previous PreviousTen of the Rarest and Most Expensive Things to Eat
(12 of 14)next Next

Kobe Beef

Picture Alliance

Picture Alliance

Picture Alliance

Rindersteak mit Bohnen

© Picture Alliance

Beef-lovers know that fat makes a huge difference when it comes to quality meat. Less fatty animals, like the French Charolais, aren’t always the best choice (even though they have such a fancy name). Marbled meat a la Kolbe beef is the best bet when it comes to a delicious meaty treat.

The Japanese have created a cult-like following of fatty meat lovers thanks to their signature Kolbe beef from the Wagyu cattle. The animals are given a beaker of beer daily and hand-massaged, making for finely marbled meat that has a reputation for making the best steaks on the planet. Kolbe-lovers claim the meat is as tender as foie gras. In Japan, Kolbe conneisseurs even enjoy the meat raw, dipping the thin slices in soy sauce for a tasty treat. But anyone who tries to treat Kolbe beef like a steak and fry it for a long time will be disappointed: longer periods of cooking take away the meat’s tenderness, leaving it touch and chewy.

Author: Jörg Zipprick

« Scottish Grouse

Glass Eels

Glass Eels are of those delicacies that unfortunately can only be enjoyed on rare occasions.

Black Truffles

There are a variety of black truffles but the only real one is the Tuber Melano spore, characterized by its round shape, coal-blac

White Truffles

Instead of being eaten raw, these beloved truffels are best used as a special spice: when cooked, the truffles “melt”, creating a

King Crab

With its spiny arms, massive pincers and enormous body (which can be up to a meter long), the Alaska King Crab looks like a sea mo

Caviar

As more and more caviar makes its way into the supermarket, people are losing the sense of what true high-quality caviar should ta

Pufferfish

The promise of well-prepared pufferfish is tantalizing to any true gourmet but this dish is only for the brave.

Abalone

This maritime treat makes its home in a pearly shell in the ocean, attaching itself to rocks lining coastal shores. Even those wh

Sea Urchin

Often desribed as having a“sugary fishy aroma”, sea urchin is an odd delicacy that many people pass over.

Turbot Fish

Unlike most meats like veal and lamb, where young animals are considered to make for the finest meals, fish need to age appropriat

Scottish Grouse

Coveted by distinctive diners and hunters alike, the Scottish Grouse leads a precarious life in the highlands of Scotland.

Unique delicacies for gourmets

The Chinese may enthuse about the perfect swallow’s nest and the Russians can’t seem to get enough of borscht.

Blue lobster

We have all seen the standard homarus americanus, the large red lobsters fished off the Canadian coast.

Eating à la Michalsky

Sounds strange and should be very filling. Very creative.