SRF BLOG

How to Create a Santa Maria Style Feast: Tailgating Edition Chef Brad Wise loves grilling on his Santa Maria-style grill almost as much as loves the Eagles. So come game day, he’s pulling out the mini-grill to create a Central Coast-inspired feast for his friends and fellow fans. What exactly is Santa Maria-style grilling? It’s a traditional barbecue method from California's Central Coast, involving cooking meat over an open flame using red oak wood. Grilling is done on an adjustable grill, which allows the meat to be raised or lowered over the coals for precise heat control and smoky flavor. This way of grilling dates back to the mid-1800s, and it really hasn’t changed much over the past 175-odd years. Here’s how to host a Santa Maria-style barbeque for your next tailgate: 1. Your Prep ListIn a restaurant, a prep list is vital to ensuring a successful night. Same goes when getting ready to tailgate. Chef got his grill from Santa Maria BBQ Outfitters - the 18 x 12 size is portable enough you can easily load it into your truck before the game. Make sure you source either red oak or good quality lump charcoal. Then, grab a lighter and an ignitor aid, a thermometer, and off you go.2. The MeatsThere’s really only one meat that belongs on a Santa Maria-style grill, and that’s tri-tip. A triangular-shaped cut of beef from the bottom sirloin, it boasts a rich flavor and tender texture. Tri-tip is a large piece of meat, so it’s perfect for serving a crowd. Its thickness helps it to cook evenly over an open flame, and the red oak wood imparts a deep, smoky flavor, complementing tri-tip’s natural juiciness and rich beefy taste. Its quick cooking time and ability to develop a flavorful crust while staying tender make it ideal for this grilling method.3. Get GrillingMake sure your tri-tip is at room temperature before you cook. Once it’s at temp, generously season your tri-tip with oil, salt, and pepper.Prepare your grill by adding a few logs of red oak and creating a fire. Once the logs are hot, adjust the grill grate to the high position - you don’t want to scorch your meat right out the gate here. Place the tri tip on the grill and cook it, flipping occasionally. You can lower your grates a few times to get a good sear, but for the most part that crust is going to form slowly as you’re grilling on indirect heat. Once the meat reaches about 135°F, take it off the grill and rest it for about 20 minutes - don’t rush this part, the steak needs this time to finish cooking and redistribute its juices. Slice it thinly and serve alongside a Santa Maria-style salsa. For the sausages, we’re going to want to grill those near the end. We’re just looking to sear them, add some smokiness and char to the meat. Add them when the tri tip is looking close to done, flipping them a few times until you get the first casing bursts - then pull and let rest. Slice and serve.     Santa Maria-style Salsa Recipe  Ingredients 28 oz. can of crushed San Marzano tomatoes ¼ cup yellow onion, small dice ¼ cup green bell peppers, small dice 1 ¼ cup Anaheim pepper, small dice and deseeded 2 tablespoons garlic, minced 2 tablespoons green onion, chopped 3 tablespoons cilantro, chopped 1 tablespoon of a vinegar based hot sauce ¼ cup lemon juice ¼ cup lime juice ¼ cup coke Directions Place all ingredients in a bowl, add salt and pepper, and mix. If you want your salsa more spicy, add 2 tablespoons of chopped jalapeno. You can make this up to two days in advance, just store it in the fridge or your cooler until you’re ready to serve.     Meet Chef Brad Wise  As a South Jersey native, Chef Brad Wise has come a long way since mopping floors at a local pizza joint. Now, at 39, Wise is one of California’s leading chefs and restaurateurs, with six distinct concepts under his Trust Restaurant Group based in San Diego. Since 2016, Chef Wise has created a burgeoning collective of venerated restaurants on the West Coast starting with his first baby, TRUST, and going on to open Fort Oak, five locations (and counting) of Rare Society, Cardellino, two outposts of The Wise Ox and Wild Child Ice Cream. Numerous accolades, including both a Michelin Guide recognized and Condé Nast Traveler nod, have cemented TRG’s status as one of the premier, up-and-coming culinary groups in the US.  

Fire on the Mountain: Cooking Wagyu Steaks & Kurobuta Pork in Idaho's Backcountry   I’m working furiously to slice and plate a huge stack of SRF NY strip steaks. There’s a crew of 20 hungry skiers and snowboarders headed my way, and I can’t let them wait. They’ve been out all day on a snowcat trip, skiing and riding the backcountry surrounding Brundage Mountain near McCall, Idaho. My teammate is Bob Atkinson, Marketing Manager for Big Green Egg, the iconic kamado grill. He’s a hardworking partner and arrived with a truckload of grills. One of the Big Green Eggs is set up for indirect grilling and we use it to bring the steaks up to 150°F. We use two blazing hot grills to put a final sear on the NY strips. The backcountry snow was plentiful, and the crew arrives later than scheduled. Bob sears the steaks, and I slice them. I load each plate with portions of medium rare SRF NY strip steak, smashed Yukon Gold potatoes seared in SRF American Wagyu tallow topped with a spicy aioli, and garnish with a grilled scallion. The group includes members of 10 Barrel Brewing, pro athletes sponsored by the brewery and editors from Sunset, Gear Patrol, The Inertia and Newschoolers.com. The hungry folks grab and eat faster than I can plate. The payoff is the comments we receive. “This is the best steak I’ve ever eaten!” says one editor. I cook a lot of steaks, and must admit a SRF American Wagyu steak prepared on a Big Green Egg is hard to beat. Bob and I toast our success with a 10 Barrel Pub Beer. Big Green Egg and 10 Barrel Brewing share the same PR agency, and a six-week promotion called “The Beer Lodge” was planned at Brundage. This brought numerous pro athletes to town to ski and ride with editors, share the stories of the sponsors and produce content to promote the brands. The night before we did a fast and simple dinner of SRF Wagyu hot dogs and homemade lentil stew at the official 10 Barrel Beer Lodge, a huge property where the athletes spend their time. The deluxe rental includes a game room complete with a bar, spa and indoor swimming pool. It was a great opportunity to meet the entire group. After dinner we did a guided beer tasting and ended the evening with a group contest that included a cocktail mixing tournament, a beer pong match and “build a raft with junk and pull it across the pool” event. With world class athletes in the mix, the competition was intense. Fortunately, I was able to lean into my college party experience to help my team take second place. The final day was amazing. A foot of new powder, a bluebird sky and dinner at The Bear’s Den located on the mountain. Two extra large Big Green Eggs were hauled by snowcat to the venue. It was no easy feat to load and set-up the heavy ceramic grills. Chef Keith Moreno from 10 Barrel in Boise prepared a feast that featured SRF Kurobuta rack of pork served with a zesty salsa verde. The completed dish was juicy, robust and delicious. The perfect end to a winter adventure. Working for Snake River Farms affords me with amazing experiences like these. It’s fantastic to introduce people to our American Wagyu beef and Kurobuta pork. When the location is out of the ordinary, like in the backcountry of Idaho or a chilly hut on a ski hill, somehow our amazing products just taste a little bit better. When Bob pitched the idea to work together, he said he wanted to combine skiing and grilling and call it “Fire on the Mountain.” After three successful days serving SRF cooked on flaming Big Green Eggs, we definitely achieved his goal.  

