Consumer

MIAMI (CBS4 I-TEAM) ― When you eat out at a restaurant you always want to get what you pay for, right? That's certainly the case for those who can afford to pay top dollar for Japanese-raised Kobe beef often found on the menu at high-end restaurants. The CBS4 I-Team has learned if you're buying this type of beef, you're probably not getting what you paid for.

They're probably the most pampered cows in the world: Japanese Kobe Wagyu cattle born and bred in Kobe, Japan. Raised inside special barns in Kobe to keep them out of the cold, they even get their own beer. To keep them as stress-free as possible, Kobe cattlemen rub them down with wine, sake of course.

What's the result?

Japanese Kobe's got the reputation of being the best beef in the world. In Japan, a Kobe steak sells for the equivalent of hundreds of dollars. And because of its reputation, a growing number of South Florida restaurants advertise Kobe beef on their menu.

The I-Team shot undercover tape in several South Florida restaurants. Our exclusive I-Team investigation found you could be paying big bucks for Japanese Kobe, but you're probably not getting what you're paying for.

What's the reason? Kobe's a small region with limited beef production. Almost all the Kobe beef it produces is consumed inside Japan.

According to the U.S.D.A., there is no actual Japanese Kobe beef being imported into the United States. The agency added, "Product labeled as Kobe beef is in error because there are no beef cattle that are coming directly from Japan at this time. They cannot be labeled as Kobe beef in America. If you're getting Kobe beef it's unlikely you are getting authentic Kobe beef from the Kobe region of Japan".

Glenn Miciotta is a Broward meat distributor. He explained there are different kinds of Kobe-style beef from different parts of the world. His top cuts include American Angus, American-raised Kobe from imported Japanese Wagyu cattle and Japanese-raised beef that sells for 4-5 times over U.S. beef.

It's not hard to see the difference between an American Angus cut of meat, American Kobe beef and Japanese Wagyu beef that's covered in marbeling and fat. The U.S. cut is a much leaner American-style Angus beef.

But Miciotta says despite the heavily marbled Japanese, Wagyu selling for as much as $30 an ounce.

"It can't legally be sold as Japanese Kobe because it isn't born, raised, and slaughtered in Kobe, Japan," he said.

"What are they labeling it at restaurants," asked Al Sunshine?

"Some are labeling it Kobe, no doubt about it," said Miciotta.

According to the Florida Department of Business and Professional Regulation, the agency that regulates Florida's restaurant labeling, "the use of the term "Kobe beef" on a menu or special board is misrepresentation. That's because under state law menu items have to fully disclose exactly what you're getting.

And just calling beef Kobe could imply it's Japanese raised under Japan's strict Kobe beef guidelines when it probably isn't.

But take a look at this!

The I-Team had no trouble finding local restaurants charging big bucks for small steaks. Some restaurant staffers told CBS4 Chief Consumer Investigator Al Sunshine that he was getting real Japanese Kobe.

"What's Australian Tajima Kobe?" asked Sunshine. "It's a special breed. The Kobe steaks are from Japan," was what one restaurant staffer told him.

Henry Delgado manages one of South Florida's top steakhouses, Miami Beach's Smith & Wollenski. It features aged, corn-fed Midwest beef. He believes his steaks represent a better value than much more expensive Japanese beef.

"If people think because they're paying more for it, they're getting a better product, that's not always the case," said Delgado.

"Do you think a lot of people are overpaying for Kobe beef?" asked Sunshine. "Absolutely," admitted Delgado.

Todd Lapenta is a Miami Beach mortgage banker who enjoys a good steak. He recently ordered what he thought was a Japanese Kobe steak at a local South Beach eatery. He now wonders if he really got what he paid for.

"Was it worth the money?" asked Sunshine.

"No, not in my opinion," said Lapenta. "You have to hope the restaurants are doing the right thing because you don't know, do you," asked Sunshine.

"There's no way I would know. No, there's no way," added Lapenta.

Kobe-style beef can offer a good dining experience whether it's from here, Australia or other parts of Japan. But don't forget what you see on the menu may not be what you're really getting, no matter how expensive it may be.

(© MMIX, CBS Broadcasting Inc. All Rights Reserved.)

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