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Blog posts tagged 'Olive Wagyu':


A4 Olive Wagyu Is a Singularly Amazing Meal

March 20th by Joe Heitzeberg • Read 1,443 times • 1 min read

A lot of people ask me, "Joe, what's your favorite steak?" I'll actually never be able to answer that question as I'm still, and will always be, in search of the perfect steak, but I will say this: If there were no constraints around availability or price, my go-to steak would be an A3 or A4 Olive Wagyu striploin (New York Steak). That would be my default pick. Why? Simply put, since A4 is slightly less fatty than A5, I can eat more of it....

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What's written on the Olive Wagyu seal?

January 31st by Joe Heitzeberg • Read 1,550 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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Press Release: Crowd Cow Beefs Up Cyber Monday with Savings on the Rarest Steak in the World, Olive Wagyu

November 26th, 2018 by Jon Whitely • Read 439 times • less than one min read

Crowd Cow, the marketplace for craft meat, is offering $20 off select cuts of Olive Wagyu, the rarest steak in the world, on Cyber Monday. There are only 2,200 Olive Wagyu cows on the planet, all living on a handful of farms in Japan's Kagawa prefecture. Only a few are harvested each month. “This is a special unlike any other you’ll find because only Crowd Cow has the direct farm relationships in Japan to bring the finest Wagyu beef to U.S....

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Craft meat is global and we're bringing it to you

October 3rd, 2018 by Joe Heitzeberg • Read 2,250 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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Craft Beef Around the World (Infographic)

October 3rd, 2018 by Joe Heitzeberg • Read 2,097 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 craft...

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Crowd Cow's 2018 Tech Impact Award - Seattle Business Magazine (Acceptance Speech)

September 25th, 2018 by Joe Heitzeberg • Read 1,980 times • 1 min read

The Tech Impact Awards recognize companies in Washington state that are using technology to have a significant impact on business, industry or society. This year, 17 companies out of over 100 entries were selected as finalists, and Crowd Cow took home an award in the Consumer/Retail category. Here is the full text of my acceptance speech. Crowd Cow started three-and-a-half years ago when a friend came to the office one day saying "I'm so...

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Comparing A5, A4, A3 Olive Wagyu

August 20th, 2018 by Caitlin Postal • Read 19,939 times • 2 min read

From left to right, A5, A4, A3 cuts of Olive Wagyu Every country operates under different practices for grading their beef and identifying the best of the best. I've explained a little bit about the USDA grading practices as they relate to marbling but with Olive Wagyu right around the corner, I want to dive into Japanese grading standards and explore just how magnificent these cuts really are—especially since we now offer A3, A4, and A5...

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Olive Wagyu returns to Crowd Cow for the second time

August 16th, 2018 by Joe Heitzeberg • Read 2,813 times • 2 min read

Rare. Delicious. Umami. Olive Wagyu, the world’s rarest beef, is back—and only Crowd Cow has it. In April, we offered Olive Wagyu for the first time ever in the United States and our extremely limited supply sold out quickly. Only a small amount of Olive Wagyu is available at a time because only a few farmers raise it. We’re thrilled to announce that we will be offering Olive Wagyu for the second time! Our Olive Wagyu special events are...

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Visiting the Olive Wagyu grill in Takamatsu

August 13th, 2018 by Joe Heitzeberg • Read 3,037 times • 1 min read

Spending time in Japan is pretty special to me, especially when I get to eat fantastic food prepared by the best chefs in the country. I just got back from a trip to Kagawa Prefecture to meet with our Olive Wagyu producers and the experience was phenomenal. One of the trip highlights was visiting Ichigo Steakhouse, the Olive Wagyu specialty grill in Takamatsu. Chef Mori-san grills over sumi and binchotan charcoal and is the only nose-to-tail...

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The Ultimate Destination Steak: Olive Wagyu at ICHIGO

April 12th, 2018 by Joe Heitzeberg • Read 3,423 times • 2 min read

A few years ago, Chef Mori was a chef at a Yakiniku House (a traditional Japanese beef grill) in Osaka when he first heard about Olive Wagyu: a rare Wagyu beef produced by feeding inawara rice straw, Italian rye grass, and toasted olive lees to Kuroge Washu cattle. It's only raised by a handful of producers in Japan and originated on a remote island called Shodoshima in Japan's smallest province. It piqued Chef Mori's interest, and would...

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