A Cut Above - Talking Knives with Chef Erik Johnson Erik Johnson was raised in Boise from the age of 10 and attended the Culinary Arts program at Boise State University. He moved to the Bay Area and worked in top kitchens in San Francisco and Sonoma County for 13 years. He opened Saltbrush with business partner Neil Grant in April 2024.His culinary style reflects his time in the Northern California wine country with an ingredient focused approach. He likes to start with a high-quality ingredient and see what technique he can use to highlight its natural flavor. He often uses Snake River Farms American Wagyu and Kurobuta pork for his menu.Chef Johnson is a self-professed knife enthusiast (although his wife says he might have a “knife problem”). Early in his career he used German knives like Henckels and Wüsthof. Then he fell down the rabbit hole of boutique knives from Japan. He maintains a revolving collection of work knives in different blade shapes for specific tasks. Currently his primary chef’s knife is a Steelport, but he also has Hattori, Takeda, Misono and Shun knives in his arsenal.   Get a Grip: How to properly grip a knife for better control and precision Controlling your knife starts with holding it correctly. “Pick up the knife and find its center of balance,” says Chef Johnson. “Grip the knife with your thumb and forefinger and move the knife slightly back and forth until you feel where its natural center lies.” Once you find the center point, let your hand rest naturally on the handle. This will position your hand so you’re holding the blade with three fingers wrapping around the handle. “This position lets you control the entire knife and make precise movements,” recommends Chef Johnson.   Rock & Roll: Master the rocking technique for precise knife cuts and chopping “A chef’s knife is designed with a curve so you can rock it back and forth,” says Chef Johnson. “Don’t shove your knife vertically straight down. Rocking keeps the knife in place and makes clean cuts.” Gently push the blade forward and down to create a rocking motion so the knife naturally makes consistent, even slices. This is the technique to master for chopping vegetables and mincing herbs.   Lay the Ground-Work: How to stabilize your ingredients for safer, more precise cuts “Vegetables are typically round. It’s not ideal to make your cuts when something is moving,” according to Chef Johnson. “With your initial cut, try to create a flat base so it’s more stable and you’re less likely to cut yourself.”     Your Knife Collection: Essential knives every kitchen needs for versatile cooking Three knives belong in every kitchen — chef’s, paring and serrated (bread). Each is available in a wide range of prices. Experts recommend putting most of your knife budget toward a chef’s knife since it’s the tool you’ll use the most. Chef Johnson recommends adding two additional knives when you expand your collection. A boning knife for trimming meat and cleaning fish and a long carving knife for slicing roasts and hams.     Chef's Knife: A must-have for every home cook's kitchen The chef’s knife is a versatile workhorse in the kitchen and has a distinctive rounded blade to facilitate a rocking motion. You’ll find this knife in lengths of 6 to 10 inches. 8 inches is the sweet spot and works best for most home cooks.  Steelport 8” | $400Made in Portland, Oregon, this knife is made with American 52100 carbon steel using traditional forging techniques. Each heirloom quality knife is handcrafted with a distinctive maple burl wood handle and a sheepsfoot shaped blade.  Shun Narukami 8” | $288This Japanese made knife starts with a carbon steel core with a layer of stainless steel on each side. This hybrid construction provides the benefits of both Japanese and Western style knives in a clean design.  MAC Professional Series 8” | $175Rated the “best knife” by numerous media outlets due to its balance, light weight and ability to hold a sharp edge. In the world of premium knives, it’s an excellent value.        Pairing Knife: Ideal for precision tasks like peeling, coring, and mincing Think of the paring knife as a miniature version of a chef’s knife. The small blade works well when more precision is required for peeling fruit, coring tomatoes or mincing a small amount of aromatics like onions or garlic.  Shun Premier 4” | $169 This top-of-the-line knife features an elegant design with a hammer-finished blade that functions to reduce drag and keep food from adhering. It flawlessly performs peeling and trimming with a thin, razor sharp blade.  Wüsthof Classic 3½” | $95A high quality German knife with a clean, simple design that makes concise cuts. The grip is comfortable for most hand sizes. The solid build feels sturdy with an easy to hold handle and a blade that seems very durable, but feels slightly less sharp.  Misen 3½” | $44This is a favorite of many online reviews due to its slip-proof handle, sharp blade and great price. It weighs a bit more than other knives which, is noticeable in hand, but doesn’t deter when peeling and cutting an apple. >      Serrated Knife: Perfect for cutting bread, tomatoes, and soft foods with ease Commonly known as a bread knife, the serrated blade works well for cutting soft foods like tomatoes and are handy for cutting up a leftover beef or poultry. Of course, they are also excellent for cutting clean slices of crusty bread. Shun Classic 9” | $225A handcrafted Japanese knife with ample length to slice large loaves of firm crust breads without damaging the soft interior. 34 layers of stainless Damascus cladding surround the core of the blade. A beautiful knife that feels balanced in hand. .  Tojiro 10¾” | $70This attractive knife has a blade that is longer than most serrated knives and has serrations that are more rounded than pointed which makes it more adept at slicing meat, soft pastries, like cake, and tomatoes.  Out of the Woods | $30We found this unique tool at a local kitchen store and it is an inexpensive option to a traditional bread knife. It looks like a hacksaw for bread and works well with smaller loaves and is serviceable for cutting delicate vegetables and fruit.     

