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Exploring the World of Craft Meat
The Copper River's First Salmon of the Season
May 23rd, 2018 by Joe Heitzeberg • Read 11,624 times • 2 min read
Coming very soon to Crowd Cow! NEWS: Copper River Salmon will be back soon. Enter your email to get the email alert so you won't miss out. Alaska’s Copper River, often said to produce the best salmon in the world, is cold, powerful, and rugged. Each spring right around mid-May, Sockeye are the first salmon to spawn in it, along with a few King. The hard upstream swim those first fish complete requires that they have built-up fat stores...
What? Sriracha + Manuka Honey Pasturebird Chicken Wings, That's What
May 21st, 2018 by Joe Heitzeberg • Read 7,694 times • 1 min read
These are some of the best chicken wings I've ever had in my entire life. Pastured Chicken Wings from Pasturebird makes a huge difference, as does the creamy richness of the Manuka honey and tangy heat of the Sriracha Chili Sauce. Manuka honey is a superfood known to promote digestive and immune health, and it adds a special taste. I recommend Comvita's Manuka Honey from Amazon. I also recommend using a hickory smoked sea salt instead of...
How to make amazing beef jerky at home
May 20th, 2018 by Joe Heitzeberg • Read 23,465 times • 1 min read
It's easy to make incredibly good beef jerky at home, and the secret is to start with excellent quality, lean cuts of meat. Top round roasts, brisket and rump roast are all excellent cuts for beef jerky, and relatively inexpensive. Also, these cuts are hard to find in grocery stores, but are always on sale on Crowd Cow. Instructions For around 1 pound of finished beef jerky, you'll want to start with 4 pounds of meat. 1) Mix all of...
How to Cook Grass-Fed Steak
April 26th, 2018 by Joe Heitzeberg • Read 17,455 times • 1 min read
Grass-fed, grass-finished beef is absolutely delicious — make no mistake. We’ve known more than a few people who swore they’d never eat anything but grain-finished convert to grass evangelists after trying a well-raised grass-finished steak. At risk of going full beef-nerd on you, I’ll quickly explain: Grain-finished beef is known for marbling and tenderness because grain helps cows gain weight more quickly and reliably, and because grains...
Press release: Crowd Cow Introduces Pork to Craft Meat Selection
April 23rd, 2018 by Joe Heitzeberg • Read 9,940 times • 2 min read
The small, independent farm marketplace now offers snout-to-tail cuts of pork to its nationwide customer base SEATTLE, WA – April 23, 2018 – Beginning on May 2, Crowd Cow, the company that delivers small-batch craft meats directly to your doorstep, will be expanding their robust line of meats by offering their customers high-quality, independently raised pork not available in stores. The unique marketplace of carefully curated farms empowers...
Preserving Traditional Soy Sauce Production on Shodoshima
April 13th, 2018 by Joe Heitzeberg • Read 4,029 times • less than one min read
It shouldn't be too suprising to learn that in Japan, soy sauce is used with beef. Afterall, soy sauce is an integral, foundational component of "Washoku," or traditional Japanese cuisine. If you find yourself in Japan's smallest province of Kagawa and venture the 1.5 hour ferry ride to the tiny cow-shaped island of Shodoshima, you will find olive tree groves, artisinal olive oil producers and a handful of Olive-fed Wagyu cattle producers....
The Ultimate Destination Steak: Olive Wagyu at ICHIGO
April 12th, 2018 by Joe Heitzeberg • Read 11,032 times • 2 min read
A few years ago, Chef Mori was a chef at a Yakiniku House (a traditional Japanese beef grill) in Osaka when he first heard about Olive Wagyu: a rare Wagyu beef produced by feeding inawara rice straw, Italian rye grass, and toasted olive lees to Kuroge Washu cattle. It's only raised by a handful of producers in Japan and originated on a remote island called Shodoshima in Japan's smallest province. It piqued Chef Mori's interest, and would...
Everything to know about Olive Wagyu (Infographic)
April 10th, 2018 by Joe Heitzeberg • Read 13,546 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.
My meeting with Kagawa Prefecture's Governor
April 3rd, 2018 by Joe Heitzeberg • Read 6,126 times • 1 min read
In October 2017, I met with Kagawa Prefecture's Governor and senior staff. Watch below or check out the transcript of my speech in Japanese, which outlined my journey from living on a farm homestay in Hokkaido 20 years ago to a current milestone: bringing Olive Wagyu from Japan to America. What follows is an explanation of how this came about in the first place. Soonafter we started Crowd Cow, friends and early customers asked, "will you...
Craft Beef: A Revolution of Small Farms and Big Flavors
March 29th, 2018 by Joe Heitzeberg • Read 8,652 times • less than one min read
When we started Crowd Cow almost 3 years ago, we wanted to experience the "absolutely incredible-tasting" beef from small, family-run farms that our mutual friend had told us about, and to make that accessible to everyone. What we didn't realize at the time, is that beef itself is every bit as diverse, rich and interesting as coffee, wine, chocolate and microbrew. As we met with farmers, butchers, chefs and modern meat enthusiasts, we...
