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Blog posts tagged 'Labels':


Why I no longer pay attention to labels like “organic”

February 5th by Joe Heitzeberg • Read 647 times • 3 min read

It may shock some people, but I no longer pay attention to labels on meat products. For years, I’ve traveled the country meeting with chefs and farmers in search of the world’s best craft meat, and over and over I hear that labels and certifications aren't meaningful or helpful, and can be abused to misrepresent the truth. The “organic” label is a good example. Thanks to the rising popularity of “grass-fed, grass-finished” and “organic” beef,...

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What's written on the Olive Wagyu seal?

January 31st by Joe Heitzeberg • Read 683 times • 1 min read

Olive-fed Wagyu from Kagawa Prefecture is the world's rarest and most exquisite beef. Only 2200 cattle of the kuroge washyu breed are raised in Kagawa using the unique olive-based feed, and only a small fraction achieve the ratings necessary to officially qualify them as Olive Wagyu. It's certainly true that Kobe Beef is far more famous, but it's also true that it is far from "rare". Kobe Beef is backed by a quite mature industry association...

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The story of Craft Beef on The Intellectual Agrarian

June 6th, 2018 by Joe Heitzeberg • Read 1,571 times • less than one min read

I recently spoke to Terrance Layhew, the host and creator of The Intellectual Agrarian about Craft Beef -- our new book and the movement itself. Terrance was raised on an Organic farm, has worked in farmers markets and is today an Organic inspector. He is someone that has spent a great deal of time thinking about farming and its role in society. The podcast episode touches on what Craft Beef means, some of the "ah-ha" moments that led to the...

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Cluck cluck... Chickens are coming!

August 28th, 2017 by Joe Heitzeberg • Read 3,104 times • 1 min read

Since we launched Crowd Cow just over 2 years ago, we’ve been committed to connecting our members with ranchers producing some of the best beef in the world, and making it as convenient as possible to support them. But we’ve always known there’s a huge opportunity to go beyond beef, applying those same values of transparency and convenience to other meats, too. That’s why, on Wednesday, August 30, we’re excited we'll be offering pasture-raised...

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