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Exploring the World of Craft Meat


Press Release: Crowd Cow Announces $8 Million In Series A Funding

May 24th, 2018 by Jon Whitely • Read 1,520 times • 1 min read

Crowd Cow, the marketplace for craft meat, today announced an $8 million Series A financing round led by Madrona Venture Group with new participation from Ashton Kutcher & Guy Oseary's Sound Ventures and existing investors including Joe Montana of Liquid 2 Ventures.The Series A financing will help Crowd Cow add more new ranches and farms to its online platform, further improve its innovative supply chain, and go all-in on the search for...

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Crowd Cow is Geekwire's Startup of the Year 2018

May 24th, 2018 by Joe Heitzeberg • Read 2,563 times • less than one min read

We have exciting news to share with all of our farms and customers: Crowd Cow won Geekwire's Startup of the Year 2018 at the Geekwire Awards on May 10th! We are proud to be part of the Seattle tech community and it is truly an honor to be recognized in this way. Thank you to all who voted, to our many amazing and inspiring farmers and their families, to our customers and to GeekWire for putting on this wonderful event. Congrats to the Crowd...

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Press Release: Crowd Cow, the Craft Meat Marketplace, Launches “Beef Tasting Flights”

May 24th, 2018 by Joe Heitzeberg • Read 3,477 times • 2 min read

Crowd Cow, the Craft Meat Marketplace, Launches “Beef Tasting Flights” “Flights” allow customers to try a collection of delicious, small-batch cuts from multiple farms around the country SEATTLE, WA – May 24, 2018 – Think you know beef? Think again. Crowd Cow, the company transforming the meat industry and delivering small-batch craft meats to your door, today launched “beef tasting flights.” These “flights” allow conscious foodies and...

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The Copper River's First Salmon of the Season

May 23rd, 2018 by Joe Heitzeberg • Read 6,862 times • 2 min read

Coming very soon to Crowd Cow! NEWS: Copper River Salmon will be back soon. Enter your email to get the email alert so you won't miss out. Alaska’s Copper River, often said to produce the best salmon in the world, is cold, powerful, and rugged. Each spring right around mid-May, Sockeye are the first salmon to spawn in it, along with a few King. The hard upstream swim those first fish complete requires that they have built-up fat stores for...

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

May 21st, 2018 by Joe Heitzeberg • Read 2,192 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, 2018 by Joe Heitzeberg • Read 3,656 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, 2018 by Joe Heitzeberg • Read 6,013 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, 2018 by Joe Heitzeberg • Read 3,557 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, 2018 by Joe Heitzeberg • Read 1,499 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, 2018 by Joe Heitzeberg • Read 3,430 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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