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Badge grass Engle Family Farms

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

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At his farm on Whidbey Island, Rancher Bob Engle raises his Angus-Hereford cattle long and slow on an all-natural diet of grass: the "island salad bar." The unique profile of Pacific Northwest grasses imparts lemon and umami flavors in the beef.

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Pick Your Share

$119.00 Filets and Sirloins

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

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$104.00 Thick Cut Filet and Top Sirloin

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These Filet Mignon are about 50% thicker than our usual cuts. This share includes two 12oz Tenderloin Steaks and four 8oz Top Sirloin Steaks.

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$99.00 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 one 32oz Rib Steak, 2 lbs of Kalbi-style Short Ribs, and four thick and juicy 1/2 pound premium burger patties.

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$104.00 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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$109.00 New York Steak Share

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The New York Strip is pretty much the perfect steak, balancing marbling, tenderness and flavor. This share includes four 12oz New York Strip Steaks, two 12oz Chuck Steaks, and four thick and juicy 1/2 pound premium burger patties.

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$109.00 Thick Cut Strip Steak Share

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These strip steaks are 30% thicker than our usual cuts. This share includes two 16oz New York Strip Steaks, two 8oz Top Sirloin Steaks, two 8oz Sirloin Tip Steaks, and four thick and juicy 1/2 pound premium burger patties.

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$94.00 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 10oz Chuck Eye Steaks, two 8oz Round Steaks, and 2 lbs of premium ground beef.

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$84.00 Flat Iron Share

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This share includes four 8oz Flat Iron Steaks, two 12oz Shoulder Steaks, two 8oz Sirloin Tip Steaks, and 2 lbs of premium ground beef.

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$69.00 Flank Steak Share

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This share includes 1.5 lbs of Flank Steak, a 3 pound Round Roast, and 2 lbs of premium ground beef.

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$89.00 Tri-Tip Share

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This share includes a 2.5 pound Tri-tip, a 3 pound Chuck Roast, 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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$76.00 Skirt Steak Share

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Skirt Steak is the perfect meat for fajitas. This share includes 2.5 lbs of Skirt Steak, a 2.5 pound Shoulder Roast, and 2 lbs of premium ground beef.

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$84.00 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 two 10oz Chuck Eye Steaks, 1.375 lbs of Hanger Steak, a 2.5 pound Sirloin Tip Roast, and 2 lbs of premium ground beef.

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$52.00 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 1.75 lbs of Merlot Steak, one 12oz Chuck Steak, one 12oz Shoulder Steak, 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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$59.00 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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$18.00 Lean Ground Steak

À la carte

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(Approximately 2 lbs) Our flavorful lean ground beef is made from dry-aged chuck and round steak, with only 7% fat. You get a leaner ground beef without sacrificing the rich flavor you expect. It comes packaged in approximately 1 lb portions.

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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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$74.00 Brisket (Point)

À la carte

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(Approximately 7.5 lbs) This is the point, sometimes called the deckle -- the thicker, pointy, fattier end of the brisket.

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$109.00 Brisket (Point)

À la carte

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(Approximately 11 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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$20.00 Oxtail

À la carte

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(Approximately 1.6 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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$18.00 Shank

À la carte

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(Approximately 2 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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$42.00 Plate Rib

À la carte

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(Approximately 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.

$24.00 Heart

À la carte

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(Approximately 3 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.

$4.00 Kidney

À la carte

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(Approximately 1 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

Engle Family Farms
Engle Family Farms

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.

Engle Family Farms

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.

What makes Engle beef special?

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.

Engle Cattle

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.

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.

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.