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Exploring the World of Craft Meat


What? Sriracha + Manuka Honey Pasturebird Chicken Wings, That's What

May 21st by Joe Heitzeberg • Read 1,716 times • 1 min read

These are some of the best chicken wings I've ever had in my entire life. Pastured Chicken Wings from Pasturebird makes a huge difference, as does the creamy richness of the Manuka honey and tangy heat of the Sriracha Chili Sauce. Manuka honey is a superfood known to promote digestive and immune health, and it adds a special taste. I recommend Comvita's Manuka Honey from Amazon. I also recommend using a hickory smoked sea salt instead of...

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How to make amazing beef jerky at home

May 20th by Joe Heitzeberg • Read 2,442 times • 1 min read

It's easy to make incredibly good beef jerky at home, and the secret is to start with excellent quality, lean cuts of meat. Top round roasts, brisket and rump roast are all excellent cuts for beef jerky, and relatively inexpensive. Also, these cuts are hard to find in grocery stores, but are always on sale on Crowd Cow. Instructions For around 1 pound of finished beef jerky, you'll want to start with 4 pounds of meat. 1) Mix all of the...

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How to Cook Grass-Fed Steak

April 26th by Joe Heitzeberg • Read 3,617 times • 1 min read

Grass-fed, grass-finished beef is absolutely delicious--make no mistake. We’ve known more than a few people who swore they’d never eat anything but grain-finished convert to grass evangelists after trying a well-raised grass-finished steak. At risk of going full beef-nerd on you, I’ll quickly explain: Grain-finished beef is known for marbling and tenderness because grain helps cows gain weight more quickly and reliably, and because grains just...

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Press release: Crowd Cow Introduces Pork to Craft Meat Selection

April 23rd by Joe Heitzeberg • Read 2,598 times • 2 min read

The small, independent farm marketplace now offers snout-to-tail cuts of pork to its nationwide customer base SEATTLE, WA – April 23, 2018 – Beginning on May 2, Crowd Cow, the company that delivers small-batch craft meats directly to your doorstep, will be expanding their robust line of meats by offering their customers high-quality, independently raised pork not available in stores. The unique marketplace of carefully curated farms empowers...

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Preserving Traditional Soy Sauce Production on Shodoshima

April 13th by Joe Heitzeberg • Read 1,143 times • less than one min read

It shouldn't be too suprising to learn that in Japan, soy sauce is used with beef. Afterall, soy sauce is an integral, foundational component of "Washoku," or traditional Japanese cuisine. If you find yourself in Japan's smallest province of Kagawa and venture the 1.5 hour ferry ride to the tiny cow-shaped island of Shodoshima, you will find olive tree groves, artisinal olive oil producers and a handful of Olive-fed Wagyu cattle producers. And...

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The Ultimate Destination Steak: Olive Wagyu at ICHIGO

April 12th by Joe Heitzeberg • Read 2,642 times • 2 min read

A few years ago, Chef Mori was a chef at a Yakiniku House (a traditional Japanese beef grill) in Osaka when he first heard about Olive Wagyu: a rare Wagyu beef produced by feeding inawara rice straw, Italian rye grass, and toasted olive lees to Kuroge Washu cattle. It's only raised by a handful of producers in Japan and originated on a remote island called Shodoshima in Japan's smallest province. It piqued Chef Mori's interest, and would...

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Everything to know about Olive Wagyu (Infographic)

April 10th by Joe Heitzeberg • Read 2,808 times • less than one min read

We created a handy infographic to answer all the questions you ever had about Olive Wagyu. Enjoy! You can read more about Olive Wagyu here.

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My meeting with Kagawa Prefecture's Governor

April 3rd by Joe Heitzeberg • Read 2,134 times • 1 min read

In October 2017, I met with Kagawa Prefecture's Governor and senior staff. Watch below or check out the transcript of my speech in Japanese, which outlined my journey from living on a farm homestay in Hokkaido 20 years ago to a current milestone: bringing Olive Wagyu from Japan to America. What follows is an explanation of how this came about in the first place. Soonafter we started Crowd Cow, friends and early customers asked, "will you ever...

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Craft Beef: A Revolution of Small Farms and Big Flavors

March 29th by Joe Heitzeberg • Read 2,559 times • less than one min read

When we started Crowd Cow almost 3 years ago, we wanted to experience the "absolutely incredible-tasting" beef from small, family-run farms that our mutual friend had told us about, and to make that accessible to everyone. What we didn't realize at the time, is that beef itself is every bit as diverse, rich and interesting as coffee, wine, chocolate and microbrew. As we met with farmers, butchers, chefs and modern meat enthusiasts, we...

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Olive Wagyu: Bold Umami Flavor and Healthy Fats

March 28th by Joe Heitzeberg • Read 2,657 times • 1 min read

If you’re a true steakophile, you might have heard of Kobe beef. But even if you’re extremely in the know when it comes to exquisite steak, you’ve probably never heard of Olive Wagyu. It’s a small-batch variety of steak produced only in the far reaches of Japan’s Kagawa Prefecture, and raised on a diet of caramelized pressed olives. It takes the insane marbling of Japanese beef, delivers even higher-than-normal levels of healthy...

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