Well, a nonlinear demand curve for luxury goods comes into play. Also, $200 steaks are typically prepared (at which point you're paying for restaurant ambiance and the chef's time). Raw steaks don't get up that high unless aged or pre-prepared in some way.

But more generally, steaks just scale well to the high end. They keep getting better and better as cut, livestock, and preparation improves. That's not necessarily true for other foods. E.g., most pastas (while obviously delicious) will only get so good barring a virtuoso chef.

I recommend a test. Find a friend who's really good at preparing steaks. Have them cook a good cut & a regular cut from your 1/4 beef, and you cook one of each too. You'll taste the difference from cut and preparation quality.