We’ve reported more than once that when you see Wagyu or Kobe beef on a menu, it’s not real. It’s a fugazi. You’re eating nice meat, but it’s not Wagyu or Kobe but this is going to confuse things. The real meat will be imported soon, but it’s going to cost. So far, only two restaurant in San Francisco will get the meat.
“The overall production is small due to the restricted number of farmers and slaughterhouses designated to handle the cows. Only around 3,000 cows are sent to market each year, which translates to about 700-800 tons.” (WSJ – Kobe beef)