Crowd Cow Blog

Exploring the World of Craft Beef

By Going to Japan, We're Helping American Wagyu Producers

June 15th by Joe H. • Read 577 times • 2 min read

I'm currently in Japan to meet with a select group of small producers in three regions of Japan, all with unique beef varieties that we hope to bring to America for the first time. Though there are many varieties of beef in Japan, each unique in their history and flavor (including the Olive Wagyu from Kagawa Prefecture that we brought to consumers in the USA for the first time earlier this year), they are all related as kuroge washu. Kuroge Washu is a special breed of native Japanese cattle that produces a fine-grained fat on the interior of... Read post

The story of Craft Beef on The Intellectual Agrarian

June 6th by Joe H. • Read 107 times • less than one min read

I recently spoke to Terrance Layhew, the host and creator of The Intellectual Agrarian about Craft Beef -- our new book and the movement itself. Terrance was raised on an Organic farm, has worked in farmers markets and is today an Organic inspector. He is someone that has spent a great deal of time thinking about farming and its role in society. The podcast episode touches on what Craft Beef means, some of the "ah-ha" moments that led to the book, why labels such as "grass-fed, grass-finished" in the grocery store might not mean what you... Read post

Wild Copper River Salmon Splashes Down At Crowd Cow

May 29th by Peter K. • Read 415 times • 1 min read

Growing up in a landlocked town I always equated fish to sticks, or something to serve with chips. Later I encountered buffet tables of pale pink salmon, steamed to oblivion. Dry, chalky, and oddly-flavored -- it wasn't until the cedar plank goodness of Ballard's own seafood fest that I first delighted in the smooth richness of real wild salmon. That was only the tip of the Alaskan iceberg though. Not all salmon is created equal, and wild King and Sockeye salmon from the Copper River in Alaska rises above other salmon like A5 Wagyu above... Read post

Crowd Cow is Geekwire's Startup of the Year 2018

May 24th by Joe H. • Read 186 times • less than one min read

We have exciting news to share with all of our farms and customers: Crowd Cow won Geekwire's Startup of the Year 2018 at the Geekwire Awards on May 10th! We are proud to be part of the Seattle tech community and it is truly an honor to be recognized in this way. Thank you to all who voted, to our many amazing and inspiring farmers and their families, to our customers and to GeekWire for putting on this wonderful event. Congrats to the Crowd Cow team! Read post

Press Release: Crowd Cow, the Craft Meat Marketplace, Launches “Beef Tasting Flights”

May 24th by Joe H. • Read 239 times • 2 min read

Crowd Cow, the Craft Meat Marketplace, Launches “Beef Tasting Flights” “Flights” allow customers to try a collection of delicious, small-batch cuts from multiple farms around the country SEATTLE, WA – May 24, 2018 – Think you know beef? Think again. Crowd Cow, the company transforming the meat industry and delivering small-batch craft meats to your door, today launched “beef tasting flights.” These “flights” allow conscious foodies and grillmasters alike to sample a wide variety of pasture-raised beef. From amazing steaks to the perfect... Read post

The Copper River's First Salmon of the Season

May 23rd by Joe H. • Read 4,612 times • 2 min read

Coming very soon to Crowd Cow! Alaska’s Copper River, often said to produce the best salmon in the world, is cold, powerful, and rugged. Each spring right around mid-May, Sockeye are the first salmon to spawn in it, along with a few King. The hard upstream swim those first fish complete requires that they have built-up fat stores for fuel and insulation, which means more healthy, richness-giving omega-3's fatty acids in the filets. These exquisite first fish of the season--handled with extreme care by the fishermen and women who catch... Read post

What? Sriracha + Manuka Honey Pasturebird Chicken Wings, That's What

May 21st by Joe H. • Read 280 times • 1 min read

These are some of the best chicken wings I've ever had in my entire life. Pastured Chicken Wings from Pasturebird makes a huge difference, as does the creamy richness of the Manuka honey and tangy heat of the Sriracha Chili Sauce. Manuka honey is a superfood known to promote digestive and immune health, and it adds a special taste. I recommend Comvita's Manuka Honey from Amazon. I also recommend using a hickory smoked sea salt instead of regular salt, because you only live once. This recipe strikes a balance between the creamy sweetness of... Read post

How to make amazing beef jerky at home

May 20th by Joe H. • Read 548 times • 1 min read

It's easy to make incredibly good beef jerky at home, and the secret is to start with excellent quality, lean cuts of meat. Top round roasts, brisket and rump roast are all excellent cuts for beef jerky, and relatively inexpensive. Also, these cuts are hard to find in grocery stores, but are always on sale on Crowd Cow. Instructions For around 1 pound of finished beef jerky, you'll want to start with 4 pounds of meat. 1) Mix all of the marinade ingredients together in a large glass bowl. 1 cup of low-sodium soy sauce 4 tablespoons... Read post

How to Cook Grass-Fed Steak

April 26th by Joe H. • Read 928 times • 1 min read

Grass-fed, grass-finished beef is absolutely delicious--make no mistake. We’ve known more than a few people who swore they’d never eat anything but grain-finished convert to grass evangelists after trying a well-raised grass-finished steak. At risk of going full beef-nerd on you, I’ll quickly explain: Grain-finished beef is known for marbling and tenderness because grain helps cows gain weight more quickly and reliably, and because grains just tend to produce a milder steak flavor. Grass-finished beef tends to have a beefier--sometimes... Read post

Press release: Crowd Cow Introduces Pork to Craft Meat Selection

April 23rd by Joe H. • Read 613 times • 2 min read

The small, independent farm marketplace now offers snout-to-tail cuts of pork to its nationwide customer base SEATTLE, WA – April 23, 2018 – Beginning on May 2, Crowd Cow, the company that delivers small-batch craft meats directly to your doorstep, will be expanding their robust line of meats by offering their customers high-quality, independently raised pork not available in stores. The unique marketplace of carefully curated farms empowers customers to order the exact cuts and amounts of pork they want, from farms featuring heritage breeds... Read post

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