Become a subscriber and earn
2X
Points
Keep your kitchen stocked at all times. Every order earns double points, plus access exclusive deals.
Exploring the World of Craft Meat
Mishima Reserve Ultra Wagyu
April 28th, 2023 by Crowd Cow • Read 1,349 times • 1 min read
We’re pleased to announce the newest addition to our esteemed wagyu assortment: Mishima Reserve Ultra Wagyu. The “Ultra” grade represents the créme de la crème of Mishima Reserve’s carefully bred herd. The pinnacle of American Wagyu, this distinctive grade of beef is in a class of its own. The Best Of The Best Carefully selected Japanese-heritage, 100% Kuroge Washu bulls are bred with American cows, then raised right here in the United...
Introducing the Award-Winning Shinshu Wagyu: A Hidden Gem from Nagano Prefecture
March 29th, 2023 by Joe Heitzeberg • Read 3,995 times • 2 min read
Hey there, Wagyu enthusiasts! We've got something really special to share with you today. We're excited to announce that Crowd Cow is now offering the exquisite and award-winning Shinshu Wagyu (信州和牛) from the beautiful Nagano Prefecture (長野県) in Japan. This is a beef that's been praised for its exceptional quality, tenderness, and flavor, thanks to the love and care given by the dedicated farmers in the region. So, let's dive into what makes...
The Ultimate Shinshu Tasting Flight
March 29th, 2023 by Joe Heitzeberg • Read 1,488 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 8,656 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...
I'll Take My Steak Medium Rare, of Course!
January 22nd, 2022 by Joe Heitzeberg • Read 9,245 times • 2 min read
There is no one perfect way to cook a steak, but many argue that the perfect way is to cook it medium rare. That's a steak with a nice, rosy pink inside and a nice brown crust on the outside. A medium rare steak is cooked to an internal temperature of 135-140 degrees Fahrenheit on the inside. Internal doneness and crust doneness are two different matters! When it comes to flavor, the crust is where much of the action is. The Maillard...
Pork butt 101: A beginner's guide to this versatile cut of meat
January 10th, 2022 by Joe Heitzeberg • Read 9,006 times • less than one min read
I’ll be the first to admit that pork butt is not the sexiest name for a cut of meat. However, this inexpensive, versatile and forgiving cut is simple to cook and offers an eating reward for the effort that’s among the highest of any meat. (i.e. it’s dead simple to cook and it tastes absolutely incredible.) First of all, let’s get one thing clear: pork butt comes from the shoulder of the pig, not the rear. It’s a fatty cut of meat, but that’s...
The science behind dry brining and how it makes your steak better
January 9th, 2022 by Joe Heitzeberg • Read 21,272 times • 1 min read
Dry brining is a process by which meat is seasoned with salt well before cooking to greatly boost the quality of your steak with hardly any extra work. Why dry brine? Salt is a flavor amplifier. When it’s used to dry brine meat, it not only seasons the surface, but it also starts the process pulling some water from the meat, tightening the surface up, and helping to boost the Maillard reaction when you sear it. The Maillard reaction is...
Crowd Cow's Holiday Gift Guide: The 10 Best Gifts for Everyone on Your List
December 6th, 2021 by Kaleigh Jurgensmeyer • Read 7,153 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...
Helping Feed Families in Need
November 30th, 2021 by McKenna Moe • Read 2,471 times • 1 min read
With nearly 42 million people (1 in 8), including 13 million children (1 in 6), expected to experience food insecurity this year, we recognize that getting people healthy food where it’s needed most is more important than ever. That’s why this holiday season, we’re honored to have helped our community with one of the biggest meals of the year — Thanksgiving. We kicked it off a little early by donating more than 2,000 free-range turkeys to...
Q&A with Steven Raichlen, Founder of Planet BBQ and Project Smoke
October 7th, 2021 by McKenna Moe • Read 4,100 times • 3 min read
Author, journalist, lecturer and TV host, Steven Raichlen is the man who reinvented modern barbecue. From the international blockbuster books Barbecue Bible and How to Grill to the popular TV shows Project Fire and Project Smoke on PBS, he is a master of the grilling craft and of barbecue flavor. Learn more about Steven Raichlen — in his own words. How did you discover your love for barbecuing and crafting delicious meals? I like to say...