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Blog posts tagged 'Japanese Wagyu':


What's written on a Japanese Wagyu cattle nose print certificate?

July 14th by Joe Heitzeberg • Read 7,864 times • 1 min read

Besides the incredible marbling and exquisite flavor profile, another thing to admire about Japanese Wagyu is the system of 100% traceability for every animal. The nose print certificates, which track every animal's lineage, place of birth and other details, are the carefully-managed centerpiece of this system. Starting in July of this year, we are offering Kobe Beef, and for the lucky few who are able to score some of this rare Wagyu, we are...

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Kobe Beef: Japan's Iconic Wagyu

July 2nd by Joe Heitzeberg • Read 8,379 times • 1 min read

Kobe Beef is iconic. You could visit the Medina of Fez, a pool hall in Kiev or a village in the highlands of Papua New Guinea and ask almost anyone — and they would tell you they’ve heard of Kobe Beef. There are few things in the culinary world as highly regarded or as rare. It’s scarcity has contributed to its overall aura. Only a relatively small group of farmers and processors in Hyogo Prefecture are qualified to raise it, and each calf...

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How to Make a Wagyu Katsu Sando at Home

May 21st by Kaleigh Jurgensmeyer • Read 32,579 times • 2 min read

The internet’s been abuzz with a trendy steak sandwich known as the Wagyu Katsu Sando — a crunchy, panko-breaded and fried cutlet of A5 nestled between two buttery slices of toasted white bread, and topped with a tangy sauce. Popularized in Japan, this dish has made its way across Instagram and into American cuisine — rightfully celebrated for its tender, ultra-marbled, beefy middle and crispy outer layer. Only a few restaurants in the US even...

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Japanese Wagyu Butchery 101

March 31st by Kaleigh Jurgensmeyer • Read 8,926 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 2,660 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 5,715 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 15,735 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 13,215 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 16,390 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 3,914 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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