I watched a doc on Kobe beef. They believe the better the cattle live, in a stress free environment, the better and more tender the beef is when butchered. It showed these cows living the high life... fed the best grains and massaged several times a day by multiple dudes! They pick only the finest calves, raise them with no steroids or any artificial growth, feed them regularly and daily massages, in really nice accommodations.
Its a great life for the cows, I guess until they are butchered.
I have seen kobe beef at specialty markets for around $30/pound... its really red and marbled. I cant afford that cut but would be really interested in tasting.