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Exploring the World of Craft Meat
The Art of Time: Inside Fermin’s Centuries-Old Ham Curing Process
November 3rd, 2025 by Will Price • Read 13,814 times • 1 min read
In the mountain village of La Alberca, Spain, a UNESCO World Heritage site surrounded by pure air and oak forests, time moves differently. It is here that Fermín perfects the art of curing hams, a craft passed down through generations and guided by the rhythm of the seasons. Tradition Meets Terroir Every Fermín ham begins with exceptional raw material: free-range Ibérico pigs or traditional Spanish white pigs raised entirely in Spain. Their...
How to Carve Your Fermín Bone-In Ham Like a Pro
October 30th, 2025 by Will Price • Read 19,466 times • 3 min read
Learn how to carve Fermín's bone-in Ibérico ham like a pro. Step-by-step carving guide, tools, and expert tips for serving Spain's finest jamón at its flavorful best.
What Does “100% Ibérico Acorn-Fed” Mean—And Why Does It Taste So Good?
July 16th, 2025 by Will Price • Read 81,002 times • 2 min read
When people refer to Ibérico pork as the "Wagyu of pork," they're not exaggerating. The rich marbling, deep flavor, and tender bite set it far apart from conventional pork. But among the different grades of Ibérico, one label reigns supreme: 100% Ibérico Acorn-Fed. So what does that actually mean—and why does it matter so much for taste? Let’s break it down. 100% Ibérico = Purebred Lineage The “100%” label refers to the genetic purity of the...
How to Cook Pluma Ibérico
July 16th, 2025 by Will Price • Read 67,768 times • 1 min read
Spain’s most tender pork steak, now at your fingertips. If you’ve never cooked Pluma Ibérico before, prepare to be blown away. This ultra-tender, feather-shaped cut comes from the end of the pork loin and delivers everything you'd want in a steak: juicy texture, rich marbling, and bold, nutty flavor from Spain’s acorn-fed Ibérico pigs. Now available through our exclusive partnership with Fermín Ibérico, this cut is ready to take center stage...
How to Cook Secreto Ibérico
July 16th, 2025 by Will Price • Read 72,350 times • 1 min read
Your guide to mastering the rarest, most flavorful cut of Ibérico pork. Secreto is the hidden gem of Ibérico pork — a prized butcher’s cut so rich, so tender, and so full of flavor, it's earned a cult following among chefs and connoisseurs. Thanks to our partnership with Spain’s legendary Fermín Ibérico, you can now try this ultra-rare cut at home. What is Secreto Ibérico? Often called the “butcher’s secret,” the secreto is a thin, marbled...
Why Bone-In Steaks Are the Cut of Choice for Meat Lovers
July 9th, 2025 by Will Price • Read 52,095 times • 1 min read
There’s just something about a bone-in steak. The moment it hits the grill, you know you’re in for a bold, flavorful experience. But for serious steak connoisseurs, bone-in cuts aren’t just about presentation—they're about performance, flavor, and tradition. At Crowd Cow, we carry a range of bone-in favorites: Porterhouse, T-Bone, Cowboy Cut Rib Steaks, Thick-Cut Bone-In Rib Steaks, Tomahawks, and Short Rib Tomahawks. Each brings something...
Smoked to Perfection: Brisket Secrets You Won’t Hear from Beginners
July 8th, 2025 by Will Price • Read 34,615 times • 1 min read
Whether you're tackling a 12-pound whole brisket or experimenting with a small A5 Wagyu brisket flat, these tips will help you get it right from start to finish. 1. Know When to Wrap — and What to Wrap With Wrapping brisket during the stall helps retain moisture and speed up the cook, but the timing and material matter. * Butcher paper preserves bark better than foil and allows some smoke to continue penetrating. * Wrap when the bark is set...
Demystifying the World's Rarest Beef: Olive Wagyu
February 28th, 2025 by Joe Heitzeberg • Read 133,261 times • 2 min read
Pioneered by a Farmer, Perfected by Nature — Discover Olive Wagyu There’s rare, and then there’s Olive Wagyu rare — a beef so exclusive that fewer than 2,200 cattle exist, with only a handful harvested each year. If you’ve never heard of it, you’re not alone. Even in Japan, the birthplace of Wagyu, this ultra-limited delicacy remains a well-kept secret. But what makes it so special, and why is it just now gaining recognition? Let’s pull back...
Coming Soon: Margaret River Australian Wagyu
September 6th, 2024 by Will Price • Read 124,533 times • 1 min read
Crowd Cow is excited to announce we’re launching a new source of wagyu: Australian Wagyu from Margaret River. Here are three reasons why you should be excited too, so make sure to sign up for our Margaret River Australian Wagyu launch and get your hands on some cuts that are sure to impress your friends and family at the dinner table. This is Award-Winning Beef. In April 2024, the Australian Wagyu Association crowned Margaret River...
From Farm to Festival: Crowd Cow’s Journey to Telluride
September 6th, 2024 by Jacob Tally • Read 143,561 times • 1 min read
Last weekend, August 30th through September 2nd, 2024, Crowd Cow had the honor to sponsor the Telluride Film Festival. In turn, it was my honor to be able to represent the brand and get to mingle with film enthusiasts from across the country. I’d like to say this event was a key piece of our marketing strategy for the year, but like many things at a scrappy startup, it was opportunistic. In fact, Telluride had a long standing, well known meat...