8 of the Best Edible Gifts You Can Give, According to Us (and Our Customers)

On offer: The king of Alaskan seafood, absurdly rare Japanese Wagyu, thousands of years of Spanish culinary culture, and more. 

The best gifts are thoughtful. The second best make you full. 

I make no apologies for that pun, because it’s true (enough). Whether someone wants to google the prefecture their Japanese Wagyu came from or they’ve never had Japanese Wagyu in their lives, it’s a pretty safe bet they’ll remember it. 

Our catalog is full of highly giftable—self-gifting included here—products from farmers, fishermen, and ranchers worth sharing. Here are some of the best, according to us and a few of our most passionate customers. 

1. Sena Sea Wild Alaskan Red King Crab

It’s called King for a reason. 

Red King Crab is the crown jewel of wildcaught Alaskan seafood. The intensity of its rich, sweet crab flavor and soft bite of the meat are its calling cards. Wild-caught Red King Crab is extremely limited, and these extra-large clusters are among the rarest available. Sourced from Sena Sea in Southeast Alaska, each 2.5-pound cluster arrives  to your door pre-cooked, flash-frozen at peak freshness, and ready to prepare as you wish. This is one of those products where we say “while supplies last” and mean it—it’ll be gone fast. 

2. Margaret River Dry-Aged Wagyu New York Strip

There are a lot of things going for this steak. Dry-aged. Australian Wagyu. Iconic cut.

It’s also brand new, meaning, as it stands right now, very few people this side of the Pacific Ocean have tried it themselves. Speaking as someone who has—ripped from the claws of a jealous Crowd Cow co-worker no less—I can confirm it’s worth the hype. It’s dry-aged moderately so the dominant flavor is still fresh, well-marbled beef, but that distinctive funky dry-aged back note hangs around every bite.

3. Best of Crowd Cow Bundle

If you’re a serial bet hedger, consider buying two new york strips, two tenderloin steaks, two wild caught Copper River salmon portions, a whole heirloom chicken, a couple pounds of craft ground beef, and because why the hell not 12 ounces of extra-thick-cut bacon. As with all of our products, every cut in this bundle comes from a fully traceable, fully craft producer.

4. Greenhead Jumbo Wildcaught Lobsters

Fished from frigid waters of Penobscot Bay off the coast of Maine, Greenhead’s lobsters push are considered the best in the state that produces the best lobsters in the country. Make of that what you will. They’re firm, sweet, fresh, and kinda just waiting for you to throw them on the grill.  

5. Olive A5 Japanese Wagyu Ribeye

This is a full-send steak. Olive is a specific, rare, and highly pursued producer of Japanese A5. The cattle, of which there are less than 2000 heads of, are finished on a unique diet of upcycled, toasted olive pulp, imbuing them with their trademark mouth-coating flavor. For people who are big into meat, Olive is nearly a mythical brand that’s barely even available in its home country.This one’s not hanging around long.

6. Kvaroy Arctic Atlantic Salmon

Jeni T. hadn’t ordered seafood from us because she “thought it wouldn’t be any better than the grocery store.” She went with the Kvoray, a third-generation Norwegian fishery that’s been at the forefront of sustainable seafood for just shy of 50 years, which we believe qualifies as “before it was cool.” For her part, Jeni T. has different views on salmon now. 

“Boy was I wrong. This might have been the best salmon I ever had and it was super easy to make.” 

7. Mishima Reserve Flat Iron Steak

A growing number of folks are realizing that cuts they might pass on at the grocery store are exceptional when produced by farmers who know what they’re doing. Often viewed as the poor man’s filet, flat irons are cut from the top blade of the shoulder and possess a tender bite, strong marbling, and heavy beef flavor—a combo only bettered when the cut comes from American Wagyu cattle. Grab one. Grab five. Hell, grab ten. Print customer Jeffrey C.’s endorsement and put it on the wrapping paper.

“Flat iron is quickly becoming one of my favorites, a ton of rich beefy goodness with wagyu marbling to take it to the next level.”

8. Fermín Iberico Fresh Pluma

If you’ve ordered a plateful of Jamon Iberico at a good tapas spot, you know how good Spain’s prized pig can taste. Through no fault of your own, you might not know you can get it fresh, too. 

Fresh Iberico is not like the standard grocery store pork we get in the U.S. It’s intramuscular fat—AKA marbling—is far denser and spread more evenly through the meat, making it both better-tasting and more tender. Another bit of fun: Spain’s pork butchery culture is wildly different than our own mostly for the simple and somewhat sad reason that their pork is generally much better than ours. The Pluma is cut from the neck end of the loin, just shy of the shoulder. Cook it like a flank steak—hot and fast.