SRF BLOG

A Guide to Winter Grilling When the temperature drops and snow starts to fall, many grillers retire their equipment for the season. But for Chris Schemm of Team SRF, winter is just another opportunity to fire up his Big Green Egg. Based in Green Bay, Wisconsin — where January averages a frosty 26°F — Chris proves that great barbecue doesn’t stop when summer ends. I’m outside all winter cooking the same things as the summer — steaks, brisket, whatever. I do hot and fast cooking and my share of low and slow. Cold weather brings unique grilling challenges, but with the right gear, preparation, and mindset, you can cook confidently year-round. Whether you’re using a Big Green Egg, charcoal, gas, or pellet grill, these winter grilling tips will help you succeed.   Chris Schemm’s Winter Grilling Tips Allow Extra Time to Preheat Frigid air means your grill takes longer to reach the desired temperature. Be patient and give it the time it needs before placing food on the grate. Stock Up on Fuel Grills work harder in cold temperatures. Whether you use charcoal, gas or wood pellets, expect to burn more fuel than usual just to maintain cooking temperature. Plan ahead and keep extra on hand. Clear a Path to Your Grill Before you start cooking, shovel a safe walkway and clear snow or ice from around the grill. Make sure all vents and lids are free of snow so your grill can function properly. Light the Area Winter days are short. Make sure your grill station is well-lit so you can see what you're doing safely — especially if you're grilling after dark. Use a Wireless Thermometer No need to hover outside in the cold. A Bluetooth thermometer — like the ones from Meater or ThermoWorks — lets you monitor internal temperatures from your cozy kitchen. Keep the Lid Closed It’s tempting to peek, but lifting the lid lets out valuable heat. Trust your thermometer, keep the lid shut and let your grill do its job. Prep Ingredients Indoors Cold air can freeze your herbs, sauces and prep ingredients in seconds. Keep everything inside until it’s time to cook to ensure quality and convenience. Dress Warm, But Smart Layer up but avoid anything loose or dangling that could catch fire — like a long scarf. Chris protects his hands with insulated grill mitts, which serve double duty: heat protection and warmth. Grill in a Protected (But Open) Area Chris built a pergola over his grill to shield it from wind and snow. Just remember: protected doesn’t mean enclosed. Never grill inside a garage or anywhere without proper ventilation — safety first. Embrace the Chill Grilling in winter isn’t just doable — it can be deeply rewarding. The contrast of the sizzling grill against a snowy backdrop makes for a memorable cooking experience. With Chris Schemm’s advice and a little extra prep, you can enjoy smoky, flame-kissed meals no matter the season. So bundle up, spark the coals and show winter who’s boss. Shop SRF for Winter Grilling Enhance your winter BBQ with premium cuts that perform perfectly in cold-weather cooking. With Chris Schemm’s advice and a little extra preparation, you can enjoy smoky, flame-kissed meals no matter the season. Wagyu Prime Rib Celebrate your next special occasion with an SRF American Wagyu prime rib roast. Hand-cut and aged for ideal flavor and texture. Shop Wagyu Prime Rib → Wagyu Sausages & Hot Dogs Crafted from 100% American Wagyu beef with signature spices. Perfect for grilling and backyard cookouts. Shop Wagyu Sausages → Double R Ranch Prime Rib Northwest source-certified prime rib roasts for a classic presentation and jaw-dropping flavor. Shop Double R Ranch Prime Rib → Wagyu Steaks From traditional steakhouse favorites to unique cuts, our American Wagyu steaks impress with rich marbling and flavor. Shop Wagyu Steaks → Meet Chris Schemm Chris Schemm is a grilling expert with Team SRF, sharing seasonal barbecue advice and recipes for year-round outdoor cooking. Follow Chris @thatgrillerguy.

The Art of the Tablescape Pull out the garlands, light the candles, and bring back a word you only hear during the most festive times of year: tablescape. More than a centerpiece, it’s the art of setting the scene and the mood when you decorate the table.A well-designed tablescape does more than just look beautiful — it creates a sense of warmth and thoughtfulness for your guests. “A great tablescape makes guests feel special. They see the amount of effort and care you put into table design,” says Lindsey Elliott, Lead Designer at Linen + Loot, an event design and rental company. “The holidays are emotional. It’s about the feelings, the warmth, the families. Decorating is a way to enhance that.” Creating a beautiful holiday table isn’t about spending big; it’s about thoughtful choices. Combine meaningful details with smart design to craