This Crowd Cow reviews post contains affiliate links and we were given a sample. If you make a purchase we may be compensated. All opinions are our own.
By Alison Chew
Reviewed by Rebecca Housh, MS, RDN
Crowd Cow delivers high-quality craft meat from small, independent farms and ranches around the world and sustainable seafood directly to your door.
Through a “food transparency” movement, they have set out to change the way people think about their food, through meaningful connections between the farmer and the customer, so that you know and appreciate where your food comes from. Shop now >>
What We Like
Most extensive WAGYU offering that we’ve seen!
Purchase one-time or become a member by subscribing to save
What We Don’t Like
Free shipping threshold is $149 for non-members
Wagyu and Seasonal items sell out fast
Recipes and cooking instructions not included for all orders
Crowd Cow Reviews: Membership
Crowd Cow offers customers two ways to order: one-time purchase or subscribe to recurring orders through a Membership which includes monthly deliveries.
To sign up for a Crowd Cow Membership is easy and free. Simply browse the Crowd Cow website and fill your basket with delicious meat and seafood items.
Along the way, you will notice “Member” pricing next to the retail price. Crowd Cow Members can save 5-30% or more over retail! At checkout, you will have the option to sign up to become a Member. With this, you are signing up for a flexible monthly subscription.
With this flexible monthly subscription, you can change items in your box, change delivery dates, and cancel your membership through your Crowd Cow Account page.
Crowd Cow Membership Benefits
Save 5% on every item, plus up to 25% on retail pricing
We’ve received several Crowd Cow meat deliveries over the years. In this review, we will tell you more about the Crowd Cow Olive Wagyu & Kagoshima Wagyu Petite Striploin Sampler, American Wagyu New York Strip Steak, Premium Ground Beef, and a Chateaubriand.
If you are like me, you might have a hard time narrowing down your order as Crowd Cow has a great selection of meat and sustainable seafood. This includes various cuts of beef, Japanese Wagyu, American Wagyu, pork, chicken, lamb, game, and more. You can place a one-time order or you can become a member and save 5% on every repeat order.
As I reviewed the Crowd Cow product menu I was shocked by the extensive list of wagyu, both from Japan as well as from the United States.
I personally don’t have a ton of experience with wagyu but know that it is the best beef on the market and decided to select 3 wagyu items for an extra special family wagyu tasting.
When we received our box from Crowd Cow and saw the wagyu for the first time I couldn’t believe how different this steak looked compared to the steak that we buy from the grocery store. The marbling (i.e. the white lines of fat) was gorgeous! Shop now >>
Crowd Cow Wagyu Unboxing by MealFinds
What is marbling? According to Crowd Cow “… marbling refers to the white flecks of intramuscular fat in each cut of meat. Marbling adds a lot of flavor and can be one indicator of how good the beef is. It impacts the tenderness, moistness, and overall flavor and has become one of the most well-known elements of steak evaluation.” Shop now >>
A lot of factors play into the amount of marbling a cut of meat has including breed, feed, and finishing.Shop now >>
Crowd Cow Reviews: Japanese Wagyu
We ordered the A5 Olive Wagyu & Kagoshima Wagyu Petite Striploin Sampler. This bundle includes one A5 Kagoshima Petite Striploin as well as one A5 Olive Petite Striploin, both from Japan. Crowd Cow says that this bundle is “…the perfect way to sample the best A5 Japanese Wagyu available in smaller, more manageable portions.”
The A5 Olive Wagyu from Shodoshima, Japan is the “rarest steak in the world” according to Crowd Cow. This is because there are only 2,000 Olive Wagyu cows in the world, with only a few harvested each month.
Olive Wagyu, which is of the Kuroge Washu bread, gets its name from the olive pulp that is upcycled and fed to the cows and is known for an intense marbling with high levels of oleic acid (a heart-healthy fat).
In 2018, Crowd Cow became the first company to make Olive Wagyu directly available to American customers. Shop now >>
The Kagoshima Wagyu, from Kagoshima Japan, is the “most intensely marbled steak in the world” and winner of Japan’s nationwide “Wagyu Olympics” competition in 2017 with the highest average across 11 categories. This A5 steak has the highest grade possible and is known for its incredible flavor and tenderness.
These steaks look amazing and we couldn’t wait to dive in!
Per the Crowd Cow instructions that came in our box, we placed the wagyu in the refrigerator overnight to let it thaw. We took it out of the fridge and let it rest for 15 min to allow it to rise to room temperature. Shop now >>
I was a little nervous about overcooking the wagyu, but luckily for us (and you!) Crowd Cow has several helpful cooking videos on its website that walk you through every step. And after watching the Japanese Wagyu cooking video several times, I was ready to cook. Shop now >>
Continuing to follow the instructions, we sliced the wagyu into bite-size portions as a little goes a long way. We seasoned all sides with the sea salt that was in our Crowd Cow box and then seared on a pan for 1 min per side. Shop now >>
I’m not sure that I have the words to explain how amazing these steaks were. They were rich and tender and full of flavors that I’ve never tasted before from a steak or anything else for that matter.
The meat literally melted in our mouths and I have to say that the texture was what set this steak apart from all others. Shop now >>
When comparing the A5 Olive Wagyu with the A5 Kagoshima Wagyu, both Japanese wagyu petite striploin steaks were incredible, but the texture of the Olive Wagyu was like butter. The Kagoshima Wagyu was also melt-in-your-mouth but had a more complex flavor profile that we equally enjoyed.
