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September 29th, 2017 by Joe Heitzeberg • Read 11,858 times • 1 min read
If you visit Thistle Creek Farm in Tyrone, Pennsylvania like I did a few days ago, you'll wind up learning a lot about cows, soil microbial populations, and the local iron-forging history, all courtesy of ranchers George and Christy Lake. First, George will introduce you to his world-famous herd dogs, who have been featured on A&E for their talents. Especially dear to George is Mack, who, though he's getting up in years, is still...
September 13th, 2017 by Joe Heitzeberg • Read 14,665 times • 3 min read
Beer. Coffee. Chocolate. Cheese. These keystones of the craft food revolution have given us some of the most easily-recognized emblems of craft, from armies of microbreweries to rainforest-certified cacao truffles to a widespread ability to distinguish Arabica from Robusta. Now Seattle's king of craft food, Kurt Beecher Dammeier, thinks beef is the next food in line for a craft transformation. (One of the photos I snapped of Mishima...
September 12th, 2017 by Joe Heitzeberg • Read 36,677 times • 1 min read
We’re venturing deeper into the world of Wagyu, offering more levels and special varieties of this uniquely marbled type of beef. To date, we’ve offered A5 Wagyu direct from Japan, raised in the traditional style; fullblood Wagyu raised in America and finished on grain; purebred Wagyu raised 100% on San Juan Islands pasture, eating an exclusively grass diet; and today, for the first time ever, we’re offering Wagyu-Angus cross raised by one of...
July 23rd, 2017 by Joe Heitzeberg • Read 18,936 times • 1 min read
Long before dry-aged steaks became a hot-ticket item on steakhouse menus, people had been dry aging beef for centuries, often hanging joints of the stuff in cheesecloth or a burlap sack to keep it edible longer. Photo from Business Insider But by the 1800s, if not earlier, it was clear that preservation wasn’t the only thing dry-aging was good for. Some people began to notice that, not unlike what happens to cheese when you let it sit...
May 13th, 2017 by Joe Heitzeberg • Read 42,536 times • 2 min read
Our goal at Crowd Cow is to help people find fantastic beef from the very best farms, raising happy cows and producing healthy meat. Within that we think there’s room for a great deal of variety. We work with farms with 100% grass-fed beef, ranches raising genetically pure Wagyu beef, and now we are also introducing farms with cattle raised on the pasture but finished with grain. Ultimately, flavor is a personal preference, and can span a...
August 10th, 2016 by Joe Heitzeberg • Read 54,146 times • 9 min read
What's Wagyu? Wagyu is, quite simply, the most sought after beef in the world -- and the subject of much confusion, thanks to the frequent misuse of the term "Kobe beef" in this country. We set out to discover the truth about Wagyu. This article is the result of research conducted from Japanese language original sources and first-hand interviews with experts including one of the original people responsible for bringing Wagyu to the United...
May 14th, 2015 by Joe Heitzeberg • Read 6,526 times • less than one min read
The other day we had the privilege of spending a few hours on one of the most inspiring ranches in the state of Washington, if not the entire country. The owner, a fifth-generation rancher, showed us the rivers and barns where her grandfather played as a toddler, and explained why the considerable care and love that she puts into tending her cattle is so important to their happiness, and ultimately, to the quality of the meat. There will...
