The Old Homestead steakhouse, located in the Meatpacking District of New York City, is currently offering up a 12-ounce slab of Japanese Kobe beef for $350. The beef just recently became available in the US, and is one of the more expensive meat options you'll find anywhere.
Marc Sherry, co-owner of the Old Homestead steakhouse, told the New York Post that there is currently a waiting list for the rare meat. But why is it so expensive?
Kobe beef is rare and producing it is a time-consuming process, requiring the Wagyu breed of cattle, which dates all the way back to 1830. The cows must be rubbed down with straw three times a day and massaged so that the fat blends with muscle. The cows are fed a diet of soybeans, rice, grain and beer to stimulate appetite.
In Japan, Kobe beef sells for more than $100 a pound. In the US, the cattle that produce Kobe beef have been bred with American cattle, which is why pure Kobe beef in the US is rare.
Just in case you're not willing to fork over $350 for your next meat craving, try our Grilled Beef Tenderloin & Escarole or our Beef Tenderloin With Aromatic Thai Spices for less expensive options you can make in your own kitchen.