A steak, also sometimes called “beef steak”, is a meat that is sliced across the muscles of the body. It can be grilled and also pan-fried. Steak can be prepared in many different ways. In the world of food, there are a few things that you can never go wrong with. A good steak is one of those things.  There are many things you can do to make a steak more expensive, and there are some things you can’t. The most common way to make a steak more expensive is to add something like truffles, foie gras, or other delicacies to the mix. The most expensive steak in the world is not necessarily the most expensive because of the size, but because of how the cattle are raised .

Most Expensive Steak In The World 

We are going to take a look at the most expensive steaks in the world, and discuss what makes them so expensive.

Most Expensive Steak in the world 
Source: Most Expensive Steak

Japanese A5 Wagyu

Japanese Wagyu steaks are incredibly special, rare, sought after, and expensive due to the fine-grained fat in the meat. What gives the steak its unique texture and flavor is what makes it stand out from the other cuts of meat found at your local butcher’s. Any bull showing a higher genetic tendency towards intense marbling is highly sought after for breeding and can fetch an insane price. There are different variations of wagyu in different areas of the country.

American Wagyu Beef

Some of the Kuroge Washu cattle were exported to the U.S. in the 1970s, despite the term “wagyu beef” being associated with Japan. The smaller Washu was bred with larger animals to create the American Wagyu Beef. While not the same quality or rarity as authentic Japanese Wagyu, American Wagyu is much more wallet-friendly at a much more affordable price point. Having said that, it will still outclass every other cut of meat at your local butcher and leave you full and satisfied.

Japanese A5 Kobe Beef

Any list of the highest quality and most expensive steak cuts in the world wouldn’t be complete without Kobe Beef. Japanese Wagyu beef is considered to be among the best in the world and Kobe beef is simply the cream of the crop. The intense marbling of the meat is the secret to Kobe beef’s flavor, reputation, and price tag. The rich butter flavor and smooth texture of this expensive steak can be attributed to the fine-grained fat. 

Kobe beef is graded on a scale of 1 to 5 with A5 being the highest quality possible. Only 3000 cattle will make it to the annual cut because A5 is so high on the list. Kobe beef exported out of Japan is heavily regulated, and is one of the factors that contributes to its price tag. Kobe beef steaks have been elevated to some of the best and most expensive meat in the world because of the combination of quality and scarcity.

Olive Wagyu

Extreme quality beef can still be found in other prefectures around the country, even though Kobe beef comes from Hyogo. Each prefecture actually competes in Japan’s famous Wagyu Olympics Olive Wagyu. Which is produced by raising beef on up-cycled, toasting olive pulp to give the meat a unique and delicious flavor. There is an excellent combination of high levels of oleic acid and the characteristic Wagyu marbling in the meat. The ”best fat” top prize at the recent Wagyu  Olympics was won.

Maezawa Beef

Ogata farms in Japan produce the Maezawa beef. For an 8-ounce filet or 14-ounce ribeye, Maezawa beef can be had for $269. Ogata farms have strict quality control over the cattle and their environment which makes them so delicious. The beef is a smooth and tender texture because they keep their cattle in a stress-free environment. The cattle are fed with a blend of beer, whiskey, and soy, and no hormones are ever used. The cow herds are not crowded into cramped settings and the farmers provide a safe space. They created a quiet place for the cattle to sleep.

Hokkaido – Tokachi Farm

Hokkaido Wagyu cattle come from Tokachi Farm in the Hokkaido region of Japan. Their ribeye and strip sell for $189 for a 13 to 15-ounce steak.

The cattle at Tokachi Farm feed on rich grass that grows on the plain beside the active volcano Mount Tokachi. The rich grass, cool climate as well as a careful care help this Wagyu produce a rich, deep, and robust flavor. For growing and raising Wagyu cattle, this region is almost perfect. It’s a great place to raise cattle.

The Vintage Cote De Boeuf Rib Steak

All of the above steaks are very expensive and rare, but can still be obtained to be cooked at home. But this one from Boucherie Polmard in France can only be found in select restaurants and is very expensive.

What makes this steak so expensive and so exclusive?

Steak so expensive and so exclusive, because It can only be purchased from one butcher in Paris, known as Polmard Eleveur Boucher. The head butcher, Alexandre Polmard, is known for aging the beef for 15 years. Most of the beef you can buy around the world is aged for 21 days. The beef is also kept in the on-site food laboratory where it is air chilled to -45 F after being slaughtered. This is done using the technique of blowing super chilled air onto the meat at exactly 47 mph. After 15 years of aging, the beef develops a rich and unique taste. That has made it a favorite of Michelin-starred establishments around the world.  

A simple ribeye will set you back  $32,500 (but that is before a restaurant applies its premium). Due to the slow and limited production of these steaks, restaurants have years of stock back-ordered, making it extremely difficult (and costly) to simply walk in and buy a few cuts.

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Final Words

We hope that this article will help you to make a decision about the most expensive steak. No matter what type of steak you’re buying, this guide should have helped steer you towards the best option for your taste buds.

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