cow tips at 100%
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.
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’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.
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.
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.
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.
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.
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 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.
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.
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 local, sustainable farms, everyone wins.
cow tips at 100%