Podcast appearances and mentions of joe heitzeberg

To stay up to date checkout ⁠⁠⁠⁠⁠⁠thestartupproject.io⁠⁠⁠⁠⁠⁠ & follow Nataraj on twitter: ⁠⁠⁠⁠@natarajsindam⁠ and on LinkedIn at ⁠https://www.linkedin.com/in/natarajsindam⁠ Join us in this captivating episode as we sit down with Joe Heitzeberg, a multifaceted entrepreneur who has navigated the world of technology and business with remarkable success. From his early days in the tech industry to founding his acclaimed venture Crowd Cow, Joe shares his incredible journey and valuable insights on various topics. 1. Joe's Entry to Technology 2. Working for Paul Allen 3. Import Furniture Business 4. Opportunity Cost of MBA 5. Building Viral VoIP App for MySpace 6. Selling Media Piston to Upwork 7. Starting Crowd Cow 8. Problems with Chicken in the U.S 9. Fundamental Shifts from AI 10. AI Tinkerers Follow Joe on LinkedIn at https://www.linkedin.com/in/joeheitzeberg To stay up to date checkout ⁠⁠⁠⁠⁠thestartupproject.io⁠⁠⁠⁠⁠ & follow Nataraj on twitter ⁠⁠⁠@natarajsindam and on LinkedIn at https://www.linkedin.com/in/natarajsindam --- Send in a voice message: https://podcasters.spotify.com/pod/show/startupproject/message

A customer buying multiple Pedersons products for direct to consumer delivery – Joe Heitzeberg founded a company named Crowd Cow in 2015, which believes that taste, transparency, and convenience should not be mutually exclusive! Fun fact: Joe's inspiration for the company was his son! He wanted to feel good about the meat he was feeding him! Visit us at www.PedersonsFarms.com (2:29) - How Joe got into selling beef and starting Crowd Cow CrowdCow.com (7:31) - Learning the story behind the labels and stereotypes of beef (8:40) - “Our Table” (13:46) - What's the best way to cook a steak? (18:17) - What was it like eating A5 for the first time? (22:17) - Thoughts on pork chops & properly preparing meat (25:40) -  What's the biggest problem you're trying to solve in your business? (30:18) - Wrap Up The Pederson's Farms Podcast is produced by Straight Up Podcasts & Root and Roam.

Climate change is already affecting our food systems. But have you ever considered how rising temperatures might impact access to the pastries you love? What if you could no longer enjoy a croissant with your coffee in the morning? Or indulge in a slice of cake on special occasions? Caroline Saunders is the host of the Sustainable Baker podcast, coauthor of Craft Beef, former chief-of-staff at Grist and soon-to-be student in the pastry track at Le Cordon Bleu in Paris. On this episode of Reversing Climate Change, Caroline joins Ross to share her interest in developing sustainable recipes and explain how her career path reflects her passions for climate and dessert. Caroline describes her concerns around climate change and the future of dessert, discussing what spices are at risk and how we can help grains adapt to rising temperatures. Listen in for Caroline's insight on what it looks like to bake without dairy and find out how to make your favorite desserts more sustainably! Connect with Nori Purchase Nori Carbon Removals Join Nori's book club on Patreon Nori's website Sign up for Nori's weekly newsletter, The Nori Wrap Check out our other podcast, Carbon Removal Newsroom Email podcast@nori.com Resources The Sustainable Baker The Sustainable Baker on Instagram Craft Beef: A Revolution of Small Farms and Big Flavors by Joe Heitzeberg, Ethan Lowry and Caroline Saunders IPCC Reports J. Kenji Lopez-Alt on Instagram Books by Ruth Reichl Le Cordon Bleu Culinary Institute of America Nancy Silverton on Chef's Table Paul Hollywood The Great British Bake Off The Land Institute The Land Institute on Reversing Climate Change EP062 The Bread Lab Fran Costigan Lennox Hastie on Chef's Table BBQ Books by Anne Byrn --- Send in a voice message: https://anchor.fm/reversingclimatechange/message Support this podcast: https://anchor.fm/reversingclimatechange/support

Joe Heitzeberg - Co-Founder & CEO @ Crowd Cow joins us to discuss how e-commerce has evolved over the years that now we can order quality meets that are safely delivered to our doorsteps. We also discuss some of the technology they have implemented to make sure they've are able to predict shipping delays and weather issues.

