Crowd Cow lets you buy a cow with friends.

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Crowd Cow lets you buy the exact cuts and quantity you want direct from a farm with the ease of ordering online, delivered straight to your door.


We are committed to discovering and promoting the very best independent farms and the people who have dedicated their lives to producing healthy, high-quality meat you can trust.


We believe that beef should be enjoyed like wine, with an appreciation for the varieties and a deeper knowledge of the source of the food you consume.

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A5 Wagyu from Crowd Cow

Experience the best of Wagyu Beef
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A5 Wagyu from Crowd Cow

Browse the best cuts of sustainably grown beef
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Discover meat the way is was meant to be.

Direct from Japan

We’ve gone to great (and enormously fun) lengths to bring you this A5 Wagyu, sourced directly from farms in Kagoshima and Miyazaki, Japan.

We’ve visited producers across Japan, including Hyogo prefecture where we met with producers that raise animals for Kobe Beef and witnessed a carcass rating ceremony to rank A5 Wagyu (it was a nail-biter).

As is always our biggest priority at Crowd Cow, we sought out the very best beef producers and worked directly with them to bring more transparency and convenience than is offered anywhere else.

Award Winning Wagyu

It’s the Olympic Games you’ve never heard of. Since 1966, Japan’s beef industry has held a nationwide competition every five years to crown the best beef in the country. It’s called Zenkoku Wagyu Noryku Kyoshin-kai (全国和牛能力共進会) but it’s known also as “The Wagyu Olympics.”

There are 11 prize categories, one of the more interesting of which measures the quality of the fats (looking for things like the health-promoting and umami-generating oleic acid). There’s also an overall winner, based on the average of scores across the categories.

Last year’s event was held in September in Miyagi Prefecture and brought together over 400,000 people and scores of artisanal and craft beef producers from 39 prefectures. Who won? Kagoshima! Kagoshima is where Crowd Cow has sourced this A5 Wagyu and we’re proud that Kagoshima beef took the top prize based on overall contest scores (総合得点による「団体賞」は、鹿児島県が1位). You could say that Kagoshima’s A5 Wagyu is the best beef in Japanese beef right now!

Melt-in-your-Mouth flavor

A5 Wagyu gets its legendary flavor from intense marbling. Get ready for sweet, buttery, decadent delight with every bite.

And there’s science to back up the happy dance our taste-buds are doing. Research shows that beef from Kuroge-washyu contains more Omega-3 and -6 fatty acids, as well as more monounsaturated fatty acids (a.k.a. the good fats) than other kinds of beef. In fact, the unique composition of A5 Wagyu means that it melts at room temperature, so it’s no exaggeration when we say it “melts in your mouth.” Just another reason why Japanese A5 Wagyu is considered the pinnacle of the beef world.

How to enjoy this luxurious treat

A5 Wagyu is an experience as much as a meal. We recommend cooking your A5 Wagyu one at a time in small strips and eating as you cook to fully savor it.

The beef we import from Japan is thinner than the American steaks you might be used to, because it’s cut to the exact specifications of Japan’s top steakhouses. The steaks are about 3/4 inch thick and the tenderloins are 1 ½ to 2 inches thick. Don’t forget that this impacts cook time!

Your A5 Wagyu will arrive frozen and can easily be defrosted overnight in the refrigerator. We highly recommend cutting it into thin strips and searing on a stainless steel pan (not over open flame).

A New (Old) Kind of Chicken

Pastured Poultry = chickens that live outside in a natural habitat (on grass, in the fresh air and sunshine with plenty of space to roam and forage). By rotating the chickens to fresh pasture every single day, Pasturebird chicken is not only healthy and delicious but also goes beyond sustainability to rebuild healthy, regenerative soils and grasslands.

The differences between our chicken and conventionally raised chicken are numerous. We use the term “Always Outside” to note the fact that our chickens don’t just have ambiguous “access to pasture”, but actually live outside on pasture 24 hours a day, 7 days a week. Instead of debeaking the chicks, our birds use their beaks and talons to peck and scratch for bugs, worms, grasses, seeds, and more. Instead of using antibiotics to fight disease within the flock, we use a healthy environment of pasture, sunshine, fresh air, and space to prevent sickness. Instead of marketing vegetarian-fed chicken (chickens are not vegetarians), we want our chickens to eat as many bugs and worms as possible. And instead of hiding our farm from the public, we know that our best marketing is transparency, so we regularly open the ranch for tours and events.

The result? Real chicken. We could call it pasture-raised, free range, cage-free, local, beyond organic, humane, biodynamic, sustainable, regenerative, and more. But 100 years ago, it was just called chicken. Let’s rewind poultry production back a century and experience the rich flavor that can only come from chickens that live outside on pasture.

