A Guide to the Most Expensive Steak Cuts

Jason Webster
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The most expensive steaks you can get delivered to your house

Most people think that it is something that needs to be bought and eaten within the same day. However, if you know what you’re doing and know the right way to go about it, then the process of purchasing, storing and cooking is not at all as daunting as it first seems.

So if you’re thinking of investing in a great cut of meat, here are a few tips that will help you to get the best possible results.

Japanese A5 Kobe Beef

Kobe beef has become better and better known to the public of late, due to its marbled texture, which chefs and average diners alike love.

If you do not eat beef, then you may be interested to know that Kobe beef is one of the preferred meats served at many Hollywood functions, and A5 grade is one of the most expensive and most loved cuts of the meat.

Kobe beef is rump steak, which means it is taken from the rear end of the cow. It comes from a very clean and lean meat, which is why it is such a well-loved steak.

It is notoriously hard to get hold of, due to the strict rules concerning where the cows can be raised and when it can be harvested.

All A5 grade beef must be reared according to strict standards. The conditions the cattle are kept in are kept very clean and the cows are never fed any grains or antibiotics.

The cow must be between three and four years old, and this beef is largely unheard of outside of Japan. It is most certainly not for everyday eating, as prices alone are enough to deter most people from using it.

Beef must be superbly marbled with a very high intramuscular fat content, which gives the meat that buttery texture so loved by high-quality steak lovers.

Olive Wagyu

Wagyu is an amazing Japanese breed of cattle which is known for its high grades of quality and purity.

Olive Wagyu is one of the wagyu varieties that can be obtained from the cleanest and most reputable of cattle industries.

Olive Wagyu is produced by feeding the cattle a natural, special blend of grasses that produces the high Oleic Acid content. This creates a low-fat grade of Wagyu which has a dark, rich flavor.

This Japanese Wagyu variety is considered to be a great source of essential fatty acids which are known to contribute to cardiovascular health.

This is a high-end, luxury steak that boasts a smooth texture and buttery undertone, with no hint of any metallic or peppery taste.

Olive Wagyu is also known for its tenderness and having a medium-to low fat content.

Olive Wagyu was named after its provider: Olivette Farms. This is an Illinois based company that provides an abundance of Wagyu cattle of a superior quality grade.

Japanese Wagyu Beef

Wagyu is a breed of cattle known for its fat marbled meat. The term and the pronunciation of the word Wagyu are a combination of the Japanese words “wa” which simply means Japanese and the term “gyu” which is a breed of cattle. The most common types of Wagyu include Japanese Black, Kobe, and American Matsusaka.

The Wagyu breeds originated in Japan and are considered to be some of the most marbled and buttery soft meat in the world.

Wagyu beef is softer in texture, leaner, and has a higher degree of fat marbling than some other species of beef.

Wagyu beef has recently seen a huge rise in popularity in the United States due to its buttery flavored Japanese beef.

Looking at the price of Wagyu beef, it becomes fairly obvious that this is one of the most expensive cuts of beef in the world.

Today, Wagyu beef is also used to make other products such as canned meat, hamburgers, and meatballs.

The best Wagyu beef comes from Japan but it is far more common for countries like Australia to breed Wagyu cows.

Even though many countries have imported the breed of Wagyu, Japan still produces the highest quality beef.

American Wagyu Beef

A breed of Black Angus, wagyu is a very tender, buttery and fatty meat, which makes it very satisfying to eat. It’s best served very rare. It’s easily the best beef you’ll ever sink your teeth into. Here are some cuts you need to know about.

  • The Tenderloin – Known as the Chateaubriand steak, it can be compared to a T-bone steak in terms of size. It’s the tender, most expensive piece with no fat on it at all. Rarely used by itself, it’s usually served with other steaks.
  • Chuck Eye – This is a choice cut of meat that’s very high in flavor and juiciness. It’s great for a variety of recipes and best served rare.
  • Brisket – Brisket is one of the hardest working muscles on the animal, so it’s extra tough and extra flavorful. It’s best for slow cooking.

The most expensive steak ever

It is no surprise that the most expensive steak has been reserved for the best beef steak cuts in the world, which includes the filet mignon and T-bone steaks.

Now there is a debate as to which is better: the filet mignon or the T-bone.

Both of these steaks are considered high quality steak cuts and are both highly desirable by foodies.

I personally prefer the filet over the T-bone. The filet is the tender, fine-grained muscle from the hindquarters of cattle. The T-bone steak is the strip of steak and the bone-in filet mignon.

For a long time, the filet mignon was considered the most desirable steak in the world. But the T-bone got the boffo reviews when it came to taste and tenderness.

The filet mignon scored better for tenderness that accounts for its current popularity.

The T-bone gets where it stands on its own: if you get a large T-bone, the tenderness of the meat and the flavor will make your mouth water.

But if you get a small one, the price of the cut will not justify itself.

The choice is yours, and both steaks are exquisite.

The most expensive steak cuts you can actually afford

The “holy grail” of meat consumption – steak – comes in all shapes, forms, and tastes.

