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Blog posts tagged 'Cooking':


How to Make Wagyu Brisket Bacon

Today by Kaleigh Jurgensmeyer • 2 min read

Bacon is universally loved. It’s the perfect combination of crispiness and chew, a literal wave of savory, salty goodness that makes it completely irresistible.While it’s usually associated with pork, BBQ aficionados are raving about the beef version — cured and smoked beef belly (naval). Another variety of beef bacon uses the brisket (what the naval connects to). Since brisket is leaner than the belly, it’s essential to have lots of marbling...

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Home Sweet Home-Cooked Meals: 15 Recipes from 3 Cuts of Meat

March 17th by Kaleigh Jurgensmeyer • Read 6,742 times • 2 min read

A lot of us are staying home more often, and that means more family time is centered around food. Plan your week out and win at home in the most delicious way possible with a meat-centric meal plan!Check out these 15 dish ideas with recipes for 3 essential cuts (and read on for the chance to be featured in our next post!). #1: Ground Beef (or Ground Chicken, Ground Turkey, and Ground Pork) is perhaps the most versatile cut and can be made into...

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WINGING IT

October 7th, 2019 by Kialani Rule • Read 304 times • less than one min read

The Sure Fire Way to Score Big Points This SeasonAdapted from Yellow Bliss Road’s recipe, Crowd Cow toyed with the spices and sauce, and added a ranch-chive dip to balance the spicy with cool. Win or lose these wings will have you smiling and doing a touchdown dance. INGREDIENTS4 lbs chicken wings (two 2-lb packs)2/3 cup flour1 teaspoon salt1 tbs chili powder2 tsp garlic powder1 tsp pepper2 tablespoon baking powder1/3 cup to 1/2 cup hot sauce...

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5 Ingredient Sliders

October 7th, 2019 by Kialani Rule • Read 491 times • less than one min read

Slide your way into tailgate tastiness. @Grillin_With_Dad’s sliders are a surefire way to make game day grilling a success. Get ready for a winning season with this simple 5 ingredient slider recipe.INGREDIENTS1lb Ground BeefHawaiian RollsBacon JamCheddar CheeseSpicy Pickles PREPARATIONLightly season the ground beef with salt and pepper then shape into 2-inch patties.Grill patties until desired internal temperature is reached - use your...

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How to make A5 Wagyu Tallow and unlock hero chef status

February 12th, 2019 by Joe Heitzeberg • Read 8,886 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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Why all meat delivery services aren’t created equal — here’s how we do it​

January 20th, 2019 by Joe Heitzeberg • Read 2,854 times • 3 min read

These days, you’ll find a few choices of online meat sellers, but only one that provides quality, variety and 100% direct access to the individual farms that raised the meat. Crowd Cow is a true, scaled alternative to the commodity meat regime that supplies everyone else ― and we do things better. Here’s how: The Highest Quality & Greatest Selection We've scoured the country for years, selecting only the very best independent and...

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How to cook A5 Wagyu for a large group of people

December 17th, 2018 by Joe Heitzeberg • Read 7,508 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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How to simulate a 45-day dry-aged steak in 2 days using Koji

November 30th, 2018 by Joe Heitzeberg • Read 4,821 times • 1 min read

There's no secret to a great steak: start with the best meat -- from farms that dedicate themselves to producing the very best. Dry-aging (something nearly all of Crowd Cow's 100+ craft beef producers do for a minimum of 10 days) adds to the flavor and tenderness of the beef. Season, cook appropriately and let the meat speak for itself. If you want to get fancy -- without much effort -- this post has you covered. I'm going to tell you how to...

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How to reverse-sear a steak

November 30th, 2018 by Joe Heitzeberg • Read 7,016 times • 1 min read

Here's a simple way to acheive a perfect medium-rare with a nice carmelized crust for your steak every time. Don't sweat the fancy name -- the Reverse Sear -- because this is easy. Great for indoor steak cooking. Allow your thick-cut steaks to defrost overnight. Remove from fridge and bring to room temperature an hour before you’re going to cook. Season steaks with salt on all sides. Preheat your oven or grill to 200 to 275 degrees. ...

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A tasting flight to blow people's minds

September 28th, 2018 by Joe Heitzeberg • Read 3,433 times • 1 min read

The other day I had a special house guest, and I wanted to show them how exciting, delicious and easy-to-cook Craft Beef from Crowd Cow is -- better than anything sold anywhere else online, in stores or even in high end steak houses. So I reached into my freezer and pulled three New York steak cuts from three very different farms and breeds: a spectacularly marbled A5 Kuroge Washu striploin from Japan (raised in Kagoshima which earned the...

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