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Blog posts tagged 'Steak':


Always Raising the Steaks

October 7th by Kialani Rule • Read 1,614 times • less than one min read

Tackle these steaks like a pro.Anyone can serve a hot dog at a tailgate, but it takes a real veteran player to serve up some steaks. Nate Cantu of @can2_bbq breaks down how to level up your tailgating game with steaks! INGREDIENTS2 New York Strip SteaksSpiceology’s SPG (Salt, Pepper, Garlic) Rub PREPARATIONSeason Steaks with your favorite rub.Set up your grill for indirect cooking.Cook Steaks on indirect heat, furthest away from the heat...

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New: Impossible-to-find A5 Wagyu Cuts from Iwate, Japan

September 22nd by Joe Heitzeberg • Read 3,691 times • 1 min read

NEW: For the first time available in America, we've brought over beefier cuts that turn A5 Wagyu into an experience and a meal. Shop now Nearly all Japanese Wagyu imported to America centers around the so-called "hollywood cuts" -- Ribeye, New York Strip and Tenderloin. No matter what kind of beef (angus, etc), these cuts are prized for their marbling and tenderness. And with A5 Wagyu, they’re so crazily marbled that it creates an...

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How to make A5 Wagyu Tallow and unlock hero chef status

February 12th by Joe Heitzeberg • Read 5,549 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 A5...

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How to Sous Vide A5 Wagyu (& Is That Even a Good Idea?)

January 15th by Joe Heitzeberg • Read 14,446 times • less than one min read

Wait... you can sous vide A5 Wagyu?! Yes, you can absolutely sous vide A5 Wagyu. Think sous vide will make the fat melt away... nope. It won’t. Is it a good idea? Well, when I traveled to Japan and ate my body weight in A5 Wagyu with former Alinea Executive Chef Mike Bagale, I asked him about it and he said that yes, he always sous vides A5 Wagyu. Here’s the procedure that he recommends: Sous vide at 58° Celcius (135° Fahrenheit) for 45-60...

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

September 25th, 2018 by Joe Heitzeberg • Read 2,160 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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Stir Fry, Four Ways

September 7th, 2018 by Caitlin Postal • Read 2,129 times • less than one min read

When you need a nourishing meal that comes together quickly, look no further than stir fry! Fresh (or frozen) veggies, thinly sliced meat, and a light but flavorful sauce result in a great meal that doesn't take long to come together. With the right wok, a stir fry dinner is the perfect midweek pick-me-up. Here are some of our favorite stir-fry recipes. Mix and match the veggies to tailor the cuisine to your preferred taste. Just remember to...

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Beef and Beer Pairing Tips for International Beer Day

August 3rd, 2018 by Caitlin Postal • Read 2,657 times • 1 min read

Today is International Beer Day so Hoppy International Beer Day! Get it? Hoppy, like hops. Anyway, nothing pairs better with a crisp cool glass of your favorite beer than great-tasting beef of all shapes and sizes. It's best when the beer matches the profile of the meal, so balance heavier meals with darker beers and lighter meals with pale ales. We want to share some of our favorite pairings and tip you off to some new recipes so you can...

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Press Release: Crowd Cow, the Craft Meat Marketplace, Launches “Beef Tasting Flights”

May 24th, 2018 by Joe Heitzeberg • Read 3,794 times • 2 min read

Crowd Cow, the Craft Meat Marketplace, Launches “Beef Tasting Flights” “Flights” allow customers to try a collection of delicious, small-batch cuts from multiple farms around the country SEATTLE, WA – May 24, 2018 – Think you know beef? Think again. Crowd Cow, the company transforming the meat industry and delivering small-batch craft meats to your door, today launched “beef tasting flights.” These “flights” allow conscious foodies and...

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How to Cook Grass-Fed Steak

April 26th, 2018 by Joe Heitzeberg • Read 6,908 times • 1 min read

Grass-fed, grass-finished beef is absolutely delicious--make no mistake. We’ve known more than a few people who swore they’d never eat anything but grain-finished convert to grass evangelists after trying a well-raised grass-finished steak. At risk of going full beef-nerd on you, I’ll quickly explain: Grain-finished beef is known for marbling and tenderness because grain helps cows gain weight more quickly and reliably, and because grains just...

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Olive Wagyu: Bold Umami Flavor and Healthy Fats

March 28th, 2018 by Joe Heitzeberg • Read 4,590 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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