Crowd Cow's Ground Beef Challenge
A side-by-side taste test of grocery-store ground beef and Crowd Cow's pasture-raised version.
A side-by-side taste test of grocery-store ground beef and Crowd Cow's pasture-raised version.
A short tribute to the people who taught us what good beef tastes like.
Also called London broil — a lean, flavorful cut that cooks low and slow, or fast and very thinly sliced.
Seattle chef Ethan Stowell grills Kagoshima A5 Wagyu and builds a dish around A3 Olive Wagyu at his Ballard restaurant.
A scoop of vanilla ice cream is the unexpected finish on this chili — sweet, cold, and surprisingly at home with the heat.
Breakfast for dinner, layered like lasagna, finished with eggs nestled into the top.
A small tip that saves a whole batch: taste before you commit.
Meatballs inspired by visits to Salumi in Seattle, built on ground beef you can trace back to a single farm.
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.
Gather a few friends, sear a little A5 Wagyu, pour something good. A holiday tasting that lingers long after the plates are cleared.
Slow down, ease up on the seasoning, and let the smoke do the work. Honest advice for your first brisket.