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Meet Hutterian Wagyu

Launches tomorrow

Hutterian Wagyu Farm

Ed Gross — Reardan, Washington

Badge wagyu
Pasture-raised, grain-finished
Purebred Wagyu
No hormones, no unnecessary antibiotics
Dry-aged beef

If you've shopped Crowd Cow before, you probably recognize the name "Hutterian Farm" -- it's one of our most popular farms, and they offer fantastic 100% Black Angus Beef. We're excited for this event though because we've gotten exclusive access make some of their Purebred Wagyu herd available to the public. Purebred wagyu +93% genetically pure wagyu that can trace its lineage back to wagyu herds in Japan. The quality and marbling of this beef is fantastic (like all the farms we feature, we've tried it ourselves). If you like the tender and mellow flavor of Hutterian Farm beef, you're going to love their Purebred Wagyu Beef even more!

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If you follow Crowd Cow, you know we’ve been working with the Hutterites for a long time. A self-sufficient Anabaptist farming community in Eastern Washington, the Spokane Hutterian Brethren are highly skilled farmers focused on preserving traditional practices of raising cattle and crops.

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For years, Ed Gross, the lead cattleman at Hutterian Farm, has raised Angus cows. (It’s what he learned at his uncle’s knee as a boy when he was being taught the ins and outs of cattle.) Hutterian Angus beef has gained a reputation for having an extremely refined, mellow flavor -- it’s one of our most popular farms and the Hutterites’ skill shines through in every bite of steak.

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But for the past few years, Ed has been studying Wagyu, the Japanese breed famous for unearthly levels of filigreed marbling, becoming more and more intrigued. He decided it was time to apply the Hutterites’ famed cattle-raising skill to a micro-batch experiment: Hutterite-raised Purebred Wagyu. One cow.

We’re honored to be offering Ed’s first-ever, grain-finished Purebred Wagyu cow, free of growth hormones and unnecessary antibiotics, and boasting the beautific, show-stopping marbling that comes from a combination of Japanese breed genetics, a homegrown grain finish, and the calm conditions on the Hutterites’ community-run farm.