I have to disagree completely with you. All Kobe is Wagyu but not all Wagyu are Kobe. The differences are in the region but the bloodlines we have here in the US go all the way back to the Kobe region and others. Real wagyu will be DNA verified, what you may have had is a wagyu angus cross which does it no justice. Real wagyu or Kobe is in the genetics that can not be duplicated no matter how you feed out your angus. The best part is the rich buttery fat that will melt
in your mouth. I am raising full blood wagyu right now and using a full blood bull that will produce calves that are A5 80% of the time. That is the highest score in Japan, same as the A5 Kobe beef down to the DNA. It's similar to award winning California sparkling wine and the French champagne it has been beating. Also note that the USDA prime on the marbling scale goes to 5 I believe and that's where USDA stops grading and wagyu will go all the way to 12. Just beware of where you get your meat, most restaurants and butchers call anything with wagyu influence wagyu and it's not.