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What Are the Most Expensive Steak Cuts?

Justin Gonzalez
What Are the Most Expensive Steak Cuts?

What Are the Most Expensive Steak Cuts?

Ever wondered why some cuts of steak cost a pretty penny? Well, the answer lies in the cut. The cut of steak you choose can make all the difference between a good meal and a fantastic one.

This article will take you through the top 10 most expensive steaks and explain what makes them so special. Before we get right into it, you should know about our BBQ Pit Master Steak seasoning set. The pack includes Ultimate Gourmet BBQ Seasoning, Smoked Prime Cut Seasoning, Hickory Smoked Pork Seasoning, and Montreal Steak Seasoning. After all, why would you buy an expensive steak only to bring out half the goodness?

Top 10 Most Expensive Steak Cuts

1. A5 Japanese Kobe Beef

kobe beef well marbled sliced on a wooden cutting board

The A5 Japanese Kobe steak holds the record for being one of the most expensive steaks. While the prices may range at different places, one thing is certain - the pricing point is way above most cuts. What makes it outstanding is the incredible marbling pattern. Trust us, you won't see that beautiful pattern anywhere else. 

Japanese Kobe beef goes through some of the strictest grading processes. In fact, only about 3000 animals annually qualify to produce authentic Kobe beef. One thing to note, though, not all Kobe beef is the same.

Just like the USDA's grading system, the Japanese have their own. The A5 Kobe beef is the best of it all.

Generally, expect upwards of $400 per pound at the grocery store - if you can find it at all. In most areas, we can find this cut only at expensive steakhouses - be prepared to pay about triple of that. 

For example, at Rare Steakhouse at Encore Casino in Boston, MA, the Japanese A5 Wagyu is $325 for 4 oz minimum cut, and an additional $78 per ounce. That's $637 for a 8oz steak - which brings it to$1274 per pound! 

2. Japanese Kobe Beef

While A5 Japanese Kobe Beef retains the title as the most expensive steak cut, other Kobe cuts are bound to get positions in the most expensive cuts. The C1 grade is the lowest grade of Kobe beef available. But don’t let that grade fool you. We are looking at upwards of $250 per pound. 

What makes Kobe beef some of the most expensive is that the specific breed used is raised in a well-controlled environment with meticulous care. The little supply in relation to the massive demand means that Kobe beef remains at the top of the list of the most expensive cuts.

3. Japanese Wagyu Beef

Japanese Wagyu Beef On Plate

The Japanese Wagyu is another big name in the beef industry. The Japanese Wagyu is a collective name for four different cattle breeds. These include the Japanese Brown, Japanese Black, Shorthorn, and the Polled. What makes the beef from these breeds special is the incredible marbling pattern. 

What makes Wagyu beef even more desirable is that the animals are bred in luxurious spaces. They are fed naturally grown feed free of any chemicals. To crown it all, Japanese Wagyu beef is highly prized for its melt-in-your-mouth sensation. 

You might find this cut at an expensive Japanese steakhouse or sushi. Typically served raw, and you would cook it on a hot stone, such is the case at Umi Japanese Sushi in Waltham, MA. 

4. American Wagyu Beef

Yes, you read that right. There is an American Wagyu version. Just like the Japanese wagyu, the American Wagyu steak is widely prized for its marbling, tenderness, and flavor. The difference is that the American Wagyu is a crossbreed between the Angus and the Japanese Black breed.

There's no doubt that Japanese Wagyu is hard to come by. But the American version is more available, although the price per strip is still high. One thing to note is that the American Wagyu goes through the USDA Prime grading system instead of the Japanese system. Therefore, expect some differences.

5. Filet Mignon

filet mignon center cut thick and lean, hand holding a thick piece


The filet mignon is incredibly tender. It has the unmistakable thick "tall" look and around the size of a fist. The center cut is pictured above, the piece I'm holding is 8oz and almost 2 inches tall. 

You can find it at most chain restaurants that serve steaks such as Texas Roadhouse, Outback steakhouse, etc... an 8oz piece will probably go for around $25-$32 with 2 sides.

Order center cut whenever you can - that's where the piece is thickest - or tallest - and looks spectacular when the server brings it out. 

The filet mignon is taken from the tenderloin's narrower end. It comes from a less exercised part, making it incredibly tender. It literally melts in your mouth. For my 70 year old father who has some implanted teeth, and can't eat very chewy steaks, he does very well with the filet mignon. 

6. Beef Tenderloin

The beef tenderloin is known for its soft texture and rich flavor, it is literally called the tender-loin. This is a large piece of meat that comes from the cow's loin that contains the filet mignon. The filet mignon is the center cut pieces, and the rest is beef tenderloin. 

tenderloin on walnut wood cutting board top view - full piece intact

 Whichever way you cook it, it will always be soft enough to cut with a regular fork. Moreover, since it has no bones, you do not require any specific skills to carve it.

7. Porterhouse

The Porterhouse is more of a composite steak. It is from the part where the tenderloin and the top loin meet. In fact, if you cut out the two parts, you get a top loin and a tenderloin. It has a T-shaped bone steak. A porterhouse is always a bone-in steak.

porterhouse steak with t-bone

You may be wondering why such a steak gets so expensive. Well, the two parts that make it are equally expensive. The main reason for such a heavy price tag is the limited production. 

Don't mistake a fancy porterhouse steak you'd get at a steakhouse with a t-bone steak you would get at IHOP - the porterhouse contains more of the tenderloin where as a t-bone does contains very little. It also tends to be a thicker cut than your typical t-bone steak you'd see at IHOP.

8. Tomahawk

Tomahawk is cut from the rib section of the cow. More specifically, the Tomahawk is basically a ribeye beef steak with rib bones attached. Known for its distinct, ax-like shape, this steak is one of the most exclusive pieces of meat you can lay your hands on. 

There are a few reasons why this cut is one of the most expensive. Firstly, the process of Frenching the bone is labor-intensive. The size of the steak itself also contributes to the overall cost. 

9. Ribeye

The ribeye, as the name says it all, is from the rib section of a cow. Picture this, the beef is carefully hand-carved between the 6th and 12th ribs, yielding a steak that's a favorite amongst steak enthusiasts worldwide. 

They go for around $22 - $25 a pound.

ribeye steak in butchery glass case

Ribeye steaks have fat to them - the melt-in-your-mouth kind of fat, not the chewy kind that makes a NY Strip chewy. This also explains its higher price tag. It is tender and fatty. 

You can typically order a ribeye bone-in or boneless at steakhouses. Typically it comes in 12oz - 16oz sections, especially if it's bone-in. If you enjoy a good piece of steak that has some fat in it, I'd definitely go for the ribeye.

The rib area of a cow is a prime spot. The muscles there don’t work much, meaning the meat is tender. The ribeye is also famous for its fantastic marbling. 


And there you have it, folks - a delectable, top-tier tour of the world's priciest cuts of steak. From Japanese Kobe beef to the indulgent Ribeye, these culinary delights prove that sometimes the flavor really is worth the price tag. 

If you have not come across the piece you wanted, check out this guide, which contains all the beef cuts that you need to know about.

So, the next time you're feeling a little fancy, why not treat yourself? After all, life is too short for anything but the best steak. Bon appétit!

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