10 Most Expensive Types of Steaks

Whether it’s a classic cut prepared in the conventional manner or artisanal beef designed with a modern twist, steak meals are almost always a guaranteed way to whet an appetite. North Americans love their steaks grilled, pan-fried, or broiled with steak knives to accompany the dish with wooden handles and a steak sauce.

Additionally, steak dinners in the United States typically include a starchy side dish, a small portion of sautéed vegetables, and a dinner bun. The United Kingdom usually include chips (fries), fried mushrooms, a fried tomato (or other vegetables), and English mustard and ketchup as condiments. In comparison, French steak-Frites serve alongside a humble green salad.

While few of us have had the pleasure of sinking our teeth into any of the following prime juicy beef cuts, this list provides a rundown of the most expensive ones.

Table of Contents

1. Wagyu Tomahawk (22oz. – 109$)

Numerous restaurants offer the Wagyu Tomahawk a la carte, allowing clients to observe it on the platter. The rib eye’s originality comes from the 22 ounces removed from the bone, resulting in an ax-like shape that weighs only 30 ounces. It is renowned for its marbling and scrumptious flavor and is one of Japan’s most highly coveted cuts of beef.

A tomahawk is a Rib Eye that has had the bone removed for an exquisite display. It is unbelievably tender, pierced, and juicy with delectable marbling texture and beef flavor. When cooked, the lipids in the steak melt into the beef, renewing the taste. Thus, a tomahawk has a more intense flavor than Tenderloin.

Wagyu beef has a centuries-old heritage, and the term ‘wag-yu’ translates as ‘Japanese Cow.’ The meat derives from a Japanese breed with a high-fat marbling percentage. Skilled ranchers maintain these cattle in stress-free surroundings, providing individual attention and utilizing specialized procedures that ensure high-value products.

Farmers thoroughly trace the cattle’s breed line, which determines the genealogy of the cow resulting in a unique flavor. This process is not only critical to preserving the taste but also the marbling. “Marble” is the fat contained within the flesh. In addition, its vitality during the cooking process is critical because it imparts a rich, tender flavor to the meat.

2. Wagyu Kobe Rib Eye Cheese Steak (8oz. – $160)

The Kobe Rib Eye Cheese Steak is one of the most costly cuts of beef in terms of quality. It has a delectable taste, flavored with foie grass, peppered with cheese, truffles, heirloom shaved tomatoes with caramelized onions. Sometimes served on a homemade brioche roll, the Kobe beef is pricey, costing $100 per pound. A glass of Dom Perignon 2000 accompanied by the brioche roll make for a fantastic casual dish ideal for dinner dates.

Farmers raise the Wagyu cattle slowly and naturally, resulting in fatty streaks on the beef, giving it a creamy texture. According to legends, its stake has the consistency of foie grass, which the cattle are fed with beer. Additionally, In its uncooked state, the meat appears pallid and has an unbelievable quantity of fat.

As a result, the increased longevity of the cattle results in increased costs associated with the meat price. The preparation process includes broiling or searing it first and then finishing it in the oven or grill for 15 minutes. Seasoning with salt and pepper then finishing it slowly over an oak grill under a 1,200-degree broiler is another method.

In Las Vegas, a Japanese Kobe costs $33 per ounce, for a total of $264.00 for an eight-ounce plate. At Tokyo Arakawa, the identical eight-ounce plate of charbroiled Kobe fillet with mustard and pepper may cost up to $301. Outside of Japan, an 8-ounce rib-eye of 100% Wagyu beef costs $160 in Beverly Hills.

3. Wagyu Rib Eye (8oz. – 144$)

A variety of restaurants throughout North America offer Wagyu Rib Eye. Exported from Australia, these cattle match their renowned Japanese counterparts. They take over 18 months to raise in a free-range farm. For 360 days, the cattle consume a proprietary grain composition from Japan that guarantees the steak’s remarkable softness. The steak received an MS 5 (1–9+ scale), indicating a top-shelf steak.