Both were absolutely amazing and would make any meat-lover jump for joy. These are perfect for a tasting dinner with friends, a date night, or a special occasion. Shop now >>
Crowd Cow says that this steak is the “best beef raised in America” and we couldn’t wait to dig in. Shop now >>
Per the Crowd Cow video cooking instructions, we removed the steak from the fridge, let it rest, then lightly oiled and seasoned both sides.
We cooked on the stovetop for 4 min per side with some garlic, removed from the pan, and let it rest covered in foil for 5 min before eating. Shop now >>
This steak was juicy and flavorful, thanks to the wonderful marbling, and has officially made me a steak snob (haha)! It has more of a “steak” flavor and is less rich than the Japanese Wagyu we tasted and therefore we could eat more of it.
This steak will surely impress friends and loved ones and will be the highlight of any holiday or special occasion dinner table. Shop now >>
I say that you should always have at least two packages of ground beef on hand in your freezer as it is the most versatile meat out there. From meatloaf to tacos to burgers and meatballs there are so many things you can make with ground beef. Shop now >>
With our Crow Cow premium ground beef, we made meatloaf as we wanted to really let the flavor of the beef shine. And boy did it! With around 17-20 percent fat, this beef helped our meatloaf stay moist and juicy while cooking.
We then made tacos and while the taco seasoning was the dominant flavor, the beef was juicy and did not dry out. Shop now >>
Crowd Cow Reviews: Chateaubriand
Next up, we received a 2.54 lb Chateaubriand. Chateaubriand is a tenderloin of beef (also known as a filet mignon roast), the most tender cut of beef, and where the decadent, single-portion filet mignon comes from.
Crowd Cow lists their Chateaubriand as “Wagyu Cross” which they say is higher-quality than Prime (i.e. better than the steak in the grocery store and most markets) and perfect for grilling.
This steak was sourced from Mishima Reserve, which is a very select network of over 50 family farms across the western US. Each of these farms is committed to ranching practices that follow Japanese tradition, focusing on raising its herds in the most humane and stress-free way possible. Shop now >>
We were excited to try this steak as we have never cooked a Chateaubriand. After some research, we decided on grilling this cut as it does well cooked quickly over high heat, crispy on the outside with a juicy, medium-rare center. We wish that Crowd Cow included cooking instructions or a recipe with this steak as it would save time and help those of us not familiar with this premium cut of beef.
We removed the Chateaubriand from the refrigerator and let sit for 45 min to warm up. We then seasoned with ample amounts of salt and pepper on all sides while the grill was heating up.
We then grilled for about 3 minutes on each side to get a nice sear, then moved to medium heat for another 10 minutes until the internal temperature reached 120 degrees. We then let the steak rest for 10 min. This gave us exactly what we wanted, a crispy exterior and a tender, medium-rare interior.
We sliced it into individual filet mignon portions and enjoyed our meal with a peppery cabernet sauvignon, grilled asparagus, and baked potatoes outside with some friends on a warm spring evening. Shop now >>
This steak tasted amazing and easily fed our group of 7. We topped the steak with sea salt and/or homemade herb butter consisting of butter, salt, lemon juice, fresh basil, and thyme. Honestly, though, this steak really only needed salt and pepper with the wonderful beef flavor as the star of the meal.
At the time of this posting, the Chateaubriand was priced at $199 for non-members and $113 for members, 43% off!
At $113 this steak is a steal! As I mentioned, it easily fed 7 people and it would be hard to find Wagyu Cross filet mignon for $16 per person. You certainly could never find that at a steak house. Shop now >>
Crowd Cow Reviews: Gifting
Here at MealFinds, we think food gifts are the best gifts! So why not surprise someone you love with the gift of amazing meat or seafood? With Crowd Cow you can send a curated gift box or a gift card.
They even have corporate gifting so that you can wow your clients or employees with something other than a fruit basket. Shop now >>
Some of our favorite Crowd Cow gifts include:
Crowd Cow Reviews: Bottom Line
If you are looking for high-quality craft meat and sustainably sourced seafood and care about where your food comes from Crowd Cow is your answer. From the best of the best Wagyu and Kobe beef to premium ground beef, they have something for your weekday meals and special occasion dinners as well as unique gifts for the whole family!
And while the free shipping threshold is a bit high for non-members and many items sell out fast, we recommend buying in bulk and buying the items you want when they are available. We would love to see cooking instructions and recipes with every order. Cooking instructions came with the Wagyu, but not with the Chateaubriand and a recipe would’ve been really helpful.
Compared to other meat delivery services that we have reviewed there is no match to the Wagyu assortment found at Crowd Cow. In addition, when comparing prices of more traditional meat like ground beef and chicken Crowd Cow is in line with other high-quality meat delivery services. Plus, with their new member pricing, you can save more by subscribing to regular deliveries.
We recommend Crowd Cow to anyone looking for high-quality meat delivery, anyone interested in trying some of the finest Wagyu beef in the world, and those looking for an extra special gift or holiday meal. Crowd Cow has exceeded our expectations and we highly recommend that you check out their selection for your meat delivery needs. Shop now >>
This post has been reviewed and approved by our dietitian Rebecca Housh, MS, RDN, LDN for nutritional accuracy.
Rebecca Housh is a registered dietitian based in Chicago, IL. She earned a Bachelor of Science in Human Physiology from Boston University and a Master of Science in Human Nutrition from the University of Illinois in Chicago. Rebecca is passionate about the idea of food as medicine in both preventative and therapeutic care. Her current professional interests lie in food security, food access, and nutrition for chronic disease.
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