Most American restaurants have a dirty little secret. Very little of the meat they sell as Kobe, is actually Kobe beef. That doesn't stop them from charging premium prices however.

The hearty 20 oz. Tri-Beef Burger consists of the highest grade of corn-fed American Prime Beef, Japanese Wagyu aka Kobe from soybean-nourished, beer-fed, sake bathed and hand-massaged cattle, and Argentinean beef from cattle that roam and graze on the South American Pampas.

At about 5 1/2 inches across and 2 1/2 inches thick, the mound of meat is comprised of American prime beef, Japanese Kobe and Argentine cattle. The bill for one burger, comes out to $124.50 with tax and an 18 percent tip included. [...]I could see this as good for a group to share.

Kobe beef (神戸ビーフ, Kōbe Bīfu?) refers to beef from the black Tajima-ushi breed of Wagyu cattle, raised according to strict tradition in Hyōgo Prefecture, Japan. These practices may include a diet of sake and beer, and daily massages to relieve muscle stiffness, presumably resulting in tender meat.Kobe beef is also called "Kobe-niku" (神戸肉, "Kobe-niku"? lit. Kobe meat), "Kobe-gyū" (神戸牛, "Kobe-gyū"? lit Kobe cow) or "Kobe-ushi" (神戸牛, "Kobe-ushi"? lit Kobe cow) in Japanese. Wagyu ("Japanese Cattle") are renowned for flavour, tenderness, and fatty well-marbled texture, qualities enhanced by the traditional (and well guarded) methods of raising Kobe beef.Kobe beef can be prepared as steak, sukiyaki, shabu shabu, sashimi, teppanyaki, ground hamburger patties and more.