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Blog posts tagged 'Craft Meat':


How to simulate a 45-day dry-aged steak in 2 days using Koji

November 30th by Joe Heitzeberg • Read 216 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 by Jack Beighle • Read 1,245 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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Craft meat is global and we're bringing it to you

October 3rd by Joe Heitzeberg • Read 1,522 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 by Jon Whitely • Read 1,330 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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Craft Beef Around the World (Infographic)

October 3rd by Joe Heitzeberg • Read 1,308 times • less than one min read

Unique varieties of craft meat can be found on the smallest of ranches all around the world. These high quality, delicious craft meats are often in areas that are hard to reach due to difficult supply chains, local regulations, language barriers, and many other challenges. Scouting out the very best farmers, building relationships with them, and sharing their outstanding craft meats is Crowd Cow’s specialty. Learn more about our global craft...

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Crowd Cow's 2018 Tech Impact Award - Seattle Business Magazine (Acceptance Speech)

September 25th by Joe Heitzeberg • Read 1,400 times • 1 min read

The Tech Impact Awards recognize companies in Washington state that are using technology to have a significant impact on business, industry or society. This year, 17 companies out of over 100 entries were selected as finalists, and Crowd Cow took home an award in the Consumer/Retail category. Here is the full text of my acceptance speech. Crowd Cow started three-and-a-half years ago when a friend came to the office one day saying "I'm so...

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Looking for a lean and incredibly tender beef? Try Piedmontese

August 31st by Caitlin Postal • Read 2,449 times • 2 min read

People in the know are calling it "the next Wagyu" — because, like Japanese Kuroge Washu, the Piedmontese breed enjoys a unique genetic ability to create a unique and delictable meat that other breeds can not. As a result, this beef is incredibly lean, but like 100% purebred and Wagyu from Japan, it is ridiculously tender and exhibits a sweet flavor profile. Piedmontese beef You may not have heard about the Piedmontese breed but it’s is well...

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Labor Day Grill Guide

August 22nd by Caitlin Postal • Read 1,441 times • 1 min read

Labor Day is a time to celebrate your hard work with a crowd-pleasing spread, perfectly prepared on your home grill. The beginning of September marks the final hurrah for grilling season as crisp fall air rolls in and the temperature begins to drop. So enjoy the act of grilling from the comfort of your backyard and savor the last moments of the summer season with our recommendations. Plan your spread in advance to take advantage of Crowd...

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The Basics Behind Meat Marbling

August 7th by Caitlin Postal • Read 2,495 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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From Nose to Tail: Crowd Cow's Whole Cow Model

July 11th by Caitlin Postal • Read 2,413 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 Farms...

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