For serious steak lovers and beef connoisseurs, few culinary indulgences can match the experience of sinking your teeth into an expertly prepared cut of ultra-premium, beautifully marbled beef. But this level of excellence and craftsmanship comes at a price – often a steep one.
When it comes to the absolute most expensive beef cuts available on the global market, one country stands above the rest: Japan. Specifically, the uniquely flavorful and tender beef from several highly selective breeds of Wagyu cattle raised to strict traditional standards in specific Japanese prefectures can command astronomical prices up to hundreds of dollars per pound.
In this in-depth guide, we’ll explore exactly what makes certain Japanese Wagyu beef cuts the most expensive in the world, how their production and flavor differs, and whether these astronomical prices deliver an equally elevated eating experience
A Primer on Wagyu Beef
To understand the elite level – and price tags – of a few special Japanese beef labels like Kobe or Matsusaka it helps to first understand what “Wagyu” means and why it is prized by beef aficionados.
Wagyu simply translates to “Japanese cow”. But not all Wagyu cattle are equal. The superior genetics and highly controlled breeding of a handful of Wagyu strains such as Tajima, Fujiyoshi, and Kedaka produce beef with finer marbling and more extensive, lace-like fat ribbons than any other cattle types.
This extensive marbling is the key to Wagyu’s rich, buttery flavor and velvety texture that melts on your tongue. No other beef worldwide achieves the same eating experience that the best Japanese Wagyu delivers.
The Competition for Most Expensive Wagyu Beef
Within the realm of elite Japanese Wagyu beef, a few cuts stand apart as the most prestigious and expensive available globally The competition really comes down to two famous types Kobe beef and Matsusaka beef.
Kobe Beef
Kobe beef comes specifically from Tajima strain Wagyu cattle raised to strict standards in the Hyogo Prefecture of Japan. Authentic Kobe must meet criteria like:
- Born, raised and slaughtered only in Hyogo Prefecture
- Finished on a diet of beer mash, rice straw and corn
- Marbling score of at least 6 on 12-point scale
- Meat quality rating of A4 or A5
- No heavier than about 500 kg at slaughter
With only about 3,000 head of Tajima cattle certified annually as Kobe beef, supply is incredibly low. Yet global demand continues to skyrocket. This balloons the price of genuine Japanese Kobe beef to $200 per ounce or even $300 per pound – making it the long-standing champion as the world’s costliest beef.
Matsusaka Beef
In recent years, a newcomer has emerged to challenge Kobe beef’s dominance: Matsusaka beef, raised in the Mie prefecture of Japan under similarly strict protocols.
What sets Matsusaka apart is cattle are slaughtered at older ages, over 30 months versus 18-22 for most cattle. This longer lifespan allows more flavor-enhancing marbling to accumulate.
Matsusaka beef has achieved marbling so fine that its fat melts at lower temperatures than any other beef on earth – around 68F compared to 77F for Kobe beef. This gives it a uniquely tender, melt-in-your-mouth texture.
With beef experts hailing it as even more marbled and velvety than Kobe, Matsusaka beef now fetches prices up to $450 per pound – sometimes surpassing Kobe as the world’s most expensive beef.
Why is the Beef so Expensive?
From genetics to geography to marbling, many factors combine to make these two Japanese Wagyu beef types the most coveted and costly anywhere:
Limited Supply – Only a few thousand cattle annually can qualify for the Kobe or Matsusaka designation. Scarcity drives prices up.
Prestige – The brands carry unmatched cachet and status as the peak of beef excellence.
Intensive Breeding – Wagyu strains are bred very selectively over decades to hit precise fat marbling targets.
Artisan Care – Cattle are raised with meticulous care including gentle massages to relax muscles.
Special Feed – Cattle are fed special diets high in grains and beer mash to amplify marbling.
Longer Finishing – Matsusaka cattle finish to slaughter weights over 30+ months to allow extreme marbling.
Low Yields – Less meat per carcass compared to leaner breeds means higher costs.
When you aggregate the breeding, geographical restrictions, care, feed protocols and more imposed for Kobe and Matsusaka beef, the exponentially higher costs to produce them make sense. But are they worth 100x the price of conventional steaks to eat?
Is the Flavor Worth the Price Tag?
For deep-pocketed gourmands, there’s no doubt that the unmatched richness, tenderness and overall eating experience of the best Japanese Wagyu is well worth the astronomical splurge. Every single production step is meticulously controlled to provide beef perfection.
That said, the similarly impressive marbling and melt-in-your-mouth texture achieved by other luxury Wagyu brands such as American or Australian Wagyu satisfy many beef lovers just as fully at less than half the price.
While nothing else truly compares to the sheer exclusivity and prestige of Japanese Matsusaka or Kobe beef, the more affordable “Wagyu-style” alternatives provide plenty of buttery, beefy enjoyment and remain accessible to more consumers.
The Takeaway: Matsusaka and Kobe beef from Japan remain the undisputed champions when it comes to the most exquisitely marbled, decadent and expensive beef worldwide. For the ultimate beef experience, accept no substitutes. But for those seeking their own memorable beef indulgence, American and Australian Wagyu offer an ultra-luxe experience at less than half the cost.