Holiday Ground Rules: 5 Easy Recipes with Wagyu Ground Beef The holiday season brings friends and family to town. While the focus is on festive celebrations and elaborate meals, everyone still needs to be fed for non-holiday meals. We have a simple solution for the days before the big dinner or after the leftovers are gone: SRF Wagyu ground beef.This restaurant quality product has a flavor profile that transcends grocery store ground beef and makes everyday dishes special. Some of our favorite chefs share five recipes for dishes that take advantage of the same ground Wagyu used by top chefs. For variety, we included a recipe using our Kurobuta ground pork with a rich, slightly sweet flavor. Stock up on these convenient one-pound packs and break new ground for elevated, but easy, comfort food for the dinner table.     1. Bacon-Wrapped Wagyu Meatloaf  Meatloaf is so versatile. You can serve it with tomato base accompaniments (can you say ketchup?) or fancy it up with a quick gravy. I love to slice it cold and make a sandwich. SRF Wagyu ground beef really brings up the flavor of this classic dish. You can make this in less than an hour, but try the two day method for the best results. Prepare the mix and let it sit overnight so all the flavors meld together. Bake it the day before serving to let it firm up, then serve it the next day. > Cook Now     2. Kurobuta Pork & Mushroom Ragu  Rich and deeply flavorful Kurobuta ground pork transforms this simple but satisfying dish into one worthy of center stage at your next gathering. To that end, the ragù may be made ahead and warmed over low heat. > Cook Now      3. Wagyu Ground Beef Mac & Cheese  The silky smooth cheese sauce in this homey dish uses sodium citrate, a culinary salt easy to buy online. It acts as an emulsifier, so the cheese sauce doesn’t require a binder, like a roux, to hold it together. The combination of fontina, taleggio, and smoked gouda cheeses perfectly accents the flavor of the SRF beef. Recommended types of cheese, plus the brands I used, are listed but tasting multiple kinds of cheese to pair with your palate is half of the fun! > Cook Now     4. Kofte Kebab with Tzatziki and Israeli Salad  Kofte, a Turkish ground meat mixture loaded with flavor from a variety of spices, is often made into meatballs. We like to make kebabs, shaping this flavorful meat around a wooden skewer and grilling it, either over hardwood lump charcoal or a gas grill. Each skewer is served on a piece of naan (or in a lettuce cup) with tzatziki. The Kofte pairs well with a simple salad of ripe tomatoes and sweet onion seasoned with red wine vinegar and mint. > Cook Now      5. Air Fryer Beef Ricotta Meatball Tender, moist and ultra-beefy, these SRF Wagyu ground beef meat balls adapt to your mood and menu. They’re right at home on top of a plate of spaghetti, tucked into a meatball sub or served as an appetizer. The air fryer cooks them quickly, giving the outside a nice crust, without drying out the inside. > Cook Now    

Holiday Gift Guide: 10 Must-Have Gifts for Every Foodie on Your List Don’t let shopping for the foodie on your gift list cause additional holiday stress. At Snake River Farms, we have experience providing the ideal gift for folks who love to eat and cook. Here’s our list of 10 great gifts for your favorite gourmets. From stocking stuffers to premium presents, we have impeccable options for every food lover. SRF x Smithey Cast Iron Surf & Turf Collection: A Gourmet Feast for TwoPrepare a surf and turf feast that rivals your favorite steakhouse with SRF filet mignon and Maine lobster tails. To make it more special, sear the steaks in beautifully crafted cast iron skillet from the artisans at Smithey. This is a gift that creates memories long after the holidays are gone. > Shop Now  Jacobsen Infused Slide Tin Collection: Flavorful Seasonings for Every MealPack these handy slide tins of Jacobsen salts to season meals on the town or outdoors for picnics and camping. This gift worthy package contains six tins including Pure Flake Salt and five flavorful salt infusions that range from aromatic to spicy. Each tin contains about .5 oz. > Shop Now  SRF Cowboy Steak: The Ultimate American Wagyu ExperienceThe American Wagyu Gold® cowboy steak is full-bodied with the velvety-rich flavor of American Wagyu ribeyes. Graded on the Japanese Beef Marbling Scale (BMS) at 9+, it's the highest level of marbling available from Snake River Farms. This steak's large size and exposed rib bone create an impressive presentation. > Shop Now  Salami Variety 7-Pack: A Savory Selection of Artisan FlavorsTaste your way through the flavors of Italy with an assortment of small-batch salamis made with SRF Kurobuta pork. Made by Journeyman Meat Co. using traditional methods in a facility custom made by technicians from Parma, Italy. Each salami uses herbs, spices and wine provided by local sources in Sonoma County. > Shop Now  Gift of Gold: Premium American Wagyu Steaks for a Flavorful FeastThe gold in this gift is a beautiful collection of American Wagyu Gold® steaks with the most marbling offered by Snake River Farms. The intense marbling infuses each steak with a high level of flavor and tenderness. These special steaks transform dinner into a culinary experience. The package includes Jacobsen Garlic & Black Pepper Salt to enhance the natural goodness of our beef with salinity and balanced spice. > Shop Now  Thermapen ONE® Thermometer: A Must-Have Tool for the Perfect SteakAn accurate thermometer is an absolute must to properly cook your steak, chop or roast. The Thermapen® accurately measures temperature in just one second. The large display is backlit and easy to read. Rated the best thermometer by America’s Test Kitchen, Serious Eats and many other online comparisons. > Shop Now Smash Burger Bundle: The Perfect Gift for Burger LoversMake perfect smash burgers with a crispy crust and juicy interior with this curated package. The special American Wagyu Pioneer patties are a custom blend of 60% chuck, 20% brisket and 20% ribeye cuts for a rich beef flavor and meaty texture. The SRF x Jacobsen Garlic and Black Pepper salt adds robust seasoning. Rounding out the package is the Mighty Spatula from Smithey, expertly crafted to make the perfect smash patty. > Shop Now Wagyu Smoked Brisket: Enjoy Authentic Texas Brisket at HomeServe authentic Central Texas brisket even if you don’t own a smoker. SRF Black® briskets are smoked using the classic Texas recipe of meat, salt, pepper and fire by Southside Market and Barbeque. After smoked to perfection, each brisket is flash frozen. All you have to do is thaw, heat and serve. > Shop Now  Wagyu Beef Jerky: A Gourmet Twist on a Classic SnackSnake River Farms American Wagyu beef