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Joe Heitzeberg's Picture

Joe Heitzeberg

Co-founder and CEO of Crowd Cow. I'm on Instagram at @jheitzeb.

Seattle https://www.crowdcow.com 110 posts
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The science behind dry brining and how it makes your steak better

Dry brining is a process by which meat is seasoned with salt well before cooking to greatly boost the quality of your steak with hardly any »

Joe Heitzeberg Joe Heitzeberg on dry brining, denver steak, cooking, new york steak, Bone-in Ribeye, pasture-raised 09 January 2022

What's written on a Japanese Wagyu cattle nose print certificate?

Besides the incredible marbling and exquisite flavor profile, another thing to admire about Japanese Wagyu is the system of 100% traceability for every animal — and the nose print certificates are the carefully-managed centerpiece of it. »

Joe Heitzeberg Joe Heitzeberg on A5 Kobe, Crowd Cow Kobe, kobe beef, A5 Wagyu, Japanese Beef, Kuroge Washu, Traceability, A5 Kobe Beef, Japanese Wagyu 14 July 2020

Kobe Beef: Japan's Iconic Wagyu

There are few things in the culinary world as highly regarded or as rare as Kobe Beef — and it earns its iconic reputation with each delicate, velvety, umami-packed. »

Joe Heitzeberg Joe Heitzeberg on A5 Kobe Beef, Japanese A5 Wagyu, A5 Kobe, Japanese Beef, Japanese Wagyu, Wagyu Olympics, BMS 12, A5 Wagyu 02 July 2020

Salmon Raised Right: My Visit to Frøya, Norway

In January, I visited the remote island of Frøya in western Norway: population 4,962. It was a many-hours drive from anywhere, just off the coast »

Joe Heitzeberg Joe Heitzeberg on salmon, Atlantic Salmon, Aquaculture, Sustainability, Farm-Raised, Wild-Caught 12 February 2020

Meet Japan’s Ultimate "Shokunin" Farmer — Akio Kato of Kato Gyu

"Shokunin" is a Japanese word without a direct English translation. The closest is “craftsman” or “master of one’s profession”, but these simplistic translations miss a »

Joe Heitzeberg Joe Heitzeberg on BMS 12, Japanese A5 Wagyu, Kato Gyu, wagyu beef 18 November 2019
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