Exploring the World of Craft Meat


The Ultimate Guide to Wagyu

August 10th, 2016 by Joe Heitzeberg • Read 4,903 times • 9 min read

What's Wagyu? Wagyu is, quite simply, the most sought after beef in the world -- and the subject of much confusion, thanks to the frequent misuse of the term "Kobe beef" in this country. We set out to discover the truth about Wagyu. This article is the result of research conducted from Japanese language original sources and first-hand interviews with experts including one of the original people responsible for bringing Wagyu to the United...

Read »


Wagyu Cooking Guide

May 11th, 2016 by Bolek S. • Read 3,959 times • 2 min read

Wagyu is quite simply the very best beef. We've put together this cooking guide to help you get the most out of your Wagyu experience. UPDATE: For A5 Wagyu from Japan, we have prepared a very special preparation guide: How to Prepare and Enjoy A5 Wagyu The goal is to experience a quality piece of meat for what it is. A quality meat has the characteristics and profiles by which people struggle to find the right words to describe. We’re here to...

Read »


How to thaw frozen meat

May 11th, 2016 by Joe Heitzeberg • Read 2,720 times • less than one min read

The best way to thaw frozen meat is by leaving it overnight in the fridge. Although it may not be the fastest way (compared to submerging it in cool water + changing the water every 30 minutes), the longevity of this process allows for an even thaw and in turn, keeps the food out of the ‘danger zone’ (40F-140F). On the other hand, we've come to be big fans of not defrosting at all before cooking beef. Except for Wagyu, which has fat that is...

Read »


Bringing Wagyu to Crowd Cow

November 13th, 2015 by Joe Heitzeberg • Read 2,638 times • less than one min read

Despite roasting a whole cow in Japan on my 20th birthday, working on a farm in Hokkaido and being a fan of Japanese cuisine, the term "Wagyu" just wasn't something I had spent much time thinking about. It means "Japanese cow" and has become synonymous with high quality beef, that much I knew. But why does it have such a stellar reputation? What are the different kinds of Wagyu? What's the difference between Wagyu in the states vs the Wagyu in...

Read »


Sansaire and the Art of Sous Vide

July 16th, 2015 by Joe Heitzeberg • Read 2,334 times • 2 min read

I recently had the great pleasure of cooking up some Gleason steaks from Crowd Cow's first event sous vide style by none other than Scott Heimendinger, an innovator working to bring sous vide to the masses, and co-founder of Sansaire, a leading sous vide device maker. Scott previously worked at Modernist Cuisine's culinary lab (the group led by Microsoft's former CTO that created an epic, 6-volume cook booked named "the most important cookbook...

Read »


How to Cook Beef

July 1st, 2015 by Ethan Lowry • Read 2,836 times • less than one min read

Here is a quick run-down of recipes and tips so you can fully enjoy your beef. Pro Tips Pro tip 1: Whatever the cut, always let meat rest 10 minutes after cooking before cutting it. The juices settle, the meat tenderizes and finishes cooking. Pro tip 2: Don’t thaw your steak before cooking: http://www.foodrepublic.com/2014/08/04/never-thaw-frozen-steaks-test-shows-that-meat-cooks-better-straight-from-freezer/ Pro tip 3: Try sous-vide! All...

Read »


It Begins With Happy Cows

May 14th, 2015 by Joe Heitzeberg • Read 1,948 times • less than one min read

The other day we had the privilege of spending a few hours on one of the most inspiring ranches in the state of Washington, if not the entire country. The owner, a fifth-generation rancher, showed us the rivers and barns where her grandfather played as a toddler, and explained why the considerable care and love that she puts into tending her cattle is so important to their happiness, and ultimately, to the quality of the meat. There will be...

Read »


Showing farms delivering to
20149