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Exploring the World of Craft Meat


Craft meat is global and we're bringing it to you

October 3rd, 2018 by Joe Heitzeberg • Read 7,153 times • 2 min read

When Ethan and I started Crowd Cow a few years ago, we had a simple purpose: to find the best beef possible. For us, and to this day, that means seeking out the very best of small-scale, independent farms who are uncompromising in their dedication to flavor, quality and high ethical standards. That search led us to dozens of farms across the Pacific Northwest, where an abundance of rain leads to lush pastures and some of the best-tasting...

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Press Release: Crowd Cow Expands to Source Craft Meat from Independent Farms Around the World

October 3rd, 2018 by Jon Whitely • Read 7,035 times • 2 min read

SEATTLE, October 3, 2018 – Crowd Cow, the marketplace for craft meat, has announced its plan to offer craft meat from around the world, beginning with today’s launch of Westmore Pastoral in Tasmania. Only Crowd Cow explores the farthest reaches of the world to bring the highest quality and best tasting craft meats directly to U.S. customers. “We believe that the best craft meats can be found in different locations around the world,” said...

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Craft Beef Around the World (Infographic)

October 3rd, 2018 by Joe Heitzeberg • Read 5,848 times • less than one min read

Unique varieties of craft meat can be found on the smallest of ranches all around the world. These high quality, delicious craft meats are often in areas that are hard to reach due to difficult supply chains, local regulations, language barriers, and many other challenges. Scouting out the very best farmers, building relationships with them, and sharing their outstanding craft meats is Crowd Cow’s specialty. Learn more about our global...

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Shake Shack helped us uncover our secret weapon - ground beef!

October 1st, 2018 by Joe Heitzeberg • Read 4,440 times • 1 min read

People love farmer's markets because they're a place where one can meet local, small-scale producers and bring home the very best food. What we're doing with Crowd Cow is taking concept and running with it, focusing solely on craft meat. That's why we say Crowd Cow is the marketplace for craft meat. We've searched the world for the very best of these regional farmer's market champions -- who are uncompromising in their dedication to...

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A tasting flight to blow people's minds

September 28th, 2018 by Joe Heitzeberg • Read 5,336 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...

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

September 25th, 2018 by Joe Heitzeberg • Read 3,513 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 6,931 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...

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Crowd Cow opens Turkey pre-sale for Thanksgiving

September 10th, 2018 by Caitlin Postal • Read 5,375 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...

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Stir Fry, Four Ways

September 7th, 2018 by Caitlin Postal • Read 6,169 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 33,266 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...

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