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Blog posts tagged 'Kobe Beef':


What Is Tajima Wagyu?

January 7th by Joe Heitzeberg • Read 1,829 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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Craft meat is global and we're bringing it to you

October 3rd, 2018 by Joe Heitzeberg • Read 1,621 times • 2 min read

When Ethan and I started Crowd Cow a few years ago, we had a simple purpose: to find the best beef possible. For us, and to this day, that means seeking out the very best of small-scale, independent farms who are uncompromising in their dedication to flavor, quality and high ethical standards. That search led us to dozens of farms across the Pacific Northwest, where an abundance of rain leads to lush pastures and some of the best-tasting...

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I took the ultimate beef journey in Japan

July 9th, 2018 by Joe Heitzeberg • Read 4,337 times • 8 min read

Wagyumafia's chateaubriand A5 Kobe Beef Wagyu Katsu Sando I just got back from a trip to Japan where I met with some of the best beef producers in three regions I heard about on my last visit. We love Japanese Wagyu and we know you do too, which is why I was excited to meet award-winning producers from regions that are well-known in Japan but haven't yet been made available to people in the USA. I was also eager to explore Japanese culinary...

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Why is "Kobe Beef" so famous?

November 7th, 2017 by Joe Heitzeberg • Read 22,909 times • 8 min read

And what are you missing out on if it's the only brand of Japanese beef you know? The term “Kobe Beef” is one of the most famous — almost mythical -- terms in the world of food. It’s also one of the most misunderstood and misused. Outside of Japan, the phrase “Kobe Beef” has become almost synonymous with “Japanese beef” or “Wagyu”, but it's not that simple. Let's break it down. Wagyu = "Japanese beef" Wagyu is just a word that means “Japanese...

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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 12,647 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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Top Japanese Chef Reveals How to Cook A5 Kobe Beef

November 6th, 2017 by Joe Heitzeberg • Read 21,426 times • 1 min read

Recently I had the privilege of spending time with one of Japan's top Kobe Beef chefs, Mitsuo Yamamoto of Steak Sakura (2-11-14 Sennichimae, Chuo-ku Namba Daiichi Bldg. 1F, Osaka) to learn how to properly grill Kobe Beef and other A5 Wagyu (as you probably know by now, there are many types of A5 Wagyu, and Kobe is only one of them). I flew into Osaka, and Chef Yamamoto opened his restaurant early so we could cook. We walked together into the...

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Myths & Facts: Japanese and American Wagyu

July 11th, 2017 by Joe Heitzeberg • Read 26,766 times • 4 min read

We've been writing extensively about A5 Wagyu to give you some background on the Japanese beef and its well-earned reputation for rich marbling. One thing that’s become increasingly evident in the course of our research and travels to Japan is the fact that there’s a scary amount of myths out there about A5 Wagyu from Japan. So we thought we’d do some mythbusting. Myth: Wagyu is banned in the U.S. Fact: It's true that Wagyu DNA and live...

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Our Journey to the Inside of The Japanese Beef World

July 10th, 2017 by Joe Heitzeberg • Read 17,261 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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Japanese Wagyu Infographic

July 8th, 2017 by Joe Heitzeberg • Read 9,542 times • less than one min read

How much do you know about Japanese Wagyu? Crowd Cow's infographic breaks it down for you.

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Spotlight on Kagoshima

July 6th, 2017 by Joe Heitzeberg • Read 4,247 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 region...

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