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Blog posts tagged 'Japan':


Iwate Wagyu: Japan’s Most Award-Winning Wagyu

September 20th by Joe Heitzeberg • Read 521 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...

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

September 25th, 2018 by Joe Heitzeberg • Read 2,101 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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Comparing A5, A4, A3 Olive Wagyu

August 20th, 2018 by Caitlin Postal • Read 25,016 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...

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Visiting the Olive Wagyu grill in Takamatsu

August 13th, 2018 by Joe Heitzeberg • Read 3,565 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...

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I took the ultimate beef journey in Japan

July 9th, 2018 by Joe Heitzeberg • Read 9,352 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 culinary...

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Press Release: Crowd Cow, the Craft Meat Marketplace, Launches “Beef Tasting Flights”

May 24th, 2018 by Joe Heitzeberg • Read 3,705 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...

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Preserving Traditional Soy Sauce Production on Shodoshima

April 13th, 2018 by Joe Heitzeberg • Read 1,597 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. And...

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Everything to know about Olive Wagyu (Infographic)

April 10th, 2018 by Joe Heitzeberg • Read 6,035 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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Olive Wagyu: Bold Umami Flavor and Healthy Fats

March 28th, 2018 by Joe Heitzeberg • Read 4,365 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...

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The Story Behind Olive Wagyu

March 5th, 2018 by Joe Heitzeberg • Read 13,981 times • 2 min read

What is this “Wagyu” we’re talking about? Let me break it down for you. There are four breeds of “Wagyu” -- Japanese cattle, that is -- that are indigenous to Japan. One of them, Kuroge Washu, is genetically predisposed to high levels of marbling. It’s really hard to get authentic Wagyu 100% from the Kuroge Washu breed directly from Japan. But we didn’t just source authentic Wagyu from this Pacific Rim nation. We sniffed out the rarest of the...

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