Blog posts tagged 'Wagyu':
The Ultimate Shinshu Tasting Flight
March 29th, 2023 by Joe Heitzeberg • Read 1,494 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 8,680 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 7,159 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 13,532 times • 2 min read
Longer days, warmer nights — summer is officially here (and hopefully a lot more fun than the last)! From our carefully curated grilling bundles to low and slow smoking cuts, we’ve got everything you need to host an epic summer cookout for your friends and family. And whether you’re the BBQ-master who’s keeping it simple or are putting on an actual smoke show for your guests (think Smoking an A5 Japanese Wagyu Brisket), when you start...
How to Make a Wagyu Katsu Sando at Home
May 21st, 2020 by Kaleigh Jurgensmeyer • Read 77,525 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 23,540 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...
Japanese Wagyu Butchery 101
March 31st, 2020 by Kaleigh Jurgensmeyer • Read 30,101 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, but because of the many traditions practiced in Japan, spanning from the way the animals are raised to how the meat is rated, how the steaks are sliced and cooked, and even how the carcasses are butchered. There are a few key differences in Japanese Wagyu butchery versus that in the United States: carcass...
New: Impossible-to-find A5 Wagyu Cuts from Iwate, Japan
September 22nd, 2019 by Joe Heitzeberg • Read 11,115 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...
How to make A5 Wagyu Tallow and unlock hero chef status
February 12th, 2019 by Joe Heitzeberg • Read 40,497 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...
Discover Craft Meat from Around the Globe!
October 17th, 2018 by Jack Beighle • Read 9,292 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, Australia Tasmania, Australia– Islands with year round rain create a subtropical environment where cattle can graze and even roam the beach! Learn more Olive Wagyu from Kagoshima, Japan Kagoshima, Japan- Highly...