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- Jan 01, 2021
- by Browsey Acres
- Jan 01, 2021
- by Browsey Acres
“Wagyu” means “Japanese cow” and there are four different breeds (or strains): Japanese Black, Japanese Brown, Japanese Shorthorn, and Japanese Polled. Over 90% of all Wagyu are of the Japanese Black strain, and only Japanese Black and Japanese Brown are available outside of Japan.
So what, exactly, is “Kobe” beef? Kobe beef is also Wagyu. It is meat from the Tajima strain of Fullblood Japanese Black cattle and raised in Japan’s Hyogo Prefecture. Specifically, the capital city of the Hyogo Prefecture, the eponymous Kobe.
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. Why is that? Because of all the beef in the world—and all of Wagyu, in general—Kobe beef is the most abundantly marbled.
There are seven standards that determine if that Wagyu is Kobe:
- Bullock (steer) or virgin cow.
- Tajima-Gyu born within Hyogo Prefecture.
- Fed on grasses and grains on a farm within Hyogo Prefecture.
- Meat slaughtered and processed within Hyogo Prefecture.
- Marbling rating (BMS) of 6 or higher on a 12 point scale.
- Meat quality rating of 4 or higher on a 5 point scale.
- An overall weight not exceeding 470 kg.
With these standards in mind, true Kobe beef is extremely rare. In fact, only approximately 3,000 Tajima cattle per year are certified as Kobe beef, with Kobe beef contributing to just 0.06% of beef consumption in Japan, and even less actually exported, due to a lack of Hyogo slaughterhouses actually being USDA-approved.
This means that a good amount of restaurants in the States that claim to offer Kobe beef dont actually do so. But the reason behind that is not necessarily a nefarious one: The meat is still high-quality, but its a conscious decision to describe it with a term that is more recognizable to customers (“Kobe”) than one that isnt (“Wagyu”).
Check out The Story of The Steer to learn more about Browsey Acres’ first Wagyu steer, Kobe.
The MOST EXPENSIVE Wagyu In The WORLD!
FAQ
Which is the most expensive beef?
8) Wagyu is the world’s most expensive beef because of the way it is reared.
Is Wagyu or Kobe beef better?
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The Meatery | San Diegohttps://themeatery.comWagyu vs Kobe Beef: What’s the Difference and Which One is Better?Wagyu vs Kobe: A Comparison Both Wagyu and Kobe beef are known for their exceptional marbling and flavor. But Kobe beef is generally considered to be of even hi…
How much is 1 lb of Wagyu beef?
Wagyu: Price Per Pound
It can go high as $200 per pound, while you can get the rarest steak, which is the olive wagyu, between $120 and $300 per pound. An American Wagyu beef will cost at around $10-$15 per pound, depending on where you buy it from.
What cut of beef is the most expensive?
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Known for its exceptional marbling and tenderness, Wagyu beef from Japan is one of the most expensive in the world.
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A specific type of Wagyu beef, Kobe beef, is particularly renowned for its quality and rarity, with prices ranging from $200 to $500 per pound.
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Another highly sought-after Wagyu beef, Matsusaka beef is known for its exceptional tenderness and is often raised with unique practices.
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Filet Mignon and Chateaubriand:These cuts from the tenderloin are highly sought after for their tenderness and leanness, often appearing on upscale restaurant menus.
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Other Factors Affecting Price:Besides the cut, factors like USDA Prime grade, dry aging, and the overall quality of the beef can also significantly impact the price.
What is the most expensive beef in the world?
Why Matsusaka Wagyu Is The Most Expensive Beef In The World 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.
What is the world’s most expensive steak?
A5 Kobe Wagyu is the clear winner as the world’s most expensive steak. Certified Kobe beef is required to be raised and processed in the Hyogo Prefecture and has to be from the Tajima bloodline. The origin of this incredible beef can be traced to a single bull by the name of Tajiri who lived from 1939 until 1958.
What is the most expensive Kobe Steak?
While A5 Japanese Kobe Beef is still the most expensive steak cut, other Kobe cuts are sure to join it on the list of 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 are the most expensive cuts in the world?
Well, you’re in for a treat. Today, we’re breaking down the top 5 most expensive cuts in the world that will make your taste buds tingle and your wallet ponder. First on our list is the Japanese Kobe Beef. Known for its unparalleled marbling, tenderness, and flavor, this beef is a testament to the art of beef production.
What is the most expensive meat in a restaurant?
Both cuts are revered and will almost always be the most expensive cuts available at any restaurant. The tenderloin is the bigger cut of meat, but filet mignon takes the crown for price and taste as it is the most tender part of the tenderloin, famous for its sweetness and buttery texture.
How much does Japanese Wagyu beef cost?
The title of the most expensive steak in the world typically goes to Kobe A5+ Wagyu beef, which can cost upwards of $600 per pound (kilogram). Why is Japanese wagyu beef so expensive?