Some cuts of beef are in a class of their own, a ‘cut above’, if you will. Behind every great steak is a great cow – some are treated with such care they are destined for greatness, served only to those who demand the very best (and those who can afford it). Only a select few producers raise these prime cuts of beef, and even fewer restaurants serve them. These are the rarest, most expensive steaks in the world:
Wagyu No Sumibiyaki
Served at the high-end Japanese restaurant, Zuma, you’ll be tempted to get on the next plane for this $136-dollar steak. Zuma proudly serves up this rib-eye at their locations in London, England and Abu Dhabi with tahoon aioli and citrus-based ponzu sauce. What makes this cut of beef so luxurious is that it’s made from Wagu cattle, a breed that is treated with special care to ensure its excellent marbling, tenderness and buttery flavor.
Japanese Wagyu Rib Eye
The Japanese Wagyu Rib Eye is another famous cut of beef, served at the swanky CUT in the Four Seasons in Beverly Hill, California. The upscale bar and restaurant is Michelin-starred and headed by Wolfgang Puck. You’ll often spot celebrities here who come for this exclusive cut of meat. This 8-ounce beauty comes from the Wagyu cattle of Miyazaki Prefecture in Kyushu, Japan. The price: $144.
Wagyu Kobe Steak
The world-renowned Japanese and sushi restaurant, Nobu, is where you’ll find this next luxury cut of beef, the Wagyu Kobe steak. It is sourced from the rare black Tajima-ushi Wagyu cattle native to Japan. These Tajima cows live in the Tajima region of Hyogo Prefecture and they are bred according to strict traditions.
From the very first bite you’ll notice its excellent marbling and tenderness, a feature that makes it well-worth the $144 price. This is due to its impeccable genes and how they are cared for. They are grain-fed to enhance the marbled fat deposits even further. Because it is “Kobe” beef, it undergoes a strict grading policy that evaluates its fat ratio, overall quality, and weight.
Australian Wagyu Sirloin
The Australian Wagyu Sirloin comes from the Wagyu cattle breed, grain-fed for the perfect ratio of marbling for a velvety texture and buttery flavor. It is now shipped from Australia to all parts of the world but if you want it cooked for you, you can always reserve a table at Al Muntaha in Dubai. This restaurant is named after its breathtaking views from the top of the Burj Al Arab hotel which translates to ‘The Ultimate’. This upscale restaurant serves this rare cut of beef for $169 dollars.
So, what makes Australian Wagyu taste different from Japanese Wagyu? The breeding plays a role but the fact the two countries have different climates and soils and different ways they grade the meat has a noticeable impact on the taste.
Select Special Kobe Filet
Not your average piece of meat, the Select Special Kobe Filet is the combination of the best cattle breeding and, of course, the best ratio of fat. In Tokyo, Japan you can have this special filet served to your exact specifications at Renga-tei Steak Restaurant. People don’t just come here for the $250-dollar steak, they come for the cozy locale and the traditional Japanese dining. Even the way they prepare the Kobe filet is special; they cover it in fine Japanese paper and cook it on a copper and iron grill, (traditional Edo style). Then, they serve it on traditional Japanese tachikui-yaki pottery along with salmon, salad, and a dessert.
Charbroiled Kobe Filet
Sourced from locally-grown cows in Kobe, Japan, the Charbroiled Kobe Filet is perhaps best experienced at the Japanese steak house, Aragawa. A hidden gem in Tokyo Japan, it stays busy through word of mouth, no website needed. The venue is equally as low-key with very simple decor. Their Kobe filet is their specialty, and, the only thing they serve. This filet is seasoned with just two ingredients: pepper and mustard. For $258 dollars you, too, can experience this high-end cut of beef.
Fullblood Wagyu Tenderloin
The Fullblood Wagyu Tenderloin also deserves its distinction as one of the world’s most luxurious cuts of beef. For just under $300, you can sink your teeth into this grass-fed tenderloin at Prime Restaurant in Sydney, Australia. It’s precisely 14.1 ounces of Wagyu beef, grown in Alexandra, Victoria. Here the cows are fed grain for 600 days to achieve the superb 9+ marbling score. It’s guaranteed to melt in your mouth.
Blonde d’Aquitaine Rib Steak
The Blonde d’Aquitaine rib steak is literally “The World’s Most Expensive Steak” at $3,200. Why does it cost so much? It’s vintage, circa 2000. These rib steaks are from the Blonde Aquitaine breed of cattle, grown in northeastern France’s Saint Mihiel. One of the things that make this steak so tender is the pampering of these cattle – they are given massages (really) and their environment is made as stress-free as possible. Once butchered, the cuts are carefully stored in a ventilated, sub-zero to age the beef and preserves it for a long period of time. Made by Boucherie Polmard, only 103 of these beef ribs where cut from 1998 to 2009.
If you’ve tried any of these luxury beef cuts, let us know if they live up to their reputations.