“My favorite steak. Big flavor on a weeknight.”
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These are the cuts I cook.
Shop Joe’s PicksA 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
- Sourced with careWe show you which farm each cut comes from.
- Delivered frozenWe pack it with dry ice and ship it to your door.
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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