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July 16th by Crowd Cow • Read 1,269 times • 2 min read
When people refer to Ibérico pork as the "Wagyu of pork," they're not exaggerating. The rich marbling, deep flavor, and tender bite set it far apart from conventional pork. But among the different grades of Ibérico, one label reigns supreme: 100% Ibérico Acorn-Fed. So what does that actually mean—and why does it matter so much for taste? Let’s break it down. 100% Ibérico = Purebred Lineage The “100%” label refers to the genetic purity of...
July 16th by Crowd Cow • Read 1,672 times • 1 min read
Spain’s most tender pork steak, now at your fingertips. If you’ve never cooked Pluma Ibérico before, prepare to be blown away. This ultra-tender, feather-shaped cut comes from the end of the pork loin and delivers everything you'd want in a steak: juicy texture, rich marbling, and bold, nutty flavor from Spain’s acorn-fed Ibérico pigs. Now available through our exclusive partnership with Fermín Ibérico, this cut is ready to take center stage...
July 16th by Crowd Cow • Read 2,114 times • 1 min read
Your guide to mastering the rarest, most flavorful cut of Ibérico pork. Secreto is the hidden gem of Ibérico pork — a prized butcher’s cut so rich, so tender, and so full of flavor, it's earned a cult following among chefs and connoisseurs. Thanks to our partnership with Spain’s legendary Fermín Ibérico, you can now try this ultra-rare cut at home. What is Secreto Ibérico? Often called the “butcher’s secret,” the secreto is a thin, marbled...
July 9th by Crowd Cow • Read 1,195 times • 1 min read
There’s just something about a bone-in steak. The moment it hits the grill, you know you’re in for a bold, flavorful experience. But for serious steak connoisseurs, bone-in cuts aren’t just about presentation—they're about performance, flavor, and tradition. At Crowd Cow, we carry a range of bone-in favorites: Porterhouse, T-Bone, Cowboy Cut Rib Steaks, Thick-Cut Bone-In Rib Steaks, Tomahawks, and Short Rib Tomahawks. Each brings something...
July 8th by Crowd Cow • Read 1,215 times • 1 min read
Whether you're tackling a 12-pound whole brisket or experimenting with a small A5 Wagyu brisket flat, these tips will help you get it right from start to finish. 1. Know When to Wrap — and What to Wrap With Wrapping brisket during the stall helps retain moisture and speed up the cook, but the timing and material matter. Butcher paper preserves bark better than foil and allows some smoke to continue penetrating. Wrap when the bark is set...
February 28th by Joe Heitzeberg • Read 5,750 times • 2 min read
Pioneered by a Farmer, Perfected by Nature — Discover Olive Wagyu There’s rare, and then there’s Olive Wagyu rare — a beef so exclusive that fewer than 2,200 cattle exist, with only a handful harvested each year. If you’ve never heard of it, you’re not alone. Even in Japan, the birthplace of Wagyu, this ultra-limited delicacy remains a well-kept secret. But what makes it so special, and why is it just now gaining recognition? Let’s pull back...
September 16th, 2024 by Crowd Cow • Read 4,549 times • 2 min read
There is no shortage of confusion and misinformation when it comes to wagyu (see our Myths & Facts blog post for more on the topic). Adding to this confusion is that wagyu is sometimes distinguished by its country of origin, with Japan, Australia and US being the largest producers of wagyu. But does country of origin even matter? Or, since Japan is the origin of wagyu, is there any difference in quality between wagyu from the US or...
September 6th, 2024 by Crowd Cow • Read 3,096 times • 1 min read
Crowd Cow is excited to announce we’re launching a new source of wagyu: Australian Wagyu from Margaret River. Here are three reasons why you should be excited too, so make sure to sign up for our Margaret River Australian Wagyu launch and get your hands on some cuts that are sure to impress your friends and family at the dinner table. This is Award-Winning Beef. In April 2024, the Australian Wagyu Association crowned Margaret River...
September 6th, 2024 by Jacob Tally • Read 3,427 times • 1 min read
Last weekend, August 30th through September 2nd, 2024, Crowd Cow had the honor to sponsor the Telluride Film Festival. In turn, it was my honor to be able to represent the brand and get to mingle with film enthusiasts from across the country. I’d like to say this event was a key piece of our marketing strategy for the year, but like many things at a scrappy startup, it was opportunistic. In fact, Telluride had a long standing, well known meat...
April 28th, 2023 by Crowd Cow • Read 4,839 times • 1 min read
We’re pleased to announce the newest addition to our esteemed wagyu assortment: Mishima Reserve Ultra Wagyu. The “Ultra” grade represents the créme de la crème of Mishima Reserve’s carefully bred herd. The pinnacle of American Wagyu, this distinctive grade of beef is in a class of its own. The Best Of The Best Carefully selected Japanese-heritage, 100% Kuroge Washu bulls are bred with American cows, then raised right here in the United...