jerky is handcrafted with our world-class beef and natural ingredients. Rich American Wagyu beef is perfectly seasoned with tamari, pepper, garlic, onion and sea salt and lightly sweetened with cane sugar for an exceptional taste experience that is gluten-free with no nitrates. A great stocking stuffer. > Shop Now  Butcher Shop Favorites: Discover Exceptional Cuts for Bold FoodiesThis box of American Wagyu steaks and Kurobuta pork chops is perfect for anyone willing to go beyond the classic cuts and search for new dining horizons. These are the unique cuts reserved by savvy butchers for their families and special customers. All are rich in flavor but have a unique grain that creates amazing texture to reward adventurous eaters. > Shop Now    Give the Gift of Flavor This Holiday Season This holiday season, delight the food lover in your life with gifts that are as memorable as they are delicious. From marbled Wagyu steaks to premium seasonings, Snake River Farms offers gifts that inspire unforgettable meals. Unwrap the gift of flavor and let your loved ones savor the best this season.    

The Bocuse D'Or is the most prestigious culinary competition in the world, but even knowledgeable food lovers are unfamiliar with this Biennial event. Referred to as “The Olympics of Food,” the Bocuse d’Or gathers teams from 24 countries to compete over two days in Lyon, France for the Gold Medal and to be named the best chefs in the world. The teams representing their countries in Lyon are chosen through a rigorous process. The prep is demanding. The selection, even more arduous. It can be intimidating for even the most accomplished chef. In the United States, Ment’or is the organization that selects the American team. Team USA has competed at Bocuse since 1987, but American chefs were outmatched by international teams who were better organized and funded. In 2008 the Ment’or Foundation was created to institute a structure and procure funding to assist U.S. chefs in the competition. Ment’or was established when Paul Bocuse, legendary chef and founder of the Bocuse d’Or, asked celebrated Chef Daniel Boulud to develop an organization to develop a competitive team for the U.S. The foundation’s Board includes Chef Boulud (Chairman), Chef Thomas Keller (President) and Jérôme Bocuse, son of Paul Bocuse (Executive Vice President). The board is flanked by the Culinary Council for expertise and guidance. The Council’s members include esteemed chefs Grant Achatz, José Andrés, Tom Colicchio, Timothy Hollingsworth, Daniel Humm, Emeril Lagasse, Wolfgang Puck and Jacques Pépin. With some of the world’s culinary icons paving the way for the next generation of great chefs, it’s no surprise Team USA has improved on the world stage. In 2017 Chef Matthew Peters and Commis (or assistant chef) Harrison Turone won America’s first Gold Medal at the Bocuse d’Or. "The best chefs in the country using the best pork products around. How could that not be amazing?"  In September 2023, I was selected to photograph the Team USA National Selection competition, held at The Culinary Institute of America on the Copia campus in Napa, California. It was one of the highest honors and privileges I’ve had as a photographer. Three teams, comprised of a Chef (or Candidate) and Commis, competed for the coveted top spot to represent the United States in 2025. Just like presidential elections, there are age requirements for the teams. A Candidate must be at least 23 years old, and their Commis can be no older than 22 by January 2025. Each team was assigned an experienced coach who assisted in organization, documentation and prep. The competition serves as a dress rehearsal for the international competition. Snake River Farms has sponsored Ment’or since 2015. For the September 2023 competition SRF supplied two types of Kurobuta pork. The Candidates were tasked with creating two presentations, a “theme on a platter” with the SRF rack of pork and a “theme on a plate” using SRF pork collars. The best chefs in the country using the best pork products around. How could that not be amazing?To say photographing the competition was intense would be an understatement. It was one of the most rigorous assignments I’ve received. I followed the teams for two days and documented their dishes. It is the closest an outsider can get to experiencing the flow and tension of the event. The stress was palpable. I didn’t envy their positions, though I admired their tenacity, their creativity, their drive. Years of preparation would be culminating on this single day. Only one team would win. And according to Ricky Bobby, “If you’re not first, you’re last.” Which each team passionately believed. No pressure. What these teams did to the pork racks and collars was nothing short of remarkable. They conceptualized and crafted dishes with a mind-numbing level of imagination and culinary skill.   "They conceptualized and crafted dished with a mind-numbing level of imagination and culinary skill."  A panel of jurists comprised of top tier chefs judged the entries. The jury included Josiah Citrin, Michelle Karr-Ueoka, Paul Bartolotta, Timothy Hollingsworth, Junior Borges and Team USA 2019 Chef Matthew Kirkley. Again, no pressure. The teams were judged for the originality and execution of their dishes, but were also judged on their adherence to process, final presentation and kitchen organization. Chefs were also scrutinized for their ability to communicate, teach and mentor their Commis.Restaurants rise and fall based on the strength of their teams and the collective ability to execute a comprehensive vision. Successful chefs clearly communicate with their teams, so each member’s contribution moves them toward the kitchen’s goals. This mindful approach is critical to the development of the next generation of culinary talent. It’s for this reason why the mentor aspect is so critical to the evaluation process. "While every team delivered world class dishes, it was Chef Stefani that stood out for her composure, precision and ability to mentor her Commis."   When the chef’s scores were tallied by the judges and the plates were cleared, Chef Stefani De Palma of Addison, a 3-star Michelin restaurant in San Diego, and Commis Bradley Waddle were selected to Team USA 2025. While every team delivered world class dishes, it was Chef Stefani that stood out for her composure, precision and ability to mentor her Commis. “All the competing chefs showed a hyper-focused drive this year, and they displayed incredible skill. Chef De Palma and Commis Waddle emerged with a unique approach, remarkable plating, and a taste profile that impressed the judges,” said Team USA President, Chef Gavin Kaysen. Oui Chef! I couldn’t agree more. And good luck Team USA!

