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Exploring the World of Craft Meat


How to Make Wagyu Brisket Bacon

April 8th, 2020 by Kaleigh Jurgensmeyer • Read 14,730 times • 2 min read

Bacon is universally loved. It’s the perfect combination of crispiness and chew, a literal wave of savory, salty goodness that makes it completely irresistible. While it’s usually associated with pork, BBQ aficionados are raving about the beef version — cured and smoked beef belly (navel). Another variety of beef bacon uses the brisket (what the navel connects to). Since brisket is leaner than the belly, it’s essential to have lots of...

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Japanese Wagyu Butchery 101

March 31st, 2020 by Kaleigh Jurgensmeyer • Read 16,494 times • 3 min read

Japanese Wagyu is one of the most luxurious foods in the world — a distinction earned not just because of its unique Kuroge genetics, but because of the many traditions practiced in Japan, spanning from the way the animals are raised to how the meat is rated, how the steaks are sliced and cooked, and even how the carcasses are butchered. Japanese A5 Wagyu Striploin There are a few key differences in Japanese Wagyu butchery versus that in the...

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Home Sweet Home-Cooked Meals: 15 Recipes from 3 Cuts of Meat

March 17th, 2020 by Kaleigh Jurgensmeyer • Read 12,240 times • 2 min read

A lot of us are staying home more often, and that means more family time is centered around food. Plan your week out and win at home in the most delicious way possible with a meat-centric meal plan! Check out these 15 dish ideas with recipes for 3 essential cuts (and read on for the chance to be featured in our next post!). #1: Ground Beef (or Ground Chicken, Ground Turkey, and Ground Pork) is perhaps the most versatile cut and can be made...

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Salmon Raised Right: My Visit to Frøya, Norway

February 12th, 2020 by Joe Heitzeberg • Read 6,128 times • 3 min read

In January, I visited the remote island of Frøya in western Norway: population 4,962. It was a many-hours drive from anywhere, just off the coast and beyond the protection of the fjords — home of the PrimeWaters salmon we now offer. It’s salmon raised right, without antibiotics or growth hormones, and, in my opinion, in one of the most sustainable ways possible. Salmon prepared at Havheim Restaurant, Hotell Frøya I’m in love with seafood,...

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Regenerative Farming 101

January 13th, 2020 by Kaleigh Jurgensmeyer • Read 13,302 times • 4 min read

What is it and why is it important? Soil on Richards Ranch — 100% Grass-fed, Grass-finished and EOV Certified Farm There are lots of labels and certifications out there — everything from Certified Organic to Certified Humane and even certified Predator Friendly. Certifications help create a standard among farms — something tangible to work toward and something tangible consumers can use to help them make better decisions for themselves when it...

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Keep Your “Eat Better” New Year’s Resolution — Keto, Paleo, Whole 30 and Mediterranean Diet Approved

December 31st, 2019 by Kaleigh Jurgensmeyer • Read 4,432 times • 2 min read

Year after year, one of the top resolutions is to “eat healthier and diet.” Cue groans. Healthy eating feels limiting. We think of chicken, brown rice and broccoli, every day — no variety and certainly no flavor. Plus, restricting your food makes it hard to actually stick with any kind of plan. So how do you reach your goals effectively? Crowd Cow is here to help. Whether you’re strictly following Keto or Paleo plans, or are trying out...

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Wild-Caught vs. Aquaculture (Farm-Raised) Fish: Myths and Facts

December 11th, 2019 by Kaleigh Jurgensmeyer • Read 34,470 times • 5 min read

Sustainable Seafood Sampler featuring Arctic Char, Black Cod, and Copper River Sockeye Salmon In a lot of the popular press, there seems to be a general desire to simplify the world with a “good” versus “bad” view on any given issue. Farm-raised versus wild-caught seafood is no different — and there are a lot of misconceptions about each. Many (mistakenly) believe that farm-raised seafood is bad, and wild-caught fish is always the premium...

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Our Biggest Japanese Wagyu Event Ever.

December 2nd, 2019 by Kaleigh Jurgensmeyer • Read 3,814 times • 2 min read

Like the wine regions of France, Japan produces regional varieties of Wagyu, each distinctive in its history, traditions, practices and flavor profiles.  We have worked tirelessly over the last few years to forge relationships with top producers and the Japanese government to debut award-winning varieties that have never been available outside of Japan — like 11-time National Champion Iwate-Gyu and Olive Wagyu, the rarest beef on earth....

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Holiday Gift Guide for the Meat Lover

November 25th, 2019 by Kaleigh Jurgensmeyer • Read 7,077 times • 2 min read

The gift-giving season is officially among us. For the BBQ enthusiast, we’ve curated a list of some of the best grilling products and gear — with options on any budget. 1. BIG GREEN EGG This kamado-style grill has a cult following and BBQ aficionados love that it can get to high temperatures due to the focused heat of its ceramic shell, but can also hold low temperatures and be used as a smoker. Splurge: BGE XL ($1,199) — Made to cook...

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Meet Japan’s Ultimate "Shokunin" Farmer — Akio Kato of Kato Gyu

November 18th, 2019 by Joe Heitzeberg • Read 5,434 times • less than one min read

Akio Kato's trophies and awards "Shokunin" is a Japanese word without a direct English translation. The closest is “craftsman” or “master of one’s profession”, but these simplistic translations miss a deeper devotion and dedication — over many years — to reach a certain perfect command over one’s area of obsession. To hear stories of how bullet trains in Japan operate with an average departure delay that’s less than 18 seconds or that Japan’s...

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