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Craft Beef: A Revolution of Small Farms and Big Flavors

By Joe Heitzeberg - Co-founder and CEO of Crowd Cow. I'm on Instagram at @jheitzeb.
Craft Beef: A Revolution of Small Farms and Big Flavors

When we started Crowd Cow almost 3 years ago, we wanted to experience the "absolutely incredible-tasting" beef from small, family-run farms that our mutual friend had told us about, and to make that accessible to everyone.

What we didn't realize at the time, is that beef itself is every bit as diverse, rich and interesting as coffee, wine, chocolate and microbrew.

As we met with farmers, butchers, chefs and modern meat enthusiasts, we discovered a revolution quietly taking shape -- a return to flavor and quality -- that we call "Craft Beef." It's beef produced by small-scale, independent farms with an emphasis on unique flavors and high ethical standards.

SHOP: 100% Grass-fed, Grass-finished craft beef

No hormones, no unnecessary antibiotics. Dry-aged beef.

We're inviting you to take this journey with us through our new book, "Craft Beef: A Revolution of Small Farms and Big Flavors" by Joe Heitzeberg, Ethan Lowry and Caroline Saunders.

Please pre-order our new book on April 7th at craftbeefbook.com

What if you could have your steak and eat it, too? Craft Beef explains why you win by choosing small-scale, grass-fed beef.. You’ll never look at USDA Prime the same way again.
DAVE ASPREY, FOUNDER OF BULLETPROOF COFFEE

Thank you,
Joe, Ethan and Caroline


SHOP: 100% Grass-fed, Grass-finished craft beef

No hormones, no unnecessary antibiotics. Dry-aged beef.

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