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The rare Japanese wagyu steak will set you back £120 ($160) and has been giving an incredible A5 rating - which is awarded to just one per cent of Japanese beef.
The mouth-watering meat, which hails from the Gunma region near Tokyo, has also been given a beef marble score of 12, making it even more unique.
Farmers who produce wagyu only harvest four cows at one time, so they can dedicate themselves to making sure the meat is perfect and rumour has it that the animals are massaged regularly and even enjoy the occasional beer to increase the inter-muscular fat which gives wagyu its distinctive rich flavour.
The sought-after steak is only available from high-end London butchers, Tom Hixson of Smithfield, which was founded in 1963 and has a string of celebrity customers.
It comes in a mouth-watering 250g slab costing £120 - by contrast a typical Tesco ribeye will set you back just £3.90.
It is expected to be snapped up quickly by wealthy foodies, celebrities and chefs. George Hixson, whose grandfather Tom set up the company, said: "This is by far and away the rarest rib eye we have ever had available.
"There is not a lot of it around. The selection process is rigorous and it's time consuming to create. Supply is extremely limited. It's so unique and so perfect that as soon as you take it out of its shrink-wrap it will decrease in value because air affects its texture.
"This is not a normal supermarket cut. A 250g steak would be plenty and would satisfy your appetite because it is so rich. Wagyu customers tend to be high-net worth business-people and private chefs.
"A lot of people will buy for occasions so they will be having well-heeled guests over for dinner or they will use it all for themselves for a special occasion."
Hixson's have in the past delivered the most expensive steak in the world to a private chef at One Hyde Park, Britain's most expensive property, worth around £160 million.
Only certain types of cattle are used to create Japanese Wagyu, which means Japanese cow. Gunma Wagyu cows are usually fed with wheat and corn and bred for three years which is about seven to eight times longer than regular cattle who are fed for 15 months.
The fact the cows graze on the rolling green fields of the region and drink from the Tone River is said to produce a delicate aroma of fat.
A5 is the highest possible ranking. Yield grade A to C is the ratio of meat to the total carcass weight and the meat quality grade is 1 to 5. The four criteria are: fat marbling, brightness of the meat; texture and the brightness of the fat.
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