Sear it hot on the stove, finish it gently in the oven, rest it long. The California classic at home.
Wagyu chuck is rich enough that all it needs is salt, heat, and ninety seconds a side.
Dry-aged ground beef has more depth than the everyday kind. Treat it simply — a hot pan, salt, pepper.
A holiday centerpiece cut from Japanese A5 — the rarest, most marbled beef in the world.
Craft meat from independent farms, delivered on your schedule, with first access to new arrivals.
Meet Chase Hubbard, the farmer behind KD Piedmontese beef.
A weeknight shepherd's pie built on grass-fed ground beef and frozen tater tots — one pan, dinner sorted.
CEO Joe Heitzeberg sits down with Kevin's BBQ Joints to talk Wagyu, Piedmontese, and how Crowd Cow came to be.
Kagoshima A5 brisket, tenderloin, striploin and rib roasts, sourced from the farmer who took top honors at the Wagyu Olympics.
A5 Wagyu tenderloin is a precise cut to cook — thin slices, restrained seasoning, and a few quiet condiments.
A few small habits that get the most out of a serving of A5 Wagyu, starting with how you thaw it.
A quick look inside the box: pasture-raised beef, pork, and chicken from independent family farms, with the source named on every cut.
