Stories from the farm and the kitchen.
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.
Gunthorp Farms raises turkeys the old way — on pasture, in small numbers. Reserve one for the table this Thanksgiving.
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.
Chef Thierry tastes Olive Wagyu for the first time and lets the sear speak for itself.
A first look at Aomine Farm, one of the handful of producers raising A5 Olive-fed Wagyu in Kagawa Prefecture.
Raised on spent olive pulp on a single Japanese island, Olive Wagyu is rarer than A5 and built on a deeper, richer umami.
