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Badge grass Step By Step Farm

100% grass fed, grass finished Angus-Hereford Cross from Curtis, Washington

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Step By Step Farm raises 100% grass-fed, grass-finished cattle on the lush pasture land of the Boistfort Valley in Southwestern Washington.

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Pick Your Share

$134.00 Grill Master Share

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This share leads with one enormous, beautiful, two inch thick, 32oz Rib steak. Not for the faint of heart, this will feed 2-4 people and requires some real cooking skills. This share includes two 32oz Rib Steaks, two 8oz Coulotte Steaks, two 8oz Top Sirloin Steaks, four 8oz Mock Tender Steaks, four 8oz Round Steaks, and 4 lbs of premium ground beef.

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$112.00 Filets and Sirloins

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The Filet Mignon, or Tenderloin Steak, is the most tender -- and expensive -- cut of beef. This share includes four 8oz Tenderloin Steaks and four 8oz Top Sirloin Steaks.

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$100.00 Rib Steak Share

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With a perfect balance of marbling and tenderness, the ribeye is possibly the best steak you can get. This share includes four 16oz Rib Steaks.

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$89.00 Premium Share

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This share includes two 12oz New York Strip Steaks, two 12oz Chuck Steaks, two 8oz Round Steaks, and four thick and juicy 1/2 pound premium burger patties.

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$62.00 Coulotte Share

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The Coulotte is the very best part of the Top Sirloin. This share includes four 8oz Coulotte Steaks, two 8oz Sirloin Tip Steaks, and 2 lbs of premium ground beef.

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$69.00 Flat Iron Share

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This share includes two 8oz Flat Iron Steaks, a 3.25 pound Chuck Roast, and 2 lbs of premium ground beef.

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$74.00 Flank Steak Share

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This share includes 1.75 lbs of Flank Steak, a 3 pound Round Roast, and 2 lbs of premium ground beef.

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$79.00 Tri-Tip Share

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This share includes two 10oz Chuck Eye Steaks, a 2.5 pound Tri-tip, two 12oz Shoulder Steaks, and 2 lbs of premium ground beef. If you haven't grilled up a Santa Maria Tri-Tip, you haven't lived.

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$66.00 Skirt Steak Share

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Skirt Steak is the perfect meat for fajitas. This share includes 2.5 lbs of Skirt Steak, two 12oz Shoulder Steaks, and 2 lbs of premium ground beef.

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$89.00 Hanger Steak Share

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The Hanger Steak, or hanging tender, is prized for its tenderness and beefy flavor and distinct in that each animal yields just one such steak. This share includes 1.75 lbs of Hanger Steak, a 2.5 pound Sirloin Tip Roast, two 12oz Shoulder Steaks, and 2 lbs of premium ground beef.

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$68.00 Merlot Steak Share

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The Merlot steak (so-called because of its velvet texture) is similar to a flank steak in appearance, but much more tender. This share includes 2.5 lbs of Merlot Steak, two 12oz Shoulder Steaks, two 8oz Round Steaks, and 2 lbs of premium ground beef.

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$56.00 Round Steak Mix

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This share offers a mix of steaks from the Round, or hindquarters, of the beef. Each share includes 8 pounds of steaks in total, in 8oz packages. Braise or slow cook to get the most out of this lean cut of grass-fed, grass-finished beef.

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$69.00 Premium Ground Beef 10 Pack

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Ground beef is the versatile king of meats. You can make it into patties or meatballs. Any way you shape it, you won't find a more delicious ground beef anywhere. It comes packaged in approximately 1 lb portions. This beef is sold at a fraction of what you'd pay for the same quality meat at the grocery or butcher shop.

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$79.00 Burger Patties (20 Patties)

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Perfect for summer grilling in the backyard. These pre-formed patties are ready to go, and you won't find a more delicious ground beef anywhere. Each patty is around 1/2 a pound, with 2 patties to a package. This beef is sold at a fraction of what you'd pay for the same quality meat at the grocery or butcher shop.

