It's the World's Most Expensive Beef and It's Appearing on Menus and Instagram Accounts Across Sydney. Imported Wagyu costs up to $500 per kilo.
Kobe beef is considered the most expensive and sought after beef in the world, with single portions often selling for more than $200. In Japan, the cost of Kobe beef starts at about $300 per pound. In the States, it can be $50 per ounce—whereas other non-Kobe Wagyu can be half of that cost.
A5 Japanese Kobe Beef
Japanese Kobe steak is one expensive meat. In fact, it's usually considered the most expensive steak in the world, although prices vary by location, restaurant, etc. In fact, Japanese Kobe is often hailed as having the best marbling of any steak that your money can buy.
The rib eye steak is one of the most beloved, flavourful, and tender cuts of beef both here in Australia and around the world. It is also known as the rib fillet or the scotch fillet steak, depending on where you go.
The rib eye is a cut from the rib section and is the most flavorful cut of meat and typically comes with very deep marbling. Because of the deep marbling on the rib eye, it is a great cut for grilling and slow roasting.
Prime beef is produced from young, well-fed beef cattle. It has abundant marbling (the amount of fat interspersed with lean meat), and is generally sold in restaurants and hotels.
Wagyu. Japanese Wagyu steaks are incredibly special, rare, sought after, and expensive due to the fine-grained intramuscular fat, also referred to as marbling.
The Rib-Eye Roast is the boneless center cut of the rib section. Very well-marbled, tender and flavorful, it is the most desirable and the most expensive of the roasts.
Strong demand for Wagyu genetics pushed prices to a quarter of a million dollars during the breed's flagship auction last night. Held on a multi-level yacht in Sydney Harbour as part of the Australian Wagyu Association's annual conference, the auction saw heifers top at $250,000 and bulls fetch as much as $160,000.
A5 Wagyu Ribeye (Hokkaido / Kagoshima), ₱8,500 per 1Kg.
Because Kobe beef exemplifies everything that makes Wagyu better! It is considered the most abundantly marbled beef in the world. To be labelled Kobe, cattle must meet stringent standards upon slaughter. Due to these stringent standards, only 3,000 head of cattle qualify as authentic Kobe cattle each year.
The cows are often raised by the breeder until 10 months old and then sold to a fattening farm. There they are kept in small farms and fed a mix of fibre and high energy concentrate made from rice, wheat and hay until the animal is 50% fat. The feed is expensive, which contributes to the price.
The tenderloin is home to the most expensive steak cuts you can find—like the filet mignon. This perfectly round, tender medallion of beef is prized for its soft and tender texture.
Hanger steak gets its name from its location on the cow, hanging from the lower belly between the loin and the rib. As there is only one hanger per animal, it has long been nicknamed 'butcher's steak' as it was said that the butcher would secretly keep this cut for themselves.
The Wagyu tri-tip is a triangular cut of meat that comes from the bottom sirloin section of the cow. This cut is known for its delicate flavor and tender texture. A tri-tip roast is a beef cut that comes from the bottom sirloin section of the cow.
The A5 Wagyu, which costs $30 per ounce at Cote, or the equivalent of just over $14 an ounce on Crowd Cow, had incredible fat marbling; I watched it melt out of the steak as it cooked on the grill. It made the meat melt-in-your-mouth tender and incredibly juicy and buttery.
The A5 Wagyu Kobe steak is considered the highest quality and the most expensive steak in the world. It's not something you come across often, even at top steakhouses.
Argentine beef is widely regarded as the best beef globally, with its grass-fed and hormone-free farming methods resulting in leaner, healthier, and more flavorful meat.
Ribeye. The ribeye is the juiciest, most marbled steak. It's cut from the center of the rib section and sold as bone-in or boneless steak. Ribeye has more flavor than a filet mignon, but it's also slightly chewier.
The Daily Mail explains that the winning sirloin is an A4 grade, also known as Akune Gold, and considered an ultra-premium steak. The cow was raised on the subtropical island of Kyushu, which, according to the Japan National Tourism Organization, is home to cows that produce this ultra-premium form of Wagyu beef.