There is no doubt that steak is a luxurious food. But what makes some steaks more expensive than others? What are the most expensive steaks? And why are they so pricey? Let’s explore the world of high-priced steaks and uncover the secrets behind their incredible price tags. Stay tuned for insights on Wagyu beef, Kobe beef, and more!
Table of Contents
- What makes expensive steaks so pricey?
- What are the most expensive steaks?
- Must-read related posts
What makes expensive steaks so pricey?
In short, expensive meat boils down to two things: quality and rarity. Wagyu beef, for example, is of such high quality that it’s considered a delicacy in Japan. Kobe beef is also of exceptional quality, and it’s also quite rare. There’s only about a pound of filet mignon available per cow, so it’s sold at a premium. And dry-aged beef is a bit more common, but the lengthy aging process contributes to the high price tag.
What are the most expensive steaks?
Kobe beef steak (all cuts)
Kobe beef is a type of Wagyu beef that comes from the Japanese city of Kobe. The cattle are fed a diet of beer and massaged with sake, which gives the meat its unique flavor and tenderness. The beer helps to break down the fat in the beef, while the sake adds a richness of flavor that is unparalleled.
Generally, Kobe beef steaks (of any cut) is more expensive than other types of steak you’ll come across. It’s a hefty price tag: a 16 oz. Kobe striploin can cost over $250. Some Kobe steak cuts can go well beyond that, and that’s not including any restaurant mark-up.
Note: While Kobe is the most expensive steak you’ll come across, not all Kobe beef is created equal. Kobe beef and Wagyu beef (listed next) have different grades. The highest quality is called A5 Kobe beef. This grade has intense marbling and a rich flavor. The second highest quality is called Kobe Beef A4. It has less marbling than the A5 Kobe beef but is still quite tender and flavorful. Kobe Beef B-Grade has even less marbling, but it is still a high-quality piece of meat. Finally, there is C-Grade Kobe Beef, which has little marbling and is not as tender or flavorful as the other grades.
Wagyu beef steaks (all cuts)
The rich flavor and intense tenderness of Wagyu beef are due to the unique diet the cattle are fed. They are raised on a diet of grain and soybeans, which gives the meat its characteristic marbling. This marbling is what contributes to the intense flavor and tenderness of Wagyu beef.
Wagyu beef is also considered premium steak, though, generally, it’s not as expensive as Kobe beef. Wagyu steak is typically around $200 per pound, but again that can go higher depending on the cut.
Note that you’ll find both Japanese and American Wagyu steak on the market. Generally, American Wagyu beef is less expensive than Japanese (around $150 per pound vs. $200 per pound). However, producers of American Wagyu aim to provide the same high quality as Japanese Wagyu, using the same traditional breeding and care practices.
Filet mignon is a cut of steak that comes from the smaller end of the tenderloin. The tenderloin is a long, cylindrical muscle that runs along the cow’s spine. It’s considered the tenderest part of the beef, and as such, filet mignon is one of the most expensive types of steak.
The price of filet mignon can vary depending on the size and cut, but it’s generally around $30 to $100 per pound. And, of course, if it’s a Kobe or Wagyu filet mignon, the price goes well beyond that.
–> Learn More: What Is Filet Mignon?
The beef tenderloin is the muscle that runs along the cow’s spine. It’s considered one of the most tender parts of the beef, and as such, it’s also one of the most expensive. The filet mignon is a portion of the tenderloin, and it’s generally the most expensive cut of steak from it. But any part of the tenderloin tends to be more costly than other steak cuts.
The price of beef tenderloin varies from $20 to $40 per pound.
Special mention: Dry-aged beef (due to processing costs)
Dry-aged beef is a type of steak that has been aged for a period of time, typically around 28 days. During this process, the steak loses moisture, which results in a more intense flavor. The dry-aging process also contributes to the high price tag of this type of steak. The typical price per pound of dry-aged beef is around $50 per pound.
Must-read related posts
- All About Meat Marbling: Learn why meat marbling can make or break the tenderness of your steak.
- Which Steaks Have The Least Fat? Looking for leaner cuts? You’ll want to know these.
- How Long Do You let Steak Rest After Cooking? Yes, there is an optimal time.