There are a couple of farms in Nebraska that grow Kobe beef for the Japanese market and I had the pleasure to sample it. It tastes just like butter as they say. In fact so much so that you may as well eat butter.

Beef gets more tender/juicy as marbeling (fat content) increases and with the Kobe beef the fat percentage is extremely high. The steak almost looks frozen because it's mostly white. Personally I prefer USA Prime or Choice cuts. Anything above Prime is too buttery for me.

The difference in taste (if marbeling is the same)between Argentine and USA steaks can mostly be attributed to the spice mix used and the way it's prepared.

In my opinion, it's all in the marbeling and type of cut.