Crowd Cow with Beyond Meat and PRE Brands at Expo West
Last week I was invited to participate on a panel with the CEOs of Beyond Meat and PRE Brands at Natural Products Expo West in Anaheim, an annual trade show...
From the Archive
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The Story Behind Olive Wagyu
What is this “Wagyu” we’re talking about? Let me break it down for you. There are four breeds of “Wagyu” -- Japanese cattle, that is -- that are indigenous...
Press release: Crowd Cow has Japan’s most exquisite steak
On February 28, Crowd Cow is offering a limited amount of A5 Wagyu imported directly from Japan. A5 Wagyu contains higher proportions of healthy...
How small farms benefit from Crowd Cow
Small producers in this country often face a tough choice: send their cattle off the auction yard for a cut-rate price, or raise the animals to maturity and...
Coming soon! Little Shasta: A grass-finished ranch with deep roots in California
In 1862, Stan Sears’s family settled in mountainous Siskiyou County, California. More than 150 years later, cows still dot the same original property that...
We're working with a new farm! Burke's Garden Farm, an Amish ranch in "God's Thumbprint"
If you flew over the remote community of Burke’s Garden in a plane, you’d see a valley spread out below you like a crater in the middle of the...
How to Grill Frozen Patties
You can save time and enjoy perfect hamburgers by grilling frozen patties. There’s no easier way to prepare great hamburgers every time than starting...
Can I cook frozen steaks without thawing? You can (and you should)!
Wondering whether to let those frozen steaks thaw or cook them straight from frozen? You're not the only one! We get this question a lot. You should cook...
We're working with a new grass-finished farm in the Western Catskills
At Slope Farms in New York’s Western Catskills, Ken and Linda Jaffe are raising 100% grass-fed, grass-finished beef on hilly, ridge-top pastures that like...
Why is "Kobe Beef" so famous?
And what are you missing out on if it's the only brand of Japanese beef...
Japan Holds a “Best Beef Olympics” Every Five Years - Guess who won this year?
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...
Top Japanese Chef Reveals How to Cook A5 Kobe Beef
Recently I had the privilege of spending time with one of Japan's top Kobe Beef chefs, Mitsuo Yamamoto of Steak Sakura (2-11-14 Sennichimae, Chuo-ku...
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