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Blog posts tagged 'Kagoshima A5':


How to Make Wagyu Brisket Bacon

April 8th, 2020 by Kaleigh Jurgensmeyer • Read 15,082 times • 2 min read

Bacon is universally loved. It’s the perfect combination of crispiness and chew, a literal wave of savory, salty goodness that makes it completely irresistible. While it’s usually associated with pork, BBQ aficionados are raving about the beef version — cured and smoked beef belly (navel). Another variety of beef bacon uses the brisket (what the navel connects to). Since brisket is leaner than the belly, it’s essential to have lots of...

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How to make A5 Wagyu Tallow and unlock hero chef status

February 12th, 2019 by Joe Heitzeberg • Read 26,503 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...

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Craft Beef Around the World (Infographic)

October 3rd, 2018 by Joe Heitzeberg • Read 5,442 times • less than one min read

Unique varieties of craft meat can be found on the smallest of ranches all around the world. These high quality, delicious craft meats are often in areas that are hard to reach due to difficult supply chains, local regulations, language barriers, and many other challenges. Scouting out the very best farmers, building relationships with them, and sharing their outstanding craft meats is Crowd Cow’s specialty. Learn more about our global...

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

February 23rd, 2018 by Joe Heitzeberg • Read 7,344 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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Japan Holds a “Best Beef Olympics” Every Five Years - Guess who won this year?

November 7th, 2017 by Joe Heitzeberg • Read 32,256 times • 1 min read

It's the Olympic Games you've never heard of. Since 1966, Japan's beef industry has held a nationwide competition every five years to crown the best beef in the country. It's called Zenkoku Wagyu Noryku Kyoshin-kai (全国和牛能力共進会) but it's known also as "The Wagyu Olympics." There are 11 prize categories, one of the more interesting of which measures the quality of the fats (looking for things like the health-promoting and umami-generating oleic...

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Our Journey to the Inside of The Japanese Beef World

July 10th, 2017 by Joe Heitzeberg • Read 40,925 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. 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 below, this is not the steak most...

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Spotlight on Kagoshima

July 6th, 2017 by Joe Heitzeberg • Read 10,169 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...

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