Wagyu
Where are you sending this gift?
Enter their ZIP code and we'll make sure the cuts you want to give are available in their area.
Japanese-heritage Kuroge Washu bred. Steakhouse quality.
Our herds consist of Japanese-heritage, 100% Kuroge Washu bulls. We cross these breeds to take advantage of their individual characteristics: the classic beefiness of American Mishima Cows and our new Jack's Creek Australian Wagyu. It's all about delivering an elevated steak eating experience with each farm offering the tender, rich, and healthier qualities found in Wagyu. Our Luxury craft beef that's both rich and healthier, so you eat less, but eat better.
What Makes Wagyu Different?
Genetics are only one factor behind great-tasting beef. Different climates, feeds and ranching practices also create variation in the meat. In all environments, provided that the animal is raised stress-free with good nutrition, Wagyu’s signature marbling and intense flavor will shine through. It’s why Crowd Cow visits, vets, and partners with ranches that provide the best conditions to their animals — to ensure the best practices for the highest-quality cuts.
Elevating Steak Excellence
Taste the difference with Mishima Reserve—beautiful color, intricate marbling, and rich flavor redefine steak. It's more than beef; it's an unparalleled culinary journey. No shortcuts, just delectable tenderness and extraordinary flavor—the premium choice for an elevated steak experience. Mishima Reserve blends Japanese-heritage Kuroge Washu bulls with American cows, born and raised in the U.S., offering classic beefiness and the tender richness of Wagyu.
Wagyu Recipes & Cooking Tips
Myths & Facts: Wagyu
Myth: Wagyu is banned in the U.S.
Fact: It's true that Wagyu DNA and live animals are permanently banned for export from Japan, but the meat is not. Sometimes there’s confusion because there was a ban on the meat for a while, too, but it ended in 2012 when exports resumed.
Purebred vs Fullblood Wagyu
So what's the deal with Wagyu? The word itself means "Japanese cow" and is the name given to cattle breeds developed in Japan. There are four breeds of Japanese cattle that can be called Wagyu, but the Kuroge-washu breed, or Japanese Black, stands apart for its genetic predisposition to create finely grained marbling.
6 Tips for Your Next Cookout
Longer days, warmer nights — summer is officially here (and hopefully a lot more fun than the last)! From our carefully curated grilling bundles to low and slow smoking cuts, we’ve got everything you need to host an epic summer cookout for your friends and family.
Meat Marbling Basics
The USDA grading system rewards marbling above all else, so the eight "grades" that a cut could receive will prize a heavily marbled cut of meat, regardless of the history or flavor. This results in commercial feedlots forcefeeding grain pellets to fatten the cows faster while keeping them confined to small pens.
Beef Cooking Guides
| Beef Cut | Stove Temp | Avg Time | Finish Temp |
|---|---|---|---|
| New York Strip | Medium Heat (sear) | 15 mins | 135-145 °F |
| Ribeye Steak | Medium Heat (sear) | 15 mins | 135-145 °F |
| Filet Mignon | Medium Heat (sear) | 15 mins | 135-145 °F |
| Ground Beef | Medium Heat (sear) | 15 mins | 165 °F |
Note: The above guidelines are only guard rails. Stove tops, grills, and ovens all vary. Cook times should also take into account thickness of meat. To achieve a perfectly steak or roast, always check temperature intermittently; a meat thermometer comes in handy.
FAQ
Your Questions Answered
What is Wagyu?
What is so special about Wagyu beef?
What is Wagyu marble score?
How do I best prepare and cook Wagyu?