Smoked to Perfection: Brisket Secrets You Won’t Hear from Beginners
Whether you're tackling a 12-pound whole brisket or experimenting with a small A5 Wagyu brisket flat, these tips will help you get it right »
From Farm to Festival: Crowd Cow’s Journey to Telluride
Last weekend, August 30th through September 2nd, 2024, Crowd Cow had the honor to sponsor the Telluride Film Festival. In turn, it was my honor to »
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 »
Why I no longer pay attention to labels like “organic”
It may shock some people, but I no longer pay attention to labels on meat products. For years, I’ve traveled the country meeting with chefs »
Thanksgiving Turkey - 4 Ways
Greg Gunthorp, a fourth generation farmer, has been raising turkeys on open pasture for over 20 years, and after visiting Greg’s farm in Lagrange, Indiana, »