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May 24th, 2018 by Joe Heitzeberg • Read 14,402 times • 2 min read
Crowd Cow, the Craft Meat Marketplace, Launches “Beef Tasting Flights” “Flights” allow customers to try a collection of delicious, small-batch cuts from multiple farms around the country SEATTLE, WA – May 24, 2018 – Think you know beef? Think again. Crowd Cow, the company transforming the meat industry and delivering small-batch craft meats to your door, today launched “beef tasting flights.” These “flights” allow conscious foodies and...
November 20th, 2017 by Joe Heitzeberg • Read 134,509 times • 1 min read
Wondering whether to let those frozen steaks thaw or cook them straight from frozen? You're not the only one! We get this question a lot. You should cook your steak directly from frozen, every time. It's just better. That's our personal take after preparing countless steaks ourselves -- but don't take our word for it. Cook's Illustrated senior editor Dan Souza did an experiment with 8 frozen New York Strip steaks, cooking half straight...
November 7th, 2017 by Joe Heitzeberg • Read 8,538 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...
October 27th, 2017 by Joe Heitzeberg • Read 21,255 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." -...
September 19th, 2017 by Joe Heitzeberg • Read 18,507 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 13,744 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 “The birthday steak” because every year when he celebrates his birthday in mid-August, Chef Brock Johnson marks the...
June 12th, 2017 by Laura T. • Read 7,846 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.
