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August 8th, 2018 by Joe Heitzeberg • Read 7,472 times • less than one min read
Last week, I spoke to celebrity fitness trainer Vinnie Tortorich and Serena Scott Thomas on Fitness Confidential about Crowd Cow and ethically raised meat. Vinnie is a renowned health and fitness expert, the founder of the No Sugar No Grains (NSNG®) lifestyle, and author of Fitness Confidential. Serena is an English actress committed to a healthy lifestyle and lives by NSNG®. This podcast episode touches on ethically raised meat, various...
August 7th, 2018 by Caitlin Postal • Read 110,048 times • 3 min read
If you've been with Crowd Cow for a while (and even if you haven't), you've probably seen us refer to "well-marbled" meat. But what is marbling and why does it matter? What is marbling? Well, marbling refers to the white flecks of intramuscular fat in each cut of meat. Marbling adds a lot of flavor and can be one indicator of how good the beef is. It impacts the tenderness, moistness, and overall flavor and has become one of the most...
July 31st, 2018 by Caitlin Postal • Read 15,000 times • 1 min read
Much like fine wine or decadent cheese, no two steaks taste the same. Yet only modern meat enthusiasts nuance the flavor and texture profiles of craft beef, enjoying the local and specialized range of flavors between farms and cuts. Throwing a beef tasting is as easy as any other tasting (and you can still drive home safely afterward). It's remarkably easy to throw a beef tasting, especially with Crowd Cow beef tasting flights. 1. Select...
July 26th, 2018 by Caitlin Postal • Read 16,328 times • 2 min read
We taught you how to cut your beef like the Japanese and perfectly prepare your A5 Wagyu. We wanted to find a few more ways to cook your Wagyu, so we checked out the #A5Wagyu tag on Instagram to see how beef buffs prep their platters. Not going to lie: these breakout stars are a party just waiting to happen. Beef Up Your Brunch Some say breakfast is the most important meal of the day, so we say specially prepared Wagyu beef should be the...
July 18th, 2018 by Caitlin Postal • Read 81,698 times • 3 min read
Close up of grass at Little Shasta Ranch Grass versus grain, or so the story goes. But how do we know the real differences between the two? In the meat industry, using terms like grass-fed, grass-finished, or grain-finished can mean very different things for the beef associated with them. But let's back up for a second because I just wrote "meat industry" as if it's one homogenous beast. It's not. There's a marked difference between the...
July 11th, 2018 by Caitlin Postal • Read 27,627 times • 2 min read
Coulotte steaks There's nothing quite like a good porterhouse or filet mignon, right? Not exactly. There are beloved premium cuts like the sirloin, filet mignon, or t-bone. But those cuts only amount to 12% of the cow, so where's the other 88% when you're browsing the meat aisle at your local supermarket? "Every part of the cow has value and needs to be sold--not just the ribeyes and tenderloins." -- Craft Beef: A Revolution of Small...
June 27th, 2018 by Caitlin Postal • Read 6,857 times • 1 min read
This post was written by Olivia Pingul. Pony ride at Harlow Cattle Company In early May 2018, Becky Harlow Weed of Harlow Cattle Company graciously invited us to visit her ranch in Spanaway, Washington. Although Becky is a long time friend of Joe and Ethan, the Crowd Cow team was able to get to know her better during our day on the ranch while also experiencing what it's like to work on a farm. Crowd Cow has partnered with Harlow...
June 6th, 2018 by Joe Heitzeberg • Read 5,788 times • less than one min read
I recently spoke to Terrance Layhew, the host and creator of The Intellectual Agrarian about Craft Beef -- our new book and the movement itself. Terrance was raised on an Organic farm, has worked in farmers markets and is today an Organic inspector. He is someone that has spent a great deal of time thinking about farming and its role in society. The podcast episode touches on what Craft Beef means, some of the "ah-ha" moments that led to the...
April 10th, 2018 by Joe Heitzeberg • Read 15,540 times • less than one min read
We created a handy infographic to answer all the questions you ever had about Olive Wagyu. Enjoy! You can read more about Olive Wagyu here.
March 29th, 2018 by Joe Heitzeberg • Read 10,710 times • less than one min read
When we started Crowd Cow almost 3 years ago, we wanted to experience the "absolutely incredible-tasting" beef from small, family-run farms that our mutual friend had told us about, and to make that accessible to everyone. What we didn't realize at the time, is that beef itself is every bit as diverse, rich and interesting as coffee, wine, chocolate and microbrew. As we met with farmers, butchers, chefs and modern meat enthusiasts, we...
