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Blog posts tagged 'Wagyu':


Discover Craft Meat from Around the Globe!

October 17th by Jack Beighle • Read 1,245 times • 1 min read

Say goodbye to a world where angus beef reigns king. Craft beef is a worldwide phenomenon with terroir, breed, and practice unique to each region and locale. Check out some of the world’s most unique craft beef!  Tasmania, AustraliaTasmania, Australia– Islands with year round rain create a subtropical environment where cattle can graze and even roam the beach! Learn moreOlive Wagyu from Kagoshima, JapanKagoshima, Japan- Highly marbled, “melt...

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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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A trip to Texas

August 10th by Joe Heitzeberg • Read 1,701 times • 1 min read

When you think of Texas, you probably think of Longhorn cattle and barbecue joints. We did too until we took a trip to Texas last May where we met with independent ranchers and enjoyed some great-tasting meat. Texas is a big state but nothing prepared me for just how big it really is and just how much variety there is. We drove over 1200 miles in four days and passed through hill country, desert cacti, and pretty much everything in between....

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The Basics Behind Meat Marbling

August 7th by Caitlin Postal • Read 2,495 times • 3 min read

If you've been with Crowd Cow for a while (and even if you haven't), you've probably seen us refer to "well-marbled" meat. But what is marbling and why does it matter? What is marbling? Well, marbling refers to the white flecks of intramuscular fat in each cut of meat. Marbling adds a lot of flavor and can be one indicator of how good the beef is. It impacts the tenderness, moistness, and overall flavor and has become one of the most...

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Wild for Wagyu? Try these techniques

July 26th by Caitlin Postal • Read 2,340 times • 2 min read

We taught you how to cut your beef like the Japanese and perfectly prepare your A5 Wagyu. We wanted to find a few more ways to cook your Wagyu, so we checked out the #A5Wagyu tag on Instagram to see how beef buffs prep their platters. Not going to lie: these breakout stars are a party just waiting to happen. Beef Up Your Brunch Some say breakfast is the most important meal of the day, so we say specially prepared Wagyu beef should be the...

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By Going to Japan, We're Helping American Wagyu Producers

June 18th by Joe Heitzeberg • Read 2,482 times • 2 min read

I'm currently in Japan to meet with a select group of small producers in three regions of Japan, all with unique beef varieties that we hope to bring to America for the first time. Though there are many varieties of beef in Japan, each unique in their history and flavor (including the Olive Wagyu from Kagawa Prefecture that we brought to consumers in the USA for the first time earlier this year), they are all related as kuroge washu. Kuroge...

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Everything to know about Olive Wagyu (Infographic)

April 10th by Joe Heitzeberg • Read 2,791 times • less than one min read

We created a handy infographic to answer all the questions you ever had about Olive Wagyu. Enjoy! You can read more about Olive Wagyu here.

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Why is "Kobe Beef" so famous?

November 7th, 2017 by Joe Heitzeberg • Read 16,376 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 12,005 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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Introducing Wagyu-Angus cross: Like Prime steaks, elevated

September 12th, 2017 by Joe Heitzeberg • Read 7,651 times • 1 min read

We’re venturing deeper into the world of Wagyu, offering more levels and special varieties of this uniquely marbled type of beef. To date, we’ve offered A5 Wagyu direct from Japan, raised in the traditional style; fullblood Wagyu raised in America and finished on grain; purebred Wagyu raised 100% on San Juan Islands pasture, eating an exclusively grass diet; and today, for the first time ever, we’re offering Wagyu-Angus cross raised by one of...

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