SRF BLOG

Guide to Picking the Perfect Steak An unforgettable steak dinner starts with the perfect steak. A great steak is flavorful and tender. These characteristics are impacted by the amount of marbling (intramuscular fat) a steak contains, how the steak is aged (wet or dry) and the length of the aging period. SRF is a genuine pioneer of American Wagyu beef with 56 years of experience in the industry. Our care and expertise provide quality you can taste with each bite of our steaks.  Table of Contents  Understanding Steak Quality  Choosing the Right Steak for Your Cooking Method  Picking the Best Steak by Cut  Common Steak Buying Mistakes (and How to Avoid Them)  Key Factors for Choosing a Great Steak  Our Final Pro Tips for Picking the Perfect Steak  Understanding Steak Quality Marbling – The Key to Flavor and Tenderness Marbling refers to the white streaks and flecks of intramuscular fat distributed in a steak. It’s an attribute you can actually see when choosing a steak. Marbling adds flavor, tenderness and juiciness to a steak, so higher amounts of marbling results in a superior steak. USDA Grades vs. SRF American Wagyu (BMS)All steaks sold in the U.S. are inspected and graded by the USDA. The top three grades, from less to more marbling, are USDA Select, USDA Choice and USDA Prime. Only 3% to 4% of all beef in the U.S. achieves the Prime grade.  Since all SRF American Wagyu grades are at or above USDA Prime, we use the Japanese Beef Marbling Score (BMS) to measure marbling at an even more precise level. Learn more about how USDA Prime compares to American and Japanese Wagyu in our detailed guide. SRF American Wagyu QualityThe high level of marbling found in SRF beef translates to juicy, flavorful and tender steaks. Compared to top rated USDA Prime beef, American Wagyu beef has higher levels of tenderness, buttery aroma and umami, a savory and lingering component that enhances the natural beef flavor of our steaks. This exceptional quality is directly tied to beef grading, which measures factors like marbling and texture to determine overall meat quality. Learn more about how grading impacts steak selection and what sets SRF American Wagyu apart.   "It has the richness of Japanese beef with lots of marbling, but the flavor is more akin to what we're used to in America. You can give me a pound of the best Wagyu from Japan, or a pound of this, and I'll choose Snake River Farms every time."Chef Wolfgang Puck The Aging Process: Wet-Aging vs. Dry-Aging Aging is a technique that plays a crucial role in creating flavor and tenderness in beef. Wet and dry aging each offer distinct characteristics that enhance the steak eating experience. It is important to age beef for at least three to four weeks, in order for flavor and texture to develop. Wet-AgingThis method vacuum seals beef (SRF uses large, sub primal cuts) in plastic bags and places them in refrigerated storage. The natural enzymes break down the beef, so it is more tender and the natural flavor is enhanced. Very little weight is lost through wet aging.  Dry-AgingLarge cuts of beef are placed in a carefully controlled environment and allowed to slowly age. There is significant moisture loss in this process which concentrates the beef flavor and tenderizes the meat. The end result is beef that is tender with an earthy aroma and nutty richness.    Choosing the Right Steak for Your Cooking Method  There are many ways to cook a steak and selecting the right steak for a specific cooking method is essential to achieve the best results. Individual cuts perform differently depending on factors like marbling, muscle structure and thickness, which affect how the meat cooks and retains moisture. Learn more about the best way to cook a steak to get the perfect sear, texture and flavor.     Best Steaks for Grilling Grilling is a time-honored method for cooking steak to impart a smoky aroma and crisp touch of char. Most steaks take well to the grill, but marbled cuts are more heat resistant and the melted fat hitting the coals add the coveted outdoor flavor.  Here are the best steaks to throw on the grill: Ribeye, Tomahawk and NY Strip: These steaks are rich with marbling which helps retain juiciness over the high heat of the grill. These are thick steaks and are best prepared with a 2-zone set up with a hot and cool side of the grill. Start on the cool side to bring them up to temp, then sear on the hot side. Pro Tip: Look for thick cut steaks (1 ½” or more) for better heat control. Thicker steaks have greater mass and allow you to achieve a golden brown sear on each side and maintain a medium rare interior.     Best Steaks for Pan Seared Perfection Cooking steaks indoors on a cast iron skillet is ideal when it’s cold outside. Pan searing is a great technique, regardless of the weather. since it imparts flavor and creates a solid caramelized crust on each side of the steak.  Here are some great steaks to pan sear: Filet mignon and ribeye filetThese are steaks that are tender and caramelize well. Filet mignon is naturally low in marbling and is an excellent candidate for butter basting to increase flavor, especially when herbs and aromatics are added to the pan. Add flavor by basting with butterAn easy to add flavor and richness to a pan seared is butter basting. As the steak comes close to the finished temperature, turn down the heat and add 2 to 3 knobs of good quality butter. For more flavor, add sprigs of fresh rosemary, thyme and a crushed garlic clove to the melted butter. Use a large spoon to baste the steak.   