On this episode of The Built in Seattle Podcast, I talked with  Joe Heitzeberg, CEO & Founder at Crowd Cow (crowdcow.com).For extras from this interview, subscribe to my weekly emailEpisode HighlightsWhy tech insiders laughed at the idea.What it looks like when you have more demand than supply.How to test a startup by talking to strangers at Starbucks.Why the idea for Crowd Cow broke Joe's spreadsheet.The phases of validation *before* prototyping.The secret to getting PR without doing PR.Balancing your north star while testing along the way.Weighing distractions vs opportunities.The evolution from a single cow to a marketplace for all meat.What Joe wanted to do differently as a serial entrepreneur.The challenges scaling a team from scrappy learners to vertical specialists.Why Joe wanted an "adventure" when picking a new company.Some interesting facts about chicken breedsHow a tech entrepreneur and engineer built trust with farmers.Guest Bio:Joe Heitzeberg is the CEO and co-founder of Crowd Cow, a company offering the widest assortment of local, sustainable and delicious beef, pork, chicken and seafood direct from the producer, delivered to your door. Prior to Crowd Cow, he was the co-founder and President of Madrona Venture Labs, a startup incubator and was the co-founder and CEO of MediaPiston (acquired by UpWork in 2012, IPO in 2018) and Snapvine (acquired by WhitePages in 2008). Joe graduated from the University of Washington with a degree in Computer Science and has a MBA from MIT.Where to follow Joe:https://twitter.com/jheitzebhttps://www.linkedin.com/in/joeheitzeberg/Where to follow Adam:https://www.linkedin.com/in/adamschoenfeld/https://twitter.com/schoenyFeedback? Suggestions on who to interview? Email me anytime - adamseattlepodcast@gmail.com

We have Joe Heitzeberg, CEO and co-founder of Crowd Cow, stopping by for a fascinating discussion about the meat commodity industry and leading a company. Crowd Cow is a company offering the most comprehensive assortment of local, sustainable, and premium meat and seafood direct from the producer, delivered to your door. Meat, and in general, the food we eat is something we take for granted. However, there's a large ecosystem of people (and the environment) that's being affected—and not to mention our health. In today's episode, we go over this along with a slew of other topics surrounding this area of focus. In today's episode, you'll learn: Joe's origin story Why meat isn't just about your health—there's a much bigger picture Where the quality of your meat is from What they aren't telling you about the wild-caught vs. farm-raised salmon discussion How to determine if your farm-raised salmon is ok The problem with the commodity meat system Initial hurdles to changing our relationship with the standard meat and food system Initial difficulties with starting Crowd Cow How Crowd Cow uniquely packages and sends their food How they offset greenhouse gases Advice for entrepreneurs during challenging times How Joe and Crowd Cow have adapted to the changing times The decision process for bringing on different cuts and meats (this is transferable to your business) How Joe maintains his well-being What's Joe's definition of success Plus much more Connect with Joe and Crowd Cow Crowd Cow: https://www.crowdcow.com/ Twitter: https://twitter.com/jheitzeb Joe's book: Craft Beef: A Revolution of Small Farms and Big Flavors Work with Julian Book a private consultation Connect with Julian Twitter: https://twitter.com/thejulianhayes LinkedIn: https://www.linkedin.com/in/julianhayesii

We have Joe Heitzeberg, CEO and co-founder of Crowd Cow, stopping by for a fascinating discussion about the meat commodity industry and leading a company. Crowd Cow is a company offering the most comprehensive assortment of local, sustainable, and premium meat and seafood direct from the producer, delivered to your door. Meat, and in general, the food we eat is something we take for granted. However, there's a large ecosystem of people (and the environment) that's being affected—and not to mention our health. In today's episode, we go over this along with a slew of other topics surrounding this area of focus. In today's episode, you'll learn:Joe's origin storyWhy meat isn't just about your health—there's a much bigger pictureWhere the quality of your meat is fromWhat they aren't telling you about the wild-caught vs. farm-raised salmon discussionHow to determine if your farm-raised salmon is ok The problem with the commodity meat systemInitial hurdles to changing our relationship with the standard meat and food systemInitial difficulties with starting Crowd CowHow Crowd Cow uniquely packages and sends their food How they offset greenhouse gasesAdvice for entrepreneurs during challenging timesHow Joe and Crowd Cow have adapted to the changing timesThe decision process for bringing on different cuts and meats (this is transferable to your business)How Joe maintains his well-beingWhat's Joe's definition of successPlus much moreConnect with Joe and Crowd CowCrowd Cow: https://www.crowdcow.com/Twitter: https://twitter.com/jheitzebJoe's book: Craft Beef: A Revolution of Small Farms and Big FlavorsWork with JulianBook a private consultationConnect with JulianTwitter: https://twitter.com/thejulianhayesLinkedIn: https://www.linkedin.com/in/julianhayesii