The Holiday Guide to Unwrap Festive Flavors - 10 Deliciously Inspired-Gifts 'Twas the night before a holiday feast, Grills readied, skillets greased. The table set with great thought and care, Ready for the meal soon to be shared there. Visions of seared Wagyu danced in our heads, Along with smoked prime rib, And sourdough breads. Soon enough it'll be time to eat, 'Til then, enjoy the inspiration, Of tantalizing meat.     1. The Ultimate Smash Burger Kit  Smash burger fans, unite, these contents fill hearts with great delight! Epic patties, found here, plus all the tools to bring good cheer. With the best salt in town, This might just be one of the tastiest gifts to be found. > Shop Now   2. USDA Prime Steak Pack  Double R Ranch steaks are from the Northwest. Family-owned ranches raise beef that’s the best. Enjoy these four cuts, they’re in their prime. Yes, these steaks are truly sublime. > Shop Now   3. Best-Loved Bundle  It’s a favorite for a reason, and it really ‘tis the season To put out the very best, for your enjoyment, and that of guests. Dazzle, wonder, inspire, wow. Leave folks saying, “Holy cow!” > Shop Now   4. Just a Taste Weeknight Dinner Box A hip hip hooray for chef Kelly Senyei! Who shared her top picks to make dinner more swift. Let go of wondering what to make (promise it’ll be a piece of cake). Put this under the tree for your family of 3 (or 4, 5 or 6). > Shop Now   5. SRF Black® Filet Mignon 6-pack We give a bow to these filets mignons. As coveted as silk chiffon, Wagyu beef at its finest, Buttery, tender, and marbled refinement. > Shop Now   6. SRF Bestsellers  If this were a contest, all would be winners. Bestsellers that make for mouthwatering dinners. For the next cozy gathering, game night (or to escape the post-holiday fog), Pork chops, steaks, burgers, and Wagyu hot dogs (may pair well with some homemade eggnog). > Shop Now   7. Shrimp & Filet Mignon Box  Juicy and marbled, sweet and tender, We're thrilled to receive these treats from the sender. Gulf shrimp, aside the exclusive gold grade steak, We're taking these two on a delicious dinner date. > Shop Now     8. SRF Gold® Ribeye Filet 4-pack  Outside it may be cold, But inside we're cookin' up gold. Call up your three best friends, to savor this tender, hand-cut meat through the holiday's end. > Shop Now   9. Tomahawk Treasures  Let the conversation come to a lull, While these steaks are enjoyed, taste buds and hearts are full. For yourself or loved ones, it's a treasure sure to please. Now pass one more serving, pretty please! > Shop Now     10. The Great Gift  Outside on the grill, or with cast iron skillet, Whichever you choose, this meat is delicious. Cowboy steak, ribeye, and New York strip, This trio will make your taste buds flip. > Shop Now    

  A Casual Yet Elegant Holiday Dinner Creating an impressive holiday dinner doesn’t have to be hard work. Chef Mandy Tanner shares her secrets for serving an elegant meal with less stress by using clever short cuts and advanced prep to keep things casual.The holidays are always a special time of year. Family gatherings and visits from friends bring new memories. The aroma from the prime rib cooking in the oven guides everyone to gather in the kitchen and makes me a bit nostalgic.Over the years I’ve developed some tricks to keep prep to a minimum the day of a holiday feast. I prepare dishes in advance and add store-bought ingredients to the menu so I can spend less time cooking and more time with the people I love.     Mandy Tanner | @CHEFMANDYTANNER This classically trained chef studied pastry arts at the French Culinary Institute in New York City. After working for several years in restaurants in California and Tennessee, she now works as a recipe developer and food photographer for major brands. She lives in Nashville with her husband, daughter, and two dogs, Chuck Short Rib and Ziti.     The Menu Charcuterie & Cheese Board  SRF American Wagyu Bone-In Prime Rib  Caesar Salad with Parmesan, Seed & Nut Crisps Potatoes Au Gratin  Roasted Winter Squash  Berry Crisp with Mascarpone Cream    This restaurant worthy menu might look daunting, but short cuts like preparing dessert in advance and using store-bought salad dressing make prep on the day of the holiday meal casual and easy. The showstopper centerpiece is a SRF Silver™ Wagyu bone-in prime rib. It has the incredible characteristics of American Wagyu beef with a bit less marbling and a lower price point.The potatoes au gratin and roasted squash add richness and homey flavors your guests will love while the Caeser salad is bright, light and adds an acidic bite to balance the meal. The homemade berry crisp is surprisingly easy to make but is a crowd pleasing finish. Whether you are hosting or helping, our favorite holiday recipes are sure to be enjoyed with the people you love. Gather in the kitchen and around the table and make some memories together this holiday season.   