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Pre-Game Party Prep

Pre-Game Party Prep


In This Share

Ground Dry-Aged Steak (1lb - quantity 2) from Timbercreek Farm
Pastured Chicken Drumsticks (1lb - quantity 2) from Clark Family Farms
Pastured Chicken Wings (1lb) from Marble Creek Farmstead
Heritage Sweet Italian Sausage (1lb - quantity 2) from Simply Grazin

The Top 1%

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.

Timbercreek Farm

Angus-hereford
Grass-fed, grass-finished
Charlottesville, VA
Antibiotic-free
Hormone-free
Angus-hereford • Grass-fed, grass-finished
Charlottesville, VA
Antibiotic-free • Hormone-free

Zach Miller grew up on his grandfather’s farm in Charlottesville, Virginia when it was still a “gentleman’s farm” for racehorses. But Zach and his parents wanted to take the family legacy in a new direction. Zach wanted to see the farm—his childhood home—preserved as a profitable model of an alternative to industrial agriculture. That meant great-tasting steaks, healthy grasses, and a land stewardship that could continue long into the future.

Clark Family Farms

Chicken
Pasture-raised
Lexington, KY
Antibiotic-free
Hormone-free
GMO-free
Chicken • Pasture-raised
Lexington, KY
Antibiotic-free • Hormone-free • GMO-free

Clark Family Farms’ Chicken

Clark Family Farms’ Chicken First-generation farmer Todd Clark wanted “to do something [he’s] proud of: raise high-quality, nutrient-dense food.” At Clark Family Farms, he rotates his chickens in 'chicken tractors' daily, following the rotations of sheep and cattle. What results from the Kentucky bluegrass fields, limestone-filtered water, and close care Todd takes is chicken with such concentrated flavor you’ll feel like you’re sitting down to a farm dinner in the hills outside Lexington.

Marble Creek Farmstead

Chicken
Pasture-raised
Sylacauga, AL
Antibiotic-free
Hormone-free
GMO-free
Chicken • Pasture-raised
Sylacauga, AL
Antibiotic-free • Hormone-free • GMO-free

As an amateur chef, Matthew Lawrence quickly learned that the quality of meat used in a meal has a huge impact on the final product. As he catered local weddings and competitions, he struggled to find local and sustainable meat from farmers nearby. To improve his craft and provide a better alternative to grocery store meats, Matthew and his wife Jesie decided to create what they were searching for by starting their own sustainable multi-species pasture farm in Sylacauga, Alabama. After all, as Matthew says, nature is where all the activity happens.

If starting their own farm wasn’t ambitious enough, Matthew and Jesie also built their own USDA inspected processing facility to service both their farm and other local farmers. Providing a local processor for the community results in better meats for everyone.

Simply Grazin Farm

Pork
Pasture-raised
La Crosse, VA
No unnecessary antibiotics
Hormone-free
Pork • Pasture-raised
La Crosse, VA
No unnecessary antibiotics • Hormone-free

Mark Faille didn’t mean to become a farmer. He was just a mechanical engineer living in Virginia when, in the 1990s, long before the local and organic food movement gained steam, he started worrying about the chemicals and pollutants present on the food he was buying at the grocery store. He didn’t want his family ingesting harmful chemicals, so in his spare time, he started raising some produce and livestock of his own. He started handing some of that pork and other meat out to friends and neighbors, and it tasted so good they kept coming back and asking for more.

“At some point,” Mark laughs, “I had to tell them, ‘hey, this is costing me a lot of money. Eventually I’m going to have to start charging you.’”

So that’s what he did -- he quit his job, sold his house, bought a farm, and moved his family to live on it full-time. He started by raising chickens, then added heritage breeds of pigs and cattle. Early on, discerning restaurants in Princeton caught on to what Mark was doing with small-batch, pasture-raised meats on his farm, and approached him to buy for their dinner menus.

“That was really helpful early on,” Mark explains, “because those chefs could tell me what was good and what was not quite as good. Their advice and their feedback helped to get us where we are today.”

Where they are today is pretty awesome: Mark and his family own several parcels of land across New Jersey and Virginia; and it’s on their Virginia farm that they and farm manager Travis Kitzmiller are raising heritage pigs on non-GMO feed. The pigs -- including Mangalitsa and Berkshire breeds, along with several other less common heritage varieties -- live entirely outside except for the retrofitted barns they can move into if they want, when the weather gets stormy.

The meat is firm, moist, and full of porky flavor. You’ll love it.


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That Wagyu was life changing. No joke.

David A. of Seattle, WA

16 orders from Harlow Cattle Company, Gebbers Cattle, Sena Sea and 3 more farms

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