Have you ever been out to Whidbey Island? If you have, you’ve probably been to Ebey’s Landing, the national landmark that brushes up against the Puget Sound.
Have you ever been out to Whidbey Island? If you have, you’ve probably been to Ebey’s Landing, the national landmark that brushes up against the Puget Sound. The super-lush area is where Bob Engle and his family lease pastures to raise their 100% grass-fed Angus-Hereford herd.
The Engle family sailed into Whidbey Island more than 150 years ago with the namesake of their future town, Captain Thomas Coupe. (They started before even before the town was christened Coupeville.) Five generations later, it’s one of the oldest continuously operating farms in the state, and is the perfect environment for raising grass-fed, grass-finished cattle.
Rancher Bob Engle produces some of the best grass-fed beef you’ll ever try. He follows all-natural practices to raise his Angus-Hereford cattle, allowing them plenty of room to graze, never using any growth hormones, and standing firm by his cows' 100% grass diet.
Engle Family Farms has the benefit of a special protection: Land rights. It means the Engles and their descendants will never have to worry about the threat of commercial development, and can keep going on ranching as long as they’d like.
Part of what’s so great about raising grass-fed cattle on Whidbey Island is the constant moisture, which makes for a year-round supply of bright, nutrient-rich grasses that the cows love. And thanks to their responsible ranchers, those rains and cold weather -- so good for the grasses -- never bother the cows.
During the winter, the Engles move their herd into a covered open area so the cows can keep warm, dry, and comfortable. Their beef ultimately reaps the benefit of the Engles’ care and generations-old expertise -- the stuff is tender and completely delicious.
First off, you won't be charged anything unless we raise enough money and the cow "tips." At that point, your credit card will be charged and we'll handle the rest.
The meat is dry-aged for approximately 14 days to enhance tenderness and flavor, then processed into steaks, roasts and ground beef.
Next, your cuts are individually packaged in single-serving sizes and flash frozen. In fact, our steaks are vacuum-sealed in sous vide-ready pouches.
Finally, we deliver to your door for a flat fee, no matter how many shares you buy.
You won't need to buy a new freezer to purchase through Crowd Cow.
Our shares include 6 to 9 pounds of beef -- enough for a large dinner party. A typical family of four will go through this in about a month.
Our standard steak share is a little bigger than a gallon of milk. Even your freezer -- packed with frozen pizzas and forgotten leftovers -- can squeeze that in.
A typical refrigerator's freezer compartment has a total capacity that could pack between 100 to 150 lbs of meat.
Crowd Cow brings you the very best meat, from the happiest cows, at an affordable price.
We believe you should know where your meat is coming from. We want people to enjoy healthy, delicious beef while honoring the animals and ranchers that make it possible.
By connecting consumers directly with small, independent farms, everyone wins.