You love steak, and even in a recession you want the best that money can buy. But how much money are you really willing to drop to buy the “perfect” steak?
Let’s say you have an unlimited budget…what would be the best steak that your money could buy? Here’s a list of the 8 most expensive types of beef. The prices listed below are based on USDA Prime quality beef, but prices will vary according to your geographic location, the portion size, and grade of beef selected.
The Best of the Best
1) Kobe Beef
This beef comes only from Kobe, Japan; therefore, costs more the further you travel from Japan. What makes it so special? Well, it comes from Wagyu cows that have been massaged with sake-fed grain fodder and given one beer a day. This makes the beef tender, flavorful and wonderfully marbled.
This type of beef comes from Wagyu cows imported from Japan but raised here in the U.S. They are rare (there aren’t very many of them) so they are expensive. They, too, are tender and very flavorful.
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.
4) Filet Mignon
Now, this is exquisite. Filet mignon is taken from the small end of the tenderloin (called the short loin) and is known as the “king of steaks.” It can often be cut with a fork, it’s so tender. My mouth is watering just thinking about it. You can find delectable filet mignon at most any upscale steakhouse, but I prefer an at-home version delivered by The Kansas City Steak Company. They’re widely known for their corn-fed beef – especially the filet mignon.
Strip steaks, taken from the short loin, are particularly tender, but not as tender as the tenderloin. They can, however, but cut into thicker portions which is appealing to lovers of more rare beef.
Ahhh, the Porterhouse! Part tenderloin and part strip steak, this hefty favorite divides the two with a bone that helps provide amazing flavor. The Porterhouse has a larger side of tenderloin than on a T-bone. Yum!
The yin to the Porterhouse’s yang, the T-bone is a more conventional favorite, yet still pricey in upscale restaurants. The fact that this type of steak comes from the short loin section of the cow (and, thus, the most tender) makes it expensive. A good bet.
It’s the bone that gives this cut its flavor. Leave the bone in and you leave the rich flavor intact. The ribeye comes from the rib section of the cow, which gives it its hearty flavor.