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.
A5 Japanese Kobe Beef
In fact, it's usually considered the most expensive steak in the world, although prices vary by location, restaurant, etc. In fact, Japanese Kobe is often hailed as having the best marbling of any steak that your money can buy.
Prime. U.S. Prime is the highest quality available and makes up only 2 to 3% of the available beef on the market. This generally is sold to high-quality hotels and restaurants and is the most expensive, if you are purchasing for personal use.
1. Japanese A5 Kobe Beef
The secret behind Kobe beef's reputation is that meat taken from the Kuroge Washu cattle that give us Wagyu beef is intensely marbled. This deep spread of fine-grained intramuscular fat provides the meat with a rich buttery flavor and a deliciously smooth texture.
The A5 Wagyu Kobe steak is considered the highest quality and the most expensive steak in the world. It's not something you come across often, even at top steakhouses. It's the rarest grade of Japanese Wagyu beef steak. This is a type of Wagyu steak that comes from Kobe.
Wagyu cattle are bred in a specific area, and the limited land available cannot accommodate the large number of cattle that would be needed to lower the cost. This means the supply is limited, and if you're at all familiar with economics 101, you'll know it drives up the price.
Chuck Eye Steak - AKA the Poor Mans Ribeye
Chuck-eye steaks are also known as “The Poor Man's Ribeye” because of their lower price. Chuck-eyes are a continuation of the Rib-eye muscle as it extends into the shoulder. Extra beefy flavor and lower price make this cut an amazing every day eating experience.
The rib eye is a cut from the rib section and is the most flavorful cut of meat and typically comes with very deep marbling. Because of the deep marbling on the rib eye, it is a great cut for grilling and slow roasting.
Least healthy meats
Processed Meats: Notably, there are over 200 types of cold cuts and processed meats. These include hot dogs, bologna, and Vienna sausages. Processed meat is often made of less healthy organs like the stomach, lips, and heart.
The rib eye steak is one of the most beloved, flavourful, and tender cuts of beef both here in Australia and around the world. It is also known as the rib fillet or the scotch fillet steak, depending on where you go.
Japan's Waygu beef wins World's Best Steak honors
The one steak that rules them all was just crowned at the World Steak Challenge in Dublin, and for the first time in eight years of competition, Japan entered with its famed Wagyu beef.
Often referred to as “the king of steaks”, the Porterhouse is actually two steaks in one. One side of the bone yields a succulent and tender tenderloin, while the other side yields a flavourful striploin. Porterhouse steaks are famous for their size.
A porterhouse cut actually offers two different cuts of steak in one, a New York Strip and a tenderloin filet (via My Chicago Steak). It's similar to a T-bone that way, but the Porterhouse is bigger in size and comes with a larger piece of the tenderloin, which makes it a more luxurious cut.
Wagyu cattle aren't fed like normal cattle. They're fed on a specialized high-energy diet that keeps them happy and healthy while contributing to their famous marbling. They get three meals per day, and the food in those meals is often imported from other countries. In other words, these cows have expensive diets!
That is because a premium piece of American Wagyu beef can cost you between $50 and $100. However, if you want to settle for an even lower grade, then it can cost you between $30 and $50 per pound. This is why it is important to know the type of Wagyu beef you are buying.
Most chefs opt for a ribeye as being one of the best cuts of meat. A ribeye has everything – from the way it holds together to the fat marbling, and when thickly-butchered, it simply makes for an excellent steak.
You'll usually see ribeye, filet mignon, and T-bone or porterhouse steaks listed as the top three most popular in a steak cuts guide. These steaks are commonly on the menu in steakhouses because of their quality and texture.
Ribeye Steak
This highly marbled steak cut has a decedent beefy taste in every tender, perfect bite. A popular steak among many, you cannot go wrong with this cut.
Blue steak is the rarest and most tender way to prepare a steak, making it an essential part of menus in steakhouses and restaurants.
Also known as the “butcher's steak”, the hanger is prized for its flavour and is from the upper belly.
This lean piece of meat, not to be confused with skirt or flap steak is surrounded by fat but the flank itself is extremely lean. Another name for in Australia is London Broil or Jiffy steak. In France, it is called Bavette and Arrachera in Spain.
Wagyu, as compared to Angus, has high marbling, and this is why it is preferable when you want to enjoy the moisture, tender and delicious steak. When considering the right pick in terms of personal health, choose Wagyu Beef.
More precisely, Kobe Beef has a creamier taste and feel in the mouth compared to regular Japanese A5 Wagyu. In our opinion, Kobe Beef takes the term 'Japanese Wagyu' to an even higher level.
How the cattle are cared for is also a factor, they are raised in low-stress conditions as stress can allow the beef to become tough over time. All of these costly aspects contribute to the final product, a buttery, delicious cut of steak, which of course in turn requires a higher price point.