1. Charcuterie & Cheese Board A grazing board of thinly sliced SRF Kurobuta salami and assorted cheeses is impressive and can be enjoyed by your guests while waiting for the meal to cook. Add fresh fruit, nuts, dried berries, crackers, sliced cranberry nut bread and any of your favorite items to round out the platter. Arrange everything on a rustic wood board to create a delicious introduction to your special holiday meal. > Shop Now   2. SRF American Wagyu Bone-In Prime Rib with Au Jus  This year make a SRF American Wagyu bone-in prime rib the showstopper centerpiece of your holiday meal. It comes tied with butcher’s twine, ready to prepare. This easy oven method starts by cooking the prime rib at a lower temperature and finishes with high heat to get that delicious outside crust. An au jus made with the pan drippings and roasted vegetables is enriched with store-bought beef broth to deepen the flavor. > Cook Now   3. Caesar Salad with Parmesan Seed and Nut Crisps  This refreshing Caesar salad replaces croutons with Parmesan, seed and nut crisps for a festive twist. The crisps look elegant but are so simple to make. Use any seeds, nuts, and spices you enjoy or have on hand, or keep it simple with just salt and pepper. I recommend freshly grated Parmesan cheese for best results. The Parmesan crisps make a wonderful addition to a charcuterie and cheese board as well. Prep: 10 minutes | Cooking: 10 minutes | Inactive: 10 Minutes | Servings: 8  to 10 Ingredients:  Parmesan Seed and Nut Crisps  1 ½ cups (6 oz.) finely grated Parmesan cheese ¼ cup sunflower seeds ¼ cup pistachios, roughly chopped ¼ cup hazelnuts, roughly chopped 1 teaspoon fennel seed 1 teaspoon coriander seed 1 teaspoon cumin seed ½ teaspoon flaky salt ½ teaspoon freshly ground pepper ¼ teaspoon garlic powder, optional ¼ teaspoon onion powder, optional Caesar Salad 4 romaine hearts, halved from root to tip ½ to 1 cup Caesar dressing, homemade or store bought Parmesan seed and nut crisps    Instructions:  For the Parmesan crisps: Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper. Sprinkle the grated Parmesan in an even layer on the parchment paper. Combine all seasonings and sprinkle evenly over the layer of cheese. Place the sheet pan on a rack in the center of the oven and bake for 10 minutes, or until the cheese is light golden brown. Remove the pan from the oven and allow to cool completely before breaking into large pieces. This can be made in advance and stored in an air tight container at room temperature for up to a week. For the Caesar salad: When ready to serve, arrange the romaine hearts on a serving platter and drizzle with Caesar dressing, as desired. Top with the Parmesan seed and nut crisps. Enjoy!   4. Potatoes Au Gratin Au gratin by definition means sprinkled with cheese or breadcrumbs, or both, and browned, creating a delicious texture on top. This recipe uses only cheese for the topping, making it a delicious and gluten-free side dish. Gold potatoes are peeled and thinly sliced and layered with a garlic and herb infused cream and shredded cheese. Avoid soaking the potatoes in cold water so they retain their starch and help thicken the sauce naturally. This recipe can be prepared in advance and reheated for serving. Prep: 15 minutes | Cooking: 1 Hour | Servings: 8  to 10 Ingredients:  3 to 4 pounds (5 to 6 medium) gold potatoes, peeled and thinly sliced 2 tablespoons butter, plus more for greasing the baking dish 5 cloves garlic, minced or grated 1 teaspoon kosher salt ½ teaspoon pepper 2 teaspoons fresh thyme leaves 2 teaspoons (5 leaves) sage leaves, chopped 2 cups heavy cream ½ cup finely grated Parmesan cheese, divided 3 ½ cups freshly grated cheese, such as cheddar and Gruyère Fresh chives, thinly sliced    Instructions:  Preheat the oven to 425°F. Lightly grease a large (10-inch) pie dish or casserole dish with butter. In a medium saucepot, over medium heat, add the butter, garlic, salt, pepper, thyme, and sage. Cook stirring constantly, until the butter is bubbly, garlic is fragrant and lightly golden, 1 to 2 minutes. Immediately add the cream, and reduce the heat. Cook over medium-low just until the cream is warmed and garlic and herbs begin to infuse the cream, 2 to 3 minutes. Remove from heat and stir in 2 tablespoons of Parmesan cheese. In a bowl, combine the remaining Parmesan cheese with the shredded cheddar and Gruyère. Arrange a layer of thinly sliced potatoes in the bottom of the baking dish. Sprinkle with about 1 cup of the cheese. Pour about 1/3 of the cream mixture over the potatoes. Repeat with additional potatoes, cream and cheese, ending with cheese on the final layer. Place the pie plate on a rimmed baking sheet to keep the oven clean if it spills over. Cover with foil, and place on a rack in the oven and bake for 45 minutes. Remove the foil and continue baking until the potatoes are cooked and the top is golden brown, about 15 to 30 minutes. Remove the potatoes from the oven and allow to cool slightly before serving. Top with fresh chives if desired and serve warm. Enjoy!   