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Exploring the World of Craft Meat
SVO Farmer Focus Free Range & Organic Chicken — Unpacking the Label
August 12th by Kaleigh Jurgensmeyer • Read 12,247 times • 3 min read
Now, more than ever, people want answers — where does your food come from? And what kind of care is put into your food before it lands on the shelf?At Farmer Focus, they believe that customers should have these answers at their fingertips. That is why they provide free range and organic chicken that is 100% traceable to the farm where it was raised. With the use of their 4-letter Farm I.D. and the help of third-party auditors who verify their...
Fair Trade Certified Wild Blue Shrimp: What does that label really mean?
August 3rd by Kaleigh Jurgensmeyer • Read 3,272 times • 5 min read
From coffee and chocolate to beauty products and clothing — you’ve probably heard of Fair Trade Certified™ or may have seen their signature green and black seal on some of your favorite items — maybe even on the packaging of our Wild Caught Mexican Blue Shrimp from Del Pacifico, the first and only Fair Trade Certified wild shrimp company!But what does it really mean when something is Fair Trade Certified? How does it actually help the...
What's written on a Japanese Wagyu cattle nose print certificate?
July 14th by Joe Heitzeberg • Read 6,897 times • 1 min read
Besides the incredible marbling and exquisite flavor profile, another thing to admire about Japanese Wagyu is the system of 100% traceability for every animal. The nose print certificates, which track every animal's lineage, place of birth and other details, are the carefully-managed centerpiece of this system. Starting in July of this year, we are offering Kobe Beef, and for the lucky few who are able to score some of this rare Wagyu, we are...
Kobe Beef: Japan's Iconic Wagyu
July 2nd by Joe Heitzeberg • Read 7,847 times • 1 min read
Kobe Beef is iconic. You could visit the Medina of Fez, a pool hall in Kiev or a village in the highlands of Papua New Guinea and ask almost anyone — and they would tell you they’ve heard of Kobe Beef. There are few things in the culinary world as highly regarded or as rare. It’s scarcity has contributed to its overall aura. Only a relatively small group of farmers and processors in Hyogo Prefecture are qualified to raise it, and each calf...
How to Make a Wagyu Katsu Sando at Home
May 21st by Kaleigh Jurgensmeyer • Read 29,976 times • 2 min read
The internet’s been abuzz with a trendy steak sandwich known as the Wagyu Katsu Sando — a crunchy, panko-breaded and fried cutlet of A5 nestled between two buttery slices of toasted white bread, and topped with a tangy sauce. Popularized in Japan, this dish has made its way across Instagram and into American cuisine — rightfully celebrated for its tender, ultra-marbled, beefy middle and crispy outer layer. Only a few restaurants in the US even...
100% Carbon Neutral
April 14th by Ethan Lowry • Read 11,111 times • 2 min read
We have the best customers. Sure, you have great taste when it comes to meat, but you also care about the world and each other. When it comes to the environment, we’re all in this together and we have a responsibility to take care of our planet for future generations. One part we can play is to help stop climate change.Starting today, I’m excited to say we are fully offsetting the carbon impact of every order. Your orders on Crowd Cow are now...
How to Make Wagyu Brisket Bacon
April 8th by Kaleigh Jurgensmeyer • Read 7,549 times • 2 min read
Bacon is universally loved. It’s the perfect combination of crispiness and chew, a literal wave of savory, salty goodness that makes it completely irresistible.While it’s usually associated with pork, BBQ aficionados are raving about the beef version — cured and smoked beef belly (navel). Another variety of beef bacon uses the brisket (what the navel connects to). Since brisket is leaner than the belly, it’s essential to have lots of marbling...
Japanese Wagyu Butchery 101
March 31st by Kaleigh Jurgensmeyer • Read 7,905 times • 3 min read
Japanese Wagyu is one of the most luxurious foods in the world — a distinction earned not just because of its unique Kuroge genetics, but because of the many traditions practiced in Japan, spanning from the way the animals are raised to how the meat is rated, how the steaks are sliced and cooked, and even how the carcasses are butchered. Japanese A5 Wagyu StriploinThere are a few key differences in Japanese Wagyu butchery versus that in the...
Home Sweet Home-Cooked Meals: 15 Recipes from 3 Cuts of Meat
March 17th by Kaleigh Jurgensmeyer • Read 8,612 times • 2 min read
A lot of us are staying home more often, and that means more family time is centered around food. Plan your week out and win at home in the most delicious way possible with a meat-centric meal plan!Check out these 15 dish ideas with recipes for 3 essential cuts (and read on for the chance to be featured in our next post!). #1: Ground Beef (or Ground Chicken, Ground Turkey, and Ground Pork) is perhaps the most versatile cut and can be made into...
Salmon Raised Right: My Visit to Frøya, Norway
February 12th by Joe Heitzeberg • Read 3,776 times • 3 min read
In January, I visited the remote island of Frøya in western Norway: population 4,962. It was a many-hours drive from anywhere, just off the coast and beyond the protection of the fjords — home of the PrimeWaters salmon we now offer. It’s salmon raised right, without antibiotics or growth hormones, and, in my opinion, in one of the most sustainable ways possible.Salmon prepared at Havheim Restaurant, Hotell FrøyaI’m in love with seafood, and...
