A Treatise on Grilling, Part 3

Kobe beef is a delicacy renowned throughout the world for its succulent flavor and exorbitant prices. In fact, its quality is so high that in many countries, including the United States, there is no beef grading category (e.g. prime, choice) to accommodate true Kobe beef (12). Kobe beef is regulated as a geographic indicator by the Japanese government and the Kobe region. Recently, there has been a surge in the production of Kobe style beef in America, which can be attributed to the low costs of raising cattle herds in the United States, relative to the high costs of raising cattle in the geographically smaller Japan. American farmers are beginning to patent the names "Wagyu" and "Kobe beef," which could be a precursor to a geographic indicator debate (17). Until American beef was temporarily banned in early 2004, many Japanese preferred to buy Kobe style beef from America because it was cheaper than its authentic Japanese counterpart. Although Japanese beef consumption declined after the mad cow disease scares from 2001-2004, it is expected to pick up within the next few years (particularly after beef trade with America is resumed). Once the Japanese beef market regains its strength, there will likely be debate concerning Kobe style beef from America, and whether it can be marketed under the name "Kobe" or "Kobe style" beef. ----from this site.