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July 7th, 2022 by Joe Heitzeberg • Read 11,976 times • 1 min read
Today, Crowd Cow is proud to offer a limited supply of Japanese A5 Wagyu from Japan’s most pristine, remote and untouched island -- Hokkaido Wagyu. To anyone who's been lucky enough to experience it, Hokkaido Wagyu represents the future of Wagyu in Japan. Cattle raised there enjoy superior grasses, unique ingredients such as locally-grown fermented pineapple and corn and abundant open space, leading to a more delicate mouthfeel and the...
September 20th, 2019 by Joe Heitzeberg • Read 21,011 times • 1 min read
Crowd Cow is proud to bring you Japan's most award-winning Wagyu to America for the first time for sale online: Iwate Wagyu. In Japan, there are hundreds of locally-produced varietals of Japanese Wagyu. And like wine regions in Europe, each have their own unique characteristics, histories and flavor profiles influenced by how the animals are raised, what they eat and the terroir. Don’t believe me? Consider only that the humble cow is much...
September 25th, 2018 by Joe Heitzeberg • Read 7,211 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...
August 20th, 2018 by Caitlin Postal • Read 190,989 times • 2 min read
From left to right, A5, A4, A3 cuts of Olive Wagyu Every country operates under different practices for grading their beef and identifying the best of the best. I've explained a little bit about the USDA grading practices as they relate to marbling but with Olive Wagyu right around the corner, I want to dive into Japanese grading standards and explore just how magnificent these cuts really are—especially since we now offer A3, A4, and A5...
August 13th, 2018 by Joe Heitzeberg • Read 19,076 times • 1 min read
Spending time in Japan is pretty special to me, especially when I get to eat fantastic food prepared by the best chefs in the country. I just got back from a trip to Kagawa Prefecture to meet with our Olive Wagyu producers and the experience was phenomenal. One of the trip highlights was visiting Ichigo Steakhouse, the Olive Wagyu specialty grill in Takamatsu. Chef Mori-san grills over sumi and binchotan charcoal and is the only nose-to-tail...
July 9th, 2018 by Joe Heitzeberg • Read 33,112 times • 8 min read
Wagyumafia's chateaubriand A5 Kobe Beef Wagyu Katsu Sando I just got back from a trip to Japan where I met with some of the best beef producers in three regions I heard about on my last visit. We love Japanese Wagyu and we know you do too, which is why I was excited to meet award-winning producers from regions that are well-known in Japan but haven't yet been made available to people in the USA. I was also eager to explore Japanese...
May 24th, 2018 by Joe Heitzeberg • Read 15,304 times • 2 min read
Crowd Cow, the Craft Meat Marketplace, Launches “Beef Tasting Flights” “Flights” allow customers to try a collection of delicious, small-batch cuts from multiple farms around the country SEATTLE, WA – May 24, 2018 – Think you know beef? Think again. Crowd Cow, the company transforming the meat industry and delivering small-batch craft meats to your door, today launched “beef tasting flights.” These “flights” allow conscious foodies and...
April 13th, 2018 by Joe Heitzeberg • Read 5,224 times • less than one min read
It shouldn't be too suprising to learn that in Japan, soy sauce is used with beef. Afterall, soy sauce is an integral, foundational component of "Washoku," or traditional Japanese cuisine. If you find yourself in Japan's smallest province of Kagawa and venture the 1.5 hour ferry ride to the tiny cow-shaped island of Shodoshima, you will find olive tree groves, artisinal olive oil producers and a handful of Olive-fed Wagyu cattle producers....
April 10th, 2018 by Joe Heitzeberg • Read 16,195 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.
March 28th, 2018 by Joe Heitzeberg • Read 20,327 times • 1 min read
If you’re a true steakophile, you might have heard of Kobe beef. But even if you’re extremely in the know when it comes to exquisite steak, you’ve probably never heard of Olive Wagyu. It’s a small-batch variety of steak produced only in the far reaches of Japan’s Kagawa Prefecture, and raised on a diet of caramelized pressed olives. It takes the insane marbling of Japanese beef, delivers even higher-than-normal levels of healthy...