Crowd Cow, an online purveyor of meat and poultry, started with two long-time friends offering their customers sustainability, transparency and origin stories combined with the convenience of the internet. In this episode of the MEAT+POULTRY podcast, co-founder Joe Heitzeberg explains why he believes online sales of fresh meat, poultry and other foods have jumped from niche to the “new normal” because of the pandemic – and maybe the lasting impact of a music file-sharing service called Napster.

In this episode of Founded and Funded, Madrona managing director, Scott Jacobson sits down with serial founder and CEO of Crowd Cow, Joe Heitzeberg. They discuss how Crowd Cow was able to build their own supply chain to elevate a culture of transparent and conscious protein consumption. The two also talk about how, through a global pandemic that has rocked the meat industry, the company was able to build resilience. Give it a listen! Joe’s retelling of how Crowd Cow came to be will not disappoint.

: Episode 1586 - Joe Heitzeberg of Crowd Cow joins Vinnie on this Friday show for his second appearance, and the two talk supplying high quality meat during the COVID-19 pandemic, keeping small farmers afloat, carbon neutrality, ethical slaughter, pork farming, eating out and more! Https://www.vinnietortorich.com/2020/05/high-quality-meat-pandemic-joe-heitzeberg-episode-1586 PLEASE SUPPORT OUR SPONSORS   HIGH QUALITY MEAT Joe has been on the show with Vinnie & Serena before. Check it out here:  https://vinnietortorich.com/2018/08/crowd-cow-ethically-raised-meat-episode-1116/ Crowd Cow sells more than meat, they also sell chicken, pork and more. This company has done some wonderful things during this COVID-19 pandemic. There is definitely a shortage of meat, but Crowd Cow has lots of high quality, ethically raised meat for sale. This is a different supply chain. The shortage is in the industrially raised supply chain. You don't have to worry about us running out of meat. We buy from little farms and family owned small businesses. These are the best people to support because this will keep America running! They want to be able to sell you all of your meat for all occasions all from one place. Buy chicken for your kids' lunch and wagyu for your anniversary. Vinnie highly recommends the subscription. Anna & Vinnie both love this. The subscription is very changeable, and you can design it. They are also 100% certified carbon neutral! Joe has seen how his farmer's slaughter their cattle–it is a very peaceful, humane experience. Not all wild fish is not good. We have to be concerned with over-fishing. Joe makes sure all of his fish is highest quality and not overfished.  FAT DOC IS OUT Go watch it now! We need people to buy and review for it to stay at the top of iTunes pages. Please also share it with family and friends! Available for both rental and purchase. You can also buy hardcopy or watch online at Amazon. YOU CAN NOW STREAM FOR FREE ON AMAZON PRIME IF YOU HAVE IT! RESOURCES Https://www.vinnietortorich.com Https://www.purevitaminclub.com Https://www.purevitaminclub.co.uk Https://www.purecoffeeclub.com https://www.evamor.com https://www.villacappelli.com https://www.dropanfbomb.com Https://www.crowdcow.com/vinnie Https://www.bit.ly/fatdocumentary

Crowd Cow CEO and Co-founder, Joe Heitzeberg, tells the story of how the company came to be and how they are bringing people together through high quality craft beef and meats. He discusses how COVID-19 has impacted the meat industry and how his company's been continuing to help small and multi-generational family businesses during this time. Joe talks about their work with Arbor Day Foundation and how everything you buy on Crowd Cow, end to end, is 100 percent certified carbon neutral. You'll also learn about radical transparency, get tips on fundraising, and even hear him play a little guitar!

