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Exploring the World of Craft Meat
How to cook A5 Wagyu for a large group of people
December 17th, 2018 by Joe Heitzeberg • Read 17,788 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...
Help break the cycle of food recalls by knowing the source of your meat
December 9th, 2018 by Joe Heitzeberg • Read 3,043 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...
Why you should pay attention to A4 Wagyu
December 9th, 2018 by Joe Heitzeberg • Read 36,312 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...
How to simulate a 45-day dry-aged steak in 2 days using Koji
November 30th, 2018 by Joe Heitzeberg • Read 13,504 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...
How to reverse-sear a steak
November 30th, 2018 by Joe Heitzeberg • Read 51,613 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...
Press Release: Crowd Cow Beefs Up Cyber Monday with Savings on the Rarest Steak in the World, Olive Wagyu
November 26th, 2018 by Jon Whitely • Read 3,983 times • less than one min read
Crowd Cow, the marketplace for craft meat, is offering $20 off select cuts of Olive Wagyu, the rarest steak in the world, on Cyber Monday. There are only 2,200 Olive Wagyu cows on the planet, all living on a handful of farms in Japan's Kagawa prefecture. Only a few are harvested each month. “This is a special unlike any other you’ll find because only Crowd Cow has the direct farm relationships in Japan to bring the finest Wagyu beef to U.S....
How to Thaw a Turkey In One Day
November 20th, 2018 by Amy Beth Nolte • Read 11,851 times • less than one min read
In case you find yourself in the predicament I was in of needing to thaw a 20-pound frozen turkey in 10 hours or less, we've got your covered. In your moment of panic, just remember to not heat your turkey to defrost it (counter-thawing and hot water = bad idea). It's actually quite easy. Place your turkey in a large bucket and fill with COLD water. Change the water every 30 minutes (dump and refill). My hack for this year? I...
Austin Meet-up - November 16th at 8pm
November 15th, 2018 by Joe Heitzeberg • Read 3,636 times • less than one min read
Austin-area Steak Holders: Crowd Cow is coming to Austin and we want to meet you! We will be at Craft Pride at 8pm tomorrow (November 16th) myself (Co-founder) and a few members of our team. You might even score a Crowd Cow hat! We can’t wait to meet you and catch up! (Note if you got here by clicking RSVP in the email, we've got you down!) Where: Craft Pride When: Friday, November 16th, 8 pm
Meet Kathryn Ficarra: Crowd Cow Ambassador (example)
October 31st, 2018 by Faith Deutschle • Read 1,903 times • less than one min read
Kathryn Ficarra is Crowd Cow's Head of Marketing, helping to connect people to the very best independent beef ranches everywhere. This is an example ambassador page. Why is it important for you to know where your food comes from? As a parent and someone who care about my health, it's important for me to know that the animals, the environment and the quality and health of the meat I eat has been accounted for. That assurance only happens...
Press Release: Crowd Cow Hires Michelle Newbery as CFO and Kathryn Ficarra as Head of Marketing
October 30th, 2018 by Jon Whitely • Read 12,210 times • 1 min read
Crowd Cow, the marketplace for craft meat, has hired Michelle Newbery as chief financial officer and Kathryn Ficarra as head of marketing. Newbery and Ficarra will help Crowd Cow scale its rapidly-growing farm-to-table model and streamline its new marketplace model. “Our mission of helping people find the highest quality craft meats straight from the farm really resonates with consumers, but we still have work to do,” said Crowd Cow...
