What cut of beef is most expensive? Why is it so expensive? In this post we’ll talk about the most expensive steak cuts and why they cost more. Plus, the cattle breeds that produce the most expensive steaks — like Black Angus, Japanese Kobe Beef, Japanese Wagyu Beef, and American Wagyu Beef.
Do you want to buy a good steak and are wondering which one is best.
When talking about the most expensive cut of beef, you have to take two main things into consideration. First, the cut of beef. Second, the type of cattle that produces the beef. In this post, we’ll first talk about the cut of beef, and then the types of cattle that makes the most expensive beef.
The Most Expensive Cut of Beef
We’ve compiled a list of the most expensive cut of steak. This list assumes that you’re ordering the highest grade beef, USDA Prime beef. We have intentionally not ranked these beef cuts of beef from greatest to least because prices can vary according to geographic location, grade of beef, grocery store or high-end restaurant, and portion size. Therefore, the “most expensive” cut may be one thing in your area and another thing in ours. However, in general, these four steaks will always top the list as the most expensive steak cuts.
Tenderloin Steak
A Tenderloin Steak is the most lean, tender and expensive steak. It has a buttery texture that will melt in your mouth. However, it’s not as flavorful as other cuts of beef. Also, it cooks much faster than other cuts since it’s so low in fat. A whole tenderloin is often cut into different steaks. A Filet Mignon is a 1-2 inch thick steak, and a Chateaubriand is 3-inches thick steak from the tenderloin.
Strip Steak
A Strip Steak is a steakhouse classic and an all-around favorite. It has mild marbling, and great tenderness and flavor. Strip Steaks are lean with a fine, tight grain that makes them moderately tender. A Strip Steak is also known as a New York Strip Steak and Kansas City Strip Steak.
Ribeye Steak
A Ribeye Steak is a tender and flavorful steak that has the most marbling of any steak. It comes from the center of the cow in the rib section. A ribeye steak is a boneless steak. Comparatively, a rib steak is bone-in.
T-Bone Steak
The T-Bone is a combination of two steaks – Tenderloin and Strip – and the t-shaped bone is what divides the beefy strip and tender tenderloin. Both a T-Bone and Porterhouse steak are very similar, but a T-Bone is slightly smaller in weight.
The Most Expensive Type of Beef: Angus, Wagyu and Kobe Beef
Do you know the difference between Angus Beef, Wagyu beef, Kobe beef, and American Wagyu? If not, you’re not alone! A lot of people don’t know the difference, but it’s an important distinction to make when you’re shopping for a high-end steak.
Angus Beef
Angus Beef has rich beefy flavor, marbling, tenderness, and exceptional quality. The term Angus is the name of a cattle breed, and it is the most popular cattle breed in the U.S. Angus beef are from cattle indigenous of Scotland. In the mid-19th century, a man named Hugh Watson bred these cattle to attempt to maximize the black hide of the animal. Many believe that nearly all the Black Angus cattle alive today came from the results of Watson’s breeding attempts. In the 1870s, the cattle came to the United States. By the 1880s, the American Angus Association began.
Wagyu Beef
Wagyu is a word that translates to “Japanese cow” — “wa” means Japan and “gyu” means cow. It refers to four specific breeds of Japanese cattle: Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Polled. These cattle breeds are genetically bred to have a higher degree of marbling in the meat. Thanks to the marbling, it’s an incredible tender and juicy steak. When shopping for Wagyu steak, you want evenly distributed marbling throughout the meat, which indicates a higher fat content that melts during cooking. Japanese Wagyu beef grades are on a scale from A1 to A5, with A5 being the highest grade.
Kobe Beef
Kobe beef is a specific type of Wagyu beef. It comes from Japanese Black cattle raise din the Hyogo Prefecture. To be labeled as Authentic Kobe Beef, the animal is born, raised and processed in the Hyogo Prefecture. Japanese Kobe Steak is known for its marbling, tenderness, and flavor. It is one of the most exclusive and luxurious types of Wagyu beef available. Both Wagyu and Kobe beef have exceptional marbling and flavor, but Kobe is thought to be of even higher quality due to its strict production standards.
American Wagyu Beef
American Wagyu beef originated from a shipment of Wagyu cattle to the U.S. in the 1990s. It came about by crossbreeding a fully flood Wagyu with Angus cattle. This results in American Wagyu, which is known to have the incredible marbling and tenderness of Japanese Wagyu and the most robust taste and texture of American Angus beef. There is a difference in taste and texture when comparing American Wagyu Steak to a Japanese Wagyu Steak, but both are excellent steaks.
What factors determine the most expensive meat?
Now that you know about the most expensive cut of meat and the most expensive breed of beef, how do you apply that knowledge for the most expensive steak cut. There are two reasons why a Ribeye is more expensive than a Skirt Steak, and why Wagyu Beef is more expensive than Angus.
1. Supply and Demand:
Supply and demand can be a hot topic in any industry, and it is in cattle too. The best cuts of beef all come from the sameprimal cut, and this area only makes up about 8 percent of the entire steer. The rest of the carcass is made up of ground beef, roasts, stew meat, bones, etc.
2. Marbling and Flavor:
In addition to supply and demand, beef marbling is essential. Marbling gives beef its flavor and tenderness. Plus, beef grades are determined by the amount of marbling. If you’re not familiar with marbling, it sometimes looks like fine white “lines” or small flecks of fat that run through a steak. More marbling equals a higher grade. Angus beef grades are Prime, Choice or Select, with Prime being the highest grade and Selet a lower grade. Japanese Wagyu grades are on a scale from A1 to A5, with A5 being the highest grade.
To increase marbling, Wagyu cattle are often fed a specialized diet that includes grains, which enhances marbling. Angus cattle are often grass-fed and finished on grain to boost flavor.
One More Thing!
Do you want to learn more about beef? Here are a few other beef posts and recipes youDo you want to learn more about beef? Here are a few other beef posts and recipes you may like. Plus, we have an entire ebook about beef that goes through purchasing and preparing beef from a farmers perspective.
- 10 Best Homemade Beef Rubs
- How to choose the best cut of steak (Top 4 cuts)
- Dry rub or marinade for steak? Know what’s best
- What Everybody Ought to Know About Beef Cuts
- Prime Rib Roast with Garlic Herb Butter
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