June 28th, 2010

8 of the Most Expensive Cuts of Beef You Never Knew You HAD to Have!

8 of the Most Expensive Cuts of Beef You Never Knew You HAD to Have!

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.  Prices will vary according to your geographic location, the portion size, and grade of beef selected.

Not all beef is created equal.  If you want to eat the best steak of your life, it’s gonna cost you…and it’ll be worth every penny.

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.

2)    American Style Wagyu Kobe Beef

This type of beef comes from a cross of Black Angus and Wagyu cows and are 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.

american wagyu

3)    Tenderloin

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. This is the Filet Mignon in roast form.

Grilled Beef Tenderloin Roast

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.

Most Expensive Cuts of Beef

5)    Kansas City Strip

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.

Sometimes called New York Strip, you can find strip steaks just about everywhere!

Kansas City Strip

6)    Porterhouse

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!

Porterhouse Gifts Better Than Candy

7)    T Bone

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.

8)    Bone-in Ribeye (Cote de Boeuf)

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.

Bone-in Ribeye

  • Max

    Isn’t a beef tenderloin and filet mignon the same thing?

    Great site!

  • E!

    great description! very informative. thanks for the info!

  • Anon

    What happened to Angus Beef?

  • billy

    Max, you are kinda correct its simailar to a prime rib being a rib eye. tenderloin is just cooked whole and then sliced usually in an oven a Fillet is a steak usally grilled

  • Cesar

    I usually go with the bone-in ribeye but the kobe(wagyu) offering at Eddie Merlot is something to experience.

  • Joe

    Unfortunately this article is the worst example of confusion and misinformation about beef that I have ever read.

  • LeRoy_White

    I prefer buffalo – rare.

  • William Arthur Storer Jr.

    And you’re just going to leave it at that? Nice job, Skippy. Next time, don’t bother.

  • Sarah

    Not accurate, not correct, and misleading to those uninformed about cuts of meat.

  • Mike

    Incorrect about the porterhouse. The tenderloin is not bigger than the strip. The tenderloin of a porterhouse is bigger than the tenderloin of a T-bone. You said “The Porterhouse has a larger side of tenderloin than the strip”

  • http://www.steak-enthusiast.com/ Steak Enthusiast

    Thanks for pointing this out, Mike! You are absolutely correct.

  • mike weaver

    dat lamb steak doh

  • TNAisforfailures

    Nice job being stupid and not providing factual information son

  • nubwaxer

    i’m trying to find out why my store’s meat department has new york steak for $6.99-7.99/lb. as well as new york steak for $13.99/lb. in the same display case. i used to but package meat until i saw the low price new york which cut in half yielding 2 approximately 8 oz. steaks that are just the right size for me. i’ve tried chuck eye, top sirloin, also priced both high and low, and bottom sirloin but for now the new york is the best taste and texture i’ve found.

  • http://www.steak-enthusiast.com/ Steak Enthusiast

    Great question! It sounds like your store might offer multiple USDA Grades. Take a look at this post to learn more about the differences: http://www.steak-enthusiast.com/2010/03/how-to-buy-prime-steak-a-guide-to-steak-cuts-grades-aging/

  • Christopher Testa

    Read more carefully next time guys… The author said
    “The Porterhouse has a larger side of tenderloin than on a T-bone.”
    He didn’t say strip.

  • http://www.youtube.com/c/AdventistBibleStudy Todd G

    They obviously corrected it thanks to the comment

  • Tahir Rauf

    You might as well run and bite the god damn cow if you have to eat the steak done so rare.

  • shelwyn

    Ah that’s funny I like it.

  • boocat

    HOW so??! You couldn’t take three minutes to share your vast wealth of correct information? Actually, that is sort of rude, I think…

  • boocat

    How so????? Share your information!