Japanese A5 brisket from Kagoshima — the top-scoring region at the Wagyu Olympics — slow-smoked low and slow.
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.
Behind the scenes at the photoshoot for our annual holiday Wagyu release: A5 from Japan, Olive Wagyu and more.
A few small habits that get the most out of a serving of A5 Wagyu, starting with how you thaw it.
First bites of the Montlake Double Cut at Shake Shack's Seattle opening — built on Crowd Cow ground beef.
Grass-finished beef from Tasmania, and the start of a wider look at craft meat from around the world.
A grilling photo contest: tag your best shot with #crowdcowanniversary for a chance at a free grill-master share.
A quick look inside the box: pasture-raised beef, pork, and chicken from independent family farms, with the source named on every cut.
Our founders' book on the craft beef movement — the farmers, the breeds, and a better steak.
Tastemaker Nelson Yong joins co-founder Joe Heitzeberg for a first bite of Olive Wagyu — the rarest beef in the world.
The chef behind John Howie Steak on cooking Olive Wagyu and why provenance is the whole story.
