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Blog posts tagged 'A5 Wagyu':


New: Impossible-to-find A5 Wagyu Cuts from Iwate, Japan

September 22nd by Joe Heitzeberg • Read 3,691 times • 1 min read

NEW: For the first time available in America, we've brought over beefier cuts that turn A5 Wagyu into an experience and a meal. Shop now Nearly all Japanese Wagyu imported to America centers around the so-called "hollywood cuts" -- Ribeye, New York Strip and Tenderloin. No matter what kind of beef (angus, etc), these cuts are prized for their marbling and tenderness. And with A5 Wagyu, they’re so crazily marbled that it creates an...

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Iwate Wagyu: Japan’s Most Sustainable Wagyu

September 22nd by Joe Heitzeberg • Read 211 times • less than one min read

With one of the lowest population densities of any prefecture in Japan, Iwate is known for pristine wilderness, and rugged landscapes featuring majestic cliffs that jut up meters from the ocean shores. Its well-nurtured organic soils produce some of the country’s best rice, apples and of course Wagyu. There are several notable aspects to Iwate’s unique approach to premium Wagyu which has helped it win the National Wagyu Championship 11...

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Iwate Wagyu: Japan’s Most Award-Winning Wagyu

September 20th by Joe Heitzeberg • Read 764 times • 1 min read

Crowd Cow is proud to bring you Japan's most award-winning Wagyu to America for the first time for sale online: Iwate Wagyu. In Japan, there are hundreds of locally-produced varietals of Japanese Wagyu. And like wine regions in Europe, each have their own unique characteristics, histories and flavor profiles influenced by how the animals are raised, what they eat and the terroir. Don’t believe me? Consider only that the humble cow is much...

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How to make A5 Wagyu Tallow and unlock hero chef status

February 12th by Joe Heitzeberg • Read 5,549 times • 2 min read

A5 Wagyu beef fat, when melted, is a clear oil, packed with heart-healthy oleic acid. By making this A5 Wagyu tallow at home and sharing it with your friends and family, your ordinary home cook status will instantly sky rocket to magical wizard hero chef status. Add a little to a pan, scramble in a couple of eggs with a pinch of salt and you're likely to blow people's minds. It's that good. By carefully cutting the exterior fat off of your A5...

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What's written on the Olive Wagyu seal?

January 31st by Joe Heitzeberg • Read 2,020 times • 1 min read

Olive-fed Wagyu from Kagawa Prefecture is the world's rarest and most exquisite beef. Only 2200 cattle of the kuroge washyu breed are raised in Kagawa using the unique olive-based feed, and only a small fraction achieve the ratings necessary to officially qualify them as Olive Wagyu. It's certainly true that Kobe Beef is far more famous, but it's also true that it is far from "rare". Kobe Beef is backed by a quite mature industry association...

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How to Sous Vide A5 Wagyu (& Is That Even a Good Idea?)

January 15th by Joe Heitzeberg • Read 14,446 times • less than one min read

Wait... you can sous vide A5 Wagyu?! Yes, you can absolutely sous vide A5 Wagyu. Think sous vide will make the fat melt away... nope. It won’t. Is it a good idea? Well, when I traveled to Japan and ate my body weight in A5 Wagyu with former Alinea Executive Chef Mike Bagale, I asked him about it and he said that yes, he always sous vides A5 Wagyu. Here’s the procedure that he recommends: Sous vide at 58° Celcius (135° Fahrenheit) for 45-60...

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What Is Tajima Wagyu?

January 7th by Joe Heitzeberg • Read 5,907 times • 1 min read

When it comes to Wagyu, there's a lot of confusion and misinformation online. Luckily, through our extensive work directly with producers in Japan, and my background in Japanese language, we've learned a lot and have been able to bring some of the rarest and best Japanese Wagyu to the USA for the first time. Today's post is about a very detailed aspect of Japanese Wagyu, the bloodline known as Tajima (但馬). To explain what Tajima is, it is...

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How to cook A5 Wagyu for a large group of people

December 17th, 2018 by Joe Heitzeberg • Read 6,261 times • 1 min read

If you're new to the Wagyu game, start with the Ultimate Guide to Wagyu or have a look at our Japanese Wagyu Infographic. But if you're becoming a connoisseur and experiencing its melts-in-your-mouth splendor on a regular basis and are looking to level up your game, read on. In this post, I'll explain how to share A5 Wagyu with larger groups of people, including how to save a bit of money when purchasing it, how to prepare it and how to cook...

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Why you should pay attention to A4 Wagyu

December 9th, 2018 by Joe Heitzeberg • Read 7,732 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 digital 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 one with the most marbled fat content and the highest rating – A5. But if you haven't already, you should try A4 rated Wagyu – the preferred grade of those...

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Wild for Wagyu? Try these techniques

July 26th, 2018 by Caitlin Postal • Read 4,388 times • 2 min read

We taught you how to cut your beef like the Japanese and perfectly prepare your A5 Wagyu. We wanted to find a few more ways to cook your Wagyu, so we checked out the #A5Wagyu tag on Instagram to see how beef buffs prep their platters. Not going to lie: these breakout stars are a party just waiting to happen. Beef Up Your Brunch Some say breakfast is the most important meal of the day, so we say specially prepared Wagyu beef should be the...

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