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Exploring the World of Craft Meat


How to thaw frozen meat

May 11th, 2016 by Joe Heitzeberg • Read 24,216 times • 1 min read

Frozen meat is better The meat and seafood we sell on Crowd Cow has been frozen at peak freshness and quality and shipped to you using dry ice to lock in that quality, freshness and food safety. Contrast this with grocery store meat and seafood, which has been degrading for days (if not weeks) while transporting to the store, and while waiting in the meat case, and later in your fridge at home before you cook it. Ironically, there is...

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Bringing Wagyu to Crowd Cow

November 13th, 2015 by Joe Heitzeberg • Read 9,151 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...

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Sansaire and the Art of Sous Vide

July 16th, 2015 by Joe Heitzeberg • Read 6,780 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...

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How to Cook Beef

July 1st, 2015 by Ethan Lowry • Read 13,594 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!...

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It Begins With Happy Cows

May 14th, 2015 by Joe Heitzeberg • Read 6,040 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...

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