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Blog posts tagged 'Japanese Wagyu':


Japanese Wagyu Butchery 101

March 31st by Kaleigh Jurgensmeyer • Read 1,568 times • 3 min read

Japanese Wagyu is one of the most luxurious foods in the world — a distinction earned not just because of its unique Kuroge genetics, but because of the many traditions practiced in Japan, spanning from the way the animals are raised to how the meat is rated, how the steaks are sliced and cooked, and even how the carcasses are butchered. Japanese A5 Wagyu StriploinThere are a few key differences in Japanese Wagyu butchery versus that in the...

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Our Biggest Japanese Wagyu Event Ever.

December 2nd, 2019 by Kaleigh Jurgensmeyer • Read 1,499 times • 2 min read

Like the wine regions of France, Japan produces regional varieties of Wagyu, each distinctive in its history, traditions, practices and flavor profiles.  We have worked tirelessly over the last few years to forge relationships with top producers and the Japanese government to debut award-winning varieties that have never been available outside of Japan — like 11-time National Champion Iwate-Gyu and Olive Wagyu, the rarest beef on earth. This...

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New: Impossible-to-find A5 Wagyu Cuts from Iwate, Japan

September 22nd, 2019 by Joe Heitzeberg • Read 4,504 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...

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How to make A5 Wagyu Tallow and unlock hero chef status

February 12th, 2019 by Joe Heitzeberg • Read 8,740 times • 2 min read

A5 Wagyu beef fat, when melted, is a clear oil, packed with heart-healthy oleic acid. By making this A5 Wagyu tallow at home and sharing it with your friends and family, your ordinary home cook status will instantly sky rocket to magical wizard hero chef status. Add a little to a pan, scramble in a couple of eggs with a pinch of salt and you're likely to blow people's minds. It's that good. By carefully cutting the exterior fat off of your A5...

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What Is Tajima Wagyu?

January 7th, 2019 by Joe Heitzeberg • Read 8,334 times • 1 min read

When it comes to Wagyu, there's a lot of confusion and misinformation online. Luckily, through our extensive work directly with producers in Japan, and my background in Japanese language, we've learned a lot and have been able to bring some of the rarest and best Japanese Wagyu to the USA for the first time. Today's post is about a very detailed aspect of Japanese Wagyu, the bloodline known as Tajima (但馬). To explain what Tajima is, it is...

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Why you should pay attention to A4 Wagyu

December 9th, 2018 by Joe Heitzeberg • Read 10,345 times • 2 min read

In American culture we tend to have an obsession with extremes. We want our lattes to be venti-sized with a quad-shot of espresso. We want the digital camera with the highest megapixel count. We want the house with the most square feet. So when when it comes to Wagyu from Japan, we want the one with the most marbled fat content and the highest rating – A5. But if you haven't already, you should try A4 rated Wagyu – the preferred grade of those...

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Press release: Crowd Cow has Japan’s most exquisite steak

February 23rd, 2018 by Joe Heitzeberg • Read 3,201 times • less than one min read

On February 28, Crowd Cow is offering a limited amount of A5 Wagyu imported directly from Japan. A5 Wagyu contains higher proportions of healthy omega-3 fatty acids than Angus steak and is legendary for umami flavor, filigreed marbling, and fat so soft it melts against your skin. Our A5 Wagyu comes from the Kuroge Washu breed -- one of four native Wagyu breeds in Japan and the only one genetically predisposed to fine-grained intramuscular...

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Japanese A5 Wagyu Recipes

July 7th, 2017 by Joe Heitzeberg • Read 16,571 times • less than one min read

We collected a bunch of fun Wagyu recipes from around the good ol' internet to give you some inspiration. Take a look, and happy cooking! Wagyu Steak with Wasabi and Tosa Joyu (soy dipping sauce), by Famous Cuisines Channel Dave Beaulieu's Wagyu steak recipe for New York steaks Top Chef Dad's Wagyu striploin recipe for Striploin steaks Black-Pepper Crusted Wagyu New York steaks with Black Truffle Vinaigrette, from Epicurious Sous Vide Wagyu...

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Spotlight on Kagoshima

July 6th, 2017 by Joe Heitzeberg • Read 6,753 times • 1 min read

Kagoshima, Japan (鹿児島) is located in the far south of Japan in Kyushu (九州). It's a beautiful area with a storied agricultural heritage; and it's collectively responsible for around 20% of Japan's Kuroge Washu cattle, the Wagyu breed that produces Japanese A5 Wagyu. Kagoshima's year-round temperate climate and ecology are well-suited to raising healthy cattle with low stress levels, a necessary component of achieving A5 quality. This region...

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Cutting Beef Like the Japanese

July 6th, 2017 by Joe Heitzeberg • Read 17,815 times • 2 min read

A5 Wagyu from Japan is legendary in the beef world. Its unique genetics help it to produce the most insanely decadent, marbled beef on the planet. Beef this rich and marbled shouldn't be eaten like an American Angus steak (read: salted, grilled on open flame, and devoured multiple pounds at a time by a single person). I've been that person. I am that person. So believe me: Wagyu really does deserve a different treatment. For one, the literal...

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