That is an informative article Jeff. Technically the article is correct. I have witnessed it myself; menus printed boasting Kobe beef when it is not possible to acquire it. Misleading your customers is one of the fastest ways to ruin a business(this goes for non-restaurants too)
. Waygu on the other hand is controversial in the matter of origin, purity, and quality. The restaurant I work at sells prime grade, (black)angus, and waygu. We prove the article's capitalism theory correct everyday. We have the choice to pick our suppliers and they are chosen based on their growing methods, product quality, sustainability, and supply. The cost is one of the last factors in making a decision. Anyone who is bonded to a supplier's products based on price alone is blind to the big picture. And I should mention that our products are farm to table. They don't sit in a warehouse for days/weeks before receiving. The contrast in quality is obvious to anyone appreciating food.
Although our waygu is not shipped from Japan, it is indeed bred from Japanese cattle. Feed sources will be different than what is found in Japan (a topic saved for another discussion)but the quality compared to USDA prime, angus breeds and the rest, waygu is still better beef. When a table orders a cut of waygu, we present it to the table before we cook it to assure our guests they are truly paying for a higher quality product. That marbling is fat and fat is flavor and there is way more of it in waygu.
Like I said, the article is correct. I just think it is silly to dismiss waygu for it's lack of roots.