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Beef experts are divided on the merit of Kobe burgers. Kobe beef contains fatty acids that give it a distinct taste and have a healthier profile than the fats in typical American beef, says Chris Kerth, professor of meat science at Texas A & M University. But the taste difference between ground Kobe and ground beef with an equally high fat content is so subtle, consumers probably can't notice it, says Edgar Chambers IV, Kansas State University professor of food science.

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How bout it? Those of you who've tried a local Kobe beef burger ... is it better than than ground round?

http://online.wsj.com/article/SB10001424052748704312504575618450888182376.html

The good thing about Chef Tai's Kobe burgers isn't just the beef, it's the bun and condiments. The bun was the best I've ever had, the spicy mayonnaise is better than any mayonnaise I've had in a while, and the tomatoes are actually edible. There's no point in having really good beef if everything else tastes like crap.

"Dr. Charliemac" says that the Kobe burger that we served at Square One was not as good our Buffalo burger, as far as flavor is concerned. I've eaten a TON of burgers around the state and nation, and have never had better flavor than that buffalo, IMO.

The kobe burger I had at the Gaylord Texan in Grapevine was just about the best burger I have ever eaten.

Taste is subjective so it depends on what you prefer (lean, gamey/wild flavor, juicy, etc). I raise Texas Longhorn cattle (I'm a 3rd generation Aggie) and I prefer Texas Longhorn beef as a leaner alternative. I'll be the first to admit that it's not as flavorful as something like an Angus or Wagyu burger but those have 2-3x the fat.

Chef Tai's website mentioned he sells Akaushi burgers, which are not the same as what most of us think of when we think Kobe or Waygu. Wagyu are a black breed of Japanese cattle while Akaushi are a red breed. I'd imagine it would be ever bit as good and probably better than Wagyu.

When my company was at the Texas and Southwestern Cattle Raisers convention last year, the Akaushi association's booth was near ours. I had the chance to visit extensively with Jose Antonio Elias Calles, the breeder who brought over the original stock from Japan. It was fascinating to see just how much control they have over their cattle and genetics - you can't just go down to a sale barn and buy Akaushi genetics.

Here's the website for the Akaushi association
http://americanakaushiassociation.com/

Remember Dr. Kerth is looking at this from a scientific perspective. They do sensory tests where the person consuming the product does not know that it is Kobe beef they are eating.

The fact that a Kobe burger's reputation usually precedes it more than likely has an effect on the consumer's perception of the flavor/taste.

There is no such thing as Kobe beef.

Sincerely,

Square One haters that are gonna hate