Meet Farmer Paul

Hi there! I’m Farmer Paul, and I’m grateful that you’re here to read my story. As a native of Seattle, WA, I grew up playing sports my entire life. When I graduated college as an All American Track and Field athlete (ask me about race walking sometime), I jumped head first into the United States Marine Corps as an Intelligence Officer. I spent 2 years in Virginia and then deployed to Southern Iraq for OIF in 2009.

Throughout my athletic career and physically demanding job in the Marine Corps, I always had achy joints that seemed to get worse and worse. What started out as ice baths in college led to Motrin (Vitamin M) in the military and then full blown arthritis symptoms in my early 20’s.

When I got out of the military in 2011 and became a Certified Public Accountant, I decided to do something about it. As a Crossfitter, I’d heard the hype about Paleo but never committed to trying it out. I finally gave it a go and after two weeks felt like a kid again. I could breathe through my nose, joint pain was gone, energy levels were up, and my sleep came back to normal. I’d never look back.

My wife and her whole family even jumped on board. People were losing weight, feeling better, and just overall healthier and happier. We were working hard to find good, clean foods and spending a lot of extra money on fancy labels like “grass fed”, “free range”, “organic”, and “antibiotic free”.

The problem was, the more we jumped into these labels the more we learned that they were complete BS. Free Range chickens never actually went outside, and Antibiotic Free birds actually got a bunch of antibiotics. Oh, and organic, that just dealt with a single certification for the feed. Wait what?

We were pissed. Honestly. We felt cheated, misled, and lied to.

So in April of 2012, we were sitting around over Easter with the family joking around about getting some chickens for the backyard. Nobody had any type of a farming or livestock background, so I thought it was just a big joke. But sure enough, my brother in law Rob disappeared from the room for about 5 minutes and returned with a big grin on his face.

“Guys, I just ordered 50 chicks and they’ll be here in 2 weeks” Rob said.

“You WHAT!?!?” we all exclaimed.

And sure enough, the business was born.

Over the next few years we continued to realize that there was a huge gap in the market for pastured poultry into wholesale accounts like restaurants, grocery, butcher shops, and online retail. People wanted it, but the actual product didn’t really exist. So we grew. And grew. And grew. And now, we’re the largest pastured poultry producer in the USA (and maybe even the world).

My vision has less to do with size and more to do with impact. I want to leave a positive mark on global agriculture. I want to see envinronmentally destructive factory farming come to an end. I want to see antibiotics, especially prophylactic antibiotic use, come to and end – preferably before a major outbreak of antibiotic resistance caused by livestock. I want to see a future that’s regenerative, where manure is an asset and not a liability. Where we’re building soil organic matter, producing a nutrient dense chicken, and giving animals a high level of welfare that we can be proud of and transparent to.

Wilderness Farms

What began as a way for Randy Riviere to pay for his son’s baseball habit and college tuition has become Wilderness Farms, an environmentally conscious farm raising purebred Berkshire hogs in the crisp mountain air of Enumclaw, Washington. Not only that, Randy’s pork is the favorite for Renee Erickson’s Seattle-based restaurants, Bar Melusine and Walrus and Carpenter.

“The meat to fat ratio is so beautiful on Randy’s pork. It tastes really clean,” says Bobby Lindquist, executive chef at the Walrus and Carpenter. “I would eat Randy’s pork raw in a heartbeat.”

Nestled just west of the Cascade Mountains in the cold Northwest, Randy and his family needed a tough breed that thrives on the mountain woodlands. Heritage breed Berkshire hogs are hardy in tough environments with good dispositions and high quality meat, so they began to raise a Berkshire herd.

Randy’s previous life as a wildlife biologist allowed him to raise hogs that maximize the environmental potential of the land while preserving the space for migratory wildlife. It’s a full family operation, with his son Zack doing the everyday feeding while working on his degree at the University of Washington. Randy’s wife, Dawn, also works on the farm, often managing the land while covered head to toe with mud.

Because Randy and his family believe in respecting their animals’ natural instincts and minimizing stress, the hogs themselves enjoy rooting through the land in social groups that often consist of their littermates.

In addition to grazing on Timothy, Orchard Grass, Red Clover, BF trefoil, vetch, and other grasses, these hogs enjoy a locally raised, hand-mixed barley grain year-round with absolutely no hormones or unnecessary antibiotics. Randy even mixes his feed by hand using a traditional recipe from the 1940s.

“We have very similar philosophies concerning how we produce quality meats, including landscape management, animal welfare, quality healthy feeding regimens, and the highest quality meat products,” Randy said. “The Crowd Cow folks are out of the box thinkers that work to exemplify what we producers do.”

Berkshire pork is pink-hued with intense intramuscular marbling, which means rich and juicy flavors. The tender meat is perfect for pork lovers looking for a depth of flavor unmatched by generic supermarket meat.

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