Perfect for steak holders who enjoy a variety of cuts and flavors, this share is a great way to explore the variety of awesome flavors Crowd Cow has to offer. We’ve curated some of our favorite cuts so you can experience several delicious cuts, each with their own distinct taste and flavor profile.
Stew Beef - many classic beef recipes will have you cooking the meat and vegetables together, but this variation on a Quick Beef Stew from Chowhound has a variation that keeps the vegetables from turning to mush. This version from The Barefoot Contessa, Ina Garten, calls for about 2.5 lbs of stew meat but is a can’t miss. Serve them with some crusty bread and savor the rewards from your hard work.
Whether it's a farmer or a fisherman, we know them all by name — only working with the very best to bring you the most incredible meat and seafood.
Wolfe Brothers Farms
At Wolfe Brothers Farms, the focus is on raising happy cows on pasture and traditional, heritage grains. This Northern Pennsylvania farm, run by two brothers who are the seventh generation in their family to farm in the area, produces deeply flavored, sweet-tasting beef that's prized by New York's top chefs.
The Spokane Hutterian Brethren are true believers in the importance of soil health, not only for what goes on below ground, but for what happens above ground, too. A no-till method of planting ensures fungal networks stay intact, sequestering carbon on the one hand, and making the homegrown peas and corn (what the cows are finished on) even more nutritious on the other. The result is beautifully marbled, sweet, and mellow-flavored beef that's famous in Washington state for how tasty it is.
Founded in 1996, Ayrshire Farm, located in Upperville, Virginia, is a 1,000-acre USDA Certified Organic and Certified Humane working farm. Chris Damewood manages the farm with a passion for the humane treatment of animals, a commitment to sustainability, and pride in providing organic and traceable meat.
Dr. Lowell Novy grew up wanting to know where his beef came from and how it lived, and to ensure that it would be delicious. So he moved to California (the land of beef and honey!) and started a ranch. Today, his family’s Red and Black Angus herd graze a mix of delicious native grasses that makes for bold, nutty-flavored steaks that you'll love.