SUMMER RESTOCK
Pasture Raised
$65.13
Dry-Aged Kansas City Strip Steak
No. 01“Bone-in, built for cast iron.”
✓Will invited you: $50 off applied to your first order.
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you a seat.
Welcome to Crowd Cow. Start with the cuts I’d serve you myself.
$50 offyour first order of $175 or more
Shop Will’s Picks
Applied automatically at checkout. New customers only.
From my table to yours
“Give great meat a hot pan, good salt and the nerve to pull it early. I cook Wagyu top sirloin a few times a month and keep coming back to Poulet Rouge chicken. Pull up a chair, and cook something worth lingering over.”
Will Price
Head of Content, Crowd Cow
- Farms we nameEvery cut tells you exactly which farm raised it.
- Delivered frozenPacked with dry ice and shipped straight to your door.
- Cooked here firstMy team and I test everything in our own kitchens.
The edit
Will’s Picks
Ten cuts, from a dry-aged KC strip to Spanish Ibérico.
No. 02“The butcher’s hidden cut. Sear it hot.”
No. 03“Eats like filet mignon.”
No. 04“Raised by the most cowboy-looking cowboy.”
Pasture Raised
Subscribable
$29.99
Poulet Rouge® Whole Heritage Chicken
No. 05“A heritage bird worth roasting whole.”
No. 06“Three orders in. Big flavor, small portion.”
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Kagoshima Wagyu
$82.49
Japanese A5 Wagyu Petite Ribeye Steak
No. 07“Little bitty A5, meant as an appetizer.”
No. 08“Acorn-fed, nutty, best sliced paper-thin.”
No. 09“My favorite pork cut. Chimichurri on top.”
No. 10“The Wagyu cut I reorder most.”
Plated
From Will’s Kitchen
The sides and sauces I pair them with.
“Rosemary, roasted garlic, coarse salt.”Shop Wagyu Top Sirloin →
“Golden skin, red onion underneath.”Shop Poulet Rouge Chicken →
“White wine mustard sauce and cauliflower.”Shop Ibérico Secreto →
“Charred broccolini and a glass of red.”Shop New York Strip →
“Let it reach room temperature first.”Shop Ibérico Jamón →
“Fresh thyme and caramelized shallots.”Shop Wagyu Denver →
“Romesco and Brussels sprouts.”Shop Ibérico Pluma →
“A few slices go a long way.”Shop A5 Petite Ribeye →
Cook with confidence
Before you fire up the stove
Short reads for the dry-aged beef, Wagyu, Ibérico and chicken on my list.
Steakhouse science
What dry-aging does to beef
Taste panels rated beef aged 14 days more tender and more intensely flavored.
Read the guide
Japanese & American Wagyu
Myths and Facts
Japan has four native breeds. Only Kuroge Washu can grade A4 or A5.
Read the guide
Written by Will
How to cook Ibérico pluma
A pan at 425 to 450°F, three to five minutes a side, pulled at 135 to 140°F.
Read the guide
The roast chicken
How to roast a whole chicken
375°F for 60 to 70 minutes, until the thickest part reads 165°F.
Read the guide
The first $50 is on Will.
Start with Will’s PicksDo I need a membership?
No. Order once, or as often as you want.
Offer valid on a first order of $175 or more in products, before credits and taxes. New customers only. Not valid on gift cards.