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Elizabeth Liu

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These are the cuts I cook for the people I love.

$50 offyour first order of $175 or more
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From my table to yours

“I cook this food for the people I love. Everything on this page is something I serve at my own table. I hope it earns a spot at yours.”

Elizabeth Liu

CEO, Crowd Cow

  • Sourced with careWe show you which farm each cut comes from.
  • Delivered frozenPacked with dry ice and shipped straight to your door.
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CEO picks

Elizabeth’s Picks

I’m obsessed with quality and always on the hunt for the best. These are the ones I keep coming back to.

American Wagyu Subscribable
Image of Wagyu Denver Steak
$31.99

Wagyu Denver Steak

Mishima Reserve • Midwest & Southwest USA
6oz
Wagyu Denver Steak

“Favorite weeknight treat.”

American Wagyu Subscribable
Image of Wagyu Burger Patties 1/2 lb
$29.98

Wagyu Burger Patties 1/2 lb

Mishima Reserve • Midwest & Southwest USA
2 x 1lb
Wagyu Burger Patties 1/2 lb

“Steakhouse burgers at home. A crowdpleaser, every time.”

Sold Out! Iberico
Image of Iberico Secreto
$61.99

Iberico Secreto

Fermin Iberico • La Alberca Salamanca, Spain
1lb
Iberico Secreto

“The Wagyu of pork. A butcher’s coveted secret.”

Fall at my table

From Elizabeth’s Kitchen

What I’m actually cooking as the weather turns. Real dinners, real photos.

Four grilled kalbi-style beef short ribs with sesame seeds on a black tray“Korean BBQ, anytime.”Shop Kalbi Short Ribs → Close-up of miso-glazed black cod with a caramelized crust and large flakes of white fish“Nobu Miso Black Cod, at home.”Shop Black Cod → Sliced, seasoned Margaret River Wagyu picanha steaks showing heavy marbling and a thick fat cap, on a white cutting board“Absolute favorite steak.”Shop Wagyu Picanha → Two Copper River salmon fillets searing flesh-side up in a stainless steel skillet, glistening orange with cracked pepper“Racing the season for one last taste of Copper River.”Shop Copper River Sockeye → A tomahawk steak sliced off the bone and fanned beside the long rib bone on black slate, with chimichurri“Needless to say, steak tasting was a hit.”Shop Little Belt Tomahawk → Raw Hokkaido scallops above five A5 Wagyu striploin skewers“A5 wagyu surf & turf with Hokkaido scallops.”Shop A5 Wagyu Skewers → A golden roasted Poulet Rouge chicken over autumn vegetables“Cool fall Sundays call for a simple roast chicken.”Shop Poulet Rouge → Two herb-crusted frenched lamb racks roasted golden in a cream baking dish, bones crossed“Medium rare, pink edge to edge.”Shop Frenched Rack of Lamb → Pan-seared Hokkaido scallops on a blue speckled plate“Scallops, always.”Shop Hokkaido Scallops → Sliced hanger steak topped with chimichurri on a wooden serving board“Little Belt hanger steak, sliced and resting.”Shop Hanger Steak →

Cook with confidence

Before you fire up the stove

Short reads on technique, sourcing and the stories behind what lands on your plate.

A5 Hokkaido Wagyu petite ribeye

The Wagyu guide

Japan, Australia, America: how to choose your Wagyu

Where each one comes from, how it eats, and which belongs on your table.

Read the guide
Two ribeye steaks with a deep brown crust searing in a black cast iron skillet

Straight from the freezer

Cook your steak from frozen

Read the guide

 A whole side of Copper River sockeye salmon topped with lemon rounds, rosemary and garlic on a foil-lined tray

Seafood, decoded

Wild-caught vs. farm-raised fish

Read the guide

 A sliced tri-tip showing an even pink center

Technique

The science of dry brining

Read the guide

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How does the $50 work?

It comes off automatically at checkout on your first Crowd Cow order of $175 or more in products, before credits and taxes. One per customer. Not valid on gift cards.