The farming industry has changed dramatically over the years. With the introduction of factory farming, animal agriculture is causing more harm than good to not only our health but our environment. Joe Heitzeberg joins me to talk about his business, Crowd Cow, that focuses on supporting small, local farmers to rear the best meat and fish possible. Crowd Cow works with farmers who care about their animals to raise them with love and happiness before ending their lives with as much compassion and gratitude as possible. Joe explains what problems industrial farming has had on the local agriculture and environment. He also tells us how a few alternative views of the legislation can allow farmers to claim their animals as organic, free-range, and grass-fed when in reality they’re anything but. By choosing to support sustainable farming practices with our money and purchases, consumers can send a message that they don’t support factory farming that contributes to environmental endangerment and poor animal welfare. Consumers should also provide feedback to the producer how the meat and fish they’re eating tastes and if they’ll keep buying it because this type of feedback does work, especially if more people do it. On that note, Joe recommends consumers do their research to find out where their meat and fish come from. Many supermarkets have no way to trace where their meat comes from, preferring to avoid that conversation altogether. But it’s in the consumers’ best interest to do their research and make informed decisions about where their meat comes from. Joe talks about why the welfare of an animal is so important, not just for the fact that they’ll be sacrificing their lives for our food, but an animal that has been treated with love and kindness will also taste better. This kindness extends to the last day of the animal’s life. Everything we talk about in this episode contributes to why sustainable farming matters for our health and our environment. Where do you currently buy your animal products from? How can you be a more conscious meat consumer? Do you understand why sustainable farming methods are so important?   In This Episode: Why industrial farming has ruined the animal agriculture industry What the ideal environment for organic farming looks like Why you should feedback to the producer how you find the meat and fish you’re eating How you can find the details of where and how your meat is produced in order to make informed decisions Why the way an animal is treated throughout their life matters  Why sustainable farming is so important for our health and the environment   Quotes: “Everybody is trained that meat is just meat. The last 50-60-70 years of meat has done this industrial thing that many people are concerned about and so the whole world appears to be trying to grow meat alternatives in test tubes and create fake meat, even though we’ve evolved for 10,000s of years eating meat.” (6:56) “We’re not here to judge, we’re here to make things accessible and to empower consumers to make informed choices.” (12:32) “For it to taste good, you’ve got to make these animals calm and healthy. If they’ve led calm, healthy lives, all the way up to the one bad day, the one bad moment, then it’s going to taste better.” (21:45)   Links Get $25 off your first order with code COUCHTALK25 Find Joe Heitzeberg and Crowd Cow Online Find Joe Heitzeberg on Instagram | Twitter Find Crowd Cow on Facebook | Twitter | Instagram | YouTube   Check out the full episode page Find Dr. Anna Online Follow Dr. Anna on Facebook | Instagram | Twitter

The farming industry has changed dramatically over the years. With the introduction of factory farming, animal agriculture is causing more harm than good to not only our health but our environment. Joe Heitzeberg joins me to talk about his business, Crowd Cow, that focuses on supporting small, local farmers to rear the best meat and fish possible. Crowd Cow works with farmers who care about their animals to raise them with love and happiness before ending their lives with as much compassion and gratitude as possible. Joe explains what problems industrial farming has had on the local agriculture and environment. He also tells us how a few alternative views of the legislation can allow farmers to claim their animals as organic, free-range, and grass-fed when in reality they're anything but. By choosing to support sustainable farming practices with our money and purchases, consumers can send a message that they don't support factory farming that contributes to environmental endangerment and poor animal welfare. Consumers should also provide feedback to the producer how the meat and fish they're eating tastes and if they'll keep buying it because this type of feedback does work, especially if more people do it. On that note, Joe recommends consumers do their research to find out where their meat and fish come from. Many supermarkets have no way to trace where their meat comes from, preferring to avoid that conversation altogether. But it's in the consumers' best interest to do their research and make informed decisions about where their meat comes from. Joe talks about why the welfare of an animal is so important, not just for the fact that they'll be sacrificing their lives for our food, but an animal that has been treated with love and kindness will also taste better. This kindness extends to the last day of the animal's life. Everything we talk about in this episode contributes to why sustainable farming matters for our health and our environment. Where do you currently buy your animal products from? How can you be a more conscious meat consumer? Do you understand why sustainable farming methods are so important?   In This Episode: Why industrial farming has ruined the animal agriculture industry What the ideal environment for organic farming looks like Why you should feedback to the producer how you find the meat and fish you're eating How you can find the details of where and how your meat is produced in order to make informed decisions Why the way an animal is treated throughout their life matters  Why sustainable farming is so important for our health and the environment   Quotes: “Everybody is trained that meat is just meat. The last 50-60-70 years of meat has done this industrial thing that many people are concerned about and so the whole world appears to be trying to grow meat alternatives in test tubes and create fake meat, even though we've evolved for 10,000s of years eating meat.” (6:56) “We're not here to judge, we're here to make things accessible and to empower consumers to make informed choices.” (12:32) “For it to taste good, you've got to make these animals calm and healthy. If they've led calm, healthy lives, all the way up to the one bad day, the one bad moment, then it's going to taste better.” (21:45)   Links Get $25 off your first order with code COUCHTALK25 Find Joe Heitzeberg and Crowd Cow Online Find Joe Heitzeberg on Instagram | Twitter Find Crowd Cow on Facebook | Twitter | Instagram | YouTube   Check out the full episode page Find Dr. Anna Online Follow Dr. Anna on Facebook | Instagram | Twitter

