"Kobe beef" is available on menus across America, but according to Japan's Kobe Beef Association, there's only one resort in the country that's serving association-approved, registered Kobe beef: Las Vegas's Wynn resort. Eater Vegas talks with SW Steakhouse chef David Walzog, who describes the "luscious melting point" of the rare beef, which many restaurants erroneously claim to serve: Like the differentiation between Champagne and sparkling wine, Kobe beef must be the meat from Tajima cattle raised in the Hyogo Prefecture in Japan. (Many restaurants side-step the certification by serving "Kobe-style" beef.)
As a registered server of legitimate Kobe beef, SW Steakhouse boasts a certified Kobe trophy from the Kobe organization (it depicts a cow surrounded by flowers). Walzog tells Eater the restaurant — and Mizumi, a restaurant also inside the Wynn — receives "three heads of beef every seven weeks to two months." For big spenders, it's sold by the ounce.