5. Roasted Winter Squash with Maple Brown Butter  Winter squash transforms into a colorful side dish by simply roasting in the oven with a little oil and salt. A quick brown butter and maple sauce makes this side dish one you will use year after year.Winter squash comes in a variety such as kabocha, red kuri, delicata, acorn, and butternut. Kabocha and delicata are featured in the photo, but any variety or mix will be delicious. Pine nuts are optional but add great texture. Substitute another nut if you prefer. Try roasted pecans, walnuts, or hazelnuts. The squash can be roasted in advance and warmed for serving. Prep: 10 minutes | Cooking: 35 to 40 minutes | Servings: 8  to 10 Ingredients: Winter Squash 3 to 4 winter squash, such as kabocha, red kuri, delicata, or butternut squash 2 tablespoons olive or avocado oil 1 tablespoon kosher salt ¼ cup toasted pine nuts, or other nuts, for garnish, optional 2 teaspoons fresh thyme leaves, for garnish, optional Maple Brown Butter 8 tablespoons butter ½ cup maple syrup Pinch of salt    Instructions:  Preheat the oven to 425°F. Prepare the winter squash: Wash and cut the squash into large pieces (6 to 8 pieces for kabocha or red kuri, 1-inch-thick slices for butternut or delicata squash). Remove and discard the seeds with a spoon. Place the squash on a rimmed baking sheet in a single layer. Drizzle the squash with oil and season with salt, tossing to combine. Place the baking sheet on a rack in the oven, and cook until the squash is tender and there is little to no resistance when pierced with the tip of a knife or toothpick, 35 to 40 minutes. Prepare the maple brown butter: In a small saucepot over medium-low heat, add the butter and cook until melted and bubbling. The milk solids will begin to brown and sink to the bottom, and the butter will have a nutty smell, 3 to 5 minutes. You may swirl the pan or use a wooden spoon or spatula to see the color. When it is a light golden brown, remove the saucepot from the heat and add the maple syrup and a pinch of salt. Stir to combine. Cook on low for 2 to 3 minutes to warm the maple syrup and thicken the mixture slightly. Remove from the heat and rewarm if needed, just before serving. (This can be cooled and then covered and refrigerated if making in advance.) Remove the squash from the oven and transfer to a serving dish. Top with warm maple brown butter, toasted pine nuts, and fresh thyme leaves, as desired. Enjoy!   6. Berry Crisp with Mascarpone Cream  This elegant and easy berry crumble dessert fills your kitchen with warm and sweet aromas as it bakes. In the winter it works beautifully with frozen berries, which are picked at their peak season. Whipped mascarpone cream with a hint of nutmeg is the finishing touch. Use mixed berries, cherries, blueberries, strawberries, or a combination of your favorites. This dessert can be served at room temperature or enjoyed warm. A good quality vanilla ice cream instead of the mascarpone is a time-saving short cut. Either way, this dessert is a sweet way to finish a memorable meal. Prep: 20 minutes | Cooking: 35 minutes | Servings: 8  to 10 Ingredients: Berry Crisp  2 pounds (6 to 8 cups) frozen fruit, such as pitted cherries and mixed berries, thawed Zest and juice of ½ lemon ¼ cup brown sugar 1 teaspoon vanilla bean paste, or vanilla extract, optional 2 tablespoons granulated sugar 2 tablespoons cornstarch ¼ teaspoon salt Berry Crisp Topping  ¾ cup all-purpose flour ¾ cup brown sugar ½ cup rolled oats ½ teaspoon ground cinnamon ¼ teaspoon salt 8 tablespoons butter, melted Mascarpone Cream  1 cup heavy cream ½ cup powdered sugar ½ teaspoon vanilla bean paste, or vanilla extract 1/8 teaspoon nutmeg, or cinnamon ½ cup (4 oz.) mascarpone    Instructions:  When ready to bake, preheat the oven to 375°F. For the berry crisp: In a large bowl, add the berries and their juices, lemon zest and juice, brown sugar, vanilla, and salt, and gently stir to combine. In a small bowl combine the cornstarch and granulated sugar. This will prevent it from clumping together. Then add it to the berry mixture and stir to combine. Transfer the mixture to a 2 to 3 quart baking dish. Prepare the topping: In a medium bowl, add the flour, brown sugar, oats, cinnamon, salt and melted butter, and stir with a wooden spoon or spatula to combine. Sprinkle the topping evenly over the berries, breaking up any pieces larger than a golf ball. Place the baking dish on a rimmed baking sheet (in case of overflow) and then on a rack in the oven. Bake until the berries are bubbling and thickened, and the topping is golden brown, 30 to 35 minutes. Meanwhile, prepare the mascarpone cream: In the bowl of a stand mixer with the whisk attachment, or with a hand mixer, add the cream and whisk to soft peaks. Add the powdered sugar, vanilla, and nutmeg and continue whisking until stiff peaks form. Add the mascarpone and mix until just combined. Transfer to a bowl or container, and cover and keep refrigerated until ready to serve. Remove the berry crisp from the oven and allow to cool before serving with mascarpone cream. Enjoy!  

Steak lovers not only appreciate a great cut of beef, but also the entire experience, from picking out the steak to expertly cooking it, and finally experiencing the mouthwatering flavor explosion of the perfect bite.Keep reading and discover our five favorite gifts for steak lovers.

Do you have someone on your holiday shopping list who is passionate about grilling up a great steak? Chances are you have no idea what to give them because, well, they already have a grill! However, there’s something every grill master always wants more of – a great cut of meat! 