Upon first glance at the steak, one instantly realizes the astounding amount of white intramuscular fat networked throughout. As a result, this fat results in a rich, creamy flavor with a fantastic butter-knife grain that thaws in your tongue while cooking. Hand-cut Wagyu Rib Eyes are available in a variety of sizes. Steaks are available in sizes ranging from 8 to 14 oz. The best method of grilling is to use a grill pan rather than an open flame. Then, the additional fat marbling on the beef will melt on the grill, causing explosions or flare-ups.

The marbling on the Wagyu Rib Eye appears to be never-ending, laying the groundwork for a vibrant, full-bodied flavor. The steak is unmatched in its quality made with proper meat knowledge in mind. As with light wine harvesting, the exquisite taste results from the cattle’s nutrition, lineage, and harvesting season; all of these factors contribute to the uniqueness of each animal gathered.

Lastly, these steaks score significantly higher than USDA Prime Standards and consistently deliver a high-quality flavor with a level of richness compatible with a low-cholesterol, well-balanced diet. These Wagyu cattle are free from hormones or antibiotics. They live their entire lives contentedly grazing in rich, sunny fields.

4. Japanese Wagyu Ribeye (8oz. – $144)

Prized for the superior quality of their flesh, Ribeye comes from Japan’s renowned Black Kuroge cattle. Experts from Japan rear and raise the cows following cultural feeding practices that result in beef meeting worldwide quality requirements. In, addition, Tajima cattle used in Kobe steaks produce beef with a silky texture and exquisite and dazzling marbling superior to other breeds.

It consists of a mild, sweet flavour. The ranking system in Japan is quite tight, and this Wagyu beef is at the top of the list. With an A5, this top-notch cut of meat is judged by it’s luster, color, and texture, as well as fat quality. However, Only 3% of Japan’s Wagyu cattle achieve this level of quality. You can’t compare to the flovor and softness of this meat.

5. Wagyu Kobe Steak (6oz. – $144)

The high price of Kobe beef is because it is the world’s most marbled steak. Unlike most steaks, it contains the most luscious, creamiest, and flavorful streaks of fat.

When it comes to Kobe steaks, specific criteria impact the quality. These are that it be:

  • A bullock cow
  • Grazed on a farm inside Hyogo Prefecture
  • Tajima-Gyu born inside Hyogo Prefecture
  • The meat processed within Hyogo Prefecture
  • Meat quality rating should be four or higher(5 point scale)
  • Marbling rate (BMS) of 6 or higher (12 point scale)
  • Total weight not above 470 kg

Due to the high standards, only about 3,000 cows qualify each year as good Kobe cattle. Of course, all Kobe steaks are Wagyu. However, not every Wagyu steak is a Kobe steak. However, the Kobe brand of Wagyu is the most well-known around the world. Other forms of Wagyu beef, such as Ohmi, Matsusaka, and Bungo, are subject to the rules of their respective prefectures in Japan.

Barbecue grillers make typical blunders when cooking a Kobe steak. When searing Kobe steaks, keep the lid open and make eye contact with it. It’s possible to shut the lid and let the smoke pass through after transferring it to an indirect heat source. When grilling the Kobe steak over charcoal, keep the coals at a constant temperature. When the charcoal turns white and stops producing smoke, it’s ready to use.

6. Wagyu Sirloin (10.5oz. – $169)

Wagyu Sirloin is a well-known and popular cut of beef because of its rich flavor and reasonable price. The top sirloin is where the fillets come from, and it’s a sizable, gutless section of the animal that many consider superior to the lower sirloin. When ordering top sirloin steak at a restaurant, ask for it medium-rare or medium, which means it will be medium-rare to medium. You can serve the steaks in various ways, including marinating in your favorite sauce or grilling them directly.

With a Wagyu top sirloin, you may appreciate the mouthwatering softness as well as the pleasure that comes with it. Steaks from the top sirloin section can be roasted, broiled, or grilled according to your preference and the occasion.

Dubai’s most famous hotel, Burj Al Arab, offers a 10.5-ounce steak at a set price at a specific hour. The most expensive steak is served at the most expensive restaurant, located at the height of 700 feet with breathtaking views. Lastly, the steak costs a whopping $169.

7. Select Special Kobe Filet (5.6oz. – $246)

The Select Special Kobe Fillet and Strip Steaks in American style are a perfect match for a decadent treat. There will be a lasting impact on your plate thanks to the creamy, soft fillet mignon with exceptional Wagyu marbling, as well as the flavorful and robust Kobe sirloin strip steaks. When it comes to eating, sumo wrestlers use their credit cards. If you have yours with you, you may be in luck.

As one of the world’s most famous steaks, Japanese Kobe beef comes under some of the most stringent government food safety regulations in the world. To track out the source of the meat, it must have a 10-digit identifying number attached to it. Most restaurants will prepare and serve their food in a manner reminiscent of how sumo wrestlers grilled wild boars 200 years ago. The steak is presented in traditional earthenware to round up the delectable cultural spread.

8. Charbroiled Kobe Filet (8oz. – $258)

The most expensive steak in Tokyo is a charbroiled Kobe Filet. The 8-ounce steak costs $258 and comes from Wagyu Farms in the area. Taking care of the cattle is no easy task; it requires massaging and feeding the sake-drinking beasts while also treating them with dignity. According to folklore, a contented bull would generate superior meat.

The steak comes from the world’s juiciest, fattest Kobe beef. The steak is prepared appropriately by using only salt, mustard, and pepper for seasoning it. It’s best to keep the spices simple to avoid overpowering the dish’s particular flavor.

9. Fullblood Wagyu Tenderloin (14.1oz. – $295)

A massive 14.1-ounce Wagyu Tenderloin with a marbling score of 9+ is available at Australia’s Prime restaurant in Sydney. There is plenty of tender fat on the steak, making it delicious. The beef in the steak comes from cows that farmers fed for over 600 days before being slaughtered.

Wagyu beef is currently the most highly rated outside of Japan and the most expensive and luxurious. Wagyu cattle are developed and raised by award-winning Australian rancher David Blackmore in Alexandra, Victoria. As a result, its meat is marketed exclusively to Sydney’s Prime restaurant.

10. A5 Kobe Steak (12oz. – $350)

Even while this is the priciest cut of beef universally, it is also the most delectable. The Old Homestead Steakhouse serves it in large Apple-style luxury. There are no fats in the components, which makes them appealing to children. The steak defrosts on its own in your mouth and on your tongue. This piece of steak will set you back roughly $350.


What is Kobe beef?

Japan’s Kobe beef, also known as Wagyu, is a type of Japanese beef that we’ll get to in a bit. Known as Tajima-Gyu in Japan, you can only find it in the Hyogo area. The unique marbling on Kobe’s clothing makes it easy to recognize. In addition, a combination of the breed’s delayed growth and the food contributes to this.

Despite its appearance, Kobe beef isn’t significantly fattier than beef from other regions. More evenly distributed, well-cooked fat renders into the meat more evenly. It’s pricey, but you get what you pay for when you choose slow-raised, high-welfare meat.

What is Wagyu beef?

Cooked at a lower temperature, Wagyu’s marbling is identical to Kobe’s, allowing the fat to render more quickly. Like Kobe, the same high standards are held, but not limited to a single design. When cooked correctly, Wagyu will have an incredible buttery flavor because it is certified.

As in Kobe, welfare is also significantly higher than it would be. Cattle rearing takes a lot longer because they are raised on a diet of grass and supplements while wandering freely. A side effect of this is that it’s often highly pricy.

What is Angus beef?

When people talk about Angus beef, they’re referring to the type of cow that produced it. There’s a good chance that the hamburger you had for dinner last night used Angus beef, which is common in the United States. You may have heard of “Certified Angus Beef,” which refers to the breed of cattle used to produce it. The American Angus Association uses it as a marketing ploy to spread the myth that beef from Angus cattle is better than beef from other breeds. There are ten criteria for labeling beef as “Certified Angus Beef,” including the percentage of Black Angus cattle in the animal’s genetics and meeting ten different characteristics such as age at harvest, muscle quality, fat thickness, and degree of marbling.

An assurance of decent quality comes with buying “Certified Angus” meat. Even if your beef isn’t Angus, it’s still likely to be good, and you won’t be able to tell the difference if it is.

What does the USDA grade mean?

So let’s assume you’ve settled on an Angus beef. Your next choice is whether to get “Prime,” “Choice,” or “Select.” These words categorize beef in the USDA beef scale.

The USDA grades beef based on the animal’s age and the quantity of fat, or marbling, in the meat. While there are eight grades in the USDA system, a typical consumer will only encounter the following three:


This cut is the best quality beef. It comes from young cattle (typically 9-30 months old) (usually 9-30 months old). The flesh contains little-to-abundant levels of marbling. This cut is the most flavorful and juiciest grade of beef because of all that fat. About 3 percent of steaks in America get a Prime rating.


Next in quality is Choice beef. Choice meat is excellent quality beef but has less marbling than Prime beef. It’ll be a touch less soft, juicy, and tasty as a result. About half the beef in the U.S. is Choice.


Select meat can still be tender, but it’s the least flavorful and juicy with even less marbling than the higher grades.

While all beef is examined by the USDA for food safety, grading beef is voluntary. Beef producers have to pay the USDA to grade their beef. Most opt-in for marketing motives since they can claim that their beef is “USDA Prime” when selling to butchers or restaurants.

Which grade you choose will depend on your budget and what you’re looking for in a steak. If you want something with a lot of taste, softness, and juiciness, and you’ve got some discretion in your budget, go with a Prime grade steak.

However, if you want to save money but still obtain some tasty beef, go for a Choice grade steak. It has enough fat in the flesh to give it a lovely, juicy flavor. 

Select steak is the most budget-friendly selection, but its leanness makes it a wrong choice for cooking with “dry heat” (e.g., grilling) (e.g., grilling). If you do grill with it, marinate it first.

What’s the difference between grain-fed and grass-fed beef?

In recent years, there has been much discussion regarding the advantages of eating grass-fed beef over grain-fed cattle for both consumers and the environment. However, there’s plenty of misinformation out there about both of these meats.


The first 85 percent of a cow’s life is spent on grass, even if fed grain. After moving to a feedlot, grain-fed cattle are given grain (made of maize, soy, straw, or alfalfa) for three months before being sent to market. Grass-fed cattle continue to eat grass (as well as other leaves and vegetables) until killed.

As a result, it would be more accurate to refer to particular cattle as “grain-finished” or “grass-finished,” rather than calling them “grain-fed” or “grass-fed.”

All-grain diets swiftly fatten calves and provide them with the delectable marbling that enhances the flavor of their meat. Grass-finished calves produce meat that is slightly leaner and harder due to their diet and increased movement.

Additionally, grass-finished beef has a higher concentration of Omega-3 fatty acids, CLA, and vitamins A and E than grain-raised beef do. Grass-finished beef has fewer of these nutrients than grain-finished meat, although the difference isn’t substantial. Both types of cattle may have antibiotics injected unless otherwise stated on the label.


In terms of environmental benefits, it’s probably a wash whether grain-fed cattle are better for the environment or not. Well-managed cow grazing has been suggested but has never proven to help keep carbon dioxide in the ground.

However, compared to grain-finished cattle, grass-finished cattle use three times as much land and water. Furthermore, grain-finished cattle take less time to reach market weight than grass-finished calves (few months opposed to many years). The latter spend more time releasing 500 times more greenhouse gases into the environment per pound than the former does.

So go with the one that appeals to you the most. Except for the price, there won’t be much of a difference.

Should I get a dry-aged steak?

The preparation of dry-aged beef is time-consuming, and as a result, it is more expensive. After the moisture evaporates, it goes through a controlled breakdown process. Ultimately, you’ll end up with a steak that’s less chewy and more flavorful, thanks to the addition of butter. No better than vacuum-packed and refrigerated wet-aged beef (the most common way beef is sold to you). It’s just an entirely new experience.

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