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August 28th, 2017 by Joe Heitzeberg • Read 12,239 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...
August 21st, 2017 by Joe Heitzeberg • Read 36,363 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...
August 18th, 2017 by Joe Heitzeberg • Read 8,500 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 ...
August 11th, 2017 by Joe Heitzeberg • Read 7,710 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...
August 2nd, 2017 by Joe Heitzeberg • Read 8,334 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...
July 23rd, 2017 by Joe Heitzeberg • Read 19,852 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...
July 19th, 2017 by Joe Heitzeberg • Read 10,815 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,...
July 12th, 2017 by Joe Heitzeberg • Read 6,776 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...
July 11th, 2017 by Joe Heitzeberg • Read 215,777 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 that’s become increasingly evident in the course of our research and travels to Japan is the fact that there’s a scary amount of myths out there about A5 Wagyu from Japan. So we thought we’d do some mythbusting. Myth: Wagyu is banned in the U.S. Fact: It's true that Wagyu DNA and...
July 10th, 2017 by Joe Heitzeberg • Read 49,304 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...
