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Blog posts tagged 'Cooking':


Why all meat delivery services aren’t created equal — here’s how we do it​

January 20th, 2019 by Joe Heitzeberg • Read 12,310 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 19,879 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 16,275 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...

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How to reverse-sear a steak

November 30th, 2018 by Joe Heitzeberg • Read 71,604 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...

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A tasting flight to blow people's minds

September 28th, 2018 by Joe Heitzeberg • Read 7,813 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...

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Wild for Wagyu? Try these techniques

July 26th, 2018 by Caitlin Postal • Read 15,328 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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Simple burger tips for the Fourth of July

July 3rd, 2018 by Caitlin Postal • Read 10,097 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...

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How to make amazing beef jerky at home

May 20th, 2018 by Joe Heitzeberg • Read 35,460 times • 1 min read

It's easy to make incredibly good beef jerky at home, and the secret is to start with excellent quality, lean cuts of meat. Top round roasts, brisket and rump roast are all excellent cuts for beef jerky, and relatively inexpensive. Also, these cuts are hard to find in grocery stores, but are always on sale on Crowd Cow. Instructions For around 1 pound of finished beef jerky, you'll want to start with 4 pounds of meat. 1) Mix all of...

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How to Cook Grass-Fed Steak

April 26th, 2018 by Joe Heitzeberg • Read 20,878 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...

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Can I cook frozen steaks without thawing? You can (and you should)!

November 20th, 2017 by Joe Heitzeberg • Read 123,864 times • 1 min read

Wondering whether to let those frozen steaks thaw or cook them straight from frozen? You're not the only one! We get this question a lot. You should cook your steak directly from frozen, every time. It's just better. That's our personal take after preparing countless steaks ourselves -- but don't take our word for it. Cook's Illustrated senior editor Dan Souza did an experiment with 8 frozen New York Strip steaks, cooking half straight...

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