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Exploring the World of Craft Meat


Our Biggest Japanese Wagyu Event Ever.

December 2nd, 2019 by Kaleigh Jurgensmeyer • Read 1,933 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. This...

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Holiday Gift Guide for the Meat Lover

November 25th, 2019 by Kaleigh Jurgensmeyer • Read 3,707 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 for a...

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

November 18th, 2019 by Joe Heitzeberg • Read 3,555 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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How to Deep-Fry a Pasture-Raised Turkey

November 11th, 2019 by Kaleigh Jurgensmeyer • Read 1,751 times • 2 min read

Successfully deep-frying a turkey automatically puts you into Thanksgiving-hero status. What’s not to love about a juicy, tender inside and super crispy outside? Deep-frying can be risky business, though, so we created a step-by-step guide to ensure your bird-cooking is executed successfully (explosion and injury-free). Here’s what you’ll need: Paper towels Long sleeves Grilling gloves Goggles Turkey fry basket and hook ...

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How to Cook a Pasture-Raised Thanksgiving Turkey

November 4th, 2019 by Kaleigh Jurgensmeyer • Read 3,097 times • 1 min read

Turkey is the true superstar of the day, and you want to make sure it really shines. While we love our mashed potatoes and stuffing, a juicy, flavorful turkey with beautifully browned skin and tender meat is really what makes Thanksgiving the most delicious day of the year.Follow these 5 steps to ensure you cook an unbelievable pasture-raised turkey that gets all the attention it deserves!STEP 1: THAW. Thaw your turkey properly. Make sure you...

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Ghoulishly Good Grub

October 28th, 2019 by Kaleigh Jurgensmeyer • Read 3,097 times • less than one min read

October 31st is filled with lots of sweets and trick-or-treating candy — so why not try something savory featuring the very best craft meats! Assuming there are no zombies around, you’ll be the life of the party when you bring these spooky snacks to your next Halloween get-together.Here are 4 frightfully fun dishes from Crowd Cow Ambassador Sarah Chhum (@sbgoodeats) to inspire your culinary creativity.1. Guests will be goblin’ up these...

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Always Raising the Steaks

October 7th, 2019 by Kialani Rule • Read 2,636 times • less than one min read

Tackle these steaks like a pro.Anyone can serve a hot dog at a tailgate, but it takes a real veteran player to serve up some steaks. Nate Cantu of @can2_bbq breaks down how to level up your tailgating game with steaks! INGREDIENTS2 New York Strip SteaksSpiceology’s SPG (Salt, Pepper, Garlic) Rub PREPARATIONSeason Steaks with your favorite rub.Set up your grill for indirect cooking.Cook Steaks on indirect heat, furthest away from the heat...

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WINGING IT

October 7th, 2019 by Kialani Rule • Read 490 times • less than one min read

The Sure Fire Way to Score Big Points This SeasonAdapted from Yellow Bliss Road’s recipe, Crowd Cow toyed with the spices and sauce, and added a ranch-chive dip to balance the spicy with cool. Win or lose these wings will have you smiling and doing a touchdown dance. INGREDIENTS4 lbs chicken wings (two 2-lb packs)2/3 cup flour1 teaspoon salt1 tbs chili powder2 tsp garlic powder1 tsp pepper2 tablespoon baking powder1/3 cup to 1/2 cup hot sauce...

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5 Ingredient Sliders

October 7th, 2019 by Kialani Rule • Read 744 times • less than one min read

Slide your way into tailgate tastiness. @Grillin_With_Dad’s sliders are a surefire way to make game day grilling a success. Get ready for a winning season with this simple 5 ingredient slider recipe.INGREDIENTS1lb Ground BeefHawaiian RollsBacon JamCheddar CheeseSpicy Pickles PREPARATIONLightly season the ground beef with salt and pepper then shape into 2-inch patties.Grill patties until desired internal temperature is reached - use your...

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New: Impossible-to-find A5 Wagyu Cuts from Iwate, Japan

September 22nd, 2019 by Joe Heitzeberg • Read 5,032 times • 1 min read

NEW: For the first time available in America, we've brought over beefier cuts that turn A5 Wagyu into an experience and a meal. Shop now Nearly all Japanese Wagyu imported to America centers around the so-called "hollywood cuts" -- Ribeye, New York Strip and Tenderloin. No matter what kind of beef (angus, etc), these cuts are prized for their marbling and tenderness. And with A5 Wagyu, they’re so crazily marbled that it creates an...

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