What is the most expensive cut of beef?!

What is the most expensive cut of beef?

Kobe beef is NOT a cut of beef. Kobe beef is a type of beef just like black angus is a type of beef. From kobe beef one can cut any other steak they see from any other cow.

Traditionallly the Filet Mignon which comes from the tenderloin is the most delicate and tender and priciest. It is also a leaner cut so in my opinon lacks the flavor of a New York or Ribeye which have much greater marbling of fat.

The center cut of the Filet is the most desirable since it is fairly even in size all around where as the ends of the tenderloin taiper off so cooking to a true temp through out the filet is less likely.

A porterhouse is a T-bone steak which has two cuts of beef on it. The larger side is the New York Strip and the smaller rounder side is the tenderloin i mentioned above known as the Filet Mignon. All Porterhouse steaks are T-bone steaks. Not all T-bone steaks are Porterhouses though. Ordering a Porterhouse guarantees you a big filet mignon side of the steak where as a T-bone steak doesnt not necessarily have to have one. All it has to have is the bone and the NY strip. Most steaks sold as T-bones and not porterhouses will have a smaller portion of the filet mignon.


Porterhouses are not always the priciest steak on the menu because some restuarant sell rather large Filet Mignons which are far pricier per pound.

ChateuBriande can also be sold at a find dining establishment which is a huge Filet Mignon made for two which comes on a platter with piped potatos and normally a mushroom wine sauce. I can also be paired with a Bernaise sauce aswell. ChaceauBriande is quite expensive and it takes a true chef to grill such a cut that large properly throught the beef.

Other notes: True Kobe Beef is only from Japan ever since its ban in the US in 2002. However US Kobe beef can be bought in the usa. when the cattle were brought to the US before 2002 some were cross bred with our black angus cattle and are now sold int the US inplace of the Japan Kobe Beef. Although its not [precisely the same an untrained eye wouldn never know and both species are treated just as they are treated in Japan.

Its not the species of beef as much as how they treat it. They massage and bath teh Kobe everyday feed it the best grains and foods and even beer. They also confine the cattle so they limit its movement which would make the beef less tender.