Exploring the World of Craft Meat
Meet Crowd Cow Ambassador Manuel Pimentel
January 1st by Faith Deutschle • Read 110 times • 1 min read
Who inspires you? The fans, when I get videos of people copying a recipe or going out of their comfort zone to try something I've taught them. That's gold! What is your most memorable meal? Stuffed cabbage. I know! My Grandma used to make it, and it's hard to go against Grandma. She stuffed them with riced and cut up pork meat as well as beef, olives, garlic onion, tomato paste. Man! What’s your favorite meat dish or meat preparation? Do...
Meet Crowd Cow Ambassador Ezra Wagner
January 1st by Faith Deutschle • Read 126 times • less than one min read
Ezra is a self proclaimed backyard bbq chef and food blogger, who will take any opportunity to fire up his Traeger. Whether it is off the grid, in his backyard, or for his local first responders, cooking for others is his passion. Who inspires you? Gordon Ramsey & Bennie Kendrick What’s your favorite meat dish or meat preparation? Do you have a recipe you would like to share with us? Reverse Seared Ribeye. I set my Traeger Timberline to...
Meet Crowd Cow Ambassador Jaymee Sire
December 31st, 2018 by Faith Deutschle • Read 173 times • 1 min read
Jaymee is a television host, sportscaster, food blogger, and all around adventurer. You may have seen her in the past anchoring Sports Center on ESPN or making various appearances on The Food Network. You can check out her latest creations and travels on eisforeat.com. Why is it important for you to know where your food comes from? As someone who grew up on a cattle farm in Montana, I understand first hand how important it is to know the...
How to cook A5 Wagyu for a large group of people
December 17th, 2018 by Joe Heitzeberg • Read 5,364 times • 1 min read
If you're new to the Wagyu game, start with the Ultimate Guide to Wagyu or have a look at our Japanese Wagyu Infographic. But if you're becoming a connoisseur and experiencing its melts-in-your-mouth splendor on a regular basis and are looking to level up your game, read on. In this post, I'll explain how to share A5 Wagyu with larger groups of people, including how to save a bit of money when purchasing it, how to prepare it and how to cook...
Help break the cycle of food recalls by knowing the source of your meat
December 9th, 2018 by Joe Heitzeberg • Read 887 times • 1 min read
Meat recalls have become as routine as trips to the grocery store. Since November, the U.S. is averaging a recall every two days and there are still 50 active cases. What is more concerning than a recall’s frequency is the scope. The latest JBS raw beef salmonella recall spanned across more than 30 states and recent recalls have impacted big names like Kroger, Walmart and Whole Foods. Consumers understand that foodborne illness can happen, but...
Why you should pay attention to A4 Wagyu
December 9th, 2018 by Joe Heitzeberg • Read 4,178 times • 2 min read
In American culture we tend to have an obsession with extremes. We want our lattes to be venti-sized with a quad-shot of espresso. We want the digital camera with the highest megapixel count. We want the house with the most square feet. So when when it comes to Wagyu from Japan, we want the one with the most marbled fat content and the highest rating – A5. But if you haven't already, you should try A4 rated Wagyu – the preferred grade of those...
How to simulate a 45-day dry-aged steak in 2 days using Koji
November 30th, 2018 by Joe Heitzeberg • Read 1,528 times • 1 min read
There's no secret to a great steak: start with the best meat -- from farms that dedicate themselves to producing the very best. Dry-aging (something nearly all of Crowd Cow's 100+ craft beef producers do for a minimum of 10 days) adds to the flavor and tenderness of the beef. Season, cook appropriately and let the meat speak for itself. If you want to get fancy -- without much effort -- this post has you covered. I'm going to tell you how to...
How to reverse-sear a steak
November 30th, 2018 by Joe Heitzeberg • Read 1,470 times • 1 min read
Here's a simple way to acheive a perfect medium-rare with a nice carmelized crust for your steak every time. Don't sweat the fancy name -- the Reverse Sear -- because this is easy. Great for indoor steak cooking. Allow your thick-cut steaks to defrost overnight. Remove from fridge and bring to room temperature an hour before you’re going to cook. Season steaks with salt on all sides. Preheat your oven or grill to 200 to 275 degrees. ...
Press Release: Crowd Cow Beefs Up Cyber Monday with Savings on the Rarest Steak in the World, Olive Wagyu
November 26th, 2018 by Jon Whitely • Read 322 times • less than one min read
Crowd Cow, the marketplace for craft meat, is offering $20 off select cuts of Olive Wagyu, the rarest steak in the world, on Cyber Monday. There are only 2,200 Olive Wagyu cows on the planet, all living on a handful of farms in Japan's Kagawa prefecture. Only a few are harvested each month. “This is a special unlike any other you’ll find because only Crowd Cow has the direct farm relationships in Japan to bring the finest Wagyu beef to U.S....
How to Thaw a Turkey In One Day
November 20th, 2018 by Amy Beth Nolte • Read 1,854 times • less than one min read
In case you find yourself in the predicament I was in of needing to thaw a 20-pound frozen turkey in 10 hours or less, we've got your covered. In your moment of panic, just remember to not heat your turkey to defrost it (counter-thawing and hot water = bad idea). It's actually quite easy. Place your turkey in a large bucket and fill with COLD water. Change the water every 30 minutes (dump and refill). My hack for this year? I used a large...
