The Most Expensive Meats Ever Sold (by Price per Pound)

While prices can fluctuate significantly, these meats consistently rank among the world’s most luxurious and valuable based on general market value.

Bresse Chicken: $10–$20 per pound

Often called the “king of poultry,” this French delicacy is a protected product from the Bresse region. Strict standards dictate their traditional raising, producing meat with a firm texture and rich, distinctive flavor.

Jamón Ibérico de Bellota: $80–$150+ per pound

Hailing from Spain, this cured ham comes from free-range black Iberian pigs who feast on acorns during their final fattening period. This acorn diet creates a nutty, rich flavor and healthy fats, with the extensive curing process also contributing to the high cost. You can learn more about this ham from retailers like La Tienda.

Matsusaka Beef: Up to $250+ per pound

Another of Japan’s top three Wagyu brands, this meat comes from virgin female cattle from Japan’s Mie Prefecture. The cows are known for their particularly fine marbling, and farmers are known to sometimes massage them and give them beer to enhance the meat quality. Information about this meat can be found through specialized distributors and luxury food sites.

A5 Japanese Kobe Beef: $200–$500 per pound

The gold standard for luxury beef, Kobe is a variety of Wagyu from Tajima-gyu cattle raised in Japan’s Hyogo Prefecture. It is famous for its exceptional marbling, which gives the meat a distinct, melt-in-your-mouth tenderness. The A5 grade is the highest quality ranking for Japanese beef.

Olive Wagyu: Over $500 per pound

The rarest type of Wagyu, Olive Wagyu is sourced from cattle raised exclusively on a specific island in Japan’s Kagawa Prefecture. These cattle are fed toasted olive pulp, giving the beef a unique, rich yet delicate flavor. Limited production and exclusivity drive its high price. You can find out more about this rarity from online meat purveyors like Crowd Cow.

Vintage Côte de Bœuf: Upwards of $3,200+ per serving

While not sold by the pound in a conventional sense, this meat was aged using a special “hibernation” process by a French butcher. Some cuts were aged for up to 15 years, fetching extremely high prices per serving. You can read more about this historic meat from a French butcher’s website.

Moose Tenderloin: Price Varies

As wild game, moose meat is not always available for commercial sale in North America. However, specialty markets sometimes offer legally sourced high-quality cuts like the tenderloin. The price can be very high, as indicated by some online retailers, although it’s not a standard retail item.

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