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February 12th, 2019 by Joe Heitzeberg • Read 42,747 times • 2 min read
A5 Wagyu beef fat, when melted, is a clear oil, packed with heart-healthy oleic acid. By making this A5 Wagyu tallow at home and sharing it with your friends and family, your ordinary home cook status will instantly sky rocket to magical wizard hero chef status. Add a little to a pan, scramble in a couple of eggs with a pinch of salt and you're likely to blow people's minds. It's that good. By carefully cutting the exterior fat off of your...
January 7th, 2019 by Joe Heitzeberg • Read 39,373 times • 1 min read
When it comes to Wagyu, there's a lot of confusion and misinformation online. Luckily, through our extensive work directly with producers in Japan, and my background in Japanese language, we've learned a lot and have been able to bring some of the rarest and best Japanese Wagyu to the USA for the first time. Today's post is about a very detailed aspect of Japanese Wagyu, the bloodline known as Tajima (但馬). To explain what Tajima is, it is...
December 17th, 2018 by Joe Heitzeberg • Read 20,853 times • 1 min read
If you're new to the Wagyu game, start with the Ultimate Guide to Wagyu or have a look at our Japanese Wagyu Infographic. But if you're becoming a connoisseur and experiencing its melts-in-your-mouth splendor on a regular basis and are looking to level up your game, read on. In this post, I'll explain how to share A5 Wagyu with larger groups of people, including how to save a bit of money when purchasing it, how to prepare it and how to cook...
March 5th, 2018 by Joe Heitzeberg • Read 94,003 times • 2 min read
What is this “Wagyu” we’re talking about? Let me break it down for you. There are four breeds of “Wagyu” -- Japanese cattle, that is -- that are indigenous to Japan. One of them, Kuroge Washu, is genetically predisposed to high levels of marbling. It’s really hard to get authentic Wagyu 100% from the Kuroge Washu breed directly from Japan. But we didn’t just source authentic Wagyu from this Pacific Rim nation. We sniffed out the rarest of...
February 23rd, 2018 by Joe Heitzeberg • Read 10,186 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...
July 10th, 2017 by Joe Heitzeberg • Read 47,934 times • 4 min read
Crowd Cow broke into the innermost chambers of the Japanese beef world to become America's first-ever direct sourcer-seller of A5 Wagyu from Japan. Here's the story of how we did it. There are not a lot of people out there who have tried Japanese A5 Wagyu. But if someone you know has tried it, you've probably heard about it, in the form of happy ranting and raving. And as you can probably tell from the photo below, this is not the steak most...
July 6th, 2017 by Joe Heitzeberg • Read 16,914 times • 1 min read
Kagoshima, Japan (鹿児島) is located in the far south of Japan in Kyushu (九州). It's a beautiful area with a storied agricultural heritage; and it's collectively responsible for around 20% of Japan's Kuroge Washu cattle, the Wagyu breed that produces Japanese A5 Wagyu. Kagoshima's year-round temperate climate and ecology are well-suited to raising healthy cattle with low stress levels, a necessary component of achieving A5 quality. This...
July 6th, 2017 by Joe Heitzeberg • Read 56,756 times • 1 min read
Japan produces some of the most outrageously marbled, incredibly decadent beef on the planet. And because of that, there are a lot of people outside of Japan who use the words "Wagyu" or "Kobe" or "American Kobe" to capitalize on that reputation in an attempt to charge higher prices. We're going to break it down for you in this post. In Japan, the word “Wagyu” (和牛) means “Japanese Cow.” There are four breeds under the Wagyu umbrella: ...
