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In This Share

New York Strip Steak (12oz - quantity 2) from Raised Right Grass-Finished Beef
Bone-in Ribeye Steak (16oz - quantity 2) from Painted Hills Natural Beef
Premium Ground Beef (1lb - quantity 4) from Raised Right

Always Raised Right

Meat and seafood from hand-selected producers, competitively priced for any budget.

No Unnecessary Antibiotics

Enjoy delicious meat and seafood raised under the highest standards using no unnecessary antibiotics.

No Added Hormones

We believe animals should develop at their own pace — 100% free of artificial growth hormones — the way nature intended.

Known & Taste Tested

We personally know each producer we work with and ensure you get meals full of mouth-watering flavor.

Raised Right

Cross
Pasture-raised, grain-finished
Antibiotic-free
Hormone-free
Cross • Pasture-raised, grain-finished
Antibiotic-free • Hormone-free

Painted Hills Natural Beef Farm

Cross
Pasture-raised, grain-finished
Pacific Northwest
Antibiotic-free
Hormone-free
Cross • Pasture-raised, grain-finished
Pacific Northwest
Antibiotic-free • Hormone-free
Farmer Photo
Painted Hills Natural Beef is consistently tender, juicy and with a slightly sweet, buttery flavor, a result of the custom, locally-grown grain blend their cattle are finished on, strong Angus genetics, and simply being antibiotic- and hormone-free. Founded by ranchers who know what a good steak tastes like, their Beef is proof that taking the time, care and effort to do things right pays off — resulting in a product that offers an exceptional eating experience from start to finish.

Raised Right Grass-Finished Beef

Cross
Grass-fed, grass-finished
Antibiotic-free
Hormone-free
Cross • Grass-fed, grass-finished
Antibiotic-free • Hormone-free
Farmer Photo
Grass-fed, grass-finished beef is delicious, make no mistake about it. Speaking of mistakes, many people who write-off grass-fed beef make the mistake of preparing it the same as the grain-finished beef that they're so used to. At Crowd Cow, we've found more often than not, that the difference between a great grass-fed steak and a sub-par one all comes down to knowing how to cook it correctly.

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