Blog posts tagged 'Beef':
From Farm to Festival: Crowd Cowâs Journey to Telluride
September 6th by Jacob Tally • Read 673 times • 1 min read
Last weekend, August 30th through September 2nd, 2024, Crowd Cow had the honor to sponsor the Telluride Film Festival. In turn, it was my honor to be able to represent the brand and get to mingle with film enthusiasts from across the country. Iâd like to say this event was a key piece of our marketing strategy for the year, but like many things at a scrappy startup, it was opportunistic. In fact, Telluride had a long standing, well known meat...
I'll Take My Steak Medium Rare, of Course!
January 22nd, 2022 by Joe Heitzeberg • Read 10,248 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...
Crowd Cow's Holiday Gift Guide: The 10 Best Gifts for Everyone on Your List
December 6th, 2021 by Kaleigh Jurgensmeyer • Read 8,223 times • 2 min read
They say the way to a personâs heart is through their stomachs, and thatâs the exact sentiment weâre bringing into this holiday gift guide. Whether youâre shopping for family members, that hard-to-please friend or a colleague, you canât go wrong with delicious meat and seafood brought to you straight from the source. From authentic Japanese A5 Wagyu to wild-caught Alaskan seafood, weâve rounded up some of our bestsellers and giftable favorites...
A Little Crowd Cow for Your Pocket
May 14th, 2019 by Ryan Binkley • Read 8,746 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. Iâm 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 canât even tell you what *country* their beef & pork is from
March 8th, 2019 by Joe Heitzeberg • Read 17,524 times • 1 min read
In 2016, industrial beef companies â who control over 80% of the beef market in the United States â 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 arenât 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 14,143 times • 1 min read
Ask anyone âifâ itâs important to know where the food you eat comes from, and nearly everyone will say yes. Ask them âwhy, exactly?â and even the most discerning eaters will struggle to give precise answers. I think itâs important to start a dialogue about this topic, so itâs a question Iâll be asking everyone we interview on our forthcoming podcast, âLet's Meat Up.â As the Co-founder and CEO of Crowd Cow, Iâm uncovering answers to the...
How to make A5 Wagyu Tallow and unlock hero chef status
February 12th, 2019 by Joe Heitzeberg • Read 42,857 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 âorganicâ
February 5th, 2019 by Joe Heitzeberg • Read 12,077 times • 3 min read
It may shock some people, but I no longer pay attention to labels on meat products. For years, Iâve traveled the country meeting with chefs and farmers in search of the worldâs 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 âorganicâ label is a good example. Thanks to the rising popularity of âgrass-fed, grass-finishedâ and âorganicâ...
Crowd Cow's 2018 Tech Impact Award - Seattle Business Magazine (Acceptance Speech)
September 25th, 2018 by Joe Heitzeberg • Read 6,792 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 42,191 times • 2 min read
People in the know are calling it "the next Wagyu" â 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 itâs is...