Blog posts tagged 'Craft Meat':
New: Impossible-to-find A5 Wagyu Cuts from Iwate, Japan
September 22nd, 2019 by Joe Heitzeberg • Read 11,122 times • 1 min read
NEW: For the first time available in America, we've brought over beefier cuts that turn A5 Wagyu into an experience and a meal. Shop now Nearly all Japanese Wagyu imported to America centers around the so-called "hollywood cuts" -- Ribeye, New York Strip and Tenderloin. No matter what kind of beef (angus, etc), these cuts are prized for their marbling and tenderness. And with A5 Wagyu, they’re so crazily marbled that it creates an...
Introducing Crowd Cow Local
June 20th, 2019 by Joe Heitzeberg • Read 10,044 times • 1 min read
At Crowd Cow, our mission is to bring you the best, highest quality meats, directly from the independent farmers -- because it turns out, what tastes better is also better for your health, the environment, the animals and the farmers raising them. Our mission has taken us to farms all over the United States and all over the world, discovering the best farms and foods to bring to you, our customers. Our mission has enabled us to bring you...
Ambassadors (Melissa, Chad, Matthew and Todd) on Knowing Where Your Food Comes From
March 26th, 2019 by Joe Heitzeberg • Read 6,040 times • 1 min read
Meet some of the people who inspire us. Chefs, athletes and musicians whose life journeys are driven by adventure, curiosity and authentic connection. They are Modern Carnivores from all walks of life united in the belief that food is one of the great pleasures in life ― and by seeking out the very best and by being closer to the source of their food, they make the world a better place. Melissa Reome (Grilling Influencer) Q: Why is it...
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...
Why I no longer pay attention to labels like “organic”
February 5th, 2019 by Joe Heitzeberg • Read 11,459 times • 3 min read
It may shock some people, but I no longer pay attention to labels on meat products. For years, I’ve traveled the country meeting with chefs and farmers in search of the world’s best craft meat, and over and over I hear that labels and certifications aren't meaningful or helpful, and can be abused to misrepresent the truth. The “organic” label is a good example. Thanks to the rising popularity of “grass-fed, grass-finished” and “organic”...
Why all meat delivery services aren’t created equal — here’s how we do it
January 20th, 2019 by Joe Heitzeberg • Read 12,176 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 9,294 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...
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...
Press Release: Crowd Cow Expands to Source Craft Meat from Independent Farms Around the World
October 3rd, 2018 by Jon Whitely • Read 9,661 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...