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March 22nd, 2017 by Joe Heitzeberg • Read 7,953 times • 1 min read
SEATTLE, Wash., Seattle-based startup Crowd Cow announced today that it launched its service to ship premium beef from small, sustainable cattle ranches direct to consumers. Crowd Cow’s co-founders are tech start-up veterans Ethan Lowry and Joe Heitzeberg. Lowry is best known for co-founding the hit Urbanspoon app while Heitzeberg founded Snapvine, a communication platform acquired by Whitepages. Lowry and Heitzeberg were inspired by a...
August 10th, 2016 by Joe Heitzeberg • Read 53,872 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 11th, 2016 by Bolek S. • Read 20,776 times • 2 min read
Wagyu is quite simply the very best beef. We've put together this cooking guide to help you get the most out of your Wagyu experience. UPDATE: For A5 Wagyu from Japan, we have prepared a very special preparation guide: How to Prepare and Enjoy A5 Wagyu The goal is to experience a quality piece of meat for what it is. A quality meat has the characteristics and profiles by which people struggle to find the right words to describe. We’re here...
May 11th, 2016 by Joe Heitzeberg • Read 25,826 times • 1 min read
Frozen meat is better The meat and seafood we sell on Crowd Cow has been frozen at peak freshness and quality and shipped to you using dry ice to lock in that quality, freshness and food safety. Contrast this with grocery store meat and seafood, which has been degrading for days (if not weeks) while transporting to the store, and while waiting in the meat case, and later in your fridge at home before you cook it. Ironically, there is...
November 13th, 2015 by Joe Heitzeberg • Read 9,992 times • less than one min read
Despite roasting a whole cow in Japan on my 20th birthday, working on a farm in Hokkaido and being a fan of Japanese cuisine, the term "Wagyu" just wasn't something I had spent much time thinking about. It means "Japanese cow" and has become synonymous with high quality beef, that much I knew. But why does it have such a stellar reputation? What are the different kinds of Wagyu? What's the difference between Wagyu in the states vs the Wagyu in...
July 16th, 2015 by Joe Heitzeberg • Read 7,243 times • 2 min read
I recently had the great pleasure of cooking up some Gleason steaks from Crowd Cow's first event sous vide style by none other than Scott Heimendinger, an innovator working to bring sous vide to the masses, and co-founder of Sansaire, a leading sous vide device maker. Scott previously worked at Modernist Cuisine's culinary lab (the group led by Microsoft's former CTO that created an epic, 6-volume cook booked named "the most important...
July 1st, 2015 by Ethan Lowry • Read 14,506 times • less than one min read
Here is a quick run-down of recipes and tips so you can fully enjoy your beef. Pro Tips Pro tip 1: Whatever the cut, always let meat rest 10 minutes after cooking before cutting it. The juices settle, the meat tenderizes and finishes cooking. Pro tip 2: Don’t thaw your steak before cooking: http://www.foodrepublic.com/2014/08/04/never-thaw-frozen-steaks-test-shows-that-meat-cooks-better-straight-from-freezer/ Pro tip 3: Try sous-vide!...
May 14th, 2015 by Joe Heitzeberg • Read 6,490 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...
