Not to pile on, and I'm giving yout the benefit of the doubt it was a typo, but I bet my left nut they don't serve actual Kobe beef, in part because the average diner there has no clue what they think they're ordering.

This post was edited on 8/26/14 at 10:47 pm

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Posted by Caplewood

Atlanta

Member since Jun 2010

39156 posts

Posted on 8/26/14 at 11:16 pm to rebeloke

miller union lunch. Very mediocre but I want to go back for dinner for a proper assessment.

I usually have good luck with fine dining spots

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Posted by Napoleon

Kenna

Member since Dec 2007

69047 posts

Posted on 8/26/14 at 11:22 pm to REG861

quote:
but I bet my left nut they don't serve actual Kobe beef, in part because the average diner there has no clue what they think they're ordering.

actually you may be wrong. After eating at V & A's the servers told us the Kobe they use there is a type that is flown in, and they use the recosies of WDW to get the actual Wagyu cattle Kobe Beef. It is NOT from Kobe Japan though. It is made the same way including the 8-hour massaging and stuff. It was $100 extra for 4 or 5 ounces. (on top of $150 pp fixed price menu)

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Posted by Twenty 49

Shreveport

Member since Jun 2014

18725 posts

Posted on 8/27/14 at 7:47 am to Napoleon

There was zero Kobe beef allowed in the US until August 2012. Now a few head a year, as in dozens, make it here. Much of it is eaten at the Wynn casino. 99%+ of the other places who say they are selling you Kobe are liars. The use of the term is unregulated.

The stuff cost over $200 a pound in Japan. So if you buy it here and don't pay that much or more, you probably got "Colby" beef, sucker.

Wagyu is a meaningless marketing term. They act like it is the same breed of cattle raised in the US, but it is usually waaaay watered down by cross breeding. The term is also unregulated, so restaurants are free to slap the label on anything. Buyer beware.

Forbes has been reporting on this for years.

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