Blog posts tagged 'Beef':

I'll Take My Steak Medium Rare, of Course!

January 22nd, 2022 by Joe Heitzeberg • Read 6,541 times • 2 min read

There is no one perfect way to cook a steak, but many argue that the perfect way is to cook it medium rare. That's a steak with a nice, rosy pink inside and a nice brown crust on the outside. A medium rare steak is cooked to an internal temperature of 135-140 degrees Fahrenheit on the inside. Internal doneness and crust doneness are two different matters! When it comes to flavor, the crust is where much of the action is. The Maillard...

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Beef

Crowd Cow's Holiday Gift Guide: The 10 Best Gifts for Everyone on Your List

December 6th, 2021 by Kaleigh Jurgensmeyer • Read 5,465 times • 2 min read

They say the way to a person’s heart is through their stomachs, and that’s the exact sentiment we’re bringing into this holiday gift guide. Whether you’re shopping for family members, that hard-to-please friend or a colleague, you can’t go wrong with delicious meat and seafood brought to you straight from the source. From authentic Japanese A5 Wagyu to wild-caught Alaskan seafood, we’ve rounded up some of our bestsellers and giftable favorites...

A Little Crowd Cow for Your Pocket

May 14th, 2019 by Ryan Binkley • Read 6,677 times • 2 min read

With summer quickly approaching, our time outside starts to increase just like the temperatures. When I'm on the trail, I love a great trail mix. I’m a sucker for sweet-n-salty mixes, but when I need a lightweight protein punch, I always grab a bag of beef jerky to carry with me. I recently started exploring making beef jerky at home when we got a new stove with a dehydrate feature. If you don't have this feature, you can set your oven to...

The grocery store can’t even tell you what country their beef & pork is from

March 8th, 2019 by Joe Heitzeberg • Read 13,407 times • 1 min read

In 2016, industrial beef companies — who control over 80% of the beef market in the United States — successfully lobbied to remove the Country of Origin Labeling requirements from packaging. In plain English, this means that beef and pork sellers in the United States aren’t even required to tell you what country the beef and pork you buy came from. Here's the problem. Everyone selling meat uses stock art photos of small farms and says...

Why is it important to know where your food comes from?

February 21st, 2019 by Joe Heitzeberg • Read 11,938 times • 1 min read

Ask anyone “if” it’s important to know where the food you eat comes from, and nearly everyone will say yes. Ask them “why, exactly?” and even the most discerning eaters will struggle to give precise answers. I think it’s important to start a dialogue about this topic, so it’s a question I’ll be asking everyone we interview on our forthcoming podcast, “Let's Meat Up.” As the Co-founder and CEO of Crowd Cow, I’m uncovering answers to the...

How to make A5 Wagyu Tallow and unlock hero chef status

February 12th, 2019 by Joe Heitzeberg • Read 36,579 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...

Why I no longer pay attention to labels like “organic”

February 5th, 2019 by Joe Heitzeberg • Read 10,454 times • 3 min read

It may shock some people, but I no longer pay attention to labels on meat products. For years, I’ve traveled the country meeting with chefs and farmers in search of the world’s best craft meat, and over and over I hear that labels and certifications aren't meaningful or helpful, and can be abused to misrepresent the truth. The “organic” label is a good example. Thanks to the rising popularity of “grass-fed, grass-finished” and “organic”...

Crowd Cow's 2018 Tech Impact Award - Seattle Business Magazine (Acceptance Speech)

September 25th, 2018 by Joe Heitzeberg • Read 5,314 times • 1 min read

The Tech Impact Awards recognize companies in Washington state that are using technology to have a significant impact on business, industry or society. This year, 17 companies out of over 100 entries were selected as finalists, and Crowd Cow took home an award in the Consumer/Retail category. Here is the full text of my acceptance speech. Crowd Cow started three-and-a-half years ago when a friend came to the office one day saying "I'm so...

Looking for a lean and incredibly tender beef? Try Piedmontese

August 31st, 2018 by Caitlin Postal • Read 33,112 times • 2 min read

People in the know are calling it "the next Wagyu" — because, like Japanese Kuroge Washu, the Piedmontese breed enjoys a unique genetic ability to create a unique and delictable meat that other breeds can not. As a result, this beef is incredibly lean, but like 100% purebred and Wagyu from Japan, it is ridiculously tender and exhibits a sweet flavor profile. Piedmontese beef You may not have heard about the Piedmontese breed but it’s is...

A trip to Texas

August 10th, 2018 by Joe Heitzeberg • Read 8,210 times • 1 min read

When you think of Texas, you probably think of Longhorn cattle and barbecue joints. We did too until we took a trip to Texas last May where we met with independent ranchers and enjoyed some great-tasting meat. Texas is a big state but nothing prepared me for just how big it really is and just how much variety there is. We drove over 1200 miles in four days and passed through hill country, desert cacti, and pretty much everything in between. ...