Crowd Cow

Crowd Cow The very best beef from independent farms. No mystery. Just meat.

By showcasing the farmers’ stories and selling beef one cow at a time, Crowd Cow lets you be more connected to your food source. Taking the mystery out of meat, we empower you to learn about the products available and order specific quantities and cuts of the best dry-aged, flash frozen beef to be delivered straight to your door.

05/27/2026

Last week we held an in-house tasting for Crowd Cow 🔥 featuring a beautiful dry-aged porterhouse as the center piece 🥩

Our take on the Millennial vs Gen Z trend, either way we hope we understood the assignment 🫡
05/19/2026

Our take on the Millennial vs Gen Z trend, either way we hope we understood the assignment 🫡

05/12/2026

Myth or Truth ➡️ Meat edition 👀🥩 Find out trade secrets and hot takes from Crowd Cow CEO, Elizabeth Liu!

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04/21/2026

Check out one of our favorite curated boxes ➡️ the Crowd Cow Classic Collection 🥩

Get 2 New York Strips, 2 Little Belt Cattle Co. Top Sirloins, 1 Set of Little Belt Cattle Co. Tenderloin Medallions, and 1 Denver Steak

A full spread of some of America’s best ranchers and cuts 🔥🙌

04/02/2026

Why go out when home looks like THIS? 👀🥩

Mishima Reserve Denver Steak, garlic mash potatoes, fresh asparagus & a homemade chimichurri that slaps. Dinner at home just got an upgrade.

03/25/2026

A snippet of Crowd Cow CEO, Elizabeth Liu on the podcast last week! Available now to listen on all major podcast platforms or our link in bio!

03/20/2026

The butcher’s secret is out. 🥩

There’s only one hanger steak per cow, which is why butchers used to keep this cut for themselves. This also makes it the rarest steak in the world.

Sear it hot, rest it, slice against the grain, and finish with some chimichurri.

(You won’t find this one at your regular grocery store, just saying.)

03/18/2026

How well do you really know your steak? 🥩�
Answers:� 1️⃣ Ribeye— from Mishima Reserve� 2️⃣ Denver Steak — from Mishima Reserve� 3️⃣ Manhattan Cut NY Strip — from Mishima Reserve

Comment how many you got right 👇

03/11/2026

What’s one thing home cooks are doing wrong?? Check out our sit-down session with Crowd Cow CEO Elizabeth Liu on what you might be doing wrong in the kitchen 👀🔪

03/06/2026

You don’t actually know what Wagyu is. 🐄

Wagyu isn’t a grade. It’s a breed.

“Wa” = Japanese, “gyu” = cow.

Those cows were originally bred for farm work, then selectively raised for insane intramuscular fat, which is why the beef looks like that.

Outside Japan, “wagyu” means beef from cattle with Japanese genetics, but standards vary by country. Japan and Australia have regulated certifications. The US? Much looser. There’s no federal definition, so crossbreeds with minimal Japanese genetics can still carry the label.

Breed, not grade. But wagyu IS graded. ➡️Next time I’m breaking down what A5 actually means. 👀

japanesewagyu

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Seattle, WA
98122

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