Best Steaks for Slow Cooking or Braising By definition, a steak is a cut of beef that cooks quickly and has very little connective tissue. Bona fide steaks are not great candidates for slow cooking methods.   Picking the Best Steak by Cut When it comes to choosing a steak you have many choices. Each type of steak has unique attributes to consider. Knowing the characteristics of each cut provides the knowledge to choose the best steak for your personal preferences and cooking methods.  Ribeye The ribeye is known as the “steak lover’s steak” since it is intensely marbled to ensure a bold beefy flavor and tender texture.  The ribeye has at least two parts, the premium center eye and the succulent cap. A rich fat cap separates these muscles which adds richness as it melts when exposed to heat. Look for thick cut steaks with visible flecks and streaks of marbling distributed throughout the center eye.     New York Strip This is one of the top sellers at steakhouses because of its firm texture with a balance of tenderness and yielding chew. This is steak with an impressive appearance from large streaks of intramuscular fat that run across the narrow side. The New York strip has an external fat cap on one side, but the main section is uniform so it’s easy to slice and eat with minimal waste. The balanced marbling and firm texture combine for a steak that is flavorful and a tactile delight to eat.   Filet Mignon This lean steak is the single most tender cut available. The SRF Wagyu filet mignon takes this to another level with a buttery texture that is fork tender and mild in flavor. The filet mignon is proven by meat scientists to be the most tender cut of beef, although you don’t need to be an expert to understand its melt-in-the-mouth texture.Since this is a lean steak, it pairs beautifully with rich sauces like béarnaise and peppercorn or served with flavorful compound butters.   Flank & Skirt Steak Although these two steaks are not well known, they are worth discovering. Flank and skirt steaks have a strong, coarse grain that absorbs marinades well. They are delicious grilled simply but are excellent in ethnic recipes like carne asada or bulgogi. Immerse these steaks in liquid marinades for 2 to 12 hours. Dry rubs also work well to impart flavor.  For the most tender bite, identify the direction of the grain and slice across it to shorten the muscle fibers.      Common Steak Buying Mistakes (and How to Avoid Them) A great steak dinner starts by selecting the best steak for the characteristics you enjoy and the cooking method you plan to use. Ignoring these factors can lead to disappointing results. Avoid steak mistakes by considering the cut, thickness and marbling. Choosing the wrong cut for your cooking style Remember that certain cuts work best with specific cooking styles. For example, lean, tender filet mignon is an excellent choice for pan searing and butter basting, while a thick cut ribeye performs well on a charcoal grill.  Overlooking marbling and texturePay attention to the amount of marbling in the steaks you choose. The more intramuscular fat a steak contains, the more beef flavor, juiciness and tenderness you'll experience. Steaks with a high level of marbling are more forgiving, regardless of the cooking method.      Key Factors for Choosing a Great Steak  Pay attention to the small details like marbling and thickness make a significant difference in making restaurant quality steak at home. Starting with a great steak is the first step to preparing and serving a memorable dinner. Opt for thick cuts for better heat retention and superior results after searing. Let your steak rest for at least 10 minutes after cooking. This allows the heat to distribute throughout the steak and the natural juices to be reabsorbed. If in doubt, choose a steak with higher marbling. This all but guarantees flavor and a steak that’s more forgiving to cook.   Our Final Pro Tips for Picking the Perfect Steak  A well-prepared steak is more than a meal – it’s a culinary experience. When learning how to pick a good steak,, marbling is key — those thin streaks of fat running through the meat add incredible flavor and tenderness.  Thickness matters too. Steaks at least 1.5 inches cook more evenly and allow for a perfect sear without overcooking the inside. Where the steak is sourced from the animal affects texture and taste — cuts like ribeye or strip come from more tender areas, while sirloin offers a balance of flavor and firmness.  Matching the cut to your cooking method is essential; for example, well-marbled cuts shine with high-heat grilling, while leaner cuts benefit from slower, controlled cooking. If you're unsure which steak is best for your next celebration, check out our guide to picking the perfect steak for special occasions to impress your guests with the ultimate cut. Ready to elevate your steak game? Explore the exceptional quality of Snake River Farms American Wagyu steaks and taste the difference for yourself!     Author Bio Dave Yasuda has worked with Snake River Farms for over 12 years, cooking virtually every product we sell. He has prepared SRF products for photoshoots, food festivals, company events, and customers. A skilled home cook, Dave has collaborated in the kitchen with award-winning chefs, recipe developers, and content creators to enhance his culinary skills. He has also been a featured guest on numerous food-centric podcasts, including Bon Appetit’s “Dinner SOS” hosted by Chris Morocco.

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