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Most products include a recommended preparation, and you'll find cooking guides and recipes throughout the site. Not sure where to start? start a chat — tell our assistant what you're making and it'll point you to the right method and timing.

Thaw in the fridge overnight (best). For a faster thaw, keep the cut in its sealed package or a leak-proof bag and submerge it in cold tap water, changing the water every 30 minutes. Thin steaks can thaw in 15 to 30 minutes, and a 1-pound package takes about an hour. Never thaw on the counter or in hot water.

Cook anything thawed in cold water right away. Meat thawed in the fridge keeps 1 to 2 days for ground meat, poultry and seafood, or 3 to 5 days for steaks, chops and roasts. Vacuum-sealed cuts keep for months in the freezer.

Store unopened cured meats in a cool, dry place. Once opened, enjoy them within 30 days for the best quality and flavor. If the package label gives different directions, follow the label.

Kept at 0°F, frozen meat stays safe indefinitely. Time only affects quality. For best quality, we follow USDA guidance: steaks, chops and roasts 4 to 12 months; ground meat 3 to 4 months; chicken 9 to 12 months; bacon and sausage 1 to 2 months. Keep vacuum packs sealed. Yes, you can freeze bacon. (Source: USDA FSIS)

For a main course, plan on about 8 oz (half a pound) of boneless meat per adult, or 12 to 16 oz for bone-in cuts like prime rib, bone-in ribeye and ribs. Go to the top of the range for big appetites or leftovers, and the bottom when you're serving several sides. Prepared sides list their servings on the product page. Not sure what to pick for a group? Ask us.

We work directly with independent farms and producers, and every product lists its source. Each product page lists the farm for the option you pick, with its location. Some cuts come from more than one farm, for example our Wagyu Flat Iron from Mishima Reserve (Midwest and Southwest USA) or Stone Axe Wagyu (Eastern Australia). The farm shown on the option you add to your box is the one you get.

It depends on the farm, not the cut. Many of our beef products come from more than one farm, and each farm option on the product page says how its cattle are fed. Our 100% grass-fed farms, such as Certified Piedmontese and Frigorífico Pando Grass Fed Beef, raise and finish cattle on grass. Our pasture-raised farms, such as Little Belt Cattle Co., raise cattle on pasture and finish them on grain, which adds marbling. Pick the farm option that matches what you want, or shop only 100% grass-fed beef.

Everything ships fully frozen and vacuum sealed. Much of our seafood is flash-frozen within hours of landing; see each product page. For beef, pork and chicken, the time from processing to freezing varies by farm and by where the meat comes from.

We source the very best meat and seafood from all over the world and we personally know each producer we work with. Our producers range from independent family farms to co-ops working together across several regions, raising their animals in ways that benefit the land and surrounding environment.

We source with an incredibly high set of standards and our unique relationship with each producer ensures our customers get only the highest quality products. Every item you'll find on Crowd Cow has been taste-tested by experts, has no added hormones and was raised without any unnecessary antibiotics.

Crowd Cow beef is not USDA graded, so we don't label cuts Prime, Choice or Select. All of our meat is USDA inspected for safety, which is a separate check from grading. Instead, we describe each cut by its farm program, its breed and what the animals eat, and our Japanese Wagyu is rated on Japan's own A-scale (such as A5).

Our steaks are cut from whole subprimals at facilities with highly skilled butchers to the standard of each individual cut, so the thickness of each steak is determined by that particular steak's standard size. Where we have it, thickness shows on the product page next to the weight. Want to know about a specific cut? Ask us and we'll check.

When we have a verified label, you'll find Nutrition Facts on the product page under the cooking notes. For example, our NY Strip lists 22 g protein and 15 g fat per 4 oz. We are adding more labels.

Packaged items such as sausages, soups and prepared sides show their ingredient statement, including the Contains line for allergens, under Ingredients on the product page once we have verified the label. Plain cuts of meat and seafood have one ingredient. If a product has no Ingredients section yet, ask us.

Availability changes weekly as fresh supply comes in from our farms, so items can sell out and return. The best way to catch a restock is to keep an eye on the product page — and our assistant can tell you what's in stock right now.

No. We sell both wild-caught and farm-raised seafood from sustainable sources. Learn more in wild-caught vs. farm-raised fish.