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March 5th, 2018 by Joe Heitzeberg • Read 94,489 times • 2 min read
What is this āWagyuā weāre talking about? Let me break it down for you. There are four breeds of āWagyuā -- Japanese cattle, that is -- that are indigenous to Japan. One of them, Kuroge Washu, is genetically predisposed to high levels of marbling. Itās really hard to get authentic Wagyu 100% from the Kuroge Washu breed directly from Japan. But we didnāt just source authentic Wagyu from this Pacific Rim nation. We sniffed out the rarest of...
September 19th, 2017 by Joe Heitzeberg • Read 18,617 times • 1 min read
Part 1 of the brisket adventure upon which this writer is embarking. Fall has arrived with a wet vengeance in Seattle, and with the cooler temperatures comes a hankering for brisket. (Don't you feel it in your bones?) I've had brisket on the mind for months, because while this writer has prepared many cuts in her day, brisket isn't one of them. So I've set aside an upcoming Saturday that will be fully dedicated to preparing brisket (and...
September 6th, 2017 by Joe Heitzeberg • Read 13,819 times • 1 min read
Seattle's star chef Brock Johnson is the executive chef at Dahlia Lounge, the seasons-centric Pacific Northwest restaurant icon. He recently revealed to us his two favorite summer steak dinners, which both take full advantage of what summer in the PNW has to offer. Image credit to Dahlia Lounge 1. He calls the first one āThe birthday steakā because every year when he celebrates his birthday in mid-August, Chef Brock Johnson marks the...
August 28th, 2017 by Joe Heitzeberg • Read 11,518 times • 1 min read
Since we launched Crowd Cow just over 2 years ago, weāve been committed to connecting our members with ranchers producing some of the best beef in the world, and making it as convenient as possible to support them. But weāve always known thereās a huge opportunity to go beyond beef, applying those same values of transparency and convenience to other meats, too. Thatās why, on Wednesday, August 30, weāre excited we'll be offering pasture-raised...
August 11th, 2017 by Joe Heitzeberg • Read 7,437 times • less than one min read
Grill on a flat surface A cast-iron pan will catch all those meaty, umami juices instead of dripping them away into the sand (tear). You can put the pan directly on the grill, just make sure to use an oven mitt! Keep the patty nice and loose You want your burger patty to be packed so loosely itās almost falling apart. If you pack it like a hockey-puck, itāll taste like a hockey-puck. Salt generously Iāll say this: Itās really hard to...
August 2nd, 2017 by Joe Heitzeberg • Read 7,837 times • 1 min read
Last Wednesday, the Crowd Cow team closed the office early and drove out to Golden Gardens State Park, a beautiful stretch of beach on Seattleās Puget Sound. Weād invited our friends and families to come taste-test beef from our partner ranches, try some new burger recipes, and star in an impromptu photoshoot. It had all the makings of the perfect Pacific Northwest barbecue: white sand, plenty of sun (no small miracle in Seattle), and...
June 21st, 2017 by Laura T. • Read 7,498 times • less than one min read
Set your clocks to Monday, June 26 at 8AM EST to reserve your shares from our newest farm: Dragonfly Farms. Owned and operated by Bruce and Katherine Johnson, Dragonfly Farms raises Angus-Belted Galloway cows on a rich diet of native grasses and clovers in the rural pasturelands of Beaverdam, VA. Come tour Dragonfly Farms and take a look at all the hard work the Johnson's put into raising their 100% grass-fed beef.
June 19th, 2017 by Laura T. • Read 9,668 times • less than one min read
Set your clocks to Wednesday, June 21 at 8AM PST to reserve your shares from our newest farm: Novy Ranch. Located in Northern Californiaās Shasta Valley, Novy Ranch is owned and operated by the Novy family. First started by Dr. Lowell Novy, a small animal veterinarian, Novy Ranchās pasture-raised beef reflects Dr. Novyās lifelong interest in conservation and ranching. Come tour Novy Ranch and take a look at all the hard work the Novy...
June 12th, 2017 by Laura T. • Read 11,837 times • less than one min read
Set your clocks to Monday, June 19 at 8AM PST to reserve your shares from our newest farm: Hat Creek Ranch. A 4th-generation ranch, Hat Creek is owned and operated by Henry and Pam Giacomini. Part of the Lassen National Forest, Hat Creek's cows enjoy a blend of desert grasses and forest greens that fatten them up beautifully. Come tour Hat Creek and take a look at all the hard work Henry and Pam put into raising their 100% grass-fed beef.
June 12th, 2017 by Laura T. • Read 7,926 times • less than one min read
Set your clocks to Monday, June 19, 8AM EST to reserve your shares from our newest farm: Bedient Farms. Featuring over 650 acres of rich pastureland in the Finger Lakes region of New York, Bedient Farms is owned and operated by Angela Bedient, a true one-woman show. Come tour Bedient Farms and take a look at all the hard work Angela puts into raising her delicious pasture-raised, grain finished beef.
