The Art of Time: Inside Fermin’s Centuries-Old Ham Curing Process
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...
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How to Carve Your Fermín Bone-In Ham Like a Pro
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...
What Does “100% Ibérico Acorn-Fed” Mean—And Why Does It Taste So Good?
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...
How to Cook Pluma Ibérico
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,...
How to Cook Secreto Ibérico
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...
Why Bone-In Steaks Are the Cut of Choice for Meat Lovers
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...
Smoked to Perfection: Brisket Secrets You Won’t Hear from Beginners
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...
Demystifying the World's Rarest Beef: Olive Wagyu
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...
Coming Soon: Margaret River Australian Wagyu
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...
From Farm to Festival: Crowd Cow’s Journey to Telluride
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...
Mishima Reserve Ultra Wagyu
We’re pleased to announce the newest addition to our esteemed wagyu assortment: Mishima Reserve Ultra Wagyu. The “Ultra” grade represents the créme de la...
Introducing the Award-Winning Shinshu Wagyu: A Hidden Gem from Nagano Prefecture
Hey there, Wagyu enthusiasts! We've got something really special to share with you today. We're excited to announce that Crowd Cow is now offering the...
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