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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 one of the most sought-after cuts of beef. Its tenderness is unparalleled. This share includes four 8oz Tenderloin Steaks and four 8oz Top Sirloin Steaks.

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$105.00 Thick Cut Filet and Top Sirloin

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These tender cuts are about 50 percent thicker than our typical steaks. You'll love how juicy and flavorful these steaks are. 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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Pack your appetite for this impressive 32-ounce Rib Steak. The thick-cut, well-marbled behemoth is sure to fill you up bite after mouthwatering bite. 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 an exquisite balance of marbling and tenderness, the Ribeye is possibly the best steak you can get. Grilling is a preferred method of cooking these gems. 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 known by many names (Ambassador Steak, Kansas City strip, etc.), but the marbling and tenderness deliver one result: fantastic taste. 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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$99.00 Thick Cut Strip Steak Share

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These New York Strips are tender and delicious, and 30 percent thicker than our usual cuts. This share includes two 16oz New York Strip Steaks, two 8oz Top Sirloin 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 lean steak is excellent in a marinade or with a dry rub and prepared on the grill. 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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Flat Iron is an often overlooked cut of beef. Richly marbled, this steak is a favorite among butchers and chefs. 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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The Flank Steak is great for taking a marinade. Cooking methods include grilling, pan frying and broiling. Slice it across the grain before serving. 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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$79.00 Tri-Tip Share

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This triangle-shaped cut of beef has long been a staple of the Santa Maria barbecue scene, and is typically coated with a simple dry rub and cooked to medium-rare over oak wood. It's delicious. This share includes a 1.5 pound Tri-tip, a 3 pound Chuck Roast, and 2 lbs of premium ground beef.

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$73.00 Skirt Steak Share

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Skirt Steak is a long, flat cut, andis full of flavor. It cooks quickly, and is often sliced up and served in fajitas. This share includes 1.5 lbs of Skirt Steak, a 2.5 pound Shoulder Roast, and 2 lbs of premium ground beef.

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$79.00 Hanger Steak Share

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The Hanger Steak, or Hanging Tender, is prized for its tenderness and beefy flavor. This is a unique cut, as each animal yields just one of these steaks. This share includes two 10oz Chuck Eye Steaks, 12oz of Hanger Steak, a 2.5 pound Sirloin Tip Roast, and 2 lbs of premium ground beef.

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$49.00 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 1.5 lbs of Merlot Steak, two 8oz Sirloin Tip Steaks, two 8oz Round Steaks, and 2 lbs of premium ground beef.

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$25.00 Chuck Steak Mix

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Cut from the hard-working shoulder muscle, Chuck and Shoulder Steaks are tougher than steaks cut from lesser-worked muscles, but don't be fooled -- these steaks are chock-full of flavor. This share includes four 12oz Chuck Steaks.

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$25.00 Chuck Steak Mix

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Cut from the hard-working shoulder muscle, Chuck and Shoulder Steaks are tougher than steaks cut from lesser-worked muscles, but don't be fooled -- these steaks are chock-full of flavor. This share includes two 12oz Chuck Steaks and two 12oz Shoulder Steaks.

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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 shape it into patties or meatballs, and is delicious no matter what form it takes. At 17 percent fat, our quality Ground Beef comes packaged in 1-pound portions. This share includes 10 lbs of premium ground beef.

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$64.00 Lean Ground Steak 10 Pack

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Our flavorful Lean Ground Beef is made from dry-aged Chuck and Round Steak, with only 7 percent fat. You get a leaner ground beef without sacrificing the rich flavor you expect.

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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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$16.00 Tenderloin Steak

À la carte

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(Approximately 0.5 lbs) One 8-ounce Tenderloin Steak. The Tenderloin Steak is cut from a muscle that does very little work, and is -- as the name implies -- one of the tenderest, juiciest cuts of beef available.

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$26.00 Thick-Cut Tenderloin

À la carte

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(Approximately 0.8 lbs) One thick-cut Tenderloin Steak. The Tenderloin Steak is cut from a muscle that does very little work, and is -- as the name implies -- one of the tenderest, juiciest cuts of beef available.

