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Blog posts tagged 'Craft Beef':


The Basics Behind Meat Marbling

August 7th, 2018 by Caitlin Postal • Read 64,102 times • 3 min read

If you've been with Crowd Cow for a while (and even if you haven't), you've probably seen us refer to "well-marbled" meat. But what is marbling and why does it matter? What is marbling? Well, marbling refers to the white flecks of intramuscular fat in each cut of meat. Marbling adds a lot of flavor and can be one indicator of how good the beef is. It impacts the tenderness, moistness, and overall flavor and has become one of the most...

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How to Hold a Steak Tasting

July 31st, 2018 by Caitlin Postal • Read 9,247 times • 1 min read

Much like fine wine or decadent cheese, no two steaks taste the same. Yet only modern meat enthusiasts nuance the flavor and texture profiles of craft beef, enjoying the local and specialized range of flavors between farms and cuts. Throwing a beef tasting is as easy as any other tasting (and you can still drive home safely afterward). It's remarkably easy to throw a beef tasting, especially with Crowd Cow beef tasting flights. 1. Select...

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Wild for Wagyu? Try these techniques

July 26th, 2018 by Caitlin Postal • Read 11,517 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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Grass-Finished Versus Grain-Finished

July 18th, 2018 by Caitlin Postal • Read 50,163 times • 3 min read

Close up of grass at Little Shasta Ranch Grass versus grain, or so the story goes. But how do we know the real differences between the two? In the meat industry, using terms like grass-fed, grass-finished, or grain-finished can mean very different things for the beef associated with them. But let's back up for a second because I just wrote "meat industry" as if it's one homogenous beast. It's not. There's a marked difference between the...

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From Nose to Tail: Crowd Cow's Whole Cow Model

July 11th, 2018 by Caitlin Postal • Read 12,009 times • 2 min read

Coulotte steaks There's nothing quite like a good porterhouse or filet mignon, right? Not exactly. There are beloved premium cuts like the sirloin, filet mignon, or t-bone. But those cuts only amount to 12% of the cow, so where's the other 88% when you're browsing the meat aisle at your local supermarket? "Every part of the cow has value and needs to be sold--not just the ribeyes and tenderloins." -- Craft Beef: A Revolution of Small...

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Crowd Cow Visits Harlow Cattle Company

June 27th, 2018 by Caitlin Postal • Read 4,991 times • 1 min read

This post was written by Olivia Pingul. Pony ride at Harlow Cattle Company In early May 2018, Becky Harlow Weed of Harlow Cattle Company graciously invited us to visit her ranch in Spanaway, Washington. Although Becky is a long time friend of Joe and Ethan, the Crowd Cow team was able to get to know her better during our day on the ranch while also experiencing what it's like to work on a farm. Crowd Cow has partnered with Harlow...

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The story of Craft Beef on The Intellectual Agrarian

June 6th, 2018 by Joe Heitzeberg • Read 3,915 times • less than one min read

I recently spoke to Terrance Layhew, the host and creator of The Intellectual Agrarian about Craft Beef -- our new book and the movement itself. Terrance was raised on an Organic farm, has worked in farmers markets and is today an Organic inspector. He is someone that has spent a great deal of time thinking about farming and its role in society. The podcast episode touches on what Craft Beef means, some of the "ah-ha" moments that led to the...

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Everything to know about Olive Wagyu (Infographic)

April 10th, 2018 by Joe Heitzeberg • Read 12,178 times • less than one min read

We created a handy infographic to answer all the questions you ever had about Olive Wagyu. Enjoy! You can read more about Olive Wagyu here.

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Craft Beef: A Revolution of Small Farms and Big Flavors

March 29th, 2018 by Joe Heitzeberg • Read 7,342 times • less than one min read

When we started Crowd Cow almost 3 years ago, we wanted to experience the "absolutely incredible-tasting" beef from small, family-run farms that our mutual friend had told us about, and to make that accessible to everyone. What we didn't realize at the time, is that beef itself is every bit as diverse, rich and interesting as coffee, wine, chocolate and microbrew. As we met with farmers, butchers, chefs and modern meat enthusiasts, we...

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Press release: Crowd Cow has Japan’s most exquisite steak

February 23rd, 2018 by Joe Heitzeberg • Read 8,082 times • less than one min read

On February 28, Crowd Cow is offering a limited amount of A5 Wagyu imported directly from Japan. A5 Wagyu contains higher proportions of healthy omega-3 fatty acids than Angus steak and is legendary for umami flavor, filigreed marbling, and fat so soft it melts against your skin. Our A5 Wagyu comes from the Kuroge Washu breed -- one of four native Wagyu breeds in Japan and the only one genetically predisposed to fine-grained intramuscular...

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