A5 Japanese Kobe Beef Japanese Kobe steak is one expensive meat. 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.
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.
Kobe beef is the crème de la crème – it is the most sought after and most expensive beef in the world, with single portions often selling for more than $200. Why Does The World's Most Expensive Steak Cost $3,200? At $3,200, the 2000 vintage cote de boeuf (rib steak) is the world's most expensive steak.
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.
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.
Kobe is typically a more expensive meat than Wagyu because it's rarer to find. Kobe beef comes only from one specific area of Japan, whereas Wagyu beef comes from Japanese Wagyu cattle. Only about 3,000 cattle classify as Japanese Kobe beef every year, which lends to its expensive pricing.
Japanese A5 Wagyu is the most expensive type of steak in the world because it is the rarest grade of all Japanese Wagyu beef steak. The most expensive steak in the world has a price tag of $1,000 and it's a Wagyu tomahawk steak called the Papi Steak.
The most expensive meat in the world is Japanese Wagyu beef, specifically the Kobe variety. Kobe beef comes from Tajima-gyu cattle that are raised in the Hyogo prefecture of Japan and is renowned for its high level of marbling, tenderness, and rich, buttery flavor.
Hailed as the rarest steak in the world, olive wagyu comes from cattle raised on pressed, dried olive peels mixed into their feed. It was developed in 2006 by a Japanese cattle farmer named Masaki Ishii.
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.
You should also be able to purchase tomahawk steaks from your local butcher. The cost of a tomahawk steak price per pound varies between $35 to $70 per pound, depending on where you are in the States.
Porterhouses Are T-Bone, but a T-Bone Isn't a Porterhouse For a T-bone steak to qualify as a porterhouse, the filet is required to be at least 1.25 inches thick from the bone to the widest point on the filet.
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.
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.
Japanese A5 Wagyu Steak is the crème de la crème of steaks! The A5 grade is the highest quality grade for wagyu beef, and it's known for its intense marbling, buttery texture, and rich flavor. It's a favorite among chefs, and it's sure to be a hit when served at the dinner table.
Wagyu beef, however, comes from Japan, which is far smaller than the United States. The feedlots in Japan may only hold anywhere between 10 and 100 cattle. This means that the cattle raised for wagyu beef are in far shorter supply, and thus, that contributes to why wagyu beef is so expensive.
Japanese Kobe Beef
But, before you sprint off to your local Whole Foods clamoring over the incredibly marbled cuts of Kobe beef, just know the meat you're seeing likely isn't the authentic thing. Sorry everyone, but real Kobe beef is incredibly rare and likely not what's presented in those display cases.
According to the United Nations Food and Agriculture Organization, pork is the most widely eaten meat in the world (36%) followed by poultry (33%), beef (24%), and goats/sheep (5%).
High-quality cut
The high quality of the tomahawk steak makes it significantly more expensive than other types of steak. Its juiciness and tenderness are due to the fact that it is cut from the ribeye, which has a higher fat content than other parts of the beef.
Due to the strict regulations and high demand, both beef can be quite expensive: The price of Kobe beef per pound can range from around $200 to $500; while the price of Wagyu beef per pound can range from around $50 to $150.
Kobe beef is considered the most expensive and sought after beef in the world, with single portions often selling for more than $200. In Japan, the cost of Kobe beef starts at about $300 per pound. In the States, it can be $50 per ounce—whereas other non-Kobe Wagyu can be half of that cost.
The beef is assigned a number grade from 1-5 for each of the categories. Therefore, taking the best score from each category, the best wagyu grade that can be obtained is A5. Japanese beef must grade at the same level across all quality criteria to be given that status.
Owing to their large size, and as they contain meat from two of the most prized cuts of beef (the short loin and the tenderloin), T-bone steaks are generally considered one of the highest quality steaks, and prices at steakhouses are accordingly high.
While Kobe beef definitely has the tender, melt-in-your-mouth texture that regular Japanese A5 Wagyu does, it does have a deliciously unique flavor profile. More specifically, Kobe has a creamier taste and texture in the mouth compared to “regular” A5 Japanese Wagyu.