How to Hold a Steak Tasting
Much like fine wine or decadent cheese, no two steaks taste the same. Yet only modern meat enthusiasts nuance the flavor and texture profiles of craft »
Wild for Wagyu? Try these techniques
We taught you how to cut your beef like the Japanese [https://www.crowdcow.com/blog/cutting-beef-like-the-japanese] and perfectly prepare your A5 Wagyu [https://www.crowdcow. »
Grass-Finished Versus Grain-Finished
Close up of grass at Little Shasta Ranch Grass versus grain, or so the story goes. But how do we know the real differences between the »
From Nose to Tail: Crowd Cow's Whole Cow Model
Coulotte steaks There's nothing quite like a good porterhouse or filet mignon [https://www.crowdcow.com/beef/loin], right? Not exactly. There are beloved »
I took the ultimate beef journey in Japan
Wagyumafia's chateaubriand A5 Kobe Beef Wagyu Katsu Sando I just got back from a trip to Japan [https://www.crowdcow.com/blog/in-going-to-japan-were-helping-american-wagyu-producers] where »