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Blog posts tagged 'Craft Beef':


The Founder of Beecher's Cheese thinks beef is the next craft food

September 13th, 2017 by Joe Heitzeberg • Read 11,866 times • 3 min read

Beer. Coffee. Chocolate. Cheese. These keystones of the craft food revolution have given us some of the most easily-recognized emblems of craft, from armies of microbreweries to rainforest-certified cacao truffles to a widespread ability to distinguish Arabica from Robusta. Now Seattle's king of craft food, Kurt Beecher Dammeier, thinks beef is the next food in line for a craft transformation. (One of the photos I snapped of Mishima...

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Introducing Wagyu-Angus cross: Like Prime steaks, elevated

September 12th, 2017 by Joe Heitzeberg • Read 30,450 times • 1 min read

We’re venturing deeper into the world of Wagyu, offering more levels and special varieties of this uniquely marbled type of beef. To date, we’ve offered A5 Wagyu direct from Japan, raised in the traditional style; fullblood Wagyu raised in America and finished on grain; purebred Wagyu raised 100% on San Juan Islands pasture, eating an exclusively grass diet; and today, for the first time ever, we’re offering Wagyu-Angus cross raised by one of...

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What is dry-aged beef?

July 23rd, 2017 by Joe Heitzeberg • Read 12,509 times • 1 min read

Long before dry-aged steaks became a hot-ticket item on steakhouse menus, people had been dry aging beef for centuries, often hanging joints of the stuff in cheesecloth or a burlap sack to keep it edible longer. Photo from Business Insider But by the 1800s, if not earlier, it was clear that preservation wasn’t the only thing dry-aging was good for. Some people began to notice that, not unlike what happens to cheese when you let it sit...

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Grain-Finished Beef Done Right

May 13th, 2017 by Joe Heitzeberg • Read 30,294 times • 2 min read

Our goal at Crowd Cow is to help people find fantastic beef from the very best farms, raising happy cows and producing healthy meat. Within that we think there’s room for a great deal of variety. We work with farms with 100% grass-fed beef, ranches raising genetically pure Wagyu beef, and now we are also introducing farms with cattle raised on the pasture but finished with grain. Ultimately, flavor is a personal preference, and can span a...

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The Ultimate Guide to Wagyu

August 10th, 2016 by Joe Heitzeberg • Read 36,501 times • 9 min read

What's Wagyu? Wagyu is, quite simply, the most sought after beef in the world -- and the subject of much confusion, thanks to the frequent misuse of the term "Kobe beef" in this country. We set out to discover the truth about Wagyu. This article is the result of research conducted from Japanese language original sources and first-hand interviews with experts including one of the original people responsible for bringing Wagyu to the United...

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It Begins With Happy Cows

May 14th, 2015 by Joe Heitzeberg • Read 4,969 times • less than one min read

The other day we had the privilege of spending a few hours on one of the most inspiring ranches in the state of Washington, if not the entire country. The owner, a fifth-generation rancher, showed us the rivers and barns where her grandfather played as a toddler, and explained why the considerable care and love that she puts into tending her cattle is so important to their happiness, and ultimately, to the quality of the meat. There will...

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