From my perspective (grew up on a farm in Illinois, and later lived in west texas, and having been entertained in Japan, being served true Kobe) here my take.
True Kobe is only from the Kobe area in Japan, not anywhere else. The proper way to sell Kobe style beef is to call is Wagyu which is the type of cattle that they use to make Kobe beef. Now just because you use wagyu animals does not mean you get Kobe beef. It is much more how it is raised and fed and treated. These techniques like so many things in Japan go back a long way in time. We have available to us here in Thailand both wagyu and kobe. A wagyu style beef is never called Kobe, a Japanese person can tell the grading pretty easily by the marbeling so its not possible to cheat as it is in the states. Like so many food names in the states Kobe is misused all the time, and the American consumer thinks by paying a few bucks more he is getting something special, when in fact he's getting wagyu raised who knows how, but someone calling it Kobe. It would be pretty much like me saying I offer Wisconsin Cheese here in Thailand, but its actually made here...to me thats deception, and so is what is being pawned off as Kobe beef, its not unless you are paying a huge price and outside of a few places in large city areas I doubt you will ever see it. Here's a site that seems to sell true Kobe, and you can see from the prices that there's no way a $14 hamburger could be made from this type of beef, nor would you ever grind this up and use it as such, just plain deception as far as I'm concerned. http://1-800-kobebeef.com/kobefose.html
I did a check from one of my suppliers, current price here for fresh Kobe top marble is almost $325 a pound.
Buyer be ware and I'd suggest challenging some of these places that pawn this stuff off as Kobe beef.
Finally if you get a chance to have it let a good Japanese chef prepare it for you, it won't come as a steak but incorporated in a japanese style dish, and it will be good. I enjoy it when someone else is paying for it, but would never order it myself. Frankly for me give me a prime cut well aged US, Argentinian or Austrailian steak and I'll cook it very rare and enjoy that much more.