Don't be bamboozled.
Larry Olmsted has spent the past four years researching fraudulence in food labeling for his recently released book,. It's a journey that took him to Japan, Alaska, Chile, Argentina, Scotland, Ireland, Italy, France, Spain, Portugal, South Africa, and all across the United States and Canada.
In Japan, marbling is graded on a 12-point scale, and Kobe usually scores 10 or higher. Other Japanese wagyu varies more, but can still reach the top end of the range and boast similarly impressive numbers. While Kobe's cachet is well earned, the experience of eating any top-tier Japanese wagyu is much the same. In comparison, most American-raised wagyu or hybrids would score between six and nine, while the USDA's highest grade, Prime, rings in at around four.
The unsaturated fats in wagyu have a low melting point, below 98.6°F, so they literally melt on your tongue, coating taste buds.
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