Wagyu steak Price: $2,800 for a rib eye cut The cattle that provide this special beef is definitely a cut above the rest. The most elite form of Wagyu steak comes from Kobe beef, derived from cows raised in Hyogo, Japan. Apparently, this pampered bovine breed dines on beer and receives massages to ensure the cows stay happy — and tender.
The Fleurburger from Vegas. It's $5,000 and can be purchased from the Mandalay Bay's 'Fleur de Lys'. This price tag is partly the result of the beef being Kobe beef and also containing foie de gras, a truffle source and served on a brioche bun. You also get a bottle of Chateau Petrus served in a glass of Ichendorf Brunello stemware. It's not a burger... it's an experience.
The most hefty priced beef, Kobe beef, comes from Japanese Wagyu cows that are fed the best grass and beer! They are bovines raised in the lap of luxury receiving daily massages to ensure the tenderness of the product. The most expensive and sought after beef is the most tender in the mouth and the most hard on the wallet. A 200 gram filet costs more than $100. Up to $770 per kilo, the Kobe beef has a heavy marbling of fat that adds to the flavor of this legendary meat
Kobe Beef Burger from CheeseCake Factory. Kobe Beef is from special cows in Japan that are fed rice wine and massaged daily. This burger is not true Kobe, but the retarded American cousin of Kobe fed Budweiser and gently rubbed with a backscratcher. What results is a delicious burger at non-kobe prices. Have never tasted true Kobe, so cannot compare. But it was pretty tasty.
Wagyu Steak – $2800/ dish This is a dish from Japan made of Kobe beef, a very special type of beef in Japan. Kobe beef comes from cows that are allegedly fed only beer and massaged by hand to ensure a tenderness and marbling beyond compare. You can enjoy this dish at New York City’s Craftsteak, the U.S. with the price of $2800.
“Wagyu” or Japanese beef cattle, provide high end steaks that secure the tops spots on high end steak menus around the world. While Wagyu cattle are raised both in and outside Japan, the Kobe varietal which is raised specifically in the Hyogo prefecture is the most elite. Employing the most traditional production methods, Kobe beef comes from cows that are allegedly fed only beer and massaged by hand to ensure a tenderness and marbling beyond compare.