Exploring the World of Craft Meat
Regenerative Farming 101
January 13th by Kaleigh Jurgensmeyer • Read 526 times • 4 min read
What is it and why is it important?Soil on Richards Ranch — 100% Grass-fed, Grass-finished and EOV Certified FarmThere are lots of labels and certifications out there — everything from Certified Organic to Certified Humane and even certified Predator Friendly. Certifications help create a standard among farms — something tangible to work toward and something tangible consumers can use to help them make better decisions for themselves when it...
Keep Your “Eat Better” New Year’s Resolution — Keto, Paleo, Whole 30 and Mediterranean Diet Approved
December 31st, 2019 by Kaleigh Jurgensmeyer • Read 1,328 times • 2 min read
Year after year, one of the top resolutions is to “eat healthier and diet.” Cue groans. Healthy eating feels limiting. We think of chicken, brown rice and broccoli, every day — no variety and certainly no flavor. Plus, restricting your food makes it hard to actually stick with any kind of plan. So how do you reach your goals effectively?Crowd Cow is here to help.Whether you’re strictly following Keto or Paleo plans, or are trying out Whole 30...
Wild-Caught vs. Aquaculture (Farm-Raised) Fish: Myths and Facts
December 11th, 2019 by Kaleigh Jurgensmeyer • Read 3,447 times • 4 min read
Sustainable Seafood Sampler featuring Arctic Char, Black Cod, and Copper River Sockeye SalmonIn a lot of the popular press, there seems to be a general desire to simplify the world with a “good” versus “bad” view on any given issue. Farm-raised versus wild-caught seafood is no different — and there are a lot of misconceptions about each.Many (mistakenly) believe that farm-raised seafood is bad, and wild-caught fish is always the premium...
Our Biggest Japanese Wagyu Event Ever.
December 2nd, 2019 by Kaleigh Jurgensmeyer • Read 1,129 times • 2 min read
Like the wine regions of France, Japan produces regional varieties of Wagyu, each distinctive in its history, traditions, practices and flavor profiles. We have worked tirelessly over the last few years to forge relationships with top producers and the Japanese government to debut award-winning varieties that have never been available outside of Japan — like 11-time National Champion Iwate-Gyu and Olive Wagyu, the rarest beef on earth. This...
Holiday Gift Guide for the Meat Lover
November 25th, 2019 by Kaleigh Jurgensmeyer • Read 2,731 times • 2 min read
The gift-giving season is officially among us. For the BBQ enthusiast, we’ve curated a list of some of the best grilling products and gear — with options on any budget.1. BIG GREEN EGG This kamado-style grill has a cult following and BBQ aficionados love that it can get to high temperatures due to the focused heat of its ceramic shell, but can also hold low temperatures and be used as a smoker. Splurge: BGE XL ($1,199) — Made to cook for a...
Meet Japan’s Ultimate "Shokunin" Farmer — Akio Kato of Kato Gyu
November 18th, 2019 by Joe Heitzeberg • Read 1,624 times • less than one min read
Akio Kato's trophies and awards"Shokunin" is a Japanese word without a direct English translation. The closest is “craftsman” or “master of one’s profession”, but these simplistic translations miss a deeper devotion and dedication — over many years — to reach a certain perfect command over one’s area of obsession.To hear stories of how bullet trains in Japan operate with an average departure delay that’s less than 18 seconds or that Japan’s...
How to Deep-Fry a Pasture-Raised Turkey
November 11th, 2019 by Kaleigh Jurgensmeyer • Read 1,336 times • 2 min read
Successfully deep-frying a turkey automatically puts you into Thanksgiving-hero status. What’s not to love about a juicy, tender inside and super crispy outside? Deep-frying can be risky business, though, so we created a step-by-step guide to ensure your bird-cooking is executed successfully (explosion and injury-free). Here’s what you’ll need: Paper towels Long sleeves Grilling gloves Goggles Turkey fry basket and hook ...
How to Cook a Pasture-Raised Thanksgiving Turkey
November 4th, 2019 by Kaleigh Jurgensmeyer • Read 2,052 times • 1 min read
Turkey is the true superstar of the day, and you want to make sure it really shines. While we love our mashed potatoes and stuffing, a juicy, flavorful turkey with beautifully browned skin and tender meat is really what makes Thanksgiving the most delicious day of the year.Follow these 5 steps to ensure you cook an unbelievable pasture-raised turkey that gets all the attention it deserves!STEP 1: THAW. Thaw your turkey properly. Make sure you...
Ghoulishly Good Grub
October 28th, 2019 by Kaleigh Jurgensmeyer • Read 2,321 times • less than one min read
October 31st is filled with lots of sweets and trick-or-treating candy — so why not try something savory featuring the very best craft meats! Assuming there are no zombies around, you’ll be the life of the party when you bring these spooky snacks to your next Halloween get-together.Here are 4 frightfully fun dishes from Crowd Cow Ambassador Sarah Chhum (@sbgoodeats) to inspire your culinary creativity.1. Guests will be goblin’ up these...
Always Raising the Steaks
October 7th, 2019 by Kialani Rule • Read 1,869 times • less than one min read
Tackle these steaks like a pro.Anyone can serve a hot dog at a tailgate, but it takes a real veteran player to serve up some steaks. Nate Cantu of @can2_bbq breaks down how to level up your tailgating game with steaks! INGREDIENTS2 New York Strip SteaksSpiceology’s SPG (Salt, Pepper, Garlic) Rub PREPARATIONSeason Steaks with your favorite rub.Set up your grill for indirect cooking.Cook Steaks on indirect heat, furthest away from the heat...
