One of only a handful of U.S. retailers licensed to sell authentic Kobe Beef — a rare, velvety, umami-packed bite.
A5 brisket from Kagoshima meets one of Texas barbecue's living legends in Lockhart.
Rancher Becky Weed of Harlow Cattle Company in Washington offers a quiet Thanksgiving thank-you.
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.
Why would you eat meat without knowing the farm that raised it? Over 100 independent producers, one shared standard.
Kagoshima A5 brisket, tenderloin, striploin and rib roasts, sourced from the farmer who took top honors at the Wagyu Olympics.
Behind the scenes at the photoshoot for our annual holiday Wagyu release: A5 from Japan, Olive Wagyu and more.
A pasture-raised bird, spatchcocked and smoked — plus the story behind one of the better handles on the internet.
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.
Our founders' book on the craft beef movement — the farmers, the breeds, and a better steak.
