Blog posts tagged 'Japanese Wagyu':

The Ultimate Guide to Wagyu: Understanding Japanese, American, and Australian Varieties

January 21st by Will Price • Read 166,083 times • 2 min read

Japan, America, and Australian produce the vast majority of the world's wagyu beef. This guide breaks down the differences between the three producing nations—covering genetics, grading, authenticity, and more.

Introducing the Award-Winning Shinshu Wagyu: A Hidden Gem from Nagano Prefecture

March 29th, 2023 by Joe Heitzeberg • Read 379,893 times • 2 min read

Hey there, Wagyu enthusiasts! We've got something really special to share with you today. We're excited to announce that Crowd Cow is now offering the exquisite and award-winning Shinshu Wagyu (信州和牛) from the beautiful Nagano Prefecture (長野県) in Japan. This is a beef that's been praised for its exceptional quality, tenderness, and flavor, thanks to the love and care given by the dedicated farmers in the region. So, let's dive into what makes...

The Ultimate Shinshu Tasting Flight

March 29th, 2023 by Joe Heitzeberg • Read 234,523 times • 1 min read

It is with great pleasure that we’d like to introduce Shinshu Wagyu, known as Shinshu Premium (信州プレミアム) in Japan, to our Crowd Cow customers. Shinshu Wagyu is subtly-sweet, smooth, and decadent – a perfect product of the environment it comes from. Cool weather and mountainous Japanese Alps are reflected in its exquisite marbling and texture. This small farm operation raises Tajima Wagyu using a proprietary finishing method incorporating Nagano...

The Finest A5 Wagyu from Japan's Snowy North: Introducing Hokkaido Wagyu

July 7th, 2022 by Joe Heitzeberg • Read 90,740 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...

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

July 14th, 2020 by Joe Heitzeberg • Read 31,217 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 — and the nose print certificates are the carefully-managed centerpiece of it.

Kobe Beef: Japan's Iconic Wagyu

July 2nd, 2020 by Joe Heitzeberg • Read 30,575 times • 1 min read

There are few things in the culinary world as highly regarded or as rare as Kobe Beef — and it earns its iconic reputation with each delicate, velvety, umami-packed.

How to Make a Wagyu Katsu Sando at Home

May 21st, 2020 by Kaleigh Jurgensmeyer • Read 45,056 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...

Japanese Wagyu Butchery 101

March 31st, 2020 by Kaleigh Jurgensmeyer • Read 23,330 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 [https://www.crowdcow.com/blog/japanese-cattle-breeds], but because of the many traditions practiced in Japan, spanning from the way the animals are raised to how the meat is rated [https://www.crowdcow.com/blog/how-does-beef-achieve-a5-status], how the steaks are sliced...

Our Biggest Japanese Wagyu Event Ever

December 2nd, 2019 by Kaleigh Jurgensmeyer • Read 24,280 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...

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

September 22nd, 2019 by Joe Heitzeberg • Read 36,173 times • 1 min read

[https://www.crowdcow.com/iwate] 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 [https://www.crowdcow.com/iwate] Nearly all Japanese Wagyu [https://www.crowdcow.com/blog/whats-wagyu-the-ultimate-guide] 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...