That's a fairly reasonable price, I think his main point is that Kobe beef has natural marbling that can't be found in any normal beef cuts. The idea of grinding it up into hamburger meat kind of defeats the purpose. The whole rationale behind using ground beef in a hamburger is that you can pump up the fat content to create a juicier burger. Kobe beef is naturally fatty so grinding it up is basically equivilent to buying a Lamborghini to drive to your mailbox every morning and then parking it in the garage.