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Exploring the World of Craft Meat


Dahlia Lounge's head chef dishes up 2 favorite summer steak recipes

September 6th, 2017 by Joe Heitzeberg • Read 9,599 times • 1 min read

Seattle's star chef Brock Johnson is the executive chef at Dahlia Lounge, the seasons-centric Pacific Northwest restaurant icon. He recently revealed to us his two favorite summer steak dinners, which both take full advantage of what summer in the PNW has to offer. Image credit to Dahlia Lounge 1. He calls the first one “The birthday steak” because every year when he celebrates his birthday in mid-August, Chef Brock Johnson marks the...

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We asked customers and ranchers how they like their burgers

August 30th, 2017 by Joe Heitzeberg • Read 3,923 times • 1 min read

This should give you something to ponder over Labor Day Weekend. Dare we even say it might help inform your burger endeavors? First, we asked some of our partner ranchers to paint us a picture of their perfect burger meal, complete with preferred cheese and optimal side dish. Becky Harlow Weed, Harlow Cattle Company, Spanaway, WA Becky Harlow Weed, the one-woman-show owner-operator of Harlow Cattle Company in Spanaway, Washington,...

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Cluck cluck... Chickens are coming!

August 28th, 2017 by Joe Heitzeberg • Read 7,097 times • 1 min read

Since we launched Crowd Cow just over 2 years ago, we’ve been committed to connecting our members with ranchers producing some of the best beef in the world, and making it as convenient as possible to support them. But we’ve always known there’s a huge opportunity to go beyond beef, applying those same values of transparency and convenience to other meats, too. That’s why, on Wednesday, August 30, we’re excited we'll be offering pasture-raised...

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11/20/17: Our A5 Wagyu Holiday Sale

August 21st, 2017 by Joe Heitzeberg • Read 32,393 times • less than one min read

Back in July we became one of the first companies to directly source A5 wagyu beef from Japanese producers (not source it through an importer) and make it available for sale to the general public. Our customers love what we do for independent ranches all over the US, and they wanted us to give the same level of transparency and direct connection, but for the legendary, insanely marbled, legendary A5 Wagyu from Japan. So we decided to get...

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Understand our beef at a glance

August 18th, 2017 by Joe Heitzeberg • Read 5,282 times • 1 min read

We want to help you explore the wide variety of flavors, cuts, grasses, grains, and regions that make beef and ranching in the 21st century so gloriously diverse. That requires understanding our beef and farm offerings at a glance! What do the cows eat? What breed are they? Where’s the ranch? To that end, we’ve made a few changes to our event pages. Underneath each farm name, you’ll now see: The feed type The breed of cattle ...

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5 tips to grill the perfect summer burger

August 11th, 2017 by Joe Heitzeberg • Read 4,553 times • less than one min read

Grill on a flat surface A cast-iron pan will catch all those meaty, umami juices instead of dripping them away into the sand (tear). You can put the pan directly on the grill, just make sure to use an oven mitt! Keep the patty nice and loose You want your burger patty to be packed so loosely it’s almost falling apart. If you pack it like a hockey-puck, it’ll taste like a hockey-puck. Salt generously I’ll say this: It’s really hard to...

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The Crowd Cow guide to grilling on the beach

August 2nd, 2017 by Joe Heitzeberg • Read 4,326 times • 1 min read

Last Wednesday, the Crowd Cow team closed the office early and drove out to Golden Gardens State Park, a beautiful stretch of beach on Seattle’s Puget Sound. We’d invited our friends and families to come taste-test beef from our partner ranches, try some new burger recipes, and star in an impromptu photoshoot. It had all the makings of the perfect Pacific Northwest barbecue: white sand, plenty of sun (no small miracle in Seattle), and...

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What is dry-aged beef?

July 23rd, 2017 by Joe Heitzeberg • Read 12,265 times • 1 min read

Long before dry-aged steaks became a hot-ticket item on steakhouse menus, people had been dry aging beef for centuries, often hanging joints of the stuff in cheesecloth or a burlap sack to keep it edible longer. Photo from Business Insider But by the 1800s, if not earlier, it was clear that preservation wasn’t the only thing dry-aging was good for. Some people began to notice that, not unlike what happens to cheese when you let it sit...

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Wagyu Haikus! Winner & Runners-Up

July 19th, 2017 by Joe Heitzeberg • Read 5,291 times • less than one min read

Congrats to Scott Evans! He's the winner of our A5 Wagyu Messermeister haiku contest, and he'll be receiving a Japanese chef’s knife from Messermeister. Scott's haiku really spoke to us. When we wrote all our favorites down on a whiteboard and tallied up the votes, his was the clear victor. Scott Evans' winning haiku Moving stuff, Scott. And check out the runner-up haikus, too. They were just too great not to share. Runner-up,...

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Press Release: Crowd Cow Brings Legendary Japanese A5 Wagyu Beef to Doorsteps

July 12th, 2017 by Joe Heitzeberg • Read 3,761 times • 2 min read

Seattle, WA – July 12, 2017 – Japanese A5 Wagyu beef imported directly from Mirai Farm in the Kagoshima prefecture of Japan is now available from food tech startup Crowd Cow (www.crowdcow.com). Available on a first come, first serve basis, beef lovers can buy specific portions of a Japanese A5 Wagyu cow, claim their favorite cuts, and become a “steak-holder” to enjoy the rarest and most exclusive beef in the world, legendary for it’s...

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