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Exploring the World of Craft Meat


A tasting flight to blow people's minds

September 28th, 2018 by Joe Heitzeberg • Read 2,712 times • 1 min read

The other day I had a special house guest, and I wanted to show them how exciting, delicious and easy-to-cook Craft Beef from Crowd Cow is -- better than anything sold anywhere else online, in stores or even in high end steak houses. So I reached into my freezer and pulled three New York steak cuts from three very different farms and breeds: a spectacularly marbled A5 Kuroge Washu striploin from Japan (raised in Kagoshima which earned the...

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Crowd Cow's 2018 Tech Impact Award - Seattle Business Magazine (Acceptance Speech)

September 25th, 2018 by Joe Heitzeberg • Read 1,986 times • 1 min read

The Tech Impact Awards recognize companies in Washington state that are using technology to have a significant impact on business, industry or society. This year, 17 companies out of over 100 entries were selected as finalists, and Crowd Cow took home an award in the Consumer/Retail category. Here is the full text of my acceptance speech. Crowd Cow started three-and-a-half years ago when a friend came to the office one day saying "I'm so...

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8 Beef Cuts You Didn't Know You Needed to Try

September 20th, 2018 by Caitlin Postal • Read 2,449 times • 1 min read

Everyone knows that a good steak — and I'm talking a really good steak — is worth savoring every bite. But the whole cow offers a lot more than just filets and ribeyes. Today is all about eight cuts you didn't know you needed to try. Foodies everywhere, fork up. 8. Plate Ribs Plate Ribs come from the sternum area, below the go-to ribs. Plate Ribs carry a hefty layer of meat, packed with juicy flavor. They're a classic BBQ go-to and taste...

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Farm Dogs with Farm Jobs

September 13th, 2018 by Caitlin Postal • Read 1,880 times • 1 min read

Tailing the tractor at PasturebirdFarm work is no cakewalk. Farmers are up early every day and work until well after the sun goes down each night. Life on a farm means working on birthdays, holidays, and only taking a vacation if you have a trusted companion who can care for your animals while you’re away.But there is a bright spot in the lives of these farmers (well, other than their extreme passion in raising the highest quality craft meats...

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Crowd Cow opens Turkey pre-sale for Thanksgiving

September 10th, 2018 by Caitlin Postal • Read 3,075 times • 1 min read

Seattle, Washington, September 2018 – We’re launching our annual Thanksgiving turkey pre-sale from the family-owned and operated Gunthorp Farms in LaGrange, Indiana. On September 10th, place your order for a humanely raised turkey that tastes great no matter how you cook it.By reserving your turkey early, you’re sure to get this fantastic bird in time for your holiday meal. We get our turkeys from a family farm that raises a limited flock each...

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Stir Fry, Four Ways

September 7th, 2018 by Caitlin Postal • Read 1,922 times • less than one min read

When you need a nourishing meal that comes together quickly, look no further than stir fry! Fresh (or frozen) veggies, thinly sliced meat, and a light but flavorful sauce result in a great meal that doesn't take long to come together. With the right wok, a stir fry dinner is the perfect midweek pick-me-up. Here are some of our favorite stir-fry recipes. Mix and match the veggies to tailor the cuisine to your preferred taste. Just remember to...

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The Difference between Purebred and Fullblood Wagyu

September 4th, 2018 by Caitlin Postal • Read 7,976 times • 2 min read

Raw Wagyu from Pacific Rogue Cattle Company So what's the deal with Wagyu? The word itself means "Japanese cow" and is the name given to cattle breeds developed in Japan. There are four breeds of Japanese cattle that can be called Wagyu, but the Kuroge-washu breed, or Japanese Black, stands apart for its genetic predisposition to create finely grained marbling. The Kuroge-washu breed comprises 90% of cattle in Japan. Other than its incredible...

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Looking for a lean and incredibly tender beef? Try Piedmontese

August 31st, 2018 by Caitlin Postal • Read 5,733 times • 2 min read

People in the know are calling it "the next Wagyu" — because, like Japanese Kuroge Washu, the Piedmontese breed enjoys a unique genetic ability to create a unique and delictable meat that other breeds can not. As a result, this beef is incredibly lean, but like 100% purebred and Wagyu from Japan, it is ridiculously tender and exhibits a sweet flavor profile. Piedmontese beef You may not have heard about the Piedmontese breed but it’s is well...

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Congresswoman Suzan DelBene visits Crowd Cow's Seattle HQ

August 29th, 2018 by Caitlin Postal • Read 1,913 times • 1 min read

Rep. DelBene with the Crowd Cow team, August 2018Congresswoman Suzan DelBene of Washington's 1st Congressional District visited the Crowd Cow headquarters in downtown Seattle last week as part of Startup Week. During the visit, Rep. DelBene received a tour of our office, a tasting of craft beef samples, and a great discussion with members of the Crowd Cow team, including co-founder Joe Heitzeberg.Members of the team met the Congresswoman in...

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How to Use the Whole Chicken

August 28th, 2018 by Caitlin Postal • Read 1,507 times • 1 min read

Whether you're roasting in the oven or breaking down for multiple meals, using the whole bird is a great way to make the most of your delicious, nutrient-rich, pasture-raised chicken. Chicken is versatile and can be used throughout the week for multiple meals. We just made the following four recipes using just one whole chicken from Clark Family Farms. 1. Spicy Chicken Fajitas Use the chicken breast for grilled chicken fajitas like these...

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