DSC_0723Claiming that something is the “best in the world” doesn’t really mean much these days. It’s a marketing gimmick that anyone can and does use, from neighborhood bakeries to global chains. But when it comes to steaks, being the best in the world requires a perfect balance. You need the very best cuts of beef. You need the finest methods of preparation, the most experienced steak chefs, the best sides, even the best atmosphere. All of these elements come together to define a world-class steak.

But really, there’s one element that stands above the rest, and that is the quality of the beef. We know there are different breeds and types of beef from all over the world. The question we’re asking here is, which is the best? It’s not an easy question to answer. It’s highly subjective, and not everyone will agree. But steak lovers and high end steakhouses will surely agree that the following represent some of the finest, juicest, most succulent steaks to be found anywhere in the world.

Wagyu Tenderloin

Wagyu beef comes from Japan and is among the most prized in the world for its delicate flavor and outstanding marbling. Wagyu cattle are raised by number of Japanese companies including Kobe, Matsusaka, Yonezawa and others. Wagyu cattle have since been exported to a few other countries—including the United States, where they are often bred with Angus cattle.

Certified Angus Beef Tenderloin

Arguably the finest American steak, this cut stands up to the best of the best. Super high standards of quality throughout the entire growth process result in gorgeous marbling and texture, accompanied by exceptional flavor.

A5 Kobe Strip Steak

This world renowned steak has some of the most impressive marbling in the business. It comes from the Hyogo Prefecture in Japan, and is raised according to strict standards. Limited grazing makes the meat especially tender. These steaks have been highly prized in Japan for decades, and weren’t even exported until 2012.

USDA Prime Ribeye

Fans of ribeye steak have long been raving about USDA’s prime ribeye. All tenderness and flavor, this product is rarely seen in markets, since high end steakhouses claim most of the supply.

Limousin faux-filet

Wouldn’t you know it, France has something to say about high-end steaks as well. This is a notoriously flavorful steak, and if you see on the menu at a restaurant with a talented French chef, take notice!

Bife de Lomo

Our friends in South America—particularly the Argentinians and Brazilians—love a good steak. The Bife de Lomo from Argentina is an extremely lean tenderloin, cut thin. They also like it in sandwiches. Try it if you ever get the chance!

What’s on the menu?

If you local steakhouse doesn’t serve any of these cuts, that certainly doesn’t mean it isn’t a quality place. There are a lot good steaks out there. But if you come across a new steakhouse, and you see any of the above steaks on the menu, you know there’s a chance it could be a very good night.