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Exploring the World of Craft Meat


Meet Japan’s Ultimate “Shokunin” Farmer — Akio Kato of Kato Wagyu

November 18th by Joe Heitzeberg • Read 547 times • less than one min read

Akio Kato's trophies and awardsShokunin is a Japanese word without a direct English translation. The closest is “craftsman” or “master of one’s profession”, but these simplistic translations miss a deeper devotion and dedication — over many years — to reach a certain perfect command over one’s area of obsession.To hear stories of how bullet trains in Japan operate with an average departure delay that’s less than 18 seconds or that Japan’s...

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How to Deep-Fry a Pasture-Raised Turkey

November 11th by Kaleigh Jurgensmeyer • Read 844 times • 2 min read

Successfully deep-frying a turkey automatically puts you into Thanksgiving-hero status. What’s not to love about a juicy, tender inside and super crispy outside? Deep-frying can be risky business, though, so we created a step-by-step guide to ensure your bird-cooking is executed successfully (explosion and injury-free). Here’s what you’ll need: Paper towels Long sleeves Grilling gloves Goggles Turkey fry basket and hook ...

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How to Cook a Pasture-Raised Thanksgiving Turkey

November 4th by Kaleigh Jurgensmeyer • Read 1,218 times • 1 min read

Turkey is the true superstar of the day, and you want to make sure it really shines. While we love our mashed potatoes and stuffing, a juicy, flavorful turkey with beautifully browned skin and tender meat is really what makes Thanksgiving the most delicious day of the year.Follow these 5 steps to ensure you cook an unbelievable pasture-raised turkey that gets all the attention it deserves!STEP 1: THAW. Thaw your turkey properly. Make sure you...

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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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Always Raising the Steaks

October 7th by Kialani Rule • Read 1,633 times • less than one min read

Tackle these steaks like a pro.Anyone can serve a hot dog at a tailgate, but it takes a real veteran player to serve up some steaks. Nate Cantu of @can2_bbq breaks down how to level up your tailgating game with steaks! INGREDIENTS2 New York Strip SteaksSpiceology’s SPG (Salt, Pepper, Garlic) Rub PREPARATIONSeason Steaks with your favorite rub.Set up your grill for indirect cooking.Cook Steaks on indirect heat, furthest away from the heat...

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WINGING IT

October 7th by Kialani Rule • less than one min read

The Sure Fire Way to Score Big Points This SeasonAdapted from Yellow Bliss Road’s recipe, Crowd Cow toyed with the spices and sauce, and added a ranch-chive dip to balance the spicy with cool. Win or lose these wings will have you smiling and doing a touchdown dance. INGREDIENTS4 lbs chicken wings (two 2-lb packs)2/3 cup flour1 teaspoon salt1 tbs chili powder2 tsp garlic powder1 tsp pepper2 tablespoon baking powder1/3 cup to 1/2 cup hot sauce...

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5 Ingredient Sliders

October 7th by Kialani Rule • less than one min read

Slide your way into tailgate tastiness. @Grillin_With_Dad’s sliders are a surefire way to make game day grilling a success. Get ready for a winning season with this simple 5 ingredient slider recipe.INGREDIENTS1lb Ground BeefHawaiian RollsBacon JamCheddar CheeseSpicy Pickles PREPARATIONLightly season the ground beef with salt and pepper then shape into 2-inch patties.Grill patties until desired internal temperature is reached - use your...

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

September 22nd by Joe Heitzeberg • Read 3,730 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...

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Iwate Wagyu: Japan’s Most Sustainable Wagyu

September 22nd by Joe Heitzeberg • Read 230 times • less than one min read

With one of the lowest population densities of any prefecture in Japan, Iwate is known for pristine wilderness, and rugged landscapes featuring majestic cliffs that jut up meters from the ocean shores. Its well-nurtured organic soils produce some of the country’s best rice, apples and of course Wagyu. There are several notable aspects to Iwate’s unique approach to premium Wagyu which has helped it win the National Wagyu Championship 11...

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Iwate Wagyu: Japan’s Most Award-Winning Wagyu

September 20th by Joe Heitzeberg • Read 812 times • 1 min read

Crowd Cow is proud to bring you Japan's most award-winning Wagyu to America for the first time for sale online: Iwate Wagyu. In Japan, there are hundreds of locally-produced varietals of Japanese Wagyu. And like wine regions in Europe, each have their own unique characteristics, histories and flavor profiles influenced by how the animals are raised, what they eat and the terroir. Don’t believe me? Consider only that the humble cow is much...

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