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$59.00 Wine: Damsel Cellars 2012 Rivalry Red Table Wine (2 bottles)

À la carte

 

35% Cabernet Franc, 35% Merlot, 30% Syrah - only 88 cases produced. Deliciously round in the mouth with aromas of cassis, blackberry and spice. Nicely integrated cedar and vanilla with firm texture and lingering finish. Pairs beautifully with steaks or burgers. Must be 21 or older. <b>Ships separately at no extra charge.</b>

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$16.00 Tenderloin Steak

À la carte

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(Approximately 0.5 lbs) One fantastic 8oz Tenderloin steaks. As the name implies, the tenderloin is the tenderest, juiciest cut of beef.

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$25.00 Rib Steak

À la carte

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(Approximately 1 lbs) One thick and delicious 16oz Rib steak. Perfect for summer grilling.

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$18.00 New York Strip Steak

À la carte

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(Approximately 0.8 lbs) One delectable 12oz New York Strip Steak.

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$12.00 Coulotte Steak

À la carte

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(Approximately 0.5 lbs) One 8oz Coulotte steak. The Coulotte is the very best part of the Top Sirloin. Tender and full of flavor.

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$10.00 Flat Iron Steak

À la carte

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(Approximately 0.5 lbs) One 8oz Flat Iron steak. A wonderful cut of meat, perfect for grilling.

$54.00 Brisket (Flat)

À la carte

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(Approximately 4.5 lbs) This is the flat, the brisket's flatter, leaner end.

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$66.00 Brisket (Point)

À la carte

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(Approximately 5.5 lbs) This is the point, sometimes called the deckle -- the thicker, pointy, fattier end of the brisket.

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$78.00 Brisket (Point)

À la carte

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(Approximately 6.5 lbs) This is the point, sometimes called the deckle -- the thicker, pointy, fattier end of the brisket.

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$16.00 Premium Ground Beef

À la carte

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(Approximately 2 lbs) Ground beef is the versatile king of meats. You can make it into patties or meatballs. Any way you shape it, you won't find a more delicious ground beef anywhere. It comes packaged in approximately 1 lb portions.

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$18.00 Burger Patties

À la carte

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(Approximately 2 lbs) Want to throw a backyard BBQ party? These pre-formed patties are ready to go, and you won't find a more delicious ground beef anywhere. Each patty is around 1/2 of a pound, with 2 patties to a package.

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$31.00 Oxtail

À la carte

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(Approximately 2.5 lbs) Oxtails make the most flavorful beef stock, and the meat itself is very tasty. Braise it slowly in a liquid to bring out the best flavor.

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$19.00 Petite Tender

À la carte

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(Approximately 1.3 lbs) Petite Tender, so called because it resembles a miniature tenderloin, comes from the beef shoulder and is one of the most tender cuts of beef. It can be prepared either as a small roast or cut into medallions.

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$9.00 Shank

À la carte

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(Approximately 1 lbs) The shank comes from the leg portion of the animal and is therefore tough and sinewy. But if cooked slowly at a low temperature, it yields one of the most flavorful cuts. It's the ideal cut for beef bourguignon and Osso Bucco and can also be used in stews, casseroles or braised.

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$30.00 Short Ribs (Kalbi-style)

À la carte

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(Approximately 2 lbs) Beef short ribs are ideal for the barbecue or the smoker. These short ribs are flanken cut, 1/4 inch thick Kalbi-style, and ready for grilling.

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$46.00 Plate Rib

À la carte

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(Approximately 3.3 lbs) A beautiful 3-bone slab of short ribs, just waiting for your grill.

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$29.00 Sirloin Tip Roast

À la carte

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(Approximately 2.5 lbs) The sirloin tip is sometimes called the poor man's prime rib. Roast it in the oven for a tender and delicious meal.

