Crowd Cow Blog

Can I cook frozen steaks without thawing? You can (and you should)!
November 20th by Caroline S. • Read 32 times • less than one min read
Wondering whether to let those frozen steaks thaw or cook them straight from frozen? You're not the only one! We get this question a lot. You should cook your steak directly from frozen, every time. It's just better. That's our personal take after preparing countless steaks ourselves -- but don't take our word for it. Cook's Illustrated senior editor Dan Souza did an experiment with 8 frozen New York Strip steaks, cooking half straight from frozen, and the other half after thawing. What he discovered was that the frozen steak 1) cooked... Read post
We're working with a new grass-finished farm in the Western Catskills
November 7th by Caroline S. • Read 115 times • 1 min read
At Slope Farms in New York’s Western Catskills, Ken and Linda Jaffe are raising 100% grass-fed, grass-finished beef on hilly, ridge-top pastures that like much of the land in New England is ideally suited for grazing healthy and happy cattle. Their farm divides the waters flowing into Deleware and Susquehanna Rivers, and grows a mix of lush grasses during the damp summers and cold winters. Ken farms in a way that allows grassland ecosystems to get on with what they’ve been doing for tens of millions of years: growing biodiverse pasture... Read post
Why is "Kobe Beef" so famous?
November 3rd by Joe H. • Read 3,884 times • 8 min read
And what are you missing out on if it's the only brand of Japanese beef you know? The term “Kobe Beef” is one of the most famous — almost mythical -- terms in the world of food. It’s also one of the most misunderstood and misused. Outside of Japan, the phrase “Kobe Beef” has become almost synonymous with “Japanese beef” or “Wagyu”, but it's not that simple. Let's break it down. Wagyu = "Japanese beef" Wagyu is just a word that means “Japanese Beef”. There are four breeds of Wagyu cattle that are native to Japan. Of these breeds, there is... Read post
Japan Holds a “Best Beef Olympics” Every Five Years - Guess who won this year?
November 4th by Joe H. • Read 4,596 times • 1 min read
It's the Olympic Games you've never heard of. Since 1966, Japan's beef industry has held a nationwide competition every five years to crown the best beef in the country. It's called Zenkoku Wagyu Noryku Kyoshin-kai (全国和牛能力共進会) but it's known also as "The Wagyu Olympics." There are 11 prize categories, one of the more interesting of which measures the quality of the fats (looking for things like the health-promoting and umami-generating oleic acid). There's also an overall winner, based on the average of scores across the categories. This... Read post
Top Japanese Chef Reveals How to Cook A5 Kobe Beef
November 3rd by Joe H. • Read 758 times • 1 min read
Recently I had the privilege of spending time with one of Japan's top Kobe Beef chefs, Mitsuo Yamamoto of Steak Sakura (2-11-14 Sennichimae, Chuo-ku Namba Daiichi Bldg. 1F, Osaka) to learn how to properly grill Kobe Beef and other A5 Wagyu (as you probably know by now, there are many types of A5 Wagyu, and Kobe is only one of them). I flew into Osaka, and Chef Yamamoto opened his restaurant early so we could cook. We walked together into the kitchen, and he produced a hunk of A5 Kobe Beef from a prize-winning steer that looked, frankly,... Read post
Introducing Wolfe Brothers Farm: Raising Angus beef on heritage grains
October 27th by Caroline S. • Read 3,683 times • 2 min read
Kris and Tony Wolfe are the two brothers behind Wolfe Brothers Farms, a grass-fed, grain-finished cattle farm on the border of Pennsylvania and New York. Their pasture-based farming practice is built on a core philosophy: "We simply say, 'Do unto others as you’d have them do to you.' It’s exactly the same with dirt and cows. If you operate in the harmony of the universe, there are tremendous blessings that are unleashed." -Kris Wolfe The farming tradition goes back seven generations in the Wolfe family, but Kris and Tony grew up with... Read post
Tips for Preparing the Perfect Turkey
October 16th by Caroline S. • Read 682 times • less than one min read
We talked to Chef Daniel Orr, chef-owner of FARMbloomington Restaurant in Bloomington, Indiana and co-host of Earth Eats, for tips on cooking a delicious turkey at home this Thanksgiving. Below are his sage pointers. Photo credit: Farmbloomington Restaurant Brining is Key! Brining consists of soaking the turkey in liquid, sugar, and salt. The turkey then absorbs the moisture, making is less likely to get overly dry. There are no set amount of the ingredients for your brine, it’s kind of a free for all, so just toss in what you like! Here... Read post
Happy turkeys for a happy Thanksgiving
October 11th by Caroline S. • Read 7,071 times • 2 min read
UPDATE: Our Turkey Sale is live! Get yours now! Limited supply and limited time offer! On Sunday, October 15th at 8:00am PST, our Thanksgiving Presale of pasture-raised turkeys from Gunthorp Farms goes live! We expect to run out of turkeys quickly, so you'll want to claim yours before they're all gobbled up (sorry, couldn't resist). The turkeys will ship to your door in time for Thanksgiving. Each year, Greg and Lei Gunthorp raise broad-breasted white turkeys on pasture at their family farm in La Grange, Indiana. The flock (or, more... Read post
Delmonico's, the oldest steakhouse in America, on the future of beef
October 6th by Caroline S. • Read 4,427 times • 2 min read
With the suburban ubiquity of steakhouse chains like Longhorn Steakhouse, Texas Roadhouse, and Outback, you’d think the steakhouse restaurant had been a fixture of the American food scene since the Mayflower bumped up against the rocky New England coastline four centuries ago. But it wasn't until 1837 that America's first steakhouse, Delmonico’s, opened its doors. And not only was Delmonico's the first American steakhouse, the classic Manhattan establishment was also the first self-styled restaurant in the then-young nation, borrowing the... Read post
Cottonwood Ranch is producing craft beef (with the help of craft beer)
October 3rd by Caroline S. • Read 663 times • 1 min read
At Port City Brewing Co. in Alexandria, Virginia, huge amounts of barley are turned into delectable, malty brews each week. But did you know that fermenty, delicious beer isn't the only thing you end up with when you produce beer? The other element that gets produced when you make beer is brewer's mash, or what's sometimes in the industry called "spent grain." (Read: Used up. No good. Waste.) But in recent years, craft breweries have started partnering with local cattle ranchers who are in need of reliable, energy-rich feed for their cows. ... Read post