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Exploring the World of Craft Meat


The Return of the Backyard BBQ — 6 Tips for Hosting Your Next Cookout

July 13th, 2021 by Kaleigh Jurgensmeyer • Read 13,598 times • 2 min read

Longer days, warmer nights — summer is officially here (and hopefully a lot more fun than the last)!  From our carefully curated grilling bundles to low and slow smoking cuts, we’ve got everything you need to host an epic summer cookout for your friends and family. And whether you’re the BBQ-master who’s keeping it simple or are putting on an actual smoke show for your guests (think Smoking an A5 Japanese Wagyu Brisket), when you start...

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Panorama Organic Grass-Fed Meat Partners with the Audobon Society

April 26th, 2021 by Kaleigh Jurgensmeyer • Read 14,133 times • 1 min read

Since Crowd Cow’s beginning, we’ve always had a deep-rooted connection with the environment and eco-friendly practices. After all, what’s better for the earth is better for the animals — an in turn, better for you! Working with farms that do things the right way helps protect the planet in more ways than one — and your support means these farms can continue doing what they do best through more sustainable, regenerative agriculture practices....

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Learn to Cook Lobster Like the Pros: 5 Favorite Lobster Recipes from Ready Seafood

December 17th, 2020 by Kaleigh Jurgensmeyer • Read 44,405 times • 3 min read

We recently got in an exclusive batch of 7-8 oz lobster tails — nearly twice the size of standard tails — just in time for the holidays! These are extremely rare and hard to find, making up just 1% of lobster production. XL Tails (left) come in a pack of two — that makes 14-16 oz lobster meat! We feel especially lucky to be sourcing from Ready Seafood directly so that our customers can try these extra meaty tails for themselves, even if they...

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Level Up Your Corporate Gifting: How to Stand Out in a Sea of Fruit Gift Baskets this Holiday Season

November 25th, 2020 by Kaleigh Jurgensmeyer • Read 1,730 times • 2 min read

We get it, it is the easy button to send chocolate, fruit and wine baskets to your team and clients.  But quite frankly, they probably receive the same gift every year...from multiple people...and it likely goes unappreciated. This year especially, connecting with your team and customers in a personal, unique (and delicious) way is more important than ever.  One way to show your appreciation is through good food. We’re here to...

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SVO Farmer Focus Free Range & Organic Chicken — Unpacking the Label

August 12th, 2020 by Kaleigh Jurgensmeyer • Read 29,928 times • 3 min read

Now, more than ever, people want answers — where does your food come from? And what kind of care is put into your food before it lands on the shelf? At Farmer Focus, they believe that customers should have these answers at their fingertips. That is why they provide free range and organic chicken that is 100% traceable to the farm where it was raised. With the use of their 4-letter Farm I.D. and the help of third-party auditors who verify...

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Fair Trade Certified Wild Blue Shrimp: What does that label really mean?

August 3rd, 2020 by Kaleigh Jurgensmeyer • Read 11,931 times • 5 min read

From coffee and chocolate to beauty products and clothing — you’ve probably heard of Fair Trade Certified™ or may have seen their signature green and black seal on some of your favorite items — maybe even on the packaging of our Wild Caught Mexican Blue Shrimp from Del Pacifico, the first and only Fair Trade Certified wild shrimp company! But what does it really mean when something is Fair Trade Certified? How does it actually help the...

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What's written on a Japanese Wagyu cattle nose print certificate?

July 14th, 2020 by Joe Heitzeberg • Read 30,706 times • 1 min read

Besides the incredible marbling and exquisite flavor profile, another thing to admire about Japanese Wagyu is the system of 100% traceability for every animal. The nose print certificates, which track every animal's lineage, place of birth and other details, are the carefully-managed centerpiece of this system. Starting in July of this year, we are offering Kobe Beef, and for the lucky few who are able to score some of this rare Wagyu, we...

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Kobe Beef: Japan's Iconic Wagyu

July 2nd, 2020 by Joe Heitzeberg • Read 18,065 times • 1 min read

Kobe Beef is iconic. You could visit the Medina of Fez, a pool hall in Kiev or a village in the highlands of Papua New Guinea and ask almost anyone — and they would tell you they’ve heard of Kobe Beef. There are few things in the culinary world as highly regarded or as rare. It’s scarcity has contributed to its overall aura. Only a relatively small group of farmers and processors in Hyogo Prefecture are qualified to raise it, and each calf...

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How to Make a Wagyu Katsu Sando at Home

May 21st, 2020 by Kaleigh Jurgensmeyer • Read 77,635 times • 2 min read

The internet’s been abuzz with a trendy steak sandwich known as the Wagyu Katsu Sando — a crunchy, panko-breaded and fried cutlet of A5 nestled between two buttery slices of toasted white bread, and topped with a tangy sauce. Popularized in Japan, this dish has made its way across Instagram and into American cuisine — rightfully celebrated for its tender, ultra-marbled, beefy middle and crispy outer layer. Only a few restaurants in the US...

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How to Make Wagyu Brisket Bacon

April 8th, 2020 by Kaleigh Jurgensmeyer • Read 23,591 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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We believe in creating a meaningful connection between you and the food you eat. Taste, transparency and convenience shouldn’t be mutually exclusive. This has been our founding belief since we started in 2015, and it continues to be the force that drives us.
300,000+ happy customers
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