Enter their ZIP code and we'll make sure the cuts you want to give are available in their area.
September 16th by Crowd Cow • Read 382 times • 2 min read
There is no shortage of confusion and misinformation when it comes to wagyu (see our Myths & Facts blog post for more on the topic). Adding to this confusion is that wagyu is sometimes distinguished by its country of origin, with Japan, Australia and US being the largest producers of wagyu. But does country of origin even matter? Or, since Japan is the origin of wagyu, is there any difference in quality between wagyu from the US or...
September 6th by Crowd Cow • Read 243 times • 1 min read
Crowd Cow is excited to announce we’re launching a new source of wagyu: Australian Wagyu from Margaret River. Here are three reasons why you should be excited too, so make sure to sign up for our Margaret River Australian Wagyu launch and get your hands on some cuts that are sure to impress your friends and family at the dinner table. This is Award-Winning Beef. In April 2024, the Australian Wagyu Association crowned Margaret River...
September 6th by Jacob Tally • Read 467 times • 1 min read
Last weekend, August 30th through September 2nd, 2024, Crowd Cow had the honor to sponsor the Telluride Film Festival. It was my own honor to be able to represent the brand and get to mingle with film enthusiasts from across the country. I’d like to say this event was a key piece of our marketing strategy for the year, but like many things at a scrappy startup, it was opportunistic. In fact, Telluride had a long standing, well known meat...
April 28th, 2023 by Crowd Cow • Read 1,973 times • 1 min read
We’re pleased to announce the newest addition to our esteemed wagyu assortment: Mishima Reserve Ultra Wagyu. The “Ultra” grade represents the créme de la crème of Mishima Reserve’s carefully bred herd. The pinnacle of American Wagyu, this distinctive grade of beef is in a class of its own. The Best Of The Best Carefully selected Japanese-heritage, 100% Kuroge Washu bulls are bred with American cows, then raised right here in the United...
March 29th, 2023 by Joe Heitzeberg • Read 5,501 times • 2 min read
Hey there, Wagyu enthusiasts! We've got something really special to share with you today. We're excited to announce that Crowd Cow is now offering the exquisite and award-winning Shinshu Wagyu (信州和牛) from the beautiful Nagano Prefecture (長野県) in Japan. This is a beef that's been praised for its exceptional quality, tenderness, and flavor, thanks to the love and care given by the dedicated farmers in the region. So, let's dive into what makes...
March 29th, 2023 by Joe Heitzeberg • Read 1,925 times • 1 min read
It is with great pleasure that we’d like to introduce Shinshu Wagyu, known as Shinshu Premium (信州プレミアム) in Japan, to our Crowd Cow customers. Shinshu Wagyu is subtly-sweet, smooth, and decadent – a perfect product of the environment it comes from. Cool weather and mountainous Japanese Alps are reflected in its exquisite marbling and texture. This small farm operation raises Tajima Wagyu using a proprietary finishing method incorporating Nagano...
July 7th, 2022 by Joe Heitzeberg • Read 9,942 times • 1 min read
Today, Crowd Cow is proud to offer a limited supply of Japanese A5 Wagyu from Japan’s most pristine, remote and untouched island -- Hokkaido Wagyu. To anyone who's been lucky enough to experience it, Hokkaido Wagyu represents the future of Wagyu in Japan. Cattle raised there enjoy superior grasses, unique ingredients such as locally-grown fermented pineapple and corn and abundant open space, leading to a more delicate mouthfeel and the...
January 22nd, 2022 by Joe Heitzeberg • Read 10,000 times • 2 min read
There is no one perfect way to cook a steak, but many argue that the perfect way is to cook it medium rare. That's a steak with a nice, rosy pink inside and a nice brown crust on the outside. A medium rare steak is cooked to an internal temperature of 135-140 degrees Fahrenheit on the inside. Internal doneness and crust doneness are two different matters! When it comes to flavor, the crust is where much of the action is. The Maillard...
January 10th, 2022 by Joe Heitzeberg • Read 10,115 times • less than one min read
I’ll be the first to admit that pork butt is not the sexiest name for a cut of meat. However, this inexpensive, versatile and forgiving cut is simple to cook and offers an eating reward for the effort that’s among the highest of any meat. (i.e. it’s dead simple to cook and it tastes absolutely incredible.) First of all, let’s get one thing clear: pork butt comes from the shoulder of the pig, not the rear. It’s a fatty cut of meat, but that’s...
January 9th, 2022 by Joe Heitzeberg • Read 24,226 times • 1 min read
Dry brining is a process by which meat is seasoned with salt well before cooking to greatly boost the quality of your steak with hardly any extra work. Why dry brine? Salt is a flavor amplifier. When it’s used to dry brine meat, it not only seasons the surface, but it also starts the process pulling some water from the meat, tightening the surface up, and helping to boost the Maillard reaction when you sear it. The Maillard reaction is...
