Blog posts tagged 'Craft Beef':
Our Biggest Japanese Wagyu Event Ever
December 2nd, 2019 by Kaleigh Jurgensmeyer • Read 2,313 times • 2 min read
Like the wine regions of France, Japan produces regional varieties of Wagyu, each distinctive in its history, traditions, practices and flavor profiles. We have worked tirelessly over the last few years to forge relationships with top producers and the Japanese government to debut award-winning varieties that have never been available outside of Japan — like 11-time National Champion Iwate-Gyu and Olive Wagyu, the rarest beef on earth....
The grocery store can’t even tell you what *country* their beef & pork is from
March 8th, 2019 by Joe Heitzeberg • Read 16,014 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 13,321 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 40,502 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...
How to make Shabu Shabu everyone will love
January 27th, 2019 by Joe Heitzeberg • Read 72,061 times • 2 min read
Shabu Shabu is an easy, inexpensive and nutritious Japanese dish where beef is the star of the show. Long ago, as a homestay student living on a farm in Japan, my host parents used to take me to Shabu Shabu restaurants a lot. I loved the taste, but also how it brought everyone together around the table to cook. It's east to make Shabu Shabu at home (and everyone will love it), you just have to have the right ingredients and the right...
Why all meat delivery services aren’t created equal — here’s how we do it
January 20th, 2019 by Joe Heitzeberg • Read 12,177 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...
How to simulate a 45-day dry-aged steak in 2 days using Koji
November 30th, 2018 by Joe Heitzeberg • Read 16,112 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...
Discover Craft Meat from Around the Globe!
October 17th, 2018 by Jack Beighle • Read 9,296 times • 1 min read
Say goodbye to a world where angus beef reigns king. Craft beef is a worldwide phenomenon with terroir, breed, and practice unique to each region and locale. Check out some of the world’s most unique craft beef! Tasmania, Australia Tasmania, Australia– Islands with year round rain create a subtropical environment where cattle can graze and even roam the beach! Learn more Olive Wagyu from Kagoshima, Japan Kagoshima, Japan- Highly...
Touring Tasmania for craft meat
October 5th, 2018 by Caitlin Postal • Read 6,779 times • 3 min read
Robbins Island cattle being rotated across water As you know from our trips to Japan (Kagoshima in July and Kagawa in August) and Texas, we really like to visit our partner ranchers. We get to know the farmers and their practices, seeing them in action with their animals. That doesn't stop at the border. It's important to us to actually see the ranches, which is why we went to Tasmania to meet our newest partners and better understand just...
Craft meat is global and we're bringing it to you
October 3rd, 2018 by Joe Heitzeberg • Read 11,015 times • 2 min read
When Ethan and I started Crowd Cow a few years ago, we had a simple purpose: to find the best beef possible. For us, and to this day, that means seeking out the very best of small-scale, independent farms who are uncompromising in their dedication to flavor, quality and high ethical standards. That search led us to dozens of farms across the Pacific Northwest, where an abundance of rain leads to lush pastures and some of the best-tasting...