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.
We offer the highest quality of humanely raised purebred and fullblood wagyu from independent US growers, featuring the widest assortment of specialty steaks and butcher cuts that are richly marbled with steakhouse quality and are full of flavor.
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.
Farm Spotlight: Mishima
Mishima Reserve’s beef has a richness, maltiness and supreme beefy flavor that sets it apart from a normal steak, offering a melt-in-your-mouth, umami-filled bite from start to finish. The fat renders when cooking, creating a superior crust and sear, which, coupled with the tenderness of wagyu, generates a perfect harmony of textures.
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.
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.
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.
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.
Can't find what you're looking for? Contact Us
Wagyu (pronounced /WAH-gyoo/) is a term that literally means “Japanese cow” and is the name given to cattle breeds developed over centuries in Japan. Wagyu beef is known for its intense marbling and carries a well-deserved reputation for exquisite taste, texture and tenderness.
Wagyu is richly marbled, steakhouse quality, and famous for its umami flavor and buttery finish. Marbling is the distribution of soft white intramuscular fats within the red meat. Generations of careful breeding and management of diet and exercise contribute to the unique marbling of Wagyu beef.
Wagyu is grade for its marbling on a scale of 1-12, with 12 being the highest achievable quality. At this level, the beef is considered a work of art. To be designated “A5 Wagyu”, the beef must be raised in Japan and achieve the highest possible rating by the Japanese Meat Grading Association. For reference, USDA Prime beef, the highest designation of quality in the U.S., is equivalent to a 4 or 5 marbling score.
We have a list of resources found here on how to best prepare your Wagyu for best flavor.