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Sweetgrass Farm is a Purebred Wagyu ranch located on Lopez Island, Washington. They were the first ranch in the United States to raise 100% grass-fed, grass-finished, Purebred Wagyu.
Every animal is born and raised entirely on their pastures, it is a “closed herd”. This practice protects the health of the cattle and assures customers of the origin and quality of their beef.
Their cattle consume only grass and hay produced on their own land. Herbicides and chemical fertilizers aren’t used and aren’t needed. And neither are hormones or antibiotics.
Scott and Brigit Meyers own and operate their ranch with a total commitment to producing the healthiest animals and the best tasting meat:
“We don’t need to use antibiotics or any kind of medicinal support for our livestock because they’re always on good grass and are managed without stress. It’s a beautiful way to live and it creates an incredibly clean and delicious beef as a result.”
This beef is truly special. The unparalleled genetics of Wagyu cattle, the bountiful grass of the ranch, and the tremendous care taken by Scott and Brigit combine to create uniquely delicious beef.
In his book, Steak: One Man’s Search for the World’s Tastiest Piece of Beef, author Mark Schatzker wrote about Sweet Grass Farm, saying:
“The steak was so rich and flavorful I had to eat it slowly… A beef so intense it nearly qualifies as an out of body experience… It was to steak what espresso is to coffee”.
The beef from Sweet Grass Farm is nearly impossible to get. It’s not available in stores, and has only rarely been featured at some of Seattle’s top restaurants. Purebred Wagyu makes up a vanishingly small percentage of cattle in America. It is unlikely that you’ve ever tasted meat like this before.
The response from those who have been able to try it is inspiring:
“We adore it. Every guest who ate a cut said it was hands down the best piece of beef they had ever had…. Truly, truly amazing.”
— Holly Smith, Chef-Owner of Cafe Juanita
Sweet Grass Farm does Wagyu beef the right way. You’ve never tasted anything like this.
“Wagyu” is the name given to cattle breeds developed over centuries in Japan. They are genetically predisposed to have intense marbling and carry a well-deserved reputation for excellent taste, texture and tenderness. Wagyu is, quite simply, the most sought after beef in the world.
It is often said that Wagyu “feels delicious” due to it’s smooth texture and overall soft mouthfeel. This may be because the fat in Wagyu is more evenly distributed as intra-muscular fat than in other types of beef.
The Japanese use a 12 point scale to grade the degree of marbling in Wagyu beef. USDA Prime, the top designation of American beef, is the equivalent of a 4 or 5 on the Japanese grading scale. The Wagyu beef we sell on Crowd Cow is typically in the 6 to 8 range. A 12 is essentially butter.
Wagyu is also rich in glutamic acid (a type of amino acid) and natural inosinic acid (used by the food industry as a flavor-enhancer) which contributes to “umami” - a flavor term that originated in Japan, used to describe a subtle sweetness and aroma.
True Wagyu contains mostly monounsaturated fatty acids (aka “the good fats”) rich in Omega-3s and Omega-6s. These fats melt at a lower temperature and are what makes Wagyu beef so full of umami goodness. So Wagyu gives you better flavor, more tenderness, and healthier meat. It’s the total package.
You may have seen “American Kobe” or “Wagyu” on menus or in grocery stores. That’s typically Angus beef (that you’d find any any Outback Steakhouse) crossbred with only a small percentage of Wagyu – marketers capitalizing on people’s interest in the real thing.
Real Purebred Wagyu is truly rare. Only an estimated 26,000 or so cattle in the entire United States (just 0.029% of the total cattle population of 89.9 million) meet the Fullblood or Purebred Wagyu standards set by the American Wagyu Association. Only Sweet Grass Farm and a handful of other boutique ranches in the Unites States meet that standard.
Genetics matters! Its Wagyu’s genetic predisposition for intra-muscular marbling that has earned Wagyu’s reputation for excellent taste, texture and tenderness.
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.
Purebred Wagyu beef is incredibly rare and expensive. Many retailers charge exorbitant rates because consumers have so few options to obtain this product.
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.
Snake River Farms, a part of the Agribeef conglomerate, sells “American Kobe” to restaurants as well as in some retail stores. This beef comes from cattle that have been crossbred, typically with Angus, to reduce cost, increase herd size and produce animals that grow to maturity more quickly. It’s not Purebred Wagyu. Even so, their tenderloin sells for almost $100 a pound. Williams-Sonoma sells Wagyu ribeyes for $115 a pound.
It’s simple: buying direct with Crowd Cow means you’re cutting out the overhead, supporting a local farmer and getting the real deal – Purebred Wagyu.
A: You’ve got room for this.
Our Wagyu shares contain 4 to 6 pounds of the very best beef money can buy – enough for a couple of meals with the people you care about most.
Four pounds of meat takes up roughly the same space as a half-gallon carton of milk. And since each cut is individually vacuum-packed, you’ll find a place for everything even if you’re freezer is already quite full.
Aside from its genetic pre-disposition for marbling, Wagyu ranchers usually grain-finish and often restrict the animals’ movements to further boost beef marbling. Therefore, it’s a rare and wonderful thing to have Purebred Wagyu that’s grass-fed, grass-finished and raised on open pastures.
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.
Grass-fed, grass-finished Wagyu has been found to have even more of these benefits. Author Mark Schatzker of Steak: One Man’s Search for the World’s Tastiest Piece of Beef spent years testing beef on four continents in search of the best beef and said this of Sweet Grass Farm’s grass-fed, grass-finished Wagyu:
“This particular type of Wagyu had an insane omega-6 to omega-3 ratio of 1.3 to 1, and it’s fat was the least saturated fat of all the samples.”
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%