Suggestions to incorporate American-style Kobe beef into an event menu in a cost-effective way.

KOBE BEEF AMERICA sells a product with a built-in cachet that adds excitement to an event menu. “If you put Kobe beef out there, everybody that’s invited tends to show up,” says Ty Freeborn, General Manager of Kobe Beef America. “Free Kobe beef tends to get people to rearrange their schedules.”

American-style Kobe beef represents the upper end of the Wagyu beef industry in the United States. Wagyu, a cattle breed that originated in Japan, produces a high-quality beef with more flavor and fat than standard beef. Retaining the tenderness for which Japanese Kobe beef is known, Americanstyle Kobe is specially produced to accommodate American-size portions and please American palates. While Japanese Kobe tends to be served in very small portions, due to its richness and price, the American consumer is used to eating up to 16 ounces of beef at a time. American-style Kobe’s flavor is less dense, and—at about $20 per pound—much less expensive than the Kobe from Japan.

If you’re looking to incorporate American-style Kobe beef into an event menu in a cost-effective way, Freeborn suggests offering a Kobe appetizer. “You could do sliced steak, or use our ground beef to make a Kobe meatball or slider,” he says. Chefs can also utilize off-cuts of Kobe, such as short ribs or chuck, and still offer the high quality that with standard beef might require a filet mignon or ribeye.

Because of Kobe beef’s high profile, Freeborn recommends highlighting the name on your menus, ensuring that you specify “American-style.” If it’s Wagyu—but not Kobe—be sure to make that distinction as well.

Kobe Beef America sells its products both fresh and frozen. Established caterers who are ordering more than a small amount should contact Freeborn, who will supply a caterer’s discount for online orders.