I admit to only limited knowledge and no experience with Kobe beef, but something struck me as very odd.
Saw a thing on CNN about a place selling very expensive burgers and 19 dollar hotdogs all made with Kobe beef. Now from what I understand about K. beef the big difference between it and other quality beef is the type and extent of the marbling of the steaks. Isn't this advantage completely lost in making burgers and dogs?
Any thoughts, especially from those of you who have tried Kobe (in any form)?