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Exploring the World of Craft Meat
The Difference between Purebred and Fullblood Wagyu
September 4th, 2018 by Caitlin Postal • Read 40,884 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...
Looking for a lean and incredibly tender beef? Try Piedmontese
August 31st, 2018 by Caitlin Postal • Read 31,554 times • 2 min read
People in the know are calling it "the next Wagyu" — because, like Japanese Kuroge Washu, the Piedmontese breed enjoys a unique genetic ability to create a unique and delictable meat that other breeds can not. As a result, this beef is incredibly lean, but like 100% purebred and Wagyu from Japan, it is ridiculously tender and exhibits a sweet flavor profile. Piedmontese beef You may not have heard about the Piedmontese breed but it’s is...
Congresswoman Suzan DelBene visits Crowd Cow's Seattle HQ
August 29th, 2018 by Caitlin Postal • Read 5,118 times • 1 min read
Rep. DelBene with the Crowd Cow team, August 2018 Congresswoman Suzan DelBene of Washington's 1st Congressional District visited the Crowd Cow headquarters in downtown Seattle last week as part of Startup Week. During the visit, Rep. DelBene received a tour of our office, a tasting of craft beef samples, and a great discussion with members of the Crowd Cow team, including co-founder Joe Heitzeberg. Members of the team met the Congresswoman in...
How to Use the Whole Chicken
August 28th, 2018 by Caitlin Postal • Read 4,181 times • 1 min read
Whether you're roasting in the oven or breaking down for multiple meals, using the whole bird is a great way to make the most of your delicious, nutrient-rich, pasture-raised chicken. Chicken is versatile and can be used throughout the week for multiple meals. We just made the following four recipes using just one whole chicken from Clark Family Farms. 1. Spicy Chicken Fajitas Use the chicken breast for grilled chicken fajitas like...
Celebrate the end of summer with Crowd Cow
August 25th, 2018 by Caitlin Postal • Read 3,920 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...
Labor Day Grill Guide
August 22nd, 2018 by Caitlin Postal • Read 4,490 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...
Comparing A5, A4, A3 Olive Wagyu
August 20th, 2018 by Caitlin Postal • Read 135,087 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...
Happy National Fajita Day
August 17th, 2018 by Caitlin Postal • Read 7,135 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...
Olive Wagyu returns to Crowd Cow for the second time
August 16th, 2018 by Joe Heitzeberg • Read 7,816 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...
Visiting the Olive Wagyu grill in Takamatsu
August 13th, 2018 by Joe Heitzeberg • Read 12,096 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...
