Blog posts tagged 'Wagyu':

The Ultimate Guide to Wagyu: Understanding Japanese, American, and Australian Varieties

January 21st by Will Price • Read 166,083 times • 2 min read

Japan, America, and Australian produce the vast majority of the world's wagyu beef. This guide breaks down the differences between the three producing nations—covering genetics, grading, authenticity, and more.

Demystifying the World's Rarest Beef: Olive Wagyu

February 28th, 2025 by Joe Heitzeberg • Read 133,267 times • 2 min read

Pioneered by a Farmer, Perfected by Nature — Discover Olive Wagyu There’s rare, and then there’s Olive Wagyu rare — a beef so exclusive that fewer than 2,200 cattle exist, with only a handful harvested each year. If you’ve never heard of it, you’re not alone. Even in Japan, the birthplace of Wagyu, this ultra-limited delicacy remains a well-kept secret. But what makes it so special, and why is it just now gaining recognition? Let’s pull back...

The Ultimate Shinshu Tasting Flight

March 29th, 2023 by Joe Heitzeberg • Read 234,523 times • 1 min read

It is with great pleasure that we’d like to introduce Shinshu Wagyu, known as Shinshu Premium (信州プレミアム) in Japan, to our Crowd Cow customers. Shinshu Wagyu is subtly-sweet, smooth, and decadent – a perfect product of the environment it comes from. Cool weather and mountainous Japanese Alps are reflected in its exquisite marbling and texture. This small farm operation raises Tajima Wagyu using a proprietary finishing method incorporating Nagano...

The Finest A5 Wagyu from Japan's Snowy North: Introducing Hokkaido Wagyu

July 7th, 2022 by Joe Heitzeberg • Read 90,740 times • 1 min read

Today, Crowd Cow is proud to offer a limited supply of Japanese A5 Wagyu from Japan’s most pristine, remote and untouched island -- Hokkaido Wagyu. To anyone who's been lucky enough to experience it, Hokkaido Wagyu represents the future of Wagyu in Japan. Cattle raised there enjoy superior grasses, unique ingredients such as locally-grown fermented pineapple and corn and abundant open space, leading to a more delicate mouthfeel and the...

Crowd Cow's Holiday Gift Guide: The 10 Best Gifts for Everyone on Your List

December 6th, 2021 by Kaleigh Jurgensmeyer • Read 91,489 times • 2 min read

They say the way to a person’s heart is through their stomachs, and that’s the exact sentiment we’re bringing into this holiday gift guide. Whether you’re shopping for family members, that hard-to-please friend or a colleague, you can’t go wrong with delicious meat and seafood brought to you straight from the source. From authentic Japanese A5 Wagyu to wild-caught Alaskan seafood, we’ve rounded up some of our bestsellers and giftable favorites...

The Return of the Backyard BBQ — 6 Tips for Hosting Your Next Cookout

July 13th, 2021 by Kaleigh Jurgensmeyer • Read 125,025 times • 2 min read

Check out 6 tips and tricks to help you nail your hosting duties for your next Summer BBQ!

How to Make a Wagyu Katsu Sando at Home

May 21st, 2020 by Kaleigh Jurgensmeyer • Read 45,056 times • 2 min read

The internet’s been abuzz with a trendy steak sandwich known as the Wagyu Katsu Sando — a crunchy, panko-breaded and fried cutlet of A5 nestled between two buttery slices of toasted white bread, and topped with a tangy sauce. Popularized in Japan, this dish has made its way across Instagram and into American cuisine — rightfully celebrated for its tender, ultra-marbled, beefy middle and crispy outer layer. Only a few restaurants in the US...

How to Make Wagyu Brisket Bacon

April 8th, 2020 by Kaleigh Jurgensmeyer • Read 41,537 times • 2 min read

Bacon is universally loved. It’s the perfect combination of crispiness and chew, a literal wave of savory, salty goodness that makes it completely irresistible. While it’s usually associated with pork, BBQ aficionados are raving about the beef version — cured and smoked beef belly (navel). Another variety of beef bacon uses the brisket (what the navel connects to). Since brisket is leaner than the belly, it’s essential to have lots of marbling...

Japanese Wagyu Butchery 101

March 31st, 2020 by Kaleigh Jurgensmeyer • Read 23,330 times • 3 min read

Japanese Wagyu is one of the most luxurious foods in the world — a distinction earned not just because of its unique Kuroge genetics [https://www.crowdcow.com/blog/japanese-cattle-breeds], but because of the many traditions practiced in Japan, spanning from the way the animals are raised to how the meat is rated [https://www.crowdcow.com/blog/how-does-beef-achieve-a5-status], how the steaks are sliced...

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

September 22nd, 2019 by Joe Heitzeberg • Read 36,173 times • 1 min read

[https://www.crowdcow.com/iwate] 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 [https://www.crowdcow.com/iwate] Nearly all Japanese Wagyu [https://www.crowdcow.com/blog/whats-wagyu-the-ultimate-guide] 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...