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Blog posts tagged 'Japanese Wagyu':
How to make A5 Wagyu Tallow and unlock hero chef status
February 12th, 2019 by Joe Heitzeberg • Read 57,634 times • 2 min read
A5 Wagyu beef [https://www.crowdcow.com/ranch/kagoshima-farms] 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...
What Is Tajima Wagyu?
January 7th, 2019 by Joe Heitzeberg • Read 50,355 times • 1 min read
When it comes to Wagyu [https://www.crowdcow.com/blog/whats-wagyu-the-ultimate-guide], there's a lot of confusion and misinformation online. Luckily, through our extensive work directly with producers in Japan [https://www.crowdcow.com/blog/spotlight-on-kagoshima], and my background in Japanese language, we've learned a lot [https://www.crowdcow.com/blog/a5-wagyu-at-a-department-store-in-japan] and have been able to bring some of the rarest...
Why you should pay attention to A4 Wagyu
December 9th, 2018 by Joe Heitzeberg • Read 27,711 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 [https://www.crowdcow.com/wagyu] , we want the one with the most marbled fat content and the highest rating –...
Press release: Crowd Cow has Japan’s most exquisite steak
February 23rd, 2018 by Joe Heitzeberg • Read 44,277 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...
Japanese A5 Wagyu Recipes
July 7th, 2017 by Joe Heitzeberg • Read 79,651 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 [https://www.youtube.com/watch?v=OaNjO92-6GA] (soy dipping sauce), by Famous Cuisines Channel * Dave Beaulieu's Wagyu steak recipe [http://www.noreciperequired.com/recipe/kobe-waygu-steak] for New York steaks * Top Chef Dad's Wagyu striploin recipe ...
Spotlight on Kagoshima
July 6th, 2017 by Joe Heitzeberg • Read 23,109 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 [https://www.crowdcow.com/blog/japanese-cattle-breeds] that produces Japanese A5 [https://www.crowdcow.com/blog/how-does-beef-achieve-a5-status] Wagyu. Kagoshima's year-round temperate climate and ecology are...
Cutting Beef Like the Japanese
July 6th, 2017 by Joe Heitzeberg • Read 33,269 times • 2 min read
A5 Wagyu from Japan [https://www.crowdcow.com/blog/how-does-beef-achieve-a5-status] is legendary in the beef world. Its unique genetics [https://www.crowdcow.com/blog/japanese-cattle-breeds] 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...
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