Crowd Cow, the Seattle-based startup that set out to change the way people think about, order and consume beef, is now setting its sights on sustainable pork, promising a new line of meats to online customers across the United States.
Beginning May 2, Crowd Cow will deliver pasture-sourced pork products, allowing customers to select the exact cuts they want from pigs raised on farms in ways that are not only better for the animals and the land, but for the health of those consuming the meat.
Founded in 2015 by startup veterans Joe Heitzeberg (Madrona Venture Group) and Ethan Lowry (Urbanspoon), Crowd Cow expanded last summer from limited Northwest and West Coast delivery zones to a national operation. The company made a quick name for itself by crowd-sourcing whole cows, delivering the sustainably raised meat once an animal was “tipped” by enough interested buyers.
The company said demand has been high for expansion into pork products — noting that over 18 million Americans consume more than 5 pounds of bacon each year.
“By introducing pork to our line of meat products, we’re looking forward to long-term partnerships with small-scale producers that are preserving heritage breeds and bringing their exceptional flavors to American eaters,” said Heitzeberg, who serves as CEO. “We’re excited to be part of the transformation away from traditionally-raised American meat and into ethically-minded consumerism.”
According to a news release, consumers on the West coast will begin receiving pork from Deck Family Farms in Willamette Valley, Ore. The farm’s Wattle-Berkshire cross pork boasts an earthy and smooth flavor.
Customers east of the Rocky Mountains will have orders fulfilled by Autumn’s Harvest Farm in the Finger Lakes region of New York. The farm raises purebred Berkshire pork, known for its smooth and creamy flavor, according to the company.
Crowd Cow said that pasture-raised pork comes from pigs that live outside in fields or forests, rather than being confined indoors. “The small-scale farmers who choose to go the very labor-intensive route of raising pork on pasture will tell you they do so because it produces more flavorful meat, happier pigs, and a healthier environment.”
The following cuts will be made available from snout-to-tail as part of the new pork platform:
- Pork Chops (bone-in and boneless)
- Boston Butt Roast
- Pork Osso Bucco
- Chorizo
- Sausage (four types)
