They have, that’s what they call “Kobe-style”. It is the same cattle, although with not all the restrictions that are required in Japan.
It’s the same deal as grown in California=“sparkling wine” vs. grown in the Champagne region of France=“Champagne”.
Exactly, the difference being that France has been very aggressive in protecting its regional brands, and Japan not so much. That’s why you have American “Kobe-style” beef but no California champagne – only sparkling wine, although the later is much, much closer to the original than the former.
How is the beef usually prepared or is there not a standard method? From the pictures that I’ve seen, it looks like it’s generally thinly sliced and not thrown on a grill like we do here in the US.
Yes, but I imagine it’s not hand massaged, and all that assorting things that may or may not go into Kobe Beef.
Is this just because it doesn’t make much sense to do that here?
I don’t know, but I’ve heard it said from knowledgeable people that the incremental difference from Texas Wagyu and Kobe Wagyu is quite small and not worth the extra effort and costs associated with it.
Animal rights activists would have problems with Kobe cattle raising practices, too. They are pretty similar to veal calves practices, but with a fully grown cow.
To the OP, I’ve had Kobe beef in Japan and Kobe-style in the U.S. and it is sublime. It is one of those things that everyone should try once, screw the cost. I would make sure to go to a place that has a well trained chef, because it is very hard to cook properly because there is so much fat in it. If you like your meat north of medium-rare, then pass on it.
Depends on the cowboy.
[sub]sorry[/sub]
I’ve had what I was probably Kobe ‘type’. As one course of about 6. It was very good. If very small.
I guess I was confused by the fact that there are European laws that protect the Champagne designation and by the Napa Declaration on Place.
I can’t fathom where the problem would be, apart from the fact that the animal eventually ends up dead. The whole point is to minimize stress, as it has negative effects on meat quality. What, specifically, would you see as problematic?
It’s nice to be fed well and massaged and drink beer all day, but being confined to a small pen for your entire life isn’t really great for a pasture animal.
I was just kidding. 
Not that European Laws or the Napa Declaration have anything to do with what the uninformed call sparkling wine. And you know that here in America when enough people start calling sparkling wine champagne then champagne it is…
But there is California Champagne, with the designation ‘California’ being kind of similar to the ‘style’ after Kobe. What there isn’t is a sparkling wine labeled simply ‘Champagne’ that’s made in California. The geographic designation (CA, NY, whatever) must appear before the semi-generic place name (Champagne.)
Even after the recent signing of the declarations, there are a handful of wineries that are grandfathered in and still have products labeled ‘California Champagne.’ Korbel, Tott’s, and Andre come to mind immediately.
Oh, and as far as I know, I’ve never had Kobe or Kobe-style beef, but I’d sure like to.
theres a place not to far from here called the Ram that sells kobe style burgers for 3 extra bucks, it was a good burger but you guys are really making me want a steak.
We were in Japan this year (April 2007), the place was recommended to us by the tour guide. It was a fixed price meal, that was the cheapest one. That didn’t include wine and saki cost. I’ve got the restaurant name somewhere if anyone is travelling to Kobe and wants it.