most expensive restaurant dishes in the world most expensive cuts of meat | ehow
The most expensive meat is always the most tender and delicious part of the whole animal.High fat content, small amount of exercise, purposeful feeding and special diet are the factors that produce the most tender meat.Tender meat is enhanced by aging, pickling and the best cooking method.Prices vary by region and restaurant, but in an excellent restaurant you can expect to pay more than $200.Filet steak or tenderloin is cut from the tenderloin of the cow and is considered the most tender of the steak, although not the most delicious.The Tenderloin is usually the smallest portion of the steak and can be found on the pork steak near the bone.American butchers usually refer to the whole tenderloin as filet steak, but the French only use the term for the small end of the tenderloin, the most juicy and expensive part of the TenderloinThe sirloin is located in the upper part of the cattle side, just in front of the rear hip.Kobe beef is the most expensive beef in the world, commonly known as Kobe beef.Wagyu comes from cows who are genetically inclined to have high marble beef, a major factor in beef tenderness.Wagyu cows are fed a special diet that increases their natural high fat content, and breeders can even massage cows while keeping them sedentary to avoid burning fat through exerciseThe price of a Kobe steak at a restaurant is 5 to 8 ounces, up to $250.steak.The first cut of the roast ribs consists of 9 to 12 end ribs.This cut of beef is also known as the first-class spareribs, because it is also the most tender and delicious barbecue, so the price is the highest.Prime rib is usually slow-roasted, and slices from the same prime rib roast can go from rare in the middle of the baking to perfect at the end of the baking.The Tenderloin and pork ribs are considered the most original cuts, but the tenderloin is the most tender, delicious and expensive cut of pork.The pig is deliberately raised for long waist because it is the most valuable part of the pig.The Tenderloin is located under the ribs at the back end of the tenderloin.Pork tenderloin is larger than beef tenderloin, and is usually fried as a small large medal cut or roasted braised pork.
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