The Story Behind Olive Wagyu
What is this “Wagyu” we’re talking about? Let me break it down for you. There are four breeds of “Wagyu” -- Japanese cattle, that is »
Brisket saga Part 1: Meathead Goldwyn on ensuring brisket success
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 »
Dahlia Lounge's head chef dishes up 2 favorite summer steak recipes
Seattle's star chef Brock Johnson [https://twitter.com/dahlialounge?lang=en] is the executive chef at Dahlia Lounge, the seasons-centric Pacific Northwest restaurant icon. »
Cluck cluck... Chickens are coming!
Since we launched Crowd Cow just over 2 years ago, we’ve been committed to connecting our members with ranchers producing some of the best beef »
5 tips to grill the perfect summer burger
{share} Grill on a flat surface A cast-iron pan will catch all those meaty, umami juices instead of dripping them away into the sand (tear). You »