Many restaurants with Kobe beef on their menus are not actually serving Kobe beef

When Ordering Kobe Beef Off The Menu You Could Be Getting This Meat Instead

Japanese Kobe beef is considered the tastiest beef money can buy: a single steak can cost as much as $600.

But an INSIDE EDITION investigation found that while some menus advertise Kobe beef, they are actually serving up meat of lesser value.

Read: 3-Star Michelin Restaurant Changes Menu After Investigation Finds Its Kobe Beef is A Different Meat

Kobe beef, which has a marbled appearance, comes from pure-bred cattle raised on a special diet in Japan. The meat can cost $55 dollars an ounce, and only 400 pounds get shipped to in the U.S. each month, according to Kobe beef distributor Brent Nakama.

Across the U.S., there are only eight restaurants certified to sell Kobe beef, according to the Kobe Beef Association.

INSIDE EDITION visited restaurants in New York and California to find out if any of them are claiming to be serving Kobe beef.

The upscale Hendrick's Tavern on Long Island, New York is not one of the authorized Kobe beef sellers but they sell a Kobe hot dog for $17.

Here's how to cook a steak:

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Many restaurants with Kobe beef on their menus are not actually serving Kobe beef

Choosing the Meat

For grilling, pick a steak that's at least 1 1/2-inches thick with marbling in the meat. The fat adds flavor and makes it tender and juicy. This is a New York strip steak.

Trim the Meat

Cut off excess fat, but leave some for flavor.

Temperature Matters

Bring the meat to room temperature and preheat the grill.

Get the Grill Ready

Set up the grill for direct and indirect grilling at least 30 minutes before you cook. Get to know the hot and cool spots by carefully placing your hand 6 inches above the grill.

Oil the Grill

Use tongs and a folded paper towel dipped in oil. Let the oil heat until it's smoking, and then it's time to cook.

Get Grilling

Pat the meat dry, season with salt and pepper on each side and then place the steaks on the hot part of the grill. Let them sear until they release without sticking.

Grill Marks

When the steak lifts easily from the grill, reposition it about 90 degrees to get professional-looking grill marks.

Turn and Repeat

Flip the steaks, let them cook and then give them another quarter turn.

Check the Temperature

Insert the thermometer lengthwise for the best reading. A temperature of 130 to 145 degrees F is the range between medium-rare and medium. For a well-done steak, move it to the cooler part of the grill and let it cook longer.

Let It Rest

Let the steaks rest for 5 to 10 minutes before slicing to let the juices settle. Then slice and serve.


The manager refused to talk to INSIDE EDITION's Lisa Guerrero after she asked if the hot dogs contained real Kobe beef.

In New York City, Le Bernardin – a 3-star Michelin restaurant – was serving a $110 Kobe beef lunch on its menu.

Guerrero asked the manager for a Kobe beef certification and he offered to present it to her, but he never returned.

The owner later called to say they made a mistake, and immediately changed the menu from Kobe beef to Japanese Wagyu, a less expensive Japanese beef.

At one of New York City's most famous steakhouses, Old Homestead, Kobe is listed on the menu for $175 to $350, depending on the size.

However, it is not authentic Kobe beef, according to the Kobe Beef Association.

When Guerrero spoke to owner Marc Sherry, he told her: "You're getting hung up on what the name is."

Guerrero replied: "It's either Kobe beef or it's not Kobe beef."

Read: A Third of Tested Restaurant Lobster Dishes Actually Contain Cheaper Seafood, Investigation Shows

"We have the finest Japanese beef that money can buy," he insisted.

He also told Guerrero that the restaurant is "absolutely not" misleading customers with its menu.

The manager of 212 Steakhouse in New York City, which sells certified Kobe beef, is outraged that so many restaurants are cashing in on the Kobe name.

"A lot of people are just putting Kobe on the menu, just the word Kobe and jacking up the price," the manager said. "You should get what you pay for and if you are not getting the real thing, you should not be paying the real price."

At the Wynn Hotel's SW Steakhouse in Las Vegas, a certified seller, the Kobe beef they sell is the real deal.

Chef David Walzog said: "When guests are out there buying things that are absolutely exclusive and expensive, there needs to be truth in the menu."

Here are the 8 certified Kobe beef steakhouses in America:

1. 212 Steakhouse Restaurant, New York, NY

2. Alexander's Steakhouse-Cupertino, Cupertino, CA

3. Alexander's Steakhouse-San Francisco Restaurant, San Francisco, CA

4. SLS Las Vegas - Bazaar Meat by José Andrés Restaurant, Las Vegas, NV

5. Jean Georges Steakhouse, Aria Resort and Casino, Las Vegas, NV

6. Nick & Sam's Restaurant, Dallas, TX

7. Wynn Las Vegas – SW Steakhouse Restaurant, Las Vegas, NV

8. Arsenal Restaurant, San Francisco, CA

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