Joe Heitzeberg is the CEO and Co-Founder of Crowd Cow, an e-commerce site that sells premium meat. And when I say premium, I mean meat straight from the farm, or Japan! We all hear about the innovations of alternative meat, plant-based or cell-based meat all over this podcast so I was delighted to interview a new perspective in the way we view protein, the fact that you can not only find out where your steak comes from, but how it was raised, what breed it is, and it’s delivered straight to your door. As long as it reduces the system in how we farm animals now, I’m all for it. Learn about how Joe pivoted the business from actually crowdfunding a cow, to building out a way to sell Wagyu beef to his customers. And most importantly, learn how innovation doesn’t have to be a new method of making meat, but maybe just showcasing old methods using modern technology. Sponsor The Cultured Meat Symposium is taking place in San Francisco on November 14-15th. Join experts from science, food, and tech industries to discuss the future of food. Join speakers from Aleph Farms, Finless Foods, Memphis Meats, Wild Type, IntegriCulture, VOW, the American Meat Science Association and more. Use coupon code MYFOODJOBROCKS20 for 20% off General Admission tickets. Or use this link here I’ll be there with a mobile podcast studio. See you there! Show Notes In a sentence or less: We help consumers know the source of their meat Why online? We can bring a richer experience than in the grocery store Why is the meat better?: The type of meat and what they eat is much higher quality. They’re well-taken care of Why did you start Crowd Cow?: When an Entrepreneur in Residence, one of my friends was bragging about getting a cow. I went to the farm with him and saw just how different it is to get a cow We first started with crowdfunding one cow, it was fun and engaging but in reality, it didn’t work Wagyu/Kobe Beef – called Koroge Washu, genetically, the marbling is different. We had to get it. We called the slaughterhouse in Japanese and asked them to sell us meat. I had to visit them to get their business. Why Does Your Food Job Rock?: I love learning the process and the consumer feedback What do you think about plant-based and cell-based?: Imitation is flattery. However, I agree that the industrialization of meat is an issue that they are trying to solve. We also have a way to fix it. People want an alternative to factory farming What’s the biggest challenge right now?: Reach and brand recognition Favorite resource: Badass: Making Users Awesome Any advice for entrepreneurs?: Keep one foot in front of the other, you’re farther than you think Also, be around people with founder empathy Until you’ve convinced someone to do things for free with no resources or brand, you’re not an entrepreneur Where can we find you for advice?: joe@crowdcow.com What’s your favorite beef right now?: We just launched an Iwate Wagyu beef. Even the less-marbled cuts taste amazing Are you sharing the efficiencies of your model verses factory farming?: Yes How can you get away from the commodity system?: The people who sell commodity meat don’t know or care about how special the beef is, we do  

Check out this great conversation I had with the founder and CEO of Crowd Cow, a very unique and fast growing online meat market place where you can get to know the farmer you buy from! We discuss how Crowd Cow was started, how it has grown and changed and what the future looks like for the company. Crowd Cow is an Exclusive Provider of REAL Japanese A-5 Wagyu Briskets, and super rare Olive Wagyu! Make sure to visit Crowd Cow's website and use the Discount Code "Fire&Water" for $25 off your 1st order! Click HERE InkBird offers some of the best BBQ Thermometers on the market today! They have the IBT-4XP Waterproof Bluetooth Wireless 4 probe thermometer with re-chargeable battery on sale with a 20% off coupon on Amazon right now by clicking this LINK!

