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January 1st, 2019 by Faith Deutschle • Read 3,933 times • 1 min read
Jordan Devey is an Offensive Lineman for the Kansas City Chiefs in the NFL. If he's not at football or training you can find him in the kitchen whipping up something good! Why is it important for you to know where your food comes from? I was lucky to grow up with a dad who, through hunting and camping, taught me the importance of respecting the animal and the harvesting process. I will pass this on to my children. I know Crowd Cow sources...
January 1st, 2019 by Faith Deutschle • Read 4,046 times • less than one min read
Fernando is a professional touring solo musician from Puerto Rico. His music knows no bounds and he has been found playing, Glacier Bay, AK to Scandinavia, covering music from Gipsy Kings to Queen. He also has over 20 million views and 80K subs on Youtube, and spends his free time exploring new takes on family recipes. Why is it important for you to know where your food comes from? My family used to own a farm with black and red Angus...
January 1st, 2019 by Faith Deutschle • Read 4,089 times • 1 min read
Who inspires you? The fans, when I get videos of people copying a recipe or going out of their comfort zone to try something I've taught them. That's gold! What is your most memorable meal? Stuffed cabbage. I know! My Grandma used to make it, and it's hard to go against Grandma. She stuffed them with riced and cut up pork meat as well as beef, olives, garlic onion, tomato paste. Man! What’s your favorite meat dish or meat...
January 1st, 2019 by Faith Deutschle • Read 4,344 times • less than one min read
Ezra is a self proclaimed backyard bbq chef and food blogger, who will take any opportunity to fire up his Traeger. Whether it is off the grid, in his backyard, or for his local first responders, cooking for others is his passion. Who inspires you? Gordon Ramsey & Bennie Kendrick What’s your favorite meat dish or meat preparation? Do you have a recipe you would like to share with us? Reverse Seared Ribeye. I set my Traeger...
December 31st, 2018 by Faith Deutschle • Read 4,901 times • 1 min read
Jaymee is a television host, sportscaster, food blogger, and all around adventurer. You may have seen her in the past anchoring Sports Center on ESPN or making various appearances on The Food Network. You can check out her latest creations and travels on eisforeat.com. Why is it important for you to know where your food comes from? As someone who grew up on a cattle farm in Montana, I understand first hand how important it is to know the...
December 17th, 2018 by Joe Heitzeberg • Read 21,552 times • 1 min read
If you're new to the Wagyu game, start with the Ultimate Guide to Wagyu or have a look at our Japanese Wagyu Infographic. But if you're becoming a connoisseur and experiencing its melts-in-your-mouth splendor on a regular basis and are looking to level up your game, read on. In this post, I'll explain how to share A5 Wagyu with larger groups of people, including how to save a bit of money when purchasing it, how to prepare it and how to cook...
December 9th, 2018 by Joe Heitzeberg • Read 4,936 times • 1 min read
Meat recalls have become as routine as trips to the grocery store. Since November, the U.S. is averaging a recall every two days and there are still 50 active cases. What is more concerning than a recall’s frequency is the scope. The latest raw beef salmonella recall spanned across more than 30 states and recent recalls have impacted big names like Kroger, Walmart and Whole Foods. Consumers understand that foodborne illness can happen, but...
December 9th, 2018 by Joe Heitzeberg • Read 49,864 times • 2 min read
In American culture we tend to have an obsession with extremes. We want our lattes to be venti-sized with a quad-shot of espresso. We want the digital camera with the highest megapixel count. We want the house with the most square feet. So when when it comes to Wagyu from Japan, we want the one with the most marbled fat content and the highest rating – A5. But if you haven't already, you should try A4 rated Wagyu – the preferred grade of...
November 30th, 2018 by Joe Heitzeberg • Read 18,057 times • 1 min read
There's no secret to a great steak: start with the best meat -- from farms that dedicate themselves to producing the very best. Dry-aging (something nearly all of Crowd Cow's 100+ craft beef producers do for a minimum of 10 days) adds to the flavor and tenderness of the beef. Season, cook appropriately and let the meat speak for itself. If you want to get fancy -- without much effort -- this post has you covered. I'm going to tell you how...
November 30th, 2018 by Joe Heitzeberg • Read 79,588 times • 1 min read
Here's a simple way to acheive a perfect medium-rare with a nice carmelized crust for your steak every time. Don't sweat the fancy name -- the Reverse Sear -- because this is easy. Great for indoor steak cooking. Allow your thick-cut steaks to defrost overnight. Remove from fridge and bring to room temperature an hour before you’re going to cook. Season steaks with salt on all sides. Preheat your oven or grill to 200 to 275...
