Kobe beef- via Wikimedia
In most restaurants across the United States, people who order Wagyu beef or Kobe beef are able to enjoy home grown meat. That is, most restaurants serve what they call American Wagyu steaks. Some of these livestock are pasture raised.
Kobe is located in Hyogo prefecture. It is the capital of that area. The climate in Hyogo is ideal for producing delicious beef and farmers in that area have spent years perfecting their methods of agriculture.
Kobe beef in Japan is a registered trademark, so this is why in several restaurants that serve American grown Wagyu, the meat is not called Kobe beef. Instead, it is called Wagyu prime beef. Wagyu beef that is produced on American farms is sometimes called Domestic Wagyu.
Technically, Kobe beef refers to steaks and other cuts of beef that are obtained from the Tajima strain of Wagyu cattle. The Tajima-gyu breed, by law, is the only breed that should be used to produce Kobe beef. This meat is enjoyed as a delicacy in Japan because of its tenderness and flavor. It is used to prepare sashimi, sukiyaki and other dishes.
Since American farmers endeavor to grow their cattle using the same methods as the Japanese, the cosmetic appearance of their meat is almost the same. However, American Wagyu briskets have a bolder flavor than Japanese Kobe. This may be intentional because of how Americans like to enjoy their beef.
NYC Wagyu is very likely to be produced domestically. If you want Wagyu beef for sale in New York or in any other part of the country, try one of the farmers who grow their cattle using grass. This is a healthier option than grain fed cattle. However, it will not taste exactly the same as Kobe Beef from Hyogo.
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