He's right.

The nature of Kobe beef is that its fat pockets is marbled, not proportioned like your standard Angus. That is what gives it its spectacular texture, especially when it's prepared the traditional Japanese Steakhouse-style. Grinding it up destroys that, and since our boys trim most of the fat off the cuts we make, the lack of most fat gives burgers the necessary stiffness to stay together when grilled. Not that I don't like the fat--but the less I get it, the less it stays on me. :P

(Price-wise, though... makes you wonder if you could feed American beef cows the good booze for half the price and still get the same marbled effect on their loin cuts. I doubt it works, though--Kobe cows may be conditioned genetically to produce the marbling now via their booze-ups.)