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Exploring the World of Craft Meat


Celebrate the end of summer with Crowd Cow

August 25th, 2018 by Caitlin Postal • Read 1,486 times • 1 min read

Crowd Cow works because we sell the whole cow. The End of Summer Event is the perfect way for you to help us do that while enjoying new cuts! With Labor Day on the horizon, now is the perfect time to get the best deals on craft meat for your end of summer grill-cation. If you're still planning the perfect spread for your friends and family, be sure to add these cuts to your menu. Order today (August 25th) and you'll get the full spread in...

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Labor Day Grill Guide

August 22nd, 2018 by Caitlin Postal • Read 1,750 times • 1 min read

Labor Day is a time to celebrate your hard work with a crowd-pleasing spread, perfectly prepared on your home grill. The beginning of September marks the final hurrah for grilling season as crisp fall air rolls in and the temperature begins to drop. So enjoy the act of grilling from the comfort of your backyard and savor the last moments of the summer season with our recommendations. Plan your spread in advance to take advantage of Crowd...

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Comparing A5, A4, A3 Olive Wagyu

August 20th, 2018 by Caitlin Postal • Read 15,799 times • 2 min read

From left to right, A5, A4, A3 cuts of Olive Wagyu Every country operates under different practices for grading their beef and identifying the best of the best. I've explained a little bit about the USDA grading practices as they relate to marbling but with Olive Wagyu right around the corner, I want to dive into Japanese grading standards and explore just how magnificent these cuts really are—especially since we now offer A3, A4, and A5...

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Happy National Fajita Day

August 17th, 2018 by Caitlin Postal • Read 1,545 times • 1 min read

Hot and spicy fajitas are a classic Tex-Mex dish, inspired by the cuisine of the Tejanos residents in the Southwest. From its humble beginnings as a grilled strip of skirt steak, fajitas now refer to the delicious combination of grilled strips of any meat, a variety of garnishes or sauces, and a soft tortilla for its casing. Fajitas began as strip steak given to ranch hands as part of their pay, though now fajitas are a go-to pop of flavor...

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Olive Wagyu returns to Crowd Cow for the second time

August 16th, 2018 by Joe Heitzeberg • Read 2,568 times • 2 min read

Rare. Delicious. Umami. Olive Wagyu, the world’s rarest beef, is back—and only Crowd Cow has it. In April, we offered Olive Wagyu for the first time ever in the United States and our extremely limited supply sold out quickly. Only a small amount of Olive Wagyu is available at a time because only a few farmers raise it. We’re thrilled to announce that we will be offering Olive Wagyu for the second time! Our Olive Wagyu special events are...

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Visiting the Olive Wagyu grill in Takamatsu

August 13th, 2018 by Joe Heitzeberg • Read 2,803 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 2,211 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 1,953 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 6,194 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 2,039 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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