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On the Block

Engle Family Farms

  Coupeville, Washington

Cowmask340
Stopwatch198
Pie shares6
76%
sold
5 days
left
15 shares
remain

Engle Family Farms is a 5th-generation farm and cattle ranch located on Whidbey Island, Washington.

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Estimated delivery: May 2nd
This cow will be purchased if the 53 primary shares are claimed by April 30th.

Pick Your Share

$99.00

Grill Master Share

Only 2 left

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

$59.00

Premium Ground Beef 10 Pack

Only 12 left

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. Each share includes 10 lbs of premium ground beef.

$64.00

Lean Ground Steak 10 Pack

Only 1 left

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.

$18.00

Lean Ground Steak

À la carte

Only 1 left

(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.

$88.00

Brisket (Point)

À la carte

Only 1 left

(Approximately 8.75 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.

$80.00

Brisket (Point)

À la carte

Only 1 left

(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.

$16.00

Premium Ground Beef

À la carte

Only 12 left

(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.

$18.00

Burger Patties

À la carte

Only 2 left

(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.

$13.00

Oxtail

À la carte

Only 2 left

(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.

$30.00

Short Ribs (Kalbi-style)

À la carte

Only 5 left

(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.

$29.00

Sirloin Tip Roast

À la carte

Only 2 left

(Approximately 2.5 lbs) The Sirloin Tip Roast is economical and lean. Roast it in the oven until medium-rare or medium, and slice it up thin for tender, delicious roast beef.

$32.00

Chuck Roast

À la carte

Only 1 left

(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.

$30.00

Top Round Roast

À la carte

Only 3 left

(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.

$35.00

Top Round Roast

À la carte

Only 1 left

(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.

$23.00

Tongue

À la carte

Only 1 left

(Approximately 2 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.

$21.00

Heart

À la carte

Only 1 left

(Approximately 2.5 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 season, skewer and grill for a simple, delightful meal.

$9.00

Soup Bones

À la carte

Only 4 left

(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

Only 4 left

(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.

$9.00

Liver

À la carte

Only 2 left

(Approximately 3 lbs) Beef Liver is loaded with vitamins and is packed with nutrition. Liver is tender with a rich flavor, and is popular as a pate. There's a reason why your mother wanted you to eat it.

$4.00

Kidney

À la carte

Only 2 left

(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

Engle Family Farms is a 5th-generation farm and cattle ranch located on Whidbey Island, Washington. The Engle family sailed in with Captain Thomas Coupe, and started tending cattle here before the town had even gotten its name – Coupeville. It’s been in the family ever since, one of the oldest continuously operating farms in the state.

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 – plenty of room to graze, never any growth hormones, and a 100% grass diet.

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What makes Engle beef special?

What makes Engle’s grass-fed beef better? First, land rights protected from commercial development and a natural environment that produces an abundance of nutrient-rich grass, enough to keep the cattle well fed all year round.

Engle Cattle

Second, Engle maintains a large, open covered area so the cattle can keep warm, dry and healthy during the famously rainy and cold months. The result? Steers that live calm, comfortable lives and eat well throughout the year. You could say they’re fat and happy! And that makes the beef tender and delicious.

Now, any cow standing in a field could be labelled “grass fed”, but it’s an entirely different level of grass-fed beef when animals are raised with this much care, this much grass – by a family that has been raising their animals on this very land for over 150 years.

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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.

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How much space in my freezer?

You won’t need to buy a new freezer to purchase through Crowd Cow.

Buying Direct

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.

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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.

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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 local, sustainable farms, everyone wins.

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