Skip to main content

Blog posts tagged 'Wagyu':


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

June 18th, 2018 by Joe Heitzeberg • Read 4,835 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...

Read »


Everything to know about Olive Wagyu (Infographic)

April 10th, 2018 by Joe Heitzeberg • Read 10,331 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.

Read »


Why is "Kobe Beef" so famous?

November 7th, 2017 by Joe Heitzeberg • Read 86,642 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...

Read »


Japan Holds a “Best Beef Olympics” Every Five Years - Guess who won this year?

November 7th, 2017 by Joe Heitzeberg • Read 28,564 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...

Read »


Introducing Wagyu-Angus cross: Like Prime steaks, elevated

September 12th, 2017 by Joe Heitzeberg • Read 26,105 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...

Read »


11/20/17: Our A5 Wagyu Holiday Sale

August 21st, 2017 by Joe Heitzeberg • Read 30,319 times • less than one min read

Back in July we became one of the first companies to directly source A5 wagyu beef from Japanese producers (not source it through an importer) and make it available for sale to the general public. Our customers love what we do for independent ranches all over the US, and they wanted us to give the same level of transparency and direct connection, but for the legendary, insanely marbled, legendary A5 Wagyu from Japan. So we decided to get some...

Read »


Press Release: Crowd Cow Brings Legendary Japanese A5 Wagyu Beef to Doorsteps

July 12th, 2017 by Joe Heitzeberg • Read 2,954 times • 2 min read

Seattle, WA – July 12, 2017 – Japanese A5 Wagyu beef imported directly from Mirai Farm in the Kagoshima prefecture of Japan is now available from food tech startup Crowd Cow (www.crowdcow.com). Available on a first come, first serve basis, beef lovers can buy specific portions of a Japanese A5 Wagyu cow, claim their favorite cuts, and become a “steak-holder” to enjoy the rarest and most exclusive beef in the world, legendary for it’s...

Read »


Myths & Facts: Japanese and American Wagyu

July 11th, 2017 by Joe Heitzeberg • Read 108,914 times • 4 min read

We've been writing extensively about A5 Wagyu to give you some background on the Japanese beef and its well-earned reputation for rich marbling. One thing that’s become increasingly evident in the course of our research and travels to Japan is the fact that there’s a scary amount of myths out there about A5 Wagyu from Japan. So we thought we’d do some mythbusting. Myth: Wagyu is banned in the U.S. Fact: It's true that Wagyu DNA and live...

Read »


Our Journey to the Inside of The Japanese Beef World

July 10th, 2017 by Joe Heitzeberg • Read 38,794 times • 4 min read

Crowd Cow broke into the innermost chambers of the Japanese beef world to become America's first-ever direct sourcer-seller of A5 Wagyu from Japan. Here's the story of how we did it. There are not a lot of people out there who have tried Japanese A5 Wagyu. But if someone you know has tried it, you've probably heard about it, in the form of happy ranting and raving. And as you can probably tell from the photo below, this is not the steak most...

Read »


Wagyu Cooking Guide

May 11th, 2016 by Bolek S. • Read 10,327 times • 2 min read

Wagyu is quite simply the very best beef. We've put together this cooking guide to help you get the most out of your Wagyu experience. UPDATE: For A5 Wagyu from Japan, we have prepared a very special preparation guide: How to Prepare and Enjoy A5 Wagyu The goal is to experience a quality piece of meat for what it is. A quality meat has the characteristics and profiles by which people struggle to find the right words to describe. We’re here to...

Read »


Latest from Crowd Cow

Showing farms delivering to
20149