Exploring the World of Craft Meat
The Finest A5 Wagyu from Japan's Snowy North: Introducing Hokkaido Wagyu
July 7th by Joe Heitzeberg • Read 747 times • 1 min read
Today, Crowd Cow is proud to offer a limited supply of Japanese A5 Wagyu from Japan’s most pristine, remote and untouched island -- Hokkaido Wagyu. To anyone who's been lucky enough to experience it, Hokkaido Wagyu represents the future of Wagyu in Japan. Cattle raised there enjoy superior grasses, unique ingredients such as locally-grown fermented pineapple and corn and abundant open space, leading to a more delicate mouthfeel and the...
I'll Take My Steak Medium Rare, of Course!
January 22nd by Joe Heitzeberg • Read 2,836 times • 2 min read
There is no one perfect way to cook a steak, but many argue that the perfect way is to cook it medium rare. That's a steak with a nice, rosy pink inside and a nice brown crust on the outside. A medium rare steak is cooked to an internal temperature of 135-140 degrees Fahrenheit on the inside. Internal doneness and crust doneness are two different matters! When it comes to flavor, the crust is where much of the action is. The Maillard...
Pork butt 101: A beginner's guide to this versatile cut of meat
January 10th by Joe Heitzeberg • Read 1,832 times • less than one min read
I’ll be the first to admit that pork butt is not the sexiest name for a cut of meat. However, this inexpensive, versatile and forgiving cut is simple to cook and offers an eating reward for the effort that’s among the highest of any meat. (i.e. it’s dead simple to cook and it tastes absolutely incredible.) First of all, let’s get one thing clear: pork butt comes from the shoulder of the pig, not the rear. It’s a fatty cut of meat, but that’s...
The science behind dry brining and how it makes your steak better
January 9th by Joe Heitzeberg • Read 3,441 times • 1 min read
Dry brining is a process by which meat is seasoned with salt well before cooking to greatly boost the quality of your steak with hardly any extra work. Why dry brine? Salt is a flavor amplifier. When it’s used to dry brine meat, it not only seasons the surface, but it also starts the process pulling some water from the meat, tightening the surface up, and helping to boost the Maillard reaction when you sear it. The Maillard reaction is...
Crowd Cow's Holiday Gift Guide: The 10 Best Gifts for Everyone on Your List
December 6th, 2021 by Kaleigh Jurgensmeyer • Read 3,278 times • 2 min read
They say the way to a person’s heart is through their stomachs, and that’s the exact sentiment we’re bringing into this holiday gift guide. Whether you’re shopping for family members, that hard-to-please friend or a colleague, you can’t go wrong with delicious meat and seafood brought to you straight from the source. From authentic Japanese A5 Wagyu to wild-caught Alaskan seafood, we’ve rounded up some of our bestsellers and giftable favorites...
Helping Feed Families in Need
November 30th, 2021 by McKenna Moe • Read 1,126 times • 1 min read
With nearly 42 million people (1 in 8), including 13 million children (1 in 6), expected to experience food insecurity this year, we recognize that getting people healthy food where it’s needed most is more important than ever. That’s why this holiday season, we’re honored to have helped our community with one of the biggest meals of the year — Thanksgiving. We kicked it off a little early by donating more than 2,000 free-range turkeys to...
Q&A with Steven Raichlen, Founder of Planet BBQ and Project Smoke
October 7th, 2021 by McKenna Moe • Read 1,491 times • 3 min read
Author, journalist, lecturer and TV host, Steven Raichlen is the man who reinvented modern barbecue. From the international blockbuster books Barbecue Bible and How to Grill to the popular TV shows Project Fire and Project Smoke on PBS, he is a master of the grilling craft and of barbecue flavor. Learn more about Steven Raichlen — in his own words. How did you discover your love for barbecuing and crafting delicious meals? I like to say...
The Return of the Backyard BBQ — 6 Tips for Hosting Your Next Cookout
July 13th, 2021 by Kaleigh Jurgensmeyer • Read 8,639 times • 2 min read
Longer days, warmer nights — summer is officially here (and hopefully a lot more fun than the last)! From our carefully curated grilling bundles to low and slow smoking cuts, we’ve got everything you need to host an epic summer cookout for your friends and family. And whether you’re the BBQ-master who’s keeping it simple or are putting on an actual smoke show for your guests (think Smoking an A5 Japanese Wagyu Brisket), when you start...
Panorama Organic Grass-Fed Meat Partners with the Audobon Society
April 26th, 2021 by Kaleigh Jurgensmeyer • Read 12,084 times • 1 min read
Since Crowd Cow’s beginning, we’ve always had a deep-rooted connection with the environment and eco-friendly practices. After all, what’s better for the earth is better for the animals — an in turn, better for you! Working with farms that do things the right way helps protect the planet in more ways than one — and your support means these farms can continue doing what they do best through more sustainable, regenerative agriculture practices....
Learn to Cook Lobster Like the Pros: 5 Favorite Lobster Recipes from Ready Seafood
December 17th, 2020 by Kaleigh Jurgensmeyer • Read 36,449 times • 3 min read
We recently got in an exclusive batch of 7-8 oz lobster tails — nearly twice the size of standard tails — just in time for the holidays! These are extremely rare and hard to find, making up just 1% of lobster production. XL Tails (left) come in a pack of two — that makes 14-16 oz lobster meat! We feel especially lucky to be sourcing from Ready Seafood directly so that our customers can try these extra meaty tails for themselves, even if they...
