“My favorite steak. Big flavor on a weeknight.”
✓Joe invited you: $50 off applied to your first order.
A VIP invitation
Joe saved
you a seat.
Welcome to Crowd Cow. These are the cuts I cook, plus $50 toward your first order.
$50 offyour first order of $175 or more
Shop Joe’s Picks
We take it off at checkout. New customers only.
A note from Joe
“Good meat doesn’t need much: a hot grill, salt and pepper. Denver steak is my favorite cut, and it’s where I’d start. I hope it ends up on your grill.”
Joe Van Dyk
CTO, Crowd Cow
- Farms we nameEach cut names the farm that raised it.
- Delivered frozenWe pack it with dry ice and ship it to your door.
- Cooked here firstOur team tests everything in our own kitchens.
CTO picks
Joe’s Picks
Ten cuts I cook at home, starting with my favorite.
Hokkaido Wagyu
Subscribable
$55.11
Japanese A5 Wagyu Petite Striploin Steak
“Rich enough that a few thin slices is dinner.”
“Hot grill, slice it thin against the grain.”
“Tender and quick to cook.”
“Strip on one side, filet on the other.”
“Big, sweet shrimp that cook in two minutes.”
“Rich enough to eat plain.”
“Pork that eats like steak. Sear it hard.”
“Little T-bones of lamb. Medium rare.”
“A thick chop that’s easy on a Tuesday.”
How I cook them
From Joe’s Kitchen
A hot fire and a sharp knife cover most of it.
“Skirt steak with chimichurri on top.”Shop Outside Skirt Steak →
“Shrimp in a hot skillet. Two minutes, tops.”Shop Oishii Shrimp →
“Slice it off the bone. Everybody gets both cuts.”Shop T-Bone Steak →
“Skin side down until it crackles.”Shop Ōra King Salmon →
“Flat iron, cooked medium rare.”Shop Flat Iron Steak →
“Grilled pork chop with whatever fruit is ripe.”Shop Bone-In Pork Chops →
“Denver steak, my favorite cut.”Shop Denver Steak →
“Secreto, seared and sliced thin.”Shop Iberico Secreto →
Cook with confidence
Before you fire up the stove
Short reads on technique and the farms behind your food.
The Wagyu guide
Japan, Australia, America: how to choose your Wagyu
Compare how each one eats and pick the one for your table.
Read the guide
From Japan’s snowy north
Introducing Hokkaido Wagyu
The finest beef from Japan’s northern island, and why we brought it home.
Read the story
Australian Wagyu
Fullblood and Wagyu-Angus cross
What sets Margaret River and Stone Axe apart.
Read the guide
Technique
The science of dry brining
Salt ahead for a better crust and a juicier steak.
Read the guide
How does the $50 work?
We take it off at checkout on your first order of $175 or more in products, before credits and taxes. Nothing to enter.
Who qualifies?
New Crowd Cow customers placing their first order. One offer per customer. Not valid on gift cards.
Do I need a membership?
No. Order what you like, once or as often as you like.
How does it arrive?
We pack it frozen with dry ice and ship it to your door.
Offer valid on a first order of $175 or more in products, before credits and taxes. New customers only. Not valid on gift cards. Cannot be combined with other first-order offers.