Nobu Las Vegas

[KyleC]

Kobe beef is wagyu cattle a bit larger then your average cow and takes 4 times longer to mature (a big reason why the cost is so high). A majority of the kobe beef you'd eat in Japan is bred here in the United States due to the small size of Japan. Basically what you eat is actually kobe beef, but they have to call it American style or whatever because it isn't butchered in Japan. It's just like dijon mustard, you can't call it Dijon mustard unless its made in the dijon region in France, but Dijon style mustard tastes the same. So basically the kobe beef you had is real kobe beef the cattle gets the same diet and is treated the same as the cattle would in Japan.