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Blog posts tagged 'Kagoshima':
How to make A5 Wagyu Tallow and unlock hero chef status
February 12th, 2019 by Joe Heitzeberg • Read 57,629 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 50,348 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...
How to cook A5 Wagyu for a large group of people
December 17th, 2018 by Joe Heitzeberg • Read 34,807 times • 1 min read
If you're new to the Wagyu game, start with the Ultimate Guide to Wagyu [https://www.crowdcow.com/blog/whats-wagyu-the-ultimate-guide] or have a look at our Japanese Wagyu Infographic [https://www.crowdcow.com/blog/japanese-wagyu-infographic]. But if you're becoming a connoisseur and experiencing its melts-in-your-mouth splendor on a regular basis and are looking to level up your game, read on. In this post, I'll explain how to share A5 Wagyu...
The Story Behind Olive Wagyu
March 5th, 2018 by Joe Heitzeberg • Read 45,605 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...
Press release: Crowd Cow has Japan’s most exquisite steak
February 23rd, 2018 by Joe Heitzeberg • Read 44,276 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...
Our Journey to the Inside of The Japanese Beef World
July 10th, 2017 by Joe Heitzeberg • Read 25,263 times • 4 min read
Crowd Cow broke into the innermost chambers of the Japanese beef world to become America's first-ever direct sourcer-seller of A5 Wagyu from Japan. Here's the story of how we did it. There are not a lot of people out there who have tried Japanese A5 Wagyu [https://www.crowdcow.com/wagyu]. But if someone you know has tried it, you've probably heard about it, in the form of happy ranting and raving. And as you can probably tell from the photo...
Spotlight on Kagoshima
July 6th, 2017 by Joe Heitzeberg • Read 23,106 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...
Japanese Cattle Breeds
July 6th, 2017 by Joe Heitzeberg • Read 30,338 times • 1 min read
Japan produces some of the most outrageously marbled, incredibly decadent beef on the planet. And because of that, there are a lot of people outside of Japan who use the words "Wagyu" or "Kobe" or "American Kobe" to capitalize on that reputation in an attempt to charge higher prices. We're going to break it down for you in this post. In Japan, the word “Wagyu” (和牛) means “Japanese Cow.” There are four breeds under the Wagyu umbrella: * Kuroge...