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Exploring the World of Craft Meat


Visiting the Olive Wagyu grill in Takamatsu

August 13th, 2018 by Joe Heitzeberg • Read 2,313 times • 1 min read

Spending time in Japan is pretty special to me, especially when I get to eat fantastic food prepared by the best chefs in the country. I just got back from a trip to Kagawa Prefecture to meet with our Olive Wagyu producers and the experience was phenomenal. One of the trip highlights was visiting Ichigo Steakhouse, the Olive Wagyu specialty grill in Takamatsu. Chef Mori-san grills over sumi and binchotan charcoal and is the only nose-to-tail...

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A trip to Texas

August 10th, 2018 by Joe Heitzeberg • Read 1,800 times • 1 min read

When you think of Texas, you probably think of Longhorn cattle and barbecue joints. We did too until we took a trip to Texas last May where we met with independent ranchers and enjoyed some great-tasting meat. Texas is a big state but nothing prepared me for just how big it really is and just how much variety there is. We drove over 1200 miles in four days and passed through hill country, desert cacti, and pretty much everything in between....

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On Fitness Confidential with Vinnie Tortorich

August 8th, 2018 by Joe Heitzeberg • Read 1,491 times • less than one min read

Last week, I spoke to celebrity fitness trainer Vinnie Tortorich and Serena Scott Thomas on Fitness Confidential about Crowd Cow and ethically raised meat. Vinnie is a renowned health and fitness expert, the founder of the No Sugar No Grains (NSNG®) lifestyle, and author of Fitness Confidential. Serena is an English actress committed to a healthy lifestyle and lives by NSNG®. This podcast episode touches on ethically raised meat, various...

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The Basics Behind Meat Marbling

August 7th, 2018 by Caitlin Postal • Read 2,929 times • 3 min read

If you've been with Crowd Cow for a while (and even if you haven't), you've probably seen us refer to "well-marbled" meat. But what is marbling and why does it matter? What is marbling? Well, marbling refers to the white flecks of intramuscular fat in each cut of meat. Marbling adds a lot of flavor and can be one indicator of how good the beef is. It impacts the tenderness, moistness, and overall flavor and has become one of the most...

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Beef and Beer Pairing Tips for International Beer Day

August 3rd, 2018 by Caitlin Postal • Read 1,586 times • 1 min read

Today is International Beer Day so Hoppy International Beer Day! Get it? Hoppy, like hops. Anyway, nothing pairs better with a crisp cool glass of your favorite beer than great-tasting beef of all shapes and sizes. It's best when the beer matches the profile of the meal, so balance heavier meals with darker beers and lighter meals with pale ales. We want to share some of our favorite pairings and tip you off to some new recipes so you can...

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How to Hold a Steak Tasting

July 31st, 2018 by Caitlin Postal • Read 1,765 times • 1 min read

Much like fine wine or decadent cheese, no two steaks taste the same. Yet only modern meat enthusiasts nuance the flavor and texture profiles of craft beef, enjoying the local and specialized range of flavors between farms and cuts. Throwing a beef tasting is as easy as any other tasting (and you can still drive home safely afterward). It's remarkably easy to throw a beef tasting, especially with Crowd Cow beef tasting flights. 1. Select your...

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Wild for Wagyu? Try these techniques

July 26th, 2018 by Caitlin Postal • Read 2,655 times • 2 min read

We taught you how to cut your beef like the Japanese and perfectly prepare your A5 Wagyu. We wanted to find a few more ways to cook your Wagyu, so we checked out the #A5Wagyu tag on Instagram to see how beef buffs prep their platters. Not going to lie: these breakout stars are a party just waiting to happen. Beef Up Your Brunch Some say breakfast is the most important meal of the day, so we say specially prepared Wagyu beef should be the...

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Grass-Finished Versus Grain-Finished

July 18th, 2018 by Caitlin Postal • Read 6,106 times • 3 min read

Close up of grass at Little Shasta Ranch Grass versus grain, or so the story goes. But how do we know the real differences between the two? In the meat industry, using terms like grass-fed, grass-finished, or grain-finished can mean very different things for the beef associated with them. But let's back up for a second because I just wrote "meat industry" as if it's one homogenous beast. It's not. There's a marked difference between the...

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From Nose to Tail: Crowd Cow's Whole Cow Model

July 11th, 2018 by Caitlin Postal • Read 2,548 times • 2 min read

Coulotte steaks There's nothing quite like a good porterhouse or filet mignon, right? Not exactly. There are beloved premium cuts like the sirloin, filet mignon, or t-bone. But those cuts only amount to 12% of the cow, so where's the other 88% when you're browsing the meat aisle at your local supermarket? "Every part of the cow has value and needs to be sold--not just the ribeyes and tenderloins." -- Craft Beef: A Revolution of Small Farms...

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I took the ultimate beef journey in Japan

July 9th, 2018 by Joe Heitzeberg • Read 4,435 times • 8 min read

Wagyumafia's chateaubriand A5 Kobe Beef Wagyu Katsu Sando I just got back from a trip to Japan where I met with some of the best beef producers in three regions I heard about on my last visit. We love Japanese Wagyu and we know you do too, which is why I was excited to meet award-winning producers from regions that are well-known in Japan but haven't yet been made available to people in the USA. I was also eager to explore Japanese culinary...

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