Exploring the World of Craft Meat
Help break the cycle of food recalls by knowing the source of your meat
December 9th by Joe Heitzeberg • Read 218 times • 1 min read
Meat recalls have become as routine as trips to the grocery store. Since November, the U.S. is averaging a recall every two days and there are still 50 active cases. What is more concerning than a recall’s frequency is the scope. The latest JBS raw beef salmonella recall spanned across more than 30 states and recent recalls have impacted big names like Kroger, Walmart and Whole Foods. Consumers understand that foodborne illness can happen, but...
Why you should pay attention to A4 Wagyu
December 9th by Joe Heitzeberg • Read 271 times • 2 min read
In American culture we tend to have an obsession with extremes. We want our lattes to be venti-sized with a quad-shot of espresso. We want the digitial camera with the highest megapixel count. We want the house with the most square feet. So when when it comes to Wagyu from Japan, we want the the one with the most marbled fat content and the highest rating – A5. But if you haven't already, you should pick up some A4 rated Wagyu -- and I'll tell...
How to simulate a 45-day dry-aged steak in 2 days using Koji
November 30th by Joe Heitzeberg • Read 216 times • 1 min read
There's no secret to a great steak: start with the best meat -- from farms that dedicate themselves to producing the very best. Dry-aging (something nearly all of Crowd Cow's 100+ craft beef producers do for a minimum of 10 days) adds to the flavor and tenderness of the beef. Season, cook appropriately and let the meat speak for itself. If you want to get fancy -- without much effort -- this post has you covered. I'm going to tell you how to...
How to reverse-sear a steak
November 30th by Joe Heitzeberg • 1 min read
Here's a simple way to acheive a perfect medium-rare with a nice carmelized crust for your steak every time. Don't sweat the fancy name -- the Reverse Sear -- because this is easy. Great for indoor steak cooking. Allow your thick-cut steaks to defrost overnight. Remove from fridge and bring to room temperature an hour before you’re going to cook. Season steaks with salt on all sides. Preheat your oven or grill to 200 to 275 degrees. ...
Press Release: Crowd Cow Beefs Up Cyber Monday with Savings on the Rarest Steak in the World, Olive Wagyu
November 26th by Jon Whitely • less than one min read
Crowd Cow, the marketplace for craft meat, is offering $20 off select cuts of Olive Wagyu, the rarest steak in the world, on Cyber Monday. There are only 2,200 Olive Wagyu cows on the planet, all living on a handful of farms in Japan's Kagawa prefecture. Only a few are harvested each month. “This is a special unlike any other you’ll find because only Crowd Cow has the direct farm relationships in Japan to bring the finest Wagyu beef to U.S....
How to Thaw a Turkey In One Day
November 20th by Amy Beth Nolte • Read 1,366 times • less than one min read
In case you find yourself in the predicament I was in of needing to thaw a 20-pound frozen turkey in 10 hours or less, we've got your covered. In your moment of panic, just remember to not heat your turkey to defrost it (counter-thawing and hot water = bad idea). It's actually quite easy. Place your turkey in a large bucket and fill with COLD water. Change the water every 30 minutes (dump and refill). My hack for this year? I used a large...
Austin Meet-up - November 16th at 8pm
November 15th by Joe Heitzeberg • Read 1,141 times • less than one min read
Austin-area Steak Holders: Crowd Cow is coming to Austin and we want to meet you! We will be at Craft Pride at 8pm tomorrow (November 16th) myself (Co-founder) and a few members of our team. You might even score a Crowd Cow hat! We can’t wait to meet you and catch up! (Note if you got here by clicking RSVP in the email, we've got you down!) Where: Craft Pride When: Friday, November 16th, 8 pm
Press Release: Crowd Cow Hires Michelle Newbery as CFO and Kathryn Ficarra as Head of Marketing
October 30th by Jon Whitely • Read 1,429 times • 1 min read
Crowd Cow, the marketplace for craft meat, has hired Michelle Newbery as chief financial officer and Kathryn Ficarra as head of marketing. Newbery and Ficarra will help Crowd Cow scale its rapidly-growing farm-to-table model and streamline its new marketplace model. “Our mission of helping people find the highest quality craft meats straight from the farm really resonates with consumers, but we still have work to do,” said Crowd Cow...
Thanksgiving Turkey- 4 Ways
October 24th by Jack Beighle • Read 1,233 times • 1 min read
Greg Gunthorp, a fourth generation farmer, has been raising turkeys on open pasture for over 20 years, and after visiting Greg’s farm in Lagrange, Indiana, we knew we had found something special. For the second consecutive Thanksgiving, we are proud to be partnering with Gunthorp Farms to bring you the best-tasting, pasture-raised turkeys. After last year's success and rave customer reviews, we knew we'd be back for more.Gunthorp Farms' birds...
Discover Craft Meat from Around the Globe!
October 17th by Jack Beighle • Read 1,245 times • 1 min read
Say goodbye to a world where angus beef reigns king. Craft beef is a worldwide phenomenon with terroir, breed, and practice unique to each region and locale. Check out some of the world’s most unique craft beef! Tasmania, AustraliaTasmania, Australia– Islands with year round rain create a subtropical environment where cattle can graze and even roam the beach! Learn moreOlive Wagyu from Kagoshima, JapanKagoshima, Japan- Highly marbled, “melt...
