Blog posts tagged 'Craft Beef':


The grocery store can’t even tell you what *country* their beef & pork is from

March 8th by Joe Heitzeberg • Read 871 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 things...

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Why is it important to know where your food comes from?

February 21st by Joe Heitzeberg • Read 423 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...

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How to make A5 Wagyu Tallow and unlock hero chef status

February 12th by Joe Heitzeberg • Read 2,014 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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How to make Shabu Shabu everyone will love

January 27th by Joe Heitzeberg • Read 833 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...

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

January 20th by Joe Heitzeberg • Read 1,224 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 simulate a 45-day dry-aged steak in 2 days using Koji

November 30th, 2018 by Joe Heitzeberg • Read 1,040 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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Discover Craft Meat from Around the Globe!

October 17th, 2018 by Jack Beighle • Read 1,567 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, AustraliaTasmania, Australia– Islands with year round rain create a subtropical environment where cattle can graze and even roam the beach! Learn moreOlive Wagyu from Kagoshima, JapanKagoshima, Japan- Highly marbled, “melt...

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Touring Tasmania for craft meat

October 5th, 2018 by Caitlin Postal • Read 1,575 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...

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Craft meat is global and we're bringing it to you

October 3rd, 2018 by Joe Heitzeberg • Read 1,828 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...

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Press Release: Crowd Cow Expands to Source Craft Meat from Independent Farms Around the World

October 3rd, 2018 by Jon Whitely • Read 1,615 times • 2 min read

SEATTLE, October 3, 2018 – Crowd Cow, the marketplace for craft meat, has announced its plan to offer craft meat from around the world, beginning with today’s launch of Westmore Pastoral in Tasmania. Only Crowd Cow explores the farthest reaches of the world to bring the highest quality and best tasting craft meats directly to U.S. customers. “We believe that the best craft meats can be found in different locations around the world,” said Crowd...

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