Wagyu is a type of cattle (unique breed with a distinct genetic identity). Kobe is a city in japan that used these cattle (ironically as work animals and not for meat, until less than a century ago). All beef sold in US as "kobe" or "wagyu" is descended from one of 10 bulls that were imported into the US about 20 years ago. These 10 bulls were initially bred with Angus cows; some Wagyu cows have since been imported into US for breeding. So the 1st generation was 1/2 Wagyu, 1/2 Angus. Subsequent generations increased the Wagyu percentage. Different breeders have a different genetic base (depends upon which bulls they had access to and how they bred subsequently). Thus there is quite a bit of variation in meat characteristics between different ranches in the US. The best ranches are better than the Japanese original; the worst ranches are worse. So you just have to shop around until you find the right source of meat. For the next couple of decades there will be enough genetic variation between different herds that there is no consistency in US Wagyu meat quality. However 97% of the Wagyu beef in the US qualifies as Prime (the highest USDA rating), vs. about 2% of Angus beef. I too noticed the big variations in quality and was interested enough to investigate; glad I did, now I can eat great beef at 1/5 of the japanese price.

http://www.calsky.com/lexikon/en/txt/k/ko/kobe_beef.php

Wagyu > Tajima > Tajima-ushi > quality criterion to become "Kobe"

I had the true Japanese Wagyu NY Strip at Cut last weekend and it was amazing! I also tasted the Amercian version and it was quite tasty as well.

Yummmm! ^

That is exactly the same beef available at Vicente Foods (San Vicente and Bundy in Brentwood). They will hand cut it to your specifications and have various cuts of beef available, including ground chuck (which I think is under $100.00 a pound :) )

"This is A-5 Kobe beef..."
 

I was in a restaurant on South Padre Island, TX last week and one of the specials was some sort of platter which contained Kobe beef. The platter also had assorted shellfish and was about $100.

I asked the waiter what grade it was, he checked with the kitchen and reported back a few minutes later that it was A-5. Now, I've had Wagyu in Japan and my understanding is the A-5 is pretty rare. Is it even possible to get A-5 in the States, and any thoughts on whether the chef/waiter was just full of himself and it was actually a lower grade?

I didn't order it (which was probably for the better) and had an otherwise mediocre meal.

for years true Kobe beef was not allowed to be imported. Last year in Palm Springs at the La Quinta resort, there was a kobe beef appetizer, I inquired (as I always do) if it was waygu, the waiter was very proud to state that it was real kobe, even brought out a certificate explaining that it was true kobe. The food & bev director as well as the chef came out to see how we liked it^

Long way of saying that yes Kobe is allowed to be imported now, I couldn't answer the grade question.

A5 is a japanese wagyu rating correct?

while kobe/mishima/etc are from that specific region.

good places will have "A5"/etc on the menu. not sure about kobe/mishima/etc though. could ask about what Sweet Willie mentioned. >

^ what kind of appetizer/pricing?

This place in Tucson claims to use Kobe beef but when I asked if it were true Kobe, I was told its Imported Kobe Cattle raised in Washington St.
http://www.foxrc.com/zinburger.html
not quite what I expected

I've had A5 kobe beef at Urasawa and Cut down here in LA. The one at Urasawa was better but IMO the beef is basically just way too rich and buttery. It's like eating foie gras...it melts in your mouth and is wonderful but because of sensory overload you can only take a small amount.

I can't imagine eating like a 16 oz steak of kobe beef...so the small 4oz or 6 oz portions are fine for the table.

Wolfgang Puck's Cut in Vegas has the real deal. 10 ounces of rib eye and as someone indicated previously, after about half it was getting to be too much. But that didn't stop me from finishing it :).

How much did that steak set you back mate ?

Wolfgang Puck's Cut in Vegas has the real deal. 10 ounces of rib eye and as someone indicated previously, after about half it was getting to be too much. But that didn't stop me from finishing it

Menu price was $200. For me, free ;).

As an occasional visitor to S. Padre, that would have been my reaction. I can't recall anything memorable (except bad memories and flatulence) from most of the restaurants there, and would tend to stick to simple, visually verifiable fresh seafood, barbecue and TexMex.

The place ain't perzactly chic.

I'm pretty sure that is typically the case in the U.S. It's not just the breed of cattle, but the way they are cared for that contributes to the flavor of the beef. I just don't think anyone in the States has the patience to raise wagyu beef like the Japanese can, though some good attempts are made.