Meats of the World

Presenting the Champions

For a meat enthusiast, only knowing the ratings, ways of raising and the particular types of cuts isn’t enough. Having eaten all kinds of meat, famous for their distinct qualities is vital for such a person. Here I list, what I believe are the champions of beef. Feel free to comment more kinds.

  1. Argentinian Tenderloin
    The average joe or even an amateur meat enthusiast won’t know what makes this meat so special than rest of the tenderloins out there. They are not at fault either, as these meats do not have a high BMS rating, and usually max out at AAA which USDA Primes hold as well. Only someone who has experienced this meat, would know what it truly is.
    This is the champion of tenderness. A meat so tender, that after cooking it at even medium doneness, one does not need a knife to slice it. Restaurants serving this meat typically use teaspoons to cut it while presenting to show how tender this meat is. With distinct juices flowing from within, and the even taste of a tenderloin throughout the piece, it is crowned as one of the most flavourful and exotic pieces of meat out there. Very select butchers might carry them. These are more difficult to find than wagyus.

  2. USDA Prime, AAA, BMS 5+ Ribeye/Tomahawk
    Very famous with people who have dedicated and expensive grills. This is the go to favourite steak of any meat enthusiast looking to serve guests a flavourful, budget friendly and presentation worthy steak. It can be found at dedicated butcheries, and is sometimes referred to as the Cowboy steak. Most commonly found in United States, but butchers all around the world carry them. Some may label it as Super Angus Prime as it cut from the Angus Beef cattle which is raised to cater to steakhouses.
    This is what I call the champion of BBQ.

  3. Australian Wagyu
    Hailing from one of the most famous countries for milk production and raising cattles, this a cross-breed between the Japanese Black Cattle and the Australian Cattle. With fine patterns of fat on the lean pieces of wagyu, it is one of the most desirable pieces of beef for the natural flavour seeker. While priced similarly to the Argentinian Tenderloin, it is more commonly found at dedicated japanese butcheries in Japan Towns or at steakhouses. This meat has ratings ranging from BMS 6, AAA to a maximum of BMS 9+, A4. A feature some people also appreciate is, that this meat is certified Halal due to Australia’s law. Therefore, if you care about your beef being Halal, then this is your go to choice for cooking high end meat.
    This is the champion of people as it caters to all kinds of thrill seekers looking for exotic meats.

  4. Pure Japanese Wagyus
    The champions of flavour.
    With pink colours, and extreme levels of marbling at BMS 11+, these A5 rated steaks are reserved only for the rich, exotic meat seeking carnivores. Their name is formatted with the prefecture (Japanese Province) they are raised in, followed by the Japanese word for cow — Gyu.

    1. Miyazaki-Gyu Ribeye/Sirloin/Tenderloin
      What a true meat lover would say; the most flavourful, interesting and delicious type of meat. I personally call this my favourite type of meat whenever I cook or talk about steaks. With the 100% unsaturated fat starting to melt at room temperature, and the buttery flavour all across the meat, it is the holy grail of meats. The cattle roams free, without any stress. Only inbred to preserve the bloodline and cannot be raised in large numbers as the average cattle is raised for 2.5-3 years which is a year more than any other type of cattle in the US.
      This cattle also won the beef championship for more than 4 years in a row.

    2. Kobé Beef, Hyogo Prefecture Ribeye
      Arguably the most famous and expensive piece of meat in the world, second to none. With cherry red colours and thick patterns of fat at even BMS 11+. This A5 rated beef is raised using very strict standards in the Kobé city of Hyogo Prefecture. Confirming all those rumours of putting a young calf in a very small room, with a diet consisting of high fat grains and beer, this beef is the symbol of the elite. A meat enthusiast would say this is the best piece of meat there is, but only a true meat lover would know that is falls short of the rich flavours of Miyazaki-Gyu (apologies for the bias). It is almost double the price of it’s only competition and is not available even at dedicated steakhouses. You would have to see the most expensive and high end steakhouse in a large metropolitan or famous city to find this piece of meat.