Why is the price of the world’s most expensive meat so low?
I’m glad you asked this.
In a 1500 pound live steer, there is only 80 pounds of super premium steaks, but there are a lot of other cuts such as the brisket, short ribs, sirloin, rounds, the chuck (which has other cuts within itself), etc. All of these other cuts have different values, but a lot is made into ground beef to market all the individual cuts, it is a very expensive task because you may have 20 to 30 customers by the time you sell the whole animal. By selling the whole animal to one customer, those costs are greatly reduced and the customer gets not only ultra premium steaks but the other cuts that are ultra premium as well. The most succulent tender, heart-healthy roasts, short ribs, brisket, etc. as well as burger like none you have ever eaten. We don’t sell lesser quality. All our meat is guaranteed prime and has either been grain-fed in true Japanese ration or pasture-fed in a very successful program. In addition, all cattle are bred by us, using only proven genetics to give you the same eating experience as the $200 steaks you buy in a restaurant.