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HUTTERIAN FARM
ED GROSS | REARDAN, WA

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Hutterian Farm

Located in the rich pasturelands of Eastern Washington, Hutterian Farm is owned and operated by the Spokane Hutterite Brethren. They are a communal group, working together to raise crops, beef and poultry for themselves and their local region.
A self-sustaining community, the Hutterites have their own church and schools, and follow their ancestors’ generations-old tradition of conservation farming and land stewardship. They're particularly focused on soil health -- instead of tilling or plowing their land before planting, they use a technique called direct seeding to keep the soil healthy and intact.

Farming Practices

No growth hormones are ever used on Hutterian Farm, and antibiotics are only administered on an as-needed basis, if an animal happens to get sick. None of that sub-therapeutic, constant-medicine stuff that industrially raised cows get.

The herd grazes on the Hutterites' 13,000 acre farm, enjoying lush green native grasses, as well as corn and peas raised by the community. Animals raised in such a calm, peaceful way result in beef that’s delicious and beautifully marbled.

Hutterian Purebred Wagyu

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.
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 grain-finished Purebred Wagyu, 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.

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