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$8.00 Chuck Eye Steak

À la carte

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(Approximately 0.6 lbs) Cut from the 5th rib of each cow, the Chuck Eye Steak takes after its Ribeye Steak cousins for tenderness and marbling.

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$19.00 New York Strip Steak

À la carte

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(Approximately 0.8 lbs) One delectable 12-ounce New York Strip Steak. The New York Strip is known by other names (Ambassador Steak, Kansas City strip, etc.), but it's marbling and tenderness deliver one result: fantastic taste.

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$12.00 Coulotte Steak

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(Approximately 0.5 lbs) One 8-ounce Coulotte steak. The Coulotte is the very best part of the Top Sirloin. This lean steak is excellent prepared over the grill.

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$5.00 Sirloin Tip Steak

À la carte

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(Approximately 0.5 lbs) A versatile cut, the Sirloin Tip Steak is perfect for grilling and searing, then sliced into thin strips.

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$55.00 Brisket (Flat)

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(Approximately 5.5 lbs) The Flat is the leanest part of the Brisket, and has more meat than its "Point" counterpart. The Brisket is cut from the hard-working breast muscle, and needs to be cooked "low and slow" to maximize tenderness and flavor.

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$80.00 Brisket (Point)

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(Approximately 8 lbs) The Point -- sometimes called the Deckle -- is the thicker, fattier end of the Brisket. The Brisket is cut from the hard-working breast muscle, and needs to be cooked "low and slow" to maximize tenderness and flavor.

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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 shape it into patties or meatballs, and is delicious no matter what form it takes. At 17 percent fat, our quality Ground Beef comes packaged in 1-pound portions.

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$18.00 Burger Patties

À la carte

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(Approximately 2 lbs) Perfect for backyard barbecue season, these pre-formed patties are ready to go. Each patty weighs about 8 ounces. These quality burgers are simply delicious.

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$13.00 Oxtail

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(Approximately 1 lbs) Oxtail makes the most flavorful beef stock, and the meat itself is full of flavor. Braise it slowly in a liquid to bring out the best flavor.

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$21.00 Petite Tender

À la carte

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(Approximately 1.4 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. When cooked slowly at a low temperature, it yields one of the most flavorful cuts. It's the ideal cut for beef bourguignon and Osso Buco, and can also be used in stews and casseroles.

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$30.00 Short Ribs (Kalbi-style)

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(Approximately 2 lbs) Beef Short Ribs are ideal for the barbecue or the smoker. These Short Ribs are cut thin and across the bones (each slice has a couple pieces of bone) for Kalbi-style preparation and cooking.

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$28.00 Plate Rib

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(Approximately 2 lbs) Plate Ribs are among the most popular items at barbecue joints. This beautiful 3-bone slab of Plate Short Ribs is waiting to be slow cooked on your grill or smoker.

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$35.00 Plate Rib

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(Approximately 2.5 lbs) Plate Ribs are among the most popular items at barbecue joints. This beautiful 3-bone slab of Plate Short Ribs is waiting to be slow cooked on your grill or smoker.

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$32.00 Chuck Roast

À la carte

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(Approximately 3 lbs) Cut from the shoulder region, the Chuck Roast is perfect for a slow cooker with potatoes, carrots and other veggies you love in your pot roast.

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$30.00 Top Round Roast

À la carte

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(Approximately 3 lbs) Slow roast the Top Round, or put it in a slow cooker, and slice it into perfect roast beef sandwiches. This piece of beef is lean, but flavorful.

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$35.00 Top Round Roast

À la carte

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(Approximately 3.5 lbs) Slow roast the Top Round, or put it in a slow cooker, and slice it into perfect roast beef sandwiches. This piece of beef is lean, but flavorful.

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$23.00 Tongue

À la carte

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(Approximately 2.1 lbs) If you've had it you probably love it. Tongue is hearty, healthy and delicious. Tacos de Lengua is a very popular way to prepare this cut.

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$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.

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$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.

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$9.00 Leaf Fat

À la carte

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(Approximately 3 lbs) Leaf Fat is internal fat, or suet, that surrounds the kidneys. Leaf fat must be rendered (melted) to make the very best grass-fed tallow, which is used for baking or frying.

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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. 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.

Our steaks come in vacuum-sealed, sous vide-ready packaging.

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.