The Most Expensive Steak in the World

The humble steak has enjoyed a rare status at the pinnacle of many menus over the years. At their best, they provide a dish that is simple in its ingredients and methods, with the execution, preparation and cooking relying on the greatest skill, knowledge and experience of the chef.

Understanding what makes the most expensive steak in the world is a complicated affair for the 21st century, however. It involves an industry that encompasses a storied history, rare genetics, precise standards, complex supply chains and the occasional example of myth-making and theatre that restaurants love to employ in the modern world.

What Makes a Steak Expensive?

The fast-paced world of the food industry is notoriously difficult to establish absolute certainty in. However, it would be difficult to argue against the most expensive steaks in the world originating from Japan. Wagyu literally translates as Japanese cattle and refers specifically to the recognised breeds of:

• Japanese Black
• Japanese Brown
• Japanese Shorthorn
• Japanese Polled

Japanese Black Cattle, natively known as Kuroge Washu, is the Wagyu breed responsible for the most revered steak cuts that restaurants and vendors all over the planet pay the highest prices for. As one would expect, there are strict regulations and measurements in place to rank and order this breed further.

Making the High Quality Steak Grade

Firstly, the Yield Grade measures how much meat can be taken from the cattle carcass:

A = High

B = Average

C= Low

This is primarily for the butchers to ascertain how efficient the meat is and therefore how high the price can go. An A grading means larger steaks and more premium cuts.

Then the Meat Quality Grade assesses the cuts on a scale from 1-5, with 5 being the highest. This looks at the vital elements of:

• Marbling
• Meat colour & brightness
• Firmness & texture
• Fat colour & brightness

And even within that grading, there is a sub category of marbling assessment through the Japan Beef Marbling Standard (BMS) to measure how the intramuscular fat distribution ultimately dictates taste. This is a complete science and the highest A5 grade that can be awarded lets a buyer know that this is the very best meat available to create the most expensive and highest quality steak.

The Top 5 Most Expensive Steaks in the World

1. Matsusaka Wagyu
Queen of Beef

This steak comes from virgin Japanese Black cattle raised in the Mie Prefecture of the country. It benefits from exceptionally high BMS scores and enjoys longer feeding programs with strictly limited annual production.

It is a sweet, buttery steak that usually sells for around £400 for 150g at restaurants and is very rarely available outside Japan. Wadakin in Matsusaka City is perhaps the best place to experience this incredible cut, served in sukiyaki style with full documentation and provenance for the meat.

2. Kobe A5
The Global High Standard

Kobe beef is perhaps the most recognised label of wagyu. It is the product of Tajima cattle raised in the Hyogo Prefecture, with only a small amount of them meeting Kobe standards.

There is a huge demand for Kobe A5 at export markets, with prices at £350 per steak in restaurants and £800 per kg at international retail. This is a rich and intense meat that often comes served in smaller cuts as a result of its flavour profile. The Royal Mouriya in central Kobe is a well-established place to enjoy officially certified Kobe A5.

3. Olive Wagyu
The Shodoshima Star

Olive Wagyu cattle are famously fed toasted olive pulp on Shodoshima Island in Kagawa Prefecture to produce this clean and superbly balanced steak. Its export quotas are strictly limited due to these unique methods that cannot be replicated anywhere else.

Prices at international restaurants can therefore range from £350 to £500 when they do eventually become available. There are restaurants on the island that allow one to enjoy this fine cut right at the source of production too, for the most authentic experience possible. For many, this is the only way to eat Olive Wagyu as it is so connected with the landscape and geographic criteria that have made it famous and revered for decades.

4. Miyazakigyu A5 Wagyu
The Competition Winner

Miyazakigyu refers to the highest quality stock that is raised in Miyazaki Prefecture on the island of Kyushu in Japan. To be awarded the Miyazakigyu title, it must meet the highest grade of BMS and obtain an overall score of A4 or A5.

This is a steak that regularly achieves major honours at the prestigious National Competitive Exhibition of Wagyu that takes place every five years in order to maintain the quality of meat and celebrate its production. The taste is known for a deep umami intensity and silky texture with snowflake marbling adding to the aesthetic appeal.

A Miyazakigyu steak can easily be priced at £300 in international restaurants and chop houses such as Beast in London when it makes occasional appearances on the menu.

5. Ōmigyu
The Old Master

This is often described as Japan’s oldest branded beef from the Shiga Prefecture in the historic Ōmi province of the country. Its story is traceable back to over 400 years ago, with supply to the Tokugawa shogunate during the Edo period adding an extra element of cultural importance.

Ōmigyu has a taste that appears elegant, clean and sweet, aligned with a soft texture that is fine-grained and gentle. The Moritaya restaurant in Kyoto serves Omi beef in traditional preparations that are specifically tailored to this profile. A steak at an international restaurant is regularly priced at around £130.

Sourcing & Purchase for Home

If one was thinking of sourcing any of these incredible cuts outside of the restaurant scene, then there are a few guidelines to follow:

• Use a certified Japanese Wagyu importer to ensure authenticity and standards
• Ask for grading documentation to be supplied with your order
• Be aware that small cuts of between 110-200g are typical

The most expensive steaks in the world exist within an ecosystem all of their own. It is only through a wonderful mix of old-world tradition and contemporary methods of regulation that the highest quality is assured. The journey from these historic Prefectures to distinguished plates in restaurants around the globe is certainly one worth recognising and celebrating whenever they do appear on the menu.