The Real Cash Cows: 4 of The World’s Most Expensive Steaks
Just in case you’d forgotten, the 14th July is Cow Appreciation Day – one of the more important days in our annual calendar, as you’d no doubt agree. With this in mind, it would only be proper to pay homage to our bovine buddies, and the best, most fabulously expensive steaks which they provide us with.
As you will see, these supremely expensive steaks are all cuts from cattle of Japanese origin – the renowned Wagyu cow. This most desirable of heifers yields a high-quality beef which is packed full of omega-3 and omega-6, when compared to other ordinary beef and possesses a marvellous marbling effect for which they are known and loved. What’s more, Wagyu is massaged, fed a sake-infused grain as part of their eating regime, and even a daily beer as they are raised – the lucky devils. The end result of such hand-reared finery is a beef steak with the trademark Wagyu beef tenderness and flavour.
Just don’t forget your bank card before popping out to try one.
Special Select Kobe Filet
As the name suggests, this most sought after of steaks comes only from Kobe in Japan – in terms of travel, visiting the area to buy a steak or having it imported to the UK would cost a small fortune in itself.
If you travel a few hours to the west of Tokyo by bullet train, you can savour this magnificent steak at the iconic Renga-tei Restaurant in downtown Kobe. Interestingly, this Wagyu cut is wrapped in rice paper before then being cooked on an iron/copper grill – just as professional sumo wrestlers cooked wild boar meat in the Edo period over 200 years ago, incidentally.
Fullblood Wagyu Tenderloin
Another steak from the Wagyu, the Fullblood Wagyu Tenderloin is notable for its unmatched tenderness.
These cuts are taken from the most tender parts of a cow which don’t get overworked during its lifetime, and this means a steak which almost melts-in-the-mouth of the fortunate eater. As with other types of Wagyu cuts, the Fullblood Tenderloin has a characteristically high marbling score due to the unique way that the cow is reared – predictably this rich, juicy steak is to die for.
Should you find yourself dining at the Prime Restaurant in Sydney, Australia one day, be sure to order this delightful steak.
Charbroiled Kobe Filet
If you happen to be in the same neighbourhood as the Aragawa Restaurant and you have a few pennies burning a hole in your pocket, you could do worse than sample this world-class offering.
The word minimalist springs to mind when describing the Charbroiled Kobe Filet steak. Quite simple, it is served only with salt, pepper, and mustard, but why tarnish such a steak as this with unnecessary seasoning when you can experience seared beef at its finest?
A5 Kobe Strip Steak
Even for such a characteristically tender beef such as the Wagyu, the A5 Kobe Strip Steak takes tenderness to another league. Arguably it has even more of a melt-in-the-mouth quality than the renowned Fullblood Wagyu Tenderloin, depending on who you speak to. The reason for this is that cattle are restricted from grazing so that muscle development is restricted, resulting in exceptionally tender meat.
Served up in the Old Homestead Steakhouse in New York, it is 12oz of joy served up in the classic New York strip-style.
Honourable mention: “103” Wagyu Ribeye
Unfortunately, this steak is no longer available, what with it having come from the now-closed Craftsteak Restaurant, New York.
This staggeringly expensive 40-pound Wagyu ribeye steak was ordered by a private party, which subsequently demolished the medium-well-cooked beast.
*Prices converted from USD ($), using XE.com at time of article publication
Happy Cow Appreciation Day!
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