Nick and Joe present this week's Crowd Cow Cut of the Week. We're talking about a plate of Chuck Short Ribs. Or as Nick shows us, you can cut them into English Cut Short Ribs. The key with these is to cook them low and slow. In the video, Nick sears the ribs up and prepares them for braising in an oven. You can also smoke these and give them time, waiting until the meat just falls off the bone.
6 months ago
We're expanding our offering to bring you the very best craft meat from around the world. Starting today, we're offering grass-finished beef from Tasmania -- an area known for it's lush grasses and undisturbed, rugged nature. Stay tuned for many more delicious debuts so you can bring home amazing foods with distinct flavor profiles from around the world, and have a connection to the people wh...
9 months ago
Get informed. Know the source. Eat better meat! https://www.crowdcow.com Crowd Cow sources meat from the country's best independent, family-run farms to offer the best pasture-raised, hormone-free, antibiotic-free beef, pork and chicken anywhere. We tell you EXACTLY where your meat comes from. Pick the exact cuts you want from the farmer who produced them. It's 100% transparency you won't fin...
12 months ago
Tastemaker Nelson Yong hangs out with CEO Joe Heitzeberg and tastes the world's rarest steak -- Olive Wagyu! Sign up for our next Olive Wagyu event: https://www.crowdcow.com/olivewagyu
12 months ago
The owner of John Howie Steak and Seastar Restaurant talks about totally unique meats like Olive Wagyu. https://www.crowdcow.com/olivewagyu He also sheds light on the importance of knowing how Crowd Cow works hard to get the very best meat available and ensure you know exactly where it comes from.