Deciding which cut you would like to buy is one of the most important decisions you will make when selecting a piece of beef to cook.

The amount you spend on steak though can be as much as you wish. If you don’t mind spending about two weeks wages for a single piece of beef, then this list is for you.

If you’re looking for something more affordable, here’s a guide on the most expensive steak cuts you can actually afford.

Filet Mignon

Filet Mignon …. the best steak cut?? Well, that’s the general consensus. But what is Filet Mignon really?

Filet Mignon is just another name for tenderloin steak. It is very popular with butchers because people are willing to pay top dollar for them.

And now, with the popularity of this cut increasing, expect to see prices being driven up.

The tenderloin is a muscle that is less worked and a little bit more protected in the cow. Although it is considered a cut of low fat, it’s also pretty much an impossible cut to screw up.

And the best way to cook it is to pan fry it. It will only take a few minutes to cook, so be sure to provide a resting juice for it.

If you want to, you can even serve it charred. You’ll find that it’s very tender, yummy, and really juicy. Sounds like an expensive cut, right?

New York Strip

The striploin, also known as the New York strip steak, is a US steak with a tender and ripe flavor. It is a long and lean cut of beef that yields very little and is best cooked using a dry heat method such as frying, grilling or broiling.

There is a misconception that you can just throw it on the grill and cut it up. No cooking the New York Strip steak will result in the meat being tough, chewy or bland.

The rule is, if you want the meat to be tender, then it should be cooked using either a dry heat method or a method where the meat is seared on the stove first and then transferred to the oven for cooking. If you use wet heat cooking such as steaming or boiling, it will end up with a very chewy texture.

Although the meat is known as steak, you will find it in either thick or thin strips. It is best to see which you like best before making the purchase.

One of the big advantages of the New York Strip is that it cooks up more consistent than the rib eye steak. This means that there is less likely to run into a situation where you get a piece with a little less tenderness than the rest of the steak.

Porterhouse

This classic is a T-shaped steak cut from the rear of the shortloin, where the t-bone and sirloin portions of the loin meet.

The porterhouse includes a strip steak (aka New York Strip, Kansas City Strip or Sirloin Steak) on one side of the bone, and a tenderloin on the other. This allows for varying thicknesses of meat; the tenderloin side will have a thinner strip of meat and the strip side will have a thicker strip of meat next to a thinner tenderloin.

The porterhouse steak is somewhat controversial when it comes to its tenderness. Due to the unevenness of the two cuts coming together, some people feel that the tenderloin side is tougher than the strip. In order to retain the tenderness of the strip steak on the porterhouse, it is important for the tenderloin to be trimmed very tightly against the bone, because the strip steak is larger and wider than the tenderloin it is quite easy to have excess meat on the tenderloin portion.

The strip steak will be quite thick, more than 1.25 inches, right above the bone and tapers to a very thin portion that becomes the tenderloin. To review, this gives the porterhouse steak a thicker and thinner portion of tender meat and a thicker and thinner cooked portion of meat as well.

Bone-in Ribeye

This cut is from the back of the rib section and is one of the most expensive of the steaks. It has a rich, full flavor and is not at all tough, but it is best suited to those who enjoy chewing. You’ll need a sharp knife because this cut includes the bone and the gristle on the outside.

What I love about this cut is that it can be marinated and then cooked in the oven because it is very tender. You do need to be careful when cooking, though, because the fat in the steak melts and makes the steak tender. That same fat can burn easily. This is why you need to take special care when cooking the steak as it will cook much faster than other cuts.

This cut is a must for anyone looking for a good steak. The steak is best served with side dish recipes that don’t contain tomatoes or/and vinegar if not using marinade.

Wrapping it up

The human body is made up of 60-70% water and lean-muscle meat contains as much as 75% water and of course contains the most protein.

So let's not waste anything we eat. Its all about opening our minds and seeing the potential.

Thank you for reading this book!

Appendix

Bonus: Chapter by Chapter Summary

Chapter 8 “ the Quick Way to Lose Weight

Chapter 9 “ The Balanced Way To Burn Fat!

Chapter 12 “ 10 Steps to Get Started

Chapter 13 “ Stay Motivated!

Bonus: Chapter by Chapter Summary

You have now reached the end of the book!

Pit Boss 700FB Pellet Grill Review

A pellet grill, as its name suggests, burns small pellets made of dried hardwood. These pellets are burnt to generate heat for cooking. Small amounts of oils and fats dissolve in the pellets to create smoke. The pellets, in turn, can be used to cook with.

Stovetop smokers, microwaves, and other ways of cooking with pellets give you a wider variety of recipes. However, people who want the ultimate grilling experience usually have pellet grills.

Just like other grills, pellet grills let you cook a variety of foods. However, they have a nice special feature, which is the ability to control the amount of smoke and heat produced.

Heat is generally generated by burning wood pellets. You can adjust that depending on the food you cook, which is a big plus. That way, you can cook different foods in a variety of ways.

What makes the Pit Boss 700FB Pellet Grill so popular is its full automation. The grill detects the temperature and adjusts itself accordingly. In simple words, you just put on the food and it cooks it for you.