Craft meat from independent farms, delivered on your schedule, with first look at new releases.
Skip the grocery store. A craft meat membership brings cuts from independent farms straight to your kitchen.
Craft meat from independent farms, delivered on your schedule, with first access to new arrivals.
Don't count on leftovers. A look at the grass-fed roasts and prime rib that come with a Crowd Cow membership.
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.
A classic New York strip — stainless steel pan, a finish in the oven, basted with garlic, thyme, and butter.
A craftsman from Sugimoto-hamano shows the hand technique behind a properly sharp blade.
Four shapes, four jobs: usuba, yanagi, gyuto, and the whetstone that keeps them sharp.
Why would you eat meat without knowing the farm that raised it? Over 100 independent producers, one shared standard.
Behind the scenes at the photoshoot for our annual holiday Wagyu release: A5 from Japan, Olive Wagyu and more.
Gunthorp Farms raises turkeys the old way — on pasture, in small numbers. Reserve one for the table this Thanksgiving.
