Proper Kobe Beef falls into that category (and it's non-kobe counter part Wagyu). People take this and make burgers out of it, not because it makes a good burg

Proper Kobe Beef falls into that category (and it's non-kobe counter part Wagyu). People take this and make burgers out of it, not because it makes a good burger (it doesn't), but because it is expensive. (See Vegas) http://en.wikipedia.org/wiki/Kobe_beef http://en.wikipedia.org/wiki/Kobe_beef http://en.wikipedia.org/wiki/Wagy%C5%AB http://en.wikipedia.org/wiki/Wagy%C5%AB You can think of it as the Scotch or Champagne of the beef world, a geographic locality owning a market in the high end, and the external imitators.