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Blog posts tagged 'Wagyu Beef':


Ghoulishly Good Grub

October 28th by Kaleigh Jurgensmeyer • Read 1,881 times • less than one min read

October 31st is filled with lots of sweets and trick-or-treating candy — so why not try something savory featuring the very best craft meats! Assuming there are no zombies around, you’ll be the life of the party when you bring these spooky snacks to your next Halloween get-together.Here are 4 frightfully fun dishes from Crowd Cow Ambassador Sarah Chhum (@sbgoodeats) to inspire your culinary creativity.1. Guests will be goblin’ up these...

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How to make A5 Wagyu Tallow and unlock hero chef status

February 12th by Joe Heitzeberg • Read 5,679 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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The Difference between Purebred and Fullblood Wagyu

September 4th, 2018 by Caitlin Postal • Read 10,213 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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The Basics Behind Meat Marbling

August 7th, 2018 by Caitlin Postal • Read 13,743 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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Bringing Wagyu to Crowd Cow

November 13th, 2015 by Joe Heitzeberg • Read 3,054 times • less than one min read

Despite roasting a whole cow in Japan on my 20th birthday, working on a farm in Hokkaido and being a fan of Japanese cuisine, the term "Wagyu" just wasn't something I had spent much time thinking about. It means "Japanese cow" and has become synonymous with high quality beef, that much I knew. But why does it have such a stellar reputation? What are the different kinds of Wagyu? What's the difference between Wagyu in the states vs the Wagyu in...

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