“Showstopper. Needs no introduction.”
A VIP invitation
Elizabeth saved
you a seat.
These are the cuts I cook for the people I love.
Shop Elizabeth’s PicksFrom my table to yours
“I cook this food for the people I love. Everything on this page is something I serve at my own table. I hope it earns a spot at yours.”
Elizabeth Liu
CEO, Crowd Cow
- Sourced with careWe show you which farm each cut comes from.
- Delivered frozenPacked with dry ice and shipped straight to your door.
- No membershipOrder once, or as often as you like.
CEO picks
Elizabeth’s Picks
I’m obsessed with quality and always on the hunt for the best. These are the ones I keep coming back to.
“Classy and classic.”
Kagoshima Wagyu
Subscribable
$113.99
Japanese A5 Wagyu Striploin Skewers
“The bougie appetizer every dinner party needs.”
“Favorite weeknight treat.”
“Sweet, succulent, and made for the pan.”
“Bold, juicy - loves a hot sear.”
“Luxuriously rich. Impossibly luscious.”
“Steakhouse burgers at home. A crowdpleaser, every time.”
“The Wagyu of pork. A butcher’s coveted secret.”
“Rich and indulgent. Made for Nobu-style miso black cod.”
Fall at my table
From Elizabeth’s Kitchen
What I’m actually cooking as the weather turns. Real dinners, real photos.
“Korean BBQ, anytime.”Shop Kalbi Short Ribs →
“Nobu Miso Black Cod, at home.”Shop Black Cod →
“Absolute favorite steak.”Shop Wagyu Picanha →
“Racing the season for one last taste of Copper River.”Shop Copper River Sockeye →
“Needless to say, steak tasting was a hit.”Shop Little Belt Tomahawk →
“A5 wagyu surf & turf with Hokkaido scallops.”Shop A5 Wagyu Skewers →
“Cool fall Sundays call for a simple roast chicken.”Shop Poulet Rouge →
“Medium rare, pink edge to edge.”Shop Frenched Rack of Lamb →
“Scallops, always.”Shop Hokkaido Scallops →
“Little Belt hanger steak, sliced and resting.”Shop Hanger Steak →
Cook with confidence
Before you fire up the stove
Short reads on technique, sourcing and the stories behind what lands on your plate.