$26.00 Tongue

À la carte

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(Approximately 2.4 lbs) If you've had it you probably love it. Most people never try it. It's not on the typical menu, but it's hearty, healthy and delicious.

$14.00 Heart

À la carte

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(Approximately 1.8 lbs) If more people knew how easy to prepare and delicious beef heart is, we'd all be eating a lot more of it. Beef heart has all the wonderful flavor of a more typical steak for a fraction of the price. Simply slice, pan sear or grill with garlic and olive oil for a simple, delightful meal.

$12.00 Marrow Bones

À la carte

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(Approximately 3 lbs) These bones are large and loaded with marrow, perfect for beef broths and stews.

$9.00 Soup Bones

À la carte

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(Approximately 3 lbs) Simmer to create nourishing, delicious broths and demi-glazes. Or make your dog very, very happy with these grass-fed beef bones.

$9.00 Leaf Fat

À la carte

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(Approximately 3 lbs) The leaf fat is internal fat, or suet, that surrounds the kidneys. Rendered (melted) it makes the very best grass-fed tallow. Use it for baking or frying.

$9.00 Liver

À la carte

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(Approximately 3 lbs) Beef liver is loaded with vitamins and incredibly nutritious. Properly cooked, liver is tender with a rich flavor. There's a reason why your mother wanted you to eat it.

$5.00 Kidney

À la carte

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(Approximately 1.3 lbs) Beef kidney can be slow-cooked into a unique and flavorful dish on it's own, or as part of that British classic, steak and kidney pie.

The Farm

Step By Step Farm
Step By Step Farm

Step By Step Farm raises 100% grass-fed, grass-finished cattle on the lush pasture land of the Boistfort Valley in Southwestern Washington. The cattle spend their entire lives on the farm, and eat exclusively the product of the land on which they graze.

The ranch is owned and operated by lifelong farmer Jerry Foster. His no-nonsense focus on quality coupled with the farm's abundant grass makes for wonderful beef.

Black Angus

The cattle are a cross of the Angus and Hereford breeds. Angus are renowned for their marbling and delicious steaks. Herefords are unequaled for their adaptability. Together, they produce a hearty animal and a wonderful beef.

Step By Step cattle roam freely on natural pastures far from any highway noise. They live naturally, without antibiotics or hormones. The cows are happy and the beef is delicious.

Step By Step Beef

Step By Step's grass-fed and grass-finished cattle produce richly-marbled steaks that are lower in saturated fat than grain-fed beef, but higher in healthy omega-3 fats and other natural nutrients.

The beef is dry aged, a process that lends richer flavor and tenderness. Apart from a few niche butcher shops and restaurants it’s almost impossible to buy dry aged beef anymore.

Here’s what people had to say about Step By Step beef at a recent tasting event:

“It’s tender but firm, juicy and slightly sweet, like butter, fat and a hint of sugar” — Matt B.

“Very tender and easy to eat. [The] inside of steak looks perfect ([a] great presentation piece)” — Rhys N.

“Juicy, flavorful, moist” — Joanna P.

“Tender, buttery; the texture is soft for flank, which is great” — Dan B.

The herd

Wine Pairing: Damsel Cellars

Often the best way to enjoy great beef is with a glass of fine wine. At Crowd Cow we're dedicated to finding the very best beef from small local producers. We wanted to highlight the best boutique local winemakers as well, and give you access to some rare and exceptional wine that you would typically only find in high-end restaurants.

This week, we're proud to introduce our inaugural pairing: Damsel Cellars. Winemaker Mari Womack began Damsel Cellars in 2012 and has rapidly won accolades as one of the best up-and-coming winemakers in Washington. Sophisticated, yet playful red wines crafted from the grapes of prestigious vineyards in the Columbia Valley. Mari is active in the Woodinville winemaking community, has worked at the Baer Winery, and for the last four years has been Assistant Winemaker for Darby Winery. Her passion and enthusiasm shine through in her excellent wines.

