You’ll notice that most of the steaks on this list of the world’s most expensive steaks bear an A5 rating. Here are the 10 most expensive steaks in the world.
10. Hokkaido Wagyu Ribeye or Strip Steak (13 oz. to 15 oz.) — $189
Tokachi Farms makes our list with its beef raised in the Hokkaido region of Japan, near the active volcano Mount Tokachi. The cattle feed on the fertile grass beside the volcano, and this diet gives the meat a rich flavor that compares to the other beef on this list, albeit at a slightly lower price.
9. Omi Beef Filet (8 oz.) or Ribeye (13 oz.) — $199
Omi is renowned in Japan as one of the top three regions for raising cattle, along with Kobe and Matsuzaka. First introduced to Japanese tables 400 years ago, the beef has a buttery texture thanks to generous marbling.
8. Hida Japanese A5 Wagyu Filet Mignon (8 oz.) — $199
Hida Wagyu is raised in the Gifu prefecture of Japan to an age of at least 14 months. It does not come from pure Black Japanese cattle but, instead, cows crossbred with European cattle in the 1800s. That does not detract from its flavor, but it does make it slightly more affordable than pure Japanese Black wagyu. The pure spring water they drink results in a tender and flavorful cut of beef.
7. Hitachi-Gyu Ribeye (14 oz.), Filet (8 oz.), Strip (14 oz.) — $249+
Holy Grail Steak Co. also sells a Hitachi-Gyu steak from cattle raised in the Ibaraki Prefecture of Japan. Due to the intense marbling, the ribeye also has an intense flavor. A little goes a long way. With so much fat on this beef, you may only eat about 2 oz. in one sitting.
6. Sendai Japanese A5 Wagyu Beef Ribeye (14 oz.) — $249
Kobe isn’t the only city in Japan that raises quality cattle. The Miyagi prefecture of Japan raises Black cows whose meat qualifies for the A5 Wagyu rating. These cattle feast on a diet of rice stalks and barley grain, producing a generous marbling that delivers intense flavor and creates its own marinade as it cooks.
5. Matsuzaka Sirloin (16 oz.) — $225
Alongside Kobe, the Matsuzaka region in the Mie prefecture of Japan is known to produce some of the best cattle for beef. The cows are slaughtered before breeding, according to Expert World Travel, and the virgin meat is high in fat with generous marbling that leads to a tender and flavorful cut of steak.
4. Maezawa Filet (8 oz.) or Ribeye (14 oz.) — $269
Ogata Farms in the northeast prefecture of Iwata, Japan, produces Maezawa beef. Cattle are raised in a stress-free environment on a diet of beer, whiskey and soy. The farm never uses hormones and allows the cows to sleep as much as they wish. These living conditions yields a tender, flavorful beef that earns the A5 Wagyu rating.
The nutritious diet is believed to give the steak a delicately sweet flavor. Holy Grail Steak Co. offers an 8 oz. filet mignon or a 14 oz. ribeye or strip steak for $269.
3. Kobe Strip Steak (15 oz.) — $349
Not everyone likes excessive marbling in their steak. In that case, a strip steak is the better choice. And a Kobe A5 Wagyu Strip is still going to have enough marbling to make it tender and flavorful. A strip, however, has more of a chewy texture than the buttery soft feel of a ribeye. A strip steak is harvested from the rear of the rib cage, while a rib eye comes from the upper ribs.
2. Kobe Ribeye (15 oz.) — $349
If the Wagyu A5 Tomahawk seems too pricey — or simply too much beef for your appetite — you can choose a Kobe ribeye. Best of all, you can even find this steak in the U.S. through online distributors like Holy Grail Steak Co.
The ribeye is a smaller cut of beef than a Tomahawk steak, running between 13 oz. and 15 oz. It may contain part of the rib bone, or it can be separated from the rib and cut to make a slightly thinner cut of beef.
1. Japanese A5 Wagyu Tomahawk (up to 30 oz.) — $1,000
The Japanese A5 Wagyu Tomahawk is served at Aragawa in Tokyo and goes for $1,000 on the menu. You can get a meal there for as little as $440 per person, but it won’t include this Kobe Beef Wagyu specialty.
