Seattle chef Ethan Stowell grills Kagoshima A5 Wagyu and builds a dish around A3 Olive Wagyu at his Ballard restaurant.
Goodbye Styrofoam. Our insulation is now made from Green Cell Foam — backyard compostable, water soluble, and quietly satisfying to dispo...
Long marinades, fast cooks, deep flavor — the bavette is the cut your butcher quietly keeps for themselves.
The cut butchers quietly take home: tender, versatile, and equally at home on a plate or sliced into tacos.
A scoop of vanilla ice cream is the unexpected finish on this chili — sweet, cold, and surprisingly at home with the heat.
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.
Heritage pork tenderloin wrapped in prosciutto and pancetta — pork on pork, in the best possible way.
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.
Five ingredients, store-bought puff pastry, and good ground beef — empanadas in the time it takes to preheat the oven.
Rancher Becky Weed of Harlow Cattle Company in Washington offers a quiet Thanksgiving thank-you.