Holiday Feast Tips: Savory Tricks & Must-Have Treats for Perfect Meals Take your holiday feast up a notch with these savory tips. The trick? It’s all in the details. The experts have weighed in, and we’re here to share the (tasty) results.    Multiple Choice: Elevate Your Feast with Double R Ranch USDA Choice Steaks Double R Ranch USDA Choice steaks are sourced from our network of family ranches in the Northwest, where the climate is ideal for quality beef. Good marbling and great flavor make these steaks a tremendous value. An excellent way to sample a robust tomahawk or try a butcher’s cut like the teres major.DRR USDA Choice Tomahawk | 2.5 lbs. | $79 > Shop Now DRR USDA Choice Teres Major | 1.5 lbs. | $32 > Shop Now   The Perfect Temperature: Fast & Accurate Thermometer for Perfect Roasts & Steaks No need to play the “is it done yet?” guessing game when you have this accurate, fast read thermometer. Take the temp in just one second and serve a perfect steak or roast every time.Thermapen® ONE | $109 > Shop Now   How Do You Like Them Apples? Sweeten Your holiday Breakfast with Apple Brined Bacon  Make your holiday breakfast delicious, and a touch sweet, with our artisan uncured bacon from the experts at Journeyman Meat Co. They start with SRF Kurobuta pork bellies and brine them in real Sonoma apple juice, then smoke over real applewood for a nuanced sweetness and smokey, savory finish.Apple Brined Uncured Bacon |  12 oz. |  $19 > Shop Now   Take it with You: Jacobsen Infused Salt Tins for Perfect Flavor Anywhere Pack these handy slide tins of Jacobsen salts to season meals out on the town or outside for picnics and camping. This gift worthy package contains six tins including Pure Flake Salt and five flavorful salt infusions that range from aromatic to spicy. Each container holds about ½ ounce.Jacobsen Infused Slide Tin Collection | $38 > Shop Now   Chill Out: Does Resting Your Roast at Room Temperature Improve Cooking? Should you let your roast sit at room temperature before cooking? Many chefs and home cooks say the meat will cook faster and more evenly. We agree with Kenji Lopez-Alt, chef and author of The Food Lab. His research (and our own experience) found letting a roast rest at room temperature does not have a significant impact on cooking time or finished quality. If you decide to temper your roast before cooking, target a maximum of four hours as recommended by the USDA.   How to Season Prime Rib: Simple Tips for a Delicious Roast  One of the most frequently asked questions is how and when to season a holiday roast. Our beautifully marbled prime ribs are delicious seasoned with just salt and pepper, but feel free to use aromatics like garlic and rosemary. SRF Rosemary Roast Seasoning is an easy short cut for a decadent prime rib.SRF Rosemary Roast Seasoning | $15 > Shop Now     The Long Game: Unlocking Maximum Flavor for Your Prime Rib  For the most savory seasoned prime rib, start 24 to 48 hours in advance. Season generously on all sides and place the prime rib uncovered in the refrigerator. This allows time for the salt and seasonings to impart flavor to the beef and dries the surface of roast for a golden brown sear.   Quick Start: The Best Way to Season Prime Rib When Time is Tight Short on time? Season your prime rib 15 or 20 minutes before placing it in the oven. The surface of the roast will remain dry and it will cook nicely. Don’t try to extend the time. After about 25 or 30 minutes, the salt pulls water from the roast and will create a moist exterior. (When allowed to sit overnight, this surface moisture is reabsorbed by the roast.)   Iron It Out: Smithey No. 12 Cast Iron Skillet - A Timeless Kitchen Essential This handcrafted cast iron skillet from Smithey melds classic style with modern workmanship. Its 12” diameter provides enough surface area to cook up meals for four. The signature polished interior is beautiful to behold and is naturally non-stick. A wonderful addition to your kitchen and makes a special gift.Smithey No. 12 Cast Iron Skillet | $210 > Shop Now   How to Slice a Bone-In Ham: Expert Tips for Perfect Slices Every Time  You’ve probably heard chefs say to slice meat “against the grain.” But where exactly is the grain on a ham? The muscles that make up a ham run parallel to the bone. The natural tendency is to simply slice along the side, but this cuts the ham with the grain. Cut large sections of the ham in the same direction of the bone. Turn these on their side, then slice the smaller sections and serve.     

Alternatives to Turkey for the Holidays Turkey is the customary star of holiday meals. Although it’s most often tied to Thanksgiving dinner, Americans eat an estimated 22 million turkeys on Christmas. It’s a dish steeped in family history, but a poll by the AP-NORC Center for Public Affairs Research found just 3 in 10 U.S. adults say turkey is their favorite dish for their holiday feast. The primary reason Americans serve turkey is tradition. It’s what their mother, grandmother and great-grandmother made for holiday meals, so it’s the family convention that everyone follows.We completely understand that turkey for the holidays is a sacred ritual that many just can’t abandon. But for those pioneering souls looking to break free of the shackles of a turkey-fueled Thanksgiving, Christmas, or other major celebration, we present three delicious alternatives. Each one is festive, appetizing and offers loads more flavor than the old-school bird.     1. Kurobuta Boneless Ham: A Juicy, Flavorful Holiday Alternative   SRF hams are juicy, tender and packed with flavor. Made with 100% Berkshire pork (also known as Kurobuta in Japan), which has more fine marbling than conventional breeds, these hams are often rated the "best" in numerous comparisons. Made with traditional smokehouse methods using a signature cure, these hams are a crowd-pleaser and have become a new tradition for many of our customers.The boneless hams are easy to prepare and a cinch to carve. They are available in multiple sizes, so it's easy to find the perfect size for your holiday meal. For those looking for a traditional appearance, SRF also offers a bone-in Kurobuta ham.     2. Tenderloin Roast: The Perfect Holiday Dish for Steak Lovers Savor the same mild flavor and tenderness of filet mignon steak when you serve this elegant roast. The tenderloin roast is a simple way to elevate your Thanksgiving feast, which your guests will talk about for weeks to come. A helpful feature of this impressive roast is how quickly it cooks. A reverse sear takes about an hour so you can spend more time with your guests.  SRF offers tenderloin roasts cut from American Wagyu or USDA Choice beef. American Wagyu options include three different levels of marbling, from excellent to outstanding:  SRF Silver™, SRF Black® and SRF Gold®.      3. Kurobuta Rack of Pork: A Show-Stopping Roast for Holiday Feasts This bone-in Kurobuta pork roast has quietly become one of our favorite items to serve for holiday meals. We like to think of it as the pork equivalent of a bone-in beef prime rib, and it is an exciting roast to bring to the table. Each rack includes 10 to 12 bones providing a generous serving for 8 to 10 guests. This impressive roast is easy to make and takes about an hour to prepare, which means you don’t have to spend all day in the kitchen to serve a magnificent holiday feast.