattern anywhere else, trust us.
Japanese Kobe beef goes through some of the strictest grading procedures. In fact, only roughly 3000 animals a year are suitable for producing authentic Kobe beef. One thing to be aware of, though, is that not all Kobe beef is the same.
The Japanese have their own grading system, like that of the USDA. The best of all is A5 Kobe beef. If you can find it at the grocery store, expect $400 per pound. We usually only find this cut in upscale steakhouses; be ready to pay around triple of that.
For instance, the Japanese A5 Wagyu at Rare Steakhouse at Encore Casino in Boston, Massachusetts, is $325 for 4 ounces minimum cut plus a further $78 for each ounce. At 8 ounces, that comes to $637; per pound, that comes to $1274!
2. Japanese Kobe Beef
Although A5 Japanese Kobe Beef holds the record as the most costly steak cut, other Kobe cuts are bound to rank among the most expensive ones. The lowest grade available Kobe beef is C1. But let not that mark deceive you. We are looking at possibly $250 a pound.
Kobe beef is some of the most costly because the particular breed utilized is grown under exact supervision and with great care. Kobe beef stays at the top of the list of most costly cuts because of its low supply in respect to the great demand.
3. Japanese Wagyu Beef
Another major name in the meat business is Japanese Wagyu. Japanese Wagyu is a collective name for four different cattle breeds: the Polled, Shorthorn, Japanese Brown, and Japanese Black. The amazing marbling pattern of these breeds distinguishes the beef.
Wagyu steak is especially more appealing since the cattle are raised in opulent surroundings. They eat naturally occurring feed free of any toxins. All things considered, the melt-in- your-mouth experience of Japanese Wagyu steak makes it quite valuable.
This cut might be found at a sushi or pricey Japanese steakhouse. Usually raw, you would heat it on a hot stone.
4. American Wagyu Beef
You did really read correctly. There’s an American Wagyu variation. Like the Japanese wagyu, the American Wagyu steak is much valued for its flavor, softness, and marbling. The American Wagyu differs in that it crosses the Angus with the Japanese Black breed.
Japanese Wagyu is definitely not easy to find. Though the cost per strip is still expensive, the American version is more readily accessible. One thing to observe is that the American Wagyu follows the USDA Prime grading scheme rather than the Japanese one, so expect some variations.
5. Filet Mignon
The filet mignon has quite tenderness. It has a clearly thick, “tall” appearance and roughly fist-sized dimensions.
Most chain restaurants offering steaks, such as Texas Roadhouse and Outback Steakhouse, offer it. With two sides, an 8-ounce portion will probably cost between $25 and $32.
Order center cut whenever you can; that’s where the piece is thickest – or tallest – and looks amazing when the server presents it.
The thinner end of the tenderloin yields the filet mignon. It’s quite delicate since it comes from a less worked-on area. It dissolves in your mouth, really.
6. Beef Tenderloin
Called literally the tender-loin, the beef tenderloin is renowned for its rich taste and soft texture. Both beef tenderloin and the Filet mignon come from the loin of the cow. The center cut portions are the filet mignon; the remaining sliced parts are beef tenderloin.
It will always be soft enough to cut with a conventional fork whatever method you use for cooking. Furthermore, since it lacks bones, you do not need any particular carving ability.
7. Porterhouse
The porterhouse is more of a composite steak. It starts where the top loin and the tenderloin converge. Cutting out the two sections results in a tenderloin and a top loin. Its bone steak forms a T-shape. A porterhouse is constantly a bone-in steak.
You may be asking why a steak of this quality becomes so costly. Well, the two sections that contribute equally in cost are also equally expensive. The high price tag is mostly due to limited supply.
A nice porterhouse steak from a steakhouse should not be confused with a t-bone steak from IHOP; the porterhouse has more tenderloin than a t-bone does. It also usually cuts thicker than your usual t-bone steak from IHOP.
8. Tomahawk
Tomahawk steak is sliced from the cow’s rib portion. More precisely, the Tomahawk is effectively a ribeye beef steak with connected rib bones. One of the rare pieces of meat you might put your hands on, this steak is distinguished by its axe-like form.
This cut is among the most costly for a couple reasons. First of all, Frenching the bone requires much effort. Furthermore influencing the total cost of the steak is its size.
9. Ribeye
As their name suggests, the ribeye steak comes from a cow’s rib region. Imagine this: the meat is meticulously hand-carved between the sixth and the twelve ribs to produce a steak that is a favourite among steak lovers all around.
They run from $22 to $25 a pound. Ribeye steaks have fat to them, not the chewy kind that makes a NY Strip chewy, but the melt-in-your-mouth kind of fat. This also justifies its greater price tag. It is rich in fat and tender.
Steakhouses usually offer bone-in or boneless ribeye. Ribeye comes in 12- to 16-ounce portions, especially if it’s bone-in. I would absolutely recommend the ribeye if you appreciate a good piece of steak with some fat in it.
One great location in a cow is its rib area. The meat is soft since the local muscles are not very strong. Excellent marbling in the ribeye is another reason it is well-known.
Conclusion
And there you have it, folks: a mouthwatering, first-rate tour of the most expensive cuts of steak around. From Japanese Kobe beef to the decadent Ribeye, these gastronomic pleasures show that occasionally the taste truly is worth the expense.
So why not indulge yourself the next time you’re feeling a bit sophisticated? Ultimately, life is too short for everything except the greatest steak. Bon appétit!