How does buying beef through Crowd Cow work?

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 at the peak of freshness in airtight cryovac packages designed to lock in freshness and ensure a long shelf life in your freezer.

Finally, we deliver to your door for a flat fee, no matter how many shares you buy.

Our steaks are individually vacuum sealed and flash-frozen to lock in freshness.

Buying direct saves money

By purchasing an entire cow direct from the farm, we eliminate overhead and pass along the savings. You're not paying a dime towards things like managing a retail store front or covering inventory spoilage.

When you purchase a share on Crowd Cow, you can expect to pay 10% to 30% lower prices than for a similar grade of meat at boutique butcheries. For example, at Rain Shadow Meats -- an excellent butcher in Seattle -- tenderloin is $33/lb, and rib eye is $27/lb.

Whole Foods doesn't even sell meat of this quality (Google around to read skepticism of their "grass-fed" label.) But even so, they charge $30/lb for tenderloin and $23/lb for rib eye.

Omaha Steaks, a popular mass-market online retailer of grain-fed, feed-lot fattened beef, sells just 40 ounces (= 2.5 pounds) of ribeye steaks for $69.99 + shipping.

It's simple: buying direct with Crowd Cow means you're cutting out the overhead, supporting a local farmer and gaining access to the best meat available -- at a lower price.

How much space in my freezer?

You won't need to buy a new freezer to purchase through Crowd Cow.

Buying Direct

You can order as little or as much as you want, but a typical order is 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.

100% Grass-fed, Grass-finished Beef

A cow's natural diet is grass -- not grain. They are ruminant animals, meaning they have an entire stomach devoted to breaking down foraged grasses.

Their physiology is poorly adapted to eating grain. Yet almost all the beef you can buy in America is grain fed, because that's the cheapest and fastest way to increase the size of the animal.

Grass fed

Grass-fed beef is lower in saturated fat than grain-fed, but higher in healthy omega-3 fats. These crucial healthy fats are most plentiful in flaxseeds and fish, and are also found in walnuts, soybeans and in meat from animals that have grazed on omega-3 rich grass. Grass-fed beef also has higher levels of beta-carotene, Vitamin E, and other healthy nutrients.

Read what Consumer Reports recently had to say about buying grass-fed beef.

Author Michael Pollan wrote in the New York Times about what happens to cows that move from the pasture to the feedlot and fed grain:

"Perhaps the most serious thing that can go wrong with a ruminant on corn is feedlot bloat. The rumen is always producing copious amounts of gas, which is normally expelled by belching during rumination. But when the diet contains too much starch and too little roughage, rumination all but stops, and a layer of foamy slime that can trap gas forms in the rumen. The rumen inflates like a balloon, pressing against the animal's lungs. Unless action is promptly taken to relieve the pressure (usually by forcing a hose down the animal's esophagus), the cow suffocates.

A corn diet can also give a cow acidosis. Unlike that in our own highly acidic stomachs, the normal pH of a rumen is neutral. Corn makes it unnaturally acidic, however, causing a kind of bovine heartburn, which in some cases can kill the animal but usually just makes it sick. Acidotic animals go off their feed, pant and salivate excessively, paw at their bellies and eat dirt. The condition can lead to diarrhea, ulcers, bloat, liver disease and a general weakening of the immune system that leaves the animal vulnerable to everything from pneumonia to feedlot polio."

Whew. What's more, to prevent their cows from getting sick, feedlots pump them full of antibiotics which lead to more resistant strains of bacteria which inevitably leap over to affect humans as well.

Factory farming is a ruthless, repulsive practice, and is unfortunately the norm when it comes to grain-fed beef. You are what you eat and poorly treated cows are bad for all of us.

Read more about grass-fed vs. grain-fed cows.

Read more about corporate farms vs. family farms.

Our Mission

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.