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June 12th, 2017 by Laura T. • Read 12,595 times • less than one min read
Set your clocks to Monday, June 19 at 8AM PST to reserve your shares from our newest farm: Hat Creek Ranch. A 4th-generation ranch, Hat Creek is owned and operated by Henry and Pam Giacomini. Part of the Lassen National Forest, Hat Creek's cows enjoy a blend of desert grasses and forest greens that fatten them up beautifully. Come tour Hat Creek and take a look at all the hard work Henry and Pam put into raising their 100% grass-fed beef.
June 12th, 2017 by Laura T. • Read 8,365 times • less than one min read
Set your clocks to Monday, June 19, 8AM EST to reserve your shares from our newest farm: Bedient Farms. Featuring over 650 acres of rich pastureland in the Finger Lakes region of New York, Bedient Farms is owned and operated by Angela Bedient, a true one-woman show. Come tour Bedient Farms and take a look at all the hard work Angela puts into raising her delicious pasture-raised, grain finished beef.
June 6th, 2017 by Joe Heitzeberg • Read 9,399 times • 2 min read
U.S. consumers now have convenient access to the healthiest and best tasting sustainably raised beef from independent ranchers SEATTLE, Wash., June 6, 2017 -- Just in time for Father’s Day and the summer barbeque season, food tech startup Crowd Cow (www.crowdcow.com) announced today that it is now shipping to beef lovers throughout the U.S. The sharing economy’s latest big idea allows consumers to buy portions of an actual cow online with...
May 30th, 2017 by Sophie Messing • Read 21,133 times • 4 min read
Are you interested in making fall-off-the-bone tender ribs at home? Or do you already have a home smoking setup, and want to step up your game? We wanted to learn from one of the pros, so we sat down with Jeff Phillips, creator and editor of Smoking-Meat.com, to get the inside scoop. CC: Tell us a little about yourself and how you got into smoking meats. JP: Born and raised in North Carolina, I started grilling just out of high school...
May 13th, 2017 by Joe Heitzeberg • Read 43,369 times • 2 min read
Our goal at Crowd Cow is to help people find fantastic beef from the very best farms, raising happy cows and producing healthy meat. Within that we think there’s room for a great deal of variety. We work with farms with 100% grass-fed beef, ranches raising genetically pure Wagyu beef, and now we are also introducing farms with cattle raised on the pasture but finished with grain. Ultimately, flavor is a personal preference, and can span a...
April 22nd, 2017 by Laura T. • Read 6,564 times • 2 min read
Ever wonder what it takes to grill anything at home? We thought who better to learn from than a grilling champion? We sat down with Craig Tabor, better known as Big Green Craig, two-time winner of the national Eggtoberfest grilling competition and self-described griller of anything to find out. CC: Tell us a little about yourself and how you got into grilling. BGC: I got into grilling out of necessity. My wife, who is a great cook by...
April 15th, 2017 by Laura T. • Read 18,025 times • 3 min read
Does sous vide cooking seem like it's all the rage in the food industry these days? You've likely seen it on TV or in food magazines and blogs, but weren't quite sure how to do it yourself. We sat down with Derek Gaughan, founder of the site Sous Vide Guy, to learn what sous vide cooking is all about, and how you can get started at home. CC: Sous vide cooking is increasingly featured in cooking magazines and blogs. Why is it generating...
April 10th, 2017 by Laura T. • Read 5,967 times • 1 min read
Is ham going to be the centerpiece of your Easter dinner? Again? If you’re looking to shake things up and wow your dinner guests, think about a standing rib roast or beautifully marbled rib steaks. Jim Foss knows a little something about preparing delicious beef -- regardless of the holiday. Foss is co-founder and president of Pitmaster Hospitality, a company that includes a popular barbecue restaurant in Leesburg, Va., called Smokehouse...
April 6th, 2017 by Joe Heitzeberg • Read 16,146 times • 3 min read
Brisket is a Passover tradition. For many, a Passover meal is incomplete without this large, revered cut of beef. Others, like Stephanie Pierson, who wrote "The Brisket Book" take it even further by stating, “Some foods will improve your meal, your mood, your day, your buttered noodles. Brisket will improve your life.” While brisket can be grilled or smoked, braising is the preferred method of preparation in early April. There are...
March 31st, 2017 by Joe Heitzeberg • Read 19,946 times • 1 min read
Here at Crowd Cow, we flash freeze our beef and ship it directly to you. Freezing beef is an ideal way to preserve quality and taste. How Long Can Beef Stay In The Freezer? According to the United States Department of Agriculture (USDA), “frozen foods remain safe indefinitely” in the freezer. So if you’ve had something in there for years, it’s still safe to eat. But that doesn’t mean it will taste all that great. The USDA offers...
