Pasture raised, grain finished Black Angus from Reardan, Washington
Event completed on June 6th
The Spokane Hutterian Brethren are true believers in the importance of soil health, not only for what goes on below ground, but for what happens above ground, too. A no-till method of planting ensures fungal networks stay intact, sequestering carbon on the one hand, and making the homegrown peas and corn (what the cows are finished on) even more nutritious on the other. The result is beautifully marbled, sweet, and mellow-flavored beef that's famous in Washington state for how tasty it is.Learn More >
Located in the rich pasturelands of Eastern Washington, Hutterian Farm is owned and operated by the Spokane Hutterite Brethren. They are a communal group, working together to raise crops, beef and poultry for themselves and their local region.
A self-sustaining community, the Hutterites have their own church and schools, and follow their ancestors’ generations-old tradition of conservation farming and land stewardship. They're particularly focused on soil health -- instead of tilling or plowing their land before planting, they use a technique called direct seeding to keep the soil healthy and intact.
No growth hormones are ever used on Hutterian Farm, and antibiotics are only administered on an as-needed basis, if an animal happens to get sick. None of that sub-therapeutic, constant-medicine stuff that industrially raised cows get.
The herd grazes on the Hutterites' 13,000 acre farm, enjoying lush green native grasses, as well as corn and peas raised by the community. Animals raised in such a calm, peaceful way result in beef that’s delicious and beautifully marbled.
Each community member is elected to a position. On the Spokane Hutterian Farm, the role of tending to the beef herd goes to Ed Gross. An avid farmer since he was a young boy helping his uncle milk cows, Ed has since delved deeply into cow genetics and husbandry.
His keen focus on growing a healthy, docile herd that yields tasty beef has lead to a unique blend of grass and grain-feeding for the community’s 100% Angus cattle. The cows graze on lush green pastures, and then are finished with peas and corn that are grown using the no-till planting method on the community’s very own farms. The cows never receive added antibiotics or growth hormones.
The Hutterites' mastery of farming, passed down for generations, has gained them a reputation for really, really great beef in Washington State and beyond. Try it out -- it's some of the most tender beef you’ll ever enjoy.
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.
You won't need to buy a new freezer to purchase through Crowd Cow.
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.
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.