FREE SHIPPING ON $99+ >>

Exploring the World of Craft Meat


Help break the cycle of food recalls by knowing the source of your meat

December 9th, 2018 by Joe Heitzeberg • Read 1,137 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 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...

Read »


Why you should pay attention to A4 Wagyu

December 9th, 2018 by Joe Heitzeberg • Read 7,069 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...

Read »


How to simulate a 45-day dry-aged steak in 2 days using Koji

November 30th, 2018 by Joe Heitzeberg • Read 2,923 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...

Read »


How to reverse-sear a steak

November 30th, 2018 by Joe Heitzeberg • Read 2,940 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. ...

Read »


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 517 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....

Read »


How to Thaw a Turkey In One Day

November 20th, 2018 by Amy Beth Nolte • Read 2,066 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...

Read »


Austin Meet-up - November 16th at 8pm

November 15th, 2018 by Joe Heitzeberg • Read 1,606 times • less than one min read

Austin-area Steak Holders: Crowd Cow is coming to Austin and we want to meet you! We will be at Craft Pride at 8pm tomorrow (November 16th) myself (Co-founder) and a few members of our team. You might even score a Crowd Cow hat! We can’t wait to meet you and catch up! (Note if you got here by clicking RSVP in the email, we've got you down!) Where: Craft Pride When: Friday, November 16th, 8 pm

Read »


Meet Kathryn Ficarra: Crowd Cow Ambassador (example)

October 31st, 2018 by Faith Deutschle • Read 294 times • less than one min read

Kathryn Ficarra is Crowd Cow's Head of Marketing, helping to connect people to the very best independent beef ranches everywhere. This is an example ambassador page. Why is it important for you to know where your food comes from? As a parent and someone who care about my health, it's important for me to know that the animals, the environment and the quality and health of the meat I eat has been accounted for. That assurance only happens when I...

Read »


Press Release: Crowd Cow Hires Michelle Newbery as CFO and Kathryn Ficarra as Head of Marketing

October 30th, 2018 by Jon Whitely • Read 3,059 times • 1 min read

Crowd Cow, the marketplace for craft meat, has hired Michelle Newbery as chief financial officer and Kathryn Ficarra as head of marketing. Newbery and Ficarra will help Crowd Cow scale its rapidly-growing farm-to-table model and streamline its new marketplace model. “Our mission of helping people find the highest quality craft meats straight from the farm really resonates with consumers, but we still have work to do,” said Crowd Cow...

Read »


Thanksgiving Turkey- 4 Ways

October 24th, 2018 by Jack Beighle • Read 1,697 times • 1 min read

Greg Gunthorp, a fourth generation farmer, has been raising turkeys on open pasture for over 20 years, and after visiting Greg’s farm in Lagrange, Indiana, we knew we had found something special. For the second consecutive Thanksgiving, we are proud to be partnering with Gunthorp Farms to bring you the best-tasting, pasture-raised turkeys. After last year's success and rave customer reviews, we knew we'd be back for more.Gunthorp Farms' birds...

Read »


Latest from Crowd Cow

Showing farms delivering to
20149