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.
A classic New York strip — stainless steel pan, a finish in the oven, basted with garlic, thyme, and butter.
A hot stone, a pinch of salt, and the rarest beef in the world. Nothing else required.
Raw A5 Wagyu from Japan paired with fresh uni: an unexpected pairing where the sum is greater than the parts.
The world's rarest beef, raised on pressed olive peels in Japan's Kagawa Prefecture, and how it first reached American tables.
Four shapes, four jobs: usuba, yanagi, gyuto, and the whetstone that keeps them sharp.
Salt, pepper, cast iron, and a short rest. Great beef doesn't ask for much.
Why would you eat meat without knowing the farm that raised it? Over 100 independent producers, one shared standard.