Joe Heitzeberg from Crowd Cow explains in depth what the difference is between Wagyu and Kobe beef AND explains the grading system for Wagyu beef. See all things Crowd Cow here: https://www.crowdcow.com See this on YouTube here: https://www.youtube.com/watch?v=_LkoOLwkiVs&t=1s Sign up for The Smoke Sheet at: https://www.bbqnewsletter.comFollow The Smoke Sheet on Instagram: https://www.instagram.com/thesmokesheetSee The Smoke Sheet on Facebook here: https://www.facebook.com/thesmokesheetCheck out The Smoke Sheet on Twitter here: https://twitter.com/thesmokesheet Kevin's BBQ Joints on Twitter Kevin's BBQ Joints on Instagram Kevin's BBQ Joints on Facebook

In this farm podcast, I examine one of the biggest problems consumers face when wanting to buy directly from farmers, the problem of convenience. I talk with Joe Heitzeberg, co-founder and CEO of Crowd Cow. It’s an interesting business model that is endeavoring to make it easier for farmers and consumers to come together and celebrate what Crowd Cow calls “craft meat.” Tune in for a great story.

  Crowd Cow founder Joe Heitzeberg is our interview guest today in Episode 1467 of “The Livin’ La Vida Low-Carb Show”. Joe Heitzeberg is the CEO and co-founder of Crowd Cow. Crowd Cow's mission is to help people discover and access the highest quality craft meats, and to bring people together — farmers and consumers, families and friends. Prior to Crowd Cow, he was the co-founder and President of Madrona Venture Labs, the in-house startup incubator of Madrona Venture Group which produced venture-backed high tech startups including Mighty AI and ReplyYes. Before that, he was the co-founder and CEO of MediaPiston (acquired by UpWork in 2012, IPO in 2018) and Snapvine (acquired by WhitePages in 2008). Joe was raised in Seattle, graduated from the University of Washington and has an MBA from MIT. Some of the topics covered in today's show include: Why it is important to know where our food comes from Why most big food companies want to keep you ignorant of where their food comes from Crowd Cow's unique way of sourcing 100% of their products from individual farms Find the full show notes here http://www.livinlavidalowcarb.com/crowd-cow-founder-joe-heitzeberg-started-crowd-cow-to-bring-quality-meats-to-your-table   CROWD COW Official Site Joe Heitzeberg (@jheitzeb) | Twitter  

In this episode, I speak with Joe Heitzeberg, founder of Crowd Cow. Crowd Cow has taken a very unique approach to supplying consumers with locally raised, grass fed beef. We dive into the beef industry as a whole and pull the curtain back on the commercialization of the process. We discuss the different genetic strains of beef and how beef can be viewed as a "craft" specialty. We talk about how Crowd Cow is benefiting the local farmer and allows for proper stewardship of the land. We even discuss grass-fed vs grain-fed and how to prepare the perfect steak! I really enjoyed this conversation and am much more well versed on the world of beef!

Good food, unlike good help, is becoming increasingly easier to find. Our guest today is helping make it easier to get quality craft-beef delivered right to your home. Joe Heitzeberg is the co-founder of CrowdCow, an online platform that connects customers with farmers to “crowdfund” buying beef. Today we’ll discuss where the idea came from, how it works, what Joe’s learned about farming along the way and so much more. Be sure to enjoy this episode with Joe Heitzeberg. Get The Grocery Bag - https://intellectualagrarian.com/bag Show Notes: Joe was born in Texas, but grew up in Idaho. His profession had always been in software. CrowdCow is a mission driven company that provides a connection between farmers and customers to get craft beef. The focus of CrowCow is to be able to shine a spotlight on the Producer and how the Producer raises the beef. Beef in a grocery store is treated as a commodity. Wine, chocolate, and coffee are allowed to be savored with the complexities and varieties, why not the same with beef? Wagyu as a literal word means “Japanese cow.” But there’s one called distinct variety that layers the fat distinctly marbleizing it on the inside. The A5 Wagyu means that it is the highest quality of beef on the Japanese beef scale. Japanese culture is much more aware of the distinctive change of beef based on location, breed, and feed. A5 Wagyu can’t be cooked like any other cut of beef, see this guide - https://www.crowdcow.com/wagyu/enjoy Get more show notes at - https://intellectualagrarian.com/32-craftbeef Joe's Links: https://www.crowdcow.com/ https://www.craftbeefbook.com/ Craft Beef book - http://a.co/5x0MU39 Trailer for Craft Beef! - https://www.youtube.com/watch?v=s9fF634Wif4 Our Links: https://intellectualagrarian.com https://www.facebook.com/intellectualagrarian https://www.instagram.com/intellectual.agrarian https://www.twitter.com/T_Layhew