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Exploring the World of Craft Meat


5 Ingredient Sliders

October 7th, 2019 by Kialani Rule • Read 2,757 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. INGREDIENTS 1lb Ground Beef Hawaiian Rolls Bacon Jam Cheddar Cheese Spicy Pickles PREPARATION Lightly season the ground beef with salt and pepper then shape into 2-inch patties. Grill patties until desired internal temperature is...

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

September 22nd, 2019 by Joe Heitzeberg • Read 7,774 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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Iwate Wagyu: Japan’s Most Sustainable Wagyu

September 22nd, 2019 by Joe Heitzeberg • Read 4,048 times • less than one min read

With one of the lowest population densities of any prefecture in Japan, Iwate is known for pristine wilderness, and rugged landscapes featuring majestic cliffs that jut up meters from the ocean shores. Its well-nurtured organic soils produce some of the country’s best rice, apples and of course Wagyu. There are several notable aspects to Iwate’s unique approach to premium Wagyu which has helped it win the National Wagyu Championship 11...

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Iwate Wagyu: Japan’s Most Award-Winning Wagyu

September 20th, 2019 by Joe Heitzeberg • Read 9,581 times • 1 min read

Crowd Cow is proud to bring you Japan's most award-winning Wagyu to America for the first time for sale online: Iwate Wagyu. In Japan, there are hundreds of locally-produced varietals of Japanese Wagyu. And like wine regions in Europe, each have their own unique characteristics, histories and flavor profiles influenced by how the animals are raised, what they eat and the terroir. Don’t believe me? Consider only that the humble cow is much...

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Introducing Crowd Cow Local

June 20th, 2019 by Joe Heitzeberg • Read 8,153 times • 1 min read

At Crowd Cow, our mission is to bring you the best, highest quality meats, directly from the independent farmers -- because it turns out, what tastes better is also better for your health, the environment, the animals and the farmers raising them. Our mission has taken us to farms all over the United States and all over the world, discovering the best farms and foods to bring to you, our customers. Our mission has enabled us to bring you...

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A Little Crowd Cow for Your Pocket

May 14th, 2019 by Ryan Binkley • Read 5,504 times • 2 min read

With summer quickly approaching, our time outside starts to increase just like the temperatures. When I'm on the trail, I love a great trail mix. I’m a sucker for sweet-n-salty mixes, but when I need a lightweight protein punch, I always grab a bag of beef jerky to carry with me. I recently started exploring making beef jerky at home when we got a new stove with a dehydrate feature. If you don't have this feature, you can set your oven to...

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Ambassadors (Melissa, Chad, Matthew and Todd) on Knowing Where Your Food Comes From

March 26th, 2019 by Joe Heitzeberg • Read 4,247 times • 1 min read

Meet some of the people who inspire us. Chefs, athletes and musicians whose life journeys are driven by adventure, curiosity and authentic connection. They are Modern Carnivores from all walks of life united in the belief that food is one of the great pleasures in life ― and by seeking out the very best and by being closer to the source of their food, they make the world a better place. Melissa Reome (Grilling Influencer) Q: Why is it...

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A4 Olive Wagyu Is a Singularly Amazing Meal

March 20th, 2019 by Joe Heitzeberg • Read 4,127 times • 1 min read

A lot of people ask me, "Joe, what's your favorite steak?" I'll actually never be able to answer that question as I'm still, and will always be, in search of the perfect steak, but I will say this: If there were no constraints around availability or price, my go-to steak would be an A3 or A4 Olive Wagyu striploin (New York Steak). That would be my default pick. Why? Simply put, since A4 is slightly less fatty than A5, I can eat more of...

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The grocery store can’t even tell you what *country* their beef & pork is from

March 8th, 2019 by Joe Heitzeberg • Read 9,893 times • 1 min read

In 2016, industrial beef companies — who control over 80% of the beef market in the United States — successfully lobbied to remove the Country of Origin Labeling requirements from packaging. In plain English, this means that beef and pork sellers in the United States aren’t even required to tell you what country the beef and pork you buy came from. Here's the problem. Everyone selling meat uses stock art photos of small farms and says...

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Q & A with Pete Taylor, Founder a​nd Owner of Spiceology

February 27th, 2019 by Shelby Mang • Read 5,285 times • 2 min read

We take our craft meat, and whatever goes on it, very seriously. Spiceology is changing the spice game with their innovative, freshly-ground spices — and we’re thrilled to partner with them and offer three of their most popular blends in our new bundles. Get to know Pete Taylor, chef owner and founder of Spiceology. Why did you start Spiceology? I grew up in Boston, where I went to culinary school and became a chef. Over the years I...

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From the intense marbling of Kobe beef to the Wagyu Olympic award-winning Kagoshima A5. With our direct connections to Japan, we're able to bring you the highest quality Wagyu beef available.