What Is the Highest Quality Steak in the World?
Unsurprisingly, the Kobe beef A5 Wagyu Tomahawk, the most expensive meat in the world, is also the best beef available.
According to Ventured, only a particular breed of cattle from a particular area of Japan are chosen to produce Kobe beef. Only a few of the cows in the Hyogo prefecture are chosen to produce A5 Wagyu beef, which is where Kobe beef is produced. Every year, the world’s supply of Kobe beef is limited to about 1,000 cows. Kobe beef comes from certified Japanese Black cattle. The nearby city of Kobe is where the beef gets its name. Make Your Money Work Better for You.
What Is Wagyu A5 Beef?
Japanese beef is given the Wagyu A5 quality rating; Wagyu literally translates as “Japanese cow.” Like USDA Prime cuts of beef, which are the best beef products available in the U S. , A5 is the highest rating given to Japanese beef.
The number “5” denotes the quality, marbling, and other characteristics of the beef, while the letter “A” stands for the yield. For the designation of A5, the beef must have a marbling score of at least 8 out of 12. American USDA Prime beef, in contrast, only needs a marbling score of 4.
Don’t Be Confused by American Kobe Beef
If you see Kobe beef for lower prices in U. S. You are probably buying beef in supermarkets from a cow whose bloodline contains very little Wagyu. These steaks are still of a high caliber, but they probably won’t compare to real A5 Wagyu Kobe beef in terms of flavor, tenderness, or marbling.
Most Expensive Steaks in the World
You’ll see that the majority of the steaks on this list of the priciest steaks ever have an A5 rating. Here are the 10 most expensive steaks in the world. Make Your Money Work Better for You.
Hokkaido Wagyu Ribeye or Strip Steak (13 oz. to 15 oz.) — $189
With its beef produced in the Hokkaido region of Japan, close to the active volcano Mount Tokachi, Tokachi Farms tops our list. Although slightly less expensive than the other beef on this list, the cattle are fed on the lush grass next to the volcano, which gives the meat a flavorful, rich flavor.
Omi Beef Filet (8 oz.) or Ribeye (13 oz.) — $199
Along with Kobe and Matsuzaka, Omi is one of the top three cattle-raising regions in Japan. The beef was first served on Japanese tables 400 years ago, and generous marbling gives it a buttery texture.
Hida Japanese A5 Wagyu Filet Mignon (8 oz.) — $199
In the Japanese Gifu prefecture, Hida Wagyu cattle are raised until they are at least 14 months old. It originates from crossbred cows with European cattle from the 1800s rather than pure Black Japanese cattle. Its flavor is unaffected by this, but it is a little less expensive than pure Japanese Black wagyu. They consume only pure spring water, which produces beef that is tender and flavorful.
Hitachi-Gyu Ribeye (14 oz.), Filet (8 oz.), Strip (14 oz.) — $249+
Holy Grail Steak Co. additionally offers a Japanese Hitachi-Gyu steak made from cattle raised in the Ibaraki Prefecture. The ribeye has an intense flavor as a result of the intense marbling. A little goes a long way. You can only eat about 2 oz of this beef because it has so much fat. in one sitting. Make Your Money Work Better for You.
Sendai Japanese A5 Wagyu Beef Ribeye (14 oz.) — $249
There are other cities in Japan besides Kobe that raise superior cattle. Black cows are raised in the Miyagi prefecture of Japan, and their meat is A5 Wagyu rated. These cattle gorge themselves on a diet of barley grain and rice stalks, resulting in a generous marbling that imparts intense flavor and produces its own marinade as it cooks.
Matsuzaka Sirloin (16 oz.) — $225
In addition to Kobe, the Japanese prefecture of Mie is known for producing some of the best cattle for beef. According to Expert World Travel, the cows are killed before breeding, and the virgin meat is rich in fat and marbling, making for a tender and flavorful cut of steak.
Maezawa Filet (8 oz.) or Ribeye (14 oz.) — $269
Maezawa beef is produced by Ogata Farms in the northeastern Japanese prefecture of Iwata. Beer, whiskey, and soy are the only ingredients in the diet of stress-free cattle. The farm doesn’t use hormones and lets the cows take as much time as they need to sleep. The A5 Wagyu rating is given to the tender, flavorful beef produced under these conditions.
The healthy diet is thought to impart a subtly sweet flavor to the steak. Holy Grail Steak Co. offers an 8 oz. filet mignon or a 14 oz. ribeye or strip steak for $269. Make Your Money Work Better for You.
Kobe Strip Steak (15 oz.) — $349
Not everyone likes excessive marbling in their steak. In that case, a strip steak is the better choice. Additionally, a Kobe A5 Wagyu Strip will still have sufficient marbling to ensure its tenderness and flavor. However, a ribeye has a buttery soft texture, whereas a strip has a more chewy feel. A rib eye comes from the upper ribs, while a strip steak is taken from the back of the rib cage.
Kobe Ribeye (15 oz.) — $349
You can select a Kobe ribeye if the Wagyu A5 Tomahawk seems too expensive or simply too much beef for your taste. The best part is that you can purchase this steak in the U S. through online distributors like Holy Grail Steak Co.
Compared to a Tomahawk steak, the ribeye is a thinner cut of beef, weighing between 13 and 16 oz. and 15 oz. It might have a piece of the rib bone in it, or it might be cut off from the rib to create a beef cut that is a little bit thinner.
Japanese A5 Wagyu Tomahawk (up to 30 oz.) — $1,000
At Aragawa in Tokyo, the Japanese A5 Wagyu Tomahawk is available for $1,000. There are options for meals starting at $440 per person, but they exclude this Kobe Beef Wagyu specialty. Make Your Money Work Better for You.
There are other A5 Wagyus of high quality Kobe beef available, but they won’t be as large as this one. The $1,000 steak weighs between 30 and 45 ounces and is typically 2 inches thick as a Tomahawk steak. It is a cut of meat taken from the rib that typically has intense marbling, which gives it a ton of flavor and makes it tender.
In contrast to a bone-in or “Cowboy cut” ribeye, the Tomahawk steak retains a sizable length of rib-bone that has been completely deboned of fat and meat. When your meal arrives at your table, the distinctive appearance of a Tomahawk will make you feel like Fred Flintstone. Alternatively, perhaps eating this expensive piece of beef will make you feel more like Warren Buffett or Elon Musk.
You might not need to travel to Japan to find the best, most tender cuts of meat. If you want a true A5 Wagyu cut, just make sure you are ordering genuine Kobe beef and not American Kobe beef.
- There is a steak that costs $1,000; it is called the Papi Steak, and it is sold at the Aragawa restaurant in Tokyo.
- Japan is renowned for producing the highest-quality beef, so what is the world’s best steak? The best steak in the world is considered to have an A5 Wagyu rating due to its exceptional marbling and potent flavor.
- What type of meat is the priciest in the world? Japanese A5 Wagyu beef is the priciest in the world.
- What is the most expensive steak available in the United States? S. are actually imported from Japan and feature Wagyu beef. A5-certified Kobe beef is available at Prime Steakhouse at the Bellagio in Las Vegas for $360 for 8 ounces. or $720 for 12 oz. , according to Food Network. As far as steaks from cattle bred in the U. S. at Knife in Dallas, you’ll find some of the best and most expensive Texas beef. The 32 oz. A bone-in ribeye that has been dry aged for 45 days costs $165, ranking it among the most expensive steaks in the U S. , but not in the world.
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Why Wagyu Beef Is So Expensive | So Expensive
Is Wagyu or Kobe beef better?
Because Kobe beef is the epitome of what makes Wagyu better, it is regarded as the beef with the most marble in the world. When slaughtered, cattle must adhere to strict standards in order to be labeled Kobe. Because of these strict requirements, only 3,000 head of cattle can be considered genuine Kobe cattle each year.
Is Kobe beef better than A5 Wagyu?
In contrast to regular Japanese A5 Wagyu, Kobe Beef has a creamier taste and mouthfeel. Kobe Beef, in our opinion, elevates the term “Japanese Wagyu” even further.
What is the most expensive beef cattle in the world?
One of the most expensive cuts is Matsusaka wagyu from Mie Prefecture, which is prized for its tenderness and made only from virgin female cows. One Matsusaka cow sold for 50 million yen ($400,000) in 2002.
Who is the most expensive meat in the world?
The Kobe variety of Japanese Wagyu beef is the most expensive meat in the world. Kobe beef is renowned for its high level of marbling, tenderness, and rich, buttery flavor. It is produced from Tajima-gyu cattle that are raised in the Japanese prefecture of Hyogo.