10 Most Expensive Steak Cuts You Can Order
Both cuts of steak are marbled, giving you a delicious and tender meal. A T-bone also provides an interesting contrast in texture and flavor between the two cuts. T-bones tend to be expensive. This isn't surprising, as they contain meat from two of the most valuable cuts of meat - and there's only a tiny amount of T-bone per animal.
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Olive Wagyu Beef Price Per Pound: $200-$400+. Olive Wagyu steak ranks as one of the most expensive cuts, just behind the famed Kobe steak. This rarity is a highly prized type of Japanese Wagyu beef. The steak's intense marbling, melt-in-your-mouth texture, and rich buttery flavor make it a must-try for every steak connoisseur.
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Filet Mignon. Filet mignon comes from the tenderloin, which is arguably the most tender cut you can find. The reason filet mignon can be even more expensive than the tenderloin per pound is that the average animal only holds about 500 grams, or just over a pound, of the filet portion. Filet mignon may be expensive beef, but most steak gurus can.
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3) Tenderloin. Typically, the most expensive cuts of beef are taken from the most tender parts of the cow. These are the parts that don't get "overworked" in the animal's lifetime. Therefore, they're tender. Tenderloin is an amazing example of this. This is the Filet Mignon in roast form.
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Here is a quick recap of the most expensive steak cut in the world: Porterhouse - $20 to $25 per pound. Ribeye - $15 to $20 per pound. T-Bone - $10 to $20 per pound. Tomahawk. Hanger -$12 and $14 per pound. Tenderloin - $30 and $100 per pound. Kobe Sirloin - $144 per 6 ounce serving. Kobe Filet - $250 per pound.
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Brisket. The Spruce. Untrimmed beef brisket is still one of the least expensive cuts of beef you can buy. Of course, once cooked low and slow, it loses about half its weight in meat, but few things are better than barbecue brisket. For this, you will definitely need a smoker and a lot of time to smoke it right.
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The steaks are rated depending on their quality, with grades ranging from A to C (A being the best) and 1 to 5 (5 being the best), which makes A5 wagyu the rarest and most expensive steak in the world. Read on to find out about all the best, and most expensive, cuts of meat from various cattle breeds! 16. Montbéliarde (up to $29 per pound)
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Aged for up to 36 months, this ham develops a depth of flavor that is unmatched, making it one of the most sought-after and expensive meats in the world. The acorn diet leads to a high percentage of unsaturated fats, contributing to a melt-in-your-mouth sensation that is the hallmark of this luxurious meat. 5. Matsusaka Beef: Exclusive Cut
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Ōtoro Sushi. How Much: $24/piece. Photo Credit: T.Tseng. It would be an understatement to say that Japan really loves its freaking sushi. They're apparently willing to risk their lives for it.
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If you're in the market for this cut, just keep aware this can happen. 10. T-bone. Mironov Vladimir/Shutterstock. One look at this cut of steak and you know exactly where the name comes from. The shape of the letter "T" stands out in the form of the bone that runs through the middle of the meat.
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The Vintage Cote De Boeuf Rib Steak from Boucherie Polmard in France is one of the most expensive beef cuts on the market today. This incredibly rare steak comes from one butcher in Paris, called Polmard Eleveur Boucher. The reason for its expense is the fact that the head butcher, Alexandre Polmard, 'hibernates' the beef for 15 years of aging.
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Japanese A5 Wagyu is the most expensive steak you can buy, and for good reason. Its tenderness, intense marbling, and subtle umami flavor are unmatched. Plus, it meets the highest quality standards and takes minutes to cook. The meat comes from Wagyu cattle, which belong to four breeds with similar characteristics.
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Kobe beef is by all accounts the world's most famous and expensive steak cut. As stated, it is considered the highest quality of all wagyu. The beef comes from cattle that are descendants of a single bull named Tajiri who lived between 1939 to 1958. The A5 Kobe beef has the highest level of marbling and tenderness.
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Beef cuts from the short loin region contain some of the most expensive cuts on the cow. Porterhouse Cut from the rear end of the loin, this cut of beef features two steaks, connected by a T-shaped bone: the larger strip steak, which packs a flavorful punch, and the smaller, incredibly tender filet mignon.
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Preheat the oven at 450°F (230°C) and roast for 30 minutes. Next, lower the temperature to 350°F (176°C) and continue to roast for around 75 minutes. Check the internal temperature by a meat thermometer when the time is almost over. Bring the roast out when the thermometer registers 5-10°F lower than desired doneness.
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2. Round Roast ~ $7 a pound. This might be cheating because a round roast or a round steak is like three amazing cuts of meat at once: top round, eye of round, and bottom round. This lean cut is.