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Blog posts tagged 'Beef':


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

September 25th by Joe Heitzeberg • Read 1,404 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...

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Looking for a lean and incredibly tender beef? Try Piedmontese

August 31st by Caitlin Postal • Read 2,479 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 well...

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A trip to Texas

August 10th by Joe Heitzeberg • Read 1,706 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....

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The Basics Behind Meat Marbling

August 7th by Caitlin Postal • Read 2,503 times • 3 min read

If you've been with Crowd Cow for a while (and even if you haven't), you've probably seen us refer to "well-marbled" meat. But what is marbling and why does it matter? What is marbling? Well, marbling refers to the white flecks of intramuscular fat in each cut of meat. Marbling adds a lot of flavor and can be one indicator of how good the beef is. It impacts the tenderness, moistness, and overall flavor and has become one of the most...

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Beef and Beer Pairing Tips for International Beer Day

August 3rd by Caitlin Postal • Read 1,471 times • 1 min read

Today is International Beer Day so Hoppy International Beer Day! Get it? Hoppy, like hops. Anyway, nothing pairs better with a crisp cool glass of your favorite beer than great-tasting beef of all shapes and sizes. It's best when the beer matches the profile of the meal, so balance heavier meals with darker beers and lighter meals with pale ales. We want to share some of our favorite pairings and tip you off to some new recipes so you can...

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How to Hold a Steak Tasting

July 31st by Caitlin Postal • Read 1,613 times • 1 min read

Much like fine wine or decadent cheese, no two steaks taste the same. Yet only modern meat enthusiasts nuance the flavor and texture profiles of craft beef, enjoying the local and specialized range of flavors between farms and cuts. Throwing a beef tasting is as easy as any other tasting (and you can still drive home safely afterward). It's remarkably easy to throw a beef tasting, especially with Crowd Cow beef tasting flights. 1. Select your...

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Simple burger tips for the Fourth of July

July 3rd by Caitlin Postal • Read 3,951 times • 1 min read

Beef? Check. Grill? Check. Burger? Double check. A juicy burger on the grill is classic Americana. To celebrate Independence Day, we have a few tips and tricks to knock America's favorite grilling day out of the park. To start, grab some ground beef to form your patties. Ground beef comes from trimmed beef that wasn't cut neatly into a steak or wasn't the right shape and size for a roast. Whether you prefer lean or fatty ground beef, we have...

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

May 24th by Joe Heitzeberg • Read 2,389 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...

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How to Cook Grass-Fed Steak

April 26th by Joe Heitzeberg • Read 3,617 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...

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Preserving Traditional Soy Sauce Production on Shodoshima

April 13th by Joe Heitzeberg • Read 1,143 times • less than one min read

It shouldn't be too suprising to learn that in Japan, soy sauce is used with beef. Afterall, soy sauce is an integral, foundational component of "Washoku," or traditional Japanese cuisine. If you find yourself in Japan's smallest province of Kagawa and venture the 1.5 hour ferry ride to the tiny cow-shaped island of Shodoshima, you will find olive tree groves, artisinal olive oil producers and a handful of Olive-fed Wagyu cattle producers. And...

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