Exploring the World of Craft Meat
11/20/17: Our A5 Wagyu Holiday Sale
August 21st, 2017 by Joe Heitzeberg • Read 35,906 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...
Understand our beef at a glance
August 18th, 2017 by Joe Heitzeberg • Read 8,198 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? Whereās the ranch? To that end, weāve made a few changes to our event pages. Underneath each farm name, youāll now see: The feed type The breed of cattle ...
5 tips to grill the perfect summer burger
August 11th, 2017 by Joe Heitzeberg • Read 7,414 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 itās almost falling apart. If you pack it like a hockey-puck, itāll taste like a hockey-puck. Salt generously Iāll say this: Itās really hard to...
The Crowd Cow guide to grilling on the beach
August 2nd, 2017 by Joe Heitzeberg • Read 7,800 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 Seattleās Puget Sound. Weād 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...
What is dry-aged beef?
July 23rd, 2017 by Joe Heitzeberg • Read 18,998 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 wasnāt 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...
Wagyu Haikus! Winner & Runners-Up
July 19th, 2017 by Joe Heitzeberg • Read 10,273 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 chefās 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,...
Press Release: Crowd Cow Brings Legendary Japanese A5 Wagyu Beef to Doorsteps
July 12th, 2017 by Joe Heitzeberg • Read 6,363 times • 2 min read
Seattle, WA ā July 12, 2017 ā 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 āsteak-holderā to enjoy the rarest and most exclusive beef in the world, legendary for itās...
Myths & Facts: Japanese and American Wagyu
July 11th, 2017 by Joe Heitzeberg • Read 210,257 times • 4 min read
We've been writing extensively about A5 Wagyu to give you some background on the Japanese beef and its well-earned reputation for rich marbling. One thing thatās become increasingly evident in the course of our research and travels to Japan is the fact that thereās a scary amount of myths out there about A5 Wagyu from Japan. So we thought weād do some mythbusting. Myth: Wagyu is banned in the U.S. Fact: It's true that Wagyu DNA and...
Our Journey to the Inside of The Japanese Beef World
July 10th, 2017 by Joe Heitzeberg • Read 48,024 times • 4 min read
Crowd Cow broke into the innermost chambers of the Japanese beef world to become America's first-ever direct sourcer-seller of A5 Wagyu from Japan. Here's the story of how we did it. There are not a lot of people out there who have tried Japanese A5 Wagyu. But if someone you know has tried it, you've probably heard about it, in the form of happy ranting and raving. And as you can probably tell from the photo below, this is not the steak most...
Japanese Wagyu Infographic
July 8th, 2017 by Joe Heitzeberg • Read 33,616 times • less than one min read
How much do you know about Japanese Wagyu? Crowd Cow's infographic breaks it down for you.