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February 23rd, 2018 by Joe Heitzeberg • Read 10,165 times • less than one min read
On February 28, Crowd Cow is offering a limited amount of A5 Wagyu imported directly from Japan. A5 Wagyu contains higher proportions of healthy omega-3 fatty acids than Angus steak and is legendary for umami flavor, filigreed marbling, and fat so soft it melts against your skin. Our A5 Wagyu comes from the Kuroge Washu breed -- one of four native Wagyu breeds in Japan and the only one genetically predisposed to fine-grained intramuscular...
January 25th, 2018 by Joe Heitzeberg • Read 9,297 times • 1 min read
In 1862, Stan Sears’s family settled in mountainous Siskiyou County, California. More than 150 years later, cows still dot the same original property that his family settled. When Stan Sears graduated from Cal Poly in the sixties with a degree in Animal Sciences, he came straight back to the family ranch, and ramped up efforts to expand the farm's acreage and focus on rotational grazing and land preservation. These days, Stan is all about...
December 1st, 2017 by Joe Heitzeberg • Read 13,763 times • 1 min read
If you flew over the remote community of Burke’s Garden in a plane, you’d see a valley spread out below you like a crater in the middle of the Appalachian Mountains. Appalachian Trail thru-hikers who come upon it don’t know they’ve stumbled into a place locals call “God’s Thumbprint” -- they just know they’ve happened upon the most beautiful, secluded vista they’ve seen on the trail yet. Much of Burke’s Garden is covered by Burke’s Garden...
November 7th, 2017 by Joe Heitzeberg • Read 8,493 times • 1 min read
At Slope Farms in New York’s Western Catskills, Ken and Linda Jaffe are raising 100% grass-fed, grass-finished beef on hilly, ridge-top pastures that like much of the land in New England is ideally suited for grazing healthy and happy cattle. Their farm divides the waters flowing into Deleware and Susquehanna Rivers, and grows a mix of lush grasses during the damp summers and cold winters. Ken farms in a way that allows grassland...
November 7th, 2017 by Joe Heitzeberg • Read 117,384 times • 8 min read
And what are you missing out on if it's the only brand of Japanese beef you know? The term “Kobe Beef” is one of the most famous — almost mythical -- terms in the world of food. It’s also one of the most misunderstood and misused. Outside of Japan, the phrase “Kobe Beef” has become almost synonymous with “Japanese beef” or “Wagyu”, but it's not that simple. Let's break it down. Wagyu = "Japanese beef" Wagyu is just a word that means...
November 7th, 2017 by Joe Heitzeberg • Read 46,414 times • 1 min read
It's the Olympic Games you've never heard of. Since 1966, Japan's beef industry has held a nationwide competition every five years to crown the best beef in the country. It's called Zenkoku Wagyu Noryku Kyoshin-kai (全国和牛能力共進会) but it's known also as "The Wagyu Olympics." There are 11 prize categories, one of the more interesting of which measures the quality of the fats (looking for things like the health-promoting and umami-generating oleic...
November 6th, 2017 by Joe Heitzeberg • Read 157,932 times • 1 min read
Recently I had the privilege of spending time with one of Japan's top Kobe Beef chefs, Mitsuo Yamamoto of Steak Sakura (2-11-14 Sennichimae, Chuo-ku Namba Daiichi Bldg. 1F, Osaka) to learn how to properly grill Kobe Beef and other A5 Wagyu (as you probably know by now, there are many types of A5 Wagyu, and Kobe is only one of them). I flew into Osaka, and Chef Yamamoto opened his restaurant early so we could cook. We walked together into...
October 27th, 2017 by Joe Heitzeberg • Read 21,177 times • 2 min read
Kris and Tony Wolfe are the two brothers behind Wolfe Brothers Farms, a grass-fed, grain-finished cattle farm on the border of Pennsylvania and New York. Their pasture-based farming practice is built on a core philosophy: We simply say, 'Do unto others as you’d have them do to you.' It’s exactly the same with dirt and cows. We are blessed as we nurture and care for the land and animals that we are responsible for here on this Earth." -...
October 6th, 2017 by Joe Heitzeberg • Read 29,743 times • 2 min read
With the suburban ubiquity of steakhouse chains like Longhorn Steakhouse, Texas Roadhouse, and Outback, you’d think the steakhouse restaurant had been a fixture of the American food scene since the Mayflower bumped up against the rocky New England coastline four centuries ago. But it wasn't until 1837 that America's first steakhouse, Delmonico’s, opened its doors. And not only was Delmonico's the first American steakhouse, the classic...
October 3rd, 2017 by Joe Heitzeberg • Read 9,504 times • 1 min read
At Port City Brewing Co. in Alexandria, Virginia, huge amounts of barley are turned into delectable, malty brews each week. But did you know that fermenty, delicious beer isn't the only thing you end up with when you produce beer? The other element that gets produced when you make beer is brewer's mash, or what's sometimes in the industry called "spent grain." (Read: Used up. No good. Waste.) But in recent years, craft breweries have...
