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Blog posts tagged 'Kuroge Washu':


The Difference between Purebred and Fullblood Wagyu

September 4th by Caitlin Postal • Read 2,862 times • 2 min read

Raw Wagyu from Pacific Rogue Cattle Company So what's the deal with Wagyu? The word itself means "Japanese cow" and is the name given to cattle breeds developed in Japan. There are four breeds of Japanese cattle that can be called Wagyu, but the Kuroge-washu breed, or Japanese Black, stands apart for its genetic predisposition to create finely grained marbling. The Kuroge-washu breed comprises 90% of cattle in Japan. Other than its incredible...

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Olive Wagyu: Bold Umami Flavor and Healthy Fats

March 28th by Joe Heitzeberg • Read 2,656 times • 1 min read

If you’re a true steakophile, you might have heard of Kobe beef. But even if you’re extremely in the know when it comes to exquisite steak, you’ve probably never heard of Olive Wagyu. It’s a small-batch variety of steak produced only in the far reaches of Japan’s Kagawa Prefecture, and raised on a diet of caramelized pressed olives. It takes the insane marbling of Japanese beef, delivers even higher-than-normal levels of healthy...

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The Story Behind Olive Wagyu

March 5th by Joe Heitzeberg • Read 5,360 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...

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

February 23rd by Joe Heitzeberg • Read 1,780 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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Myths & Facts: Japanese and American Wagyu

July 11th, 2017 by Joe Heitzeberg • Read 22,154 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 15,022 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 8,900 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 4,061 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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Japanese Cattle Breeds

July 6th, 2017 by Joe Heitzeberg • Read 7,963 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...

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How does beef achieve "A5" status?

July 6th, 2017 by Joe Heitzeberg • Read 45,370 times • 2 min read

"Out-of-this-world-good." That, plus a whole lot of incoherent salivating, is how we would describe the exquisitely marbled beef for which Japan is legendary. When it's at its absolute best, they call it "A5." The quality of the beef is almost ludicrous--across the whole planet, there is nothing better. A5 Tenderloin from Kagoshima, on Crowd Cow But... what does A5 mean exactly? Let's break it down. The rating system is alphanumerical, which...

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