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October 7th, 2019 by Kialani Rule • Read 7,203 times • less than one min read
Tackle these steaks like a pro. Anyone can serve a hot dog at a tailgate, but it takes a real veteran player to serve up some steaks. Nate Cantu of @can2_bbq breaks down how to level up your tailgating game with steaks! INGREDIENTS 2 New York Strip Steaks Spiceologyâs SPG (Salt, Pepper, Garlic) Rub PREPARATION Season Steaks with your favorite rub. Set up your grill for indirect cooking. Cook Steaks on indirect heat, furthest...
September 22nd, 2019 by Joe Heitzeberg • Read 12,128 times • 1 min read
NEW: For the first time available in America, we've brought over beefier cuts that turn A5 Wagyu into an experience and a meal. Shop now Nearly all Japanese Wagyu imported to America centers around the so-called "hollywood cuts" -- Ribeye, New York Strip and Tenderloin. No matter what kind of beef (angus, etc), these cuts are prized for their marbling and tenderness. And with A5 Wagyu, theyâre so crazily marbled that it creates an...
February 12th, 2019 by Joe Heitzeberg • Read 42,936 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 15th, 2019 by Joe Heitzeberg • Read 117,333 times • less than one min read
Wait... you can sous vide A5 Wagyu?! Yes, you can absolutely sous vide A5 Wagyu. Think sous vide will make the fat melt away... nope. It wonât. Is it a good idea? Well, when I traveled to Japan and ate my body weight in A5 Wagyu with former Alinea Executive Chef Mike Bagale, I asked him about it and he said that yes, he always sous vides A5 Wagyu. Hereâs the procedure that he recommends: Sous vide at 58° Celcius (135° Fahrenheit) for...
September 25th, 2018 by Joe Heitzeberg • Read 6,814 times • 1 min read
The Tech Impact Awards recognize companies in Washington state that are using technology to have a significant impact on business, industry or society. This year, 17 companies out of over 100 entries were selected as finalists, and Crowd Cow took home an award in the Consumer/Retail category. Here is the full text of my acceptance speech. Crowd Cow started three-and-a-half years ago when a friend came to the office one day saying "I'm so...
September 7th, 2018 by Caitlin Postal • Read 9,839 times • less than one min read
When you need a nourishing meal that comes together quickly, look no further than stir fry! Fresh (or frozen) veggies, thinly sliced meat, and a light but flavorful sauce result in a great meal that doesn't take long to come together. With the right wok, a stir fry dinner is the perfect midweek pick-me-up. Here are some of our favorite stir-fry recipes. Mix and match the veggies to tailor the cuisine to your preferred taste. Just remember to...
August 3rd, 2018 by Caitlin Postal • Read 12,423 times • 1 min read
Today is International Beer Day so Hoppy International Beer Day! Get it? Hoppy, like hops. Anyway, nothing pairs better with a crisp cool glass of your favorite beer than great-tasting beef of all shapes and sizes. It's best when the beer matches the profile of the meal, so balance heavier meals with darker beers and lighter meals with pale ales. We want to share some of our favorite pairings and tip you off to some new recipes so you can...
May 24th, 2018 by Joe Heitzeberg • Read 14,490 times • 2 min read
Crowd Cow, the Craft Meat Marketplace, Launches âBeef Tasting Flightsâ âFlightsâ allow customers to try a collection of delicious, small-batch cuts from multiple farms around the country SEATTLE, WA â May 24, 2018 â 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 âbeef tasting flights.â These âflightsâ allow conscious foodies and...
April 26th, 2018 by Joe Heitzeberg • Read 22,663 times • 1 min read
Grass-fed, grass-finished beef is absolutely delicious â make no mistake. Weâve known more than a few people who swore theyâd never eat anything but grain-finished convert to grass evangelists after trying a well-raised grass-finished steak. At risk of going full beef-nerd on you, Iâll quickly explain: Grain-finished beef is known for marbling and tenderness because grain helps cows gain weight more quickly and reliably, and because grains...
March 28th, 2018 by Joe Heitzeberg • Read 19,005 times • 1 min read
If youâre a true steakophile, you might have heard of Kobe beef. But even if youâre extremely in the know when it comes to exquisite steak, youâve probably never heard of Olive Wagyu. Itâs a small-batch variety of steak produced only in the far reaches of Japanâs Kagawa Prefecture, and raised on a diet of caramelized pressed olives. It takes the insane marbling of Japanese beef, delivers even higher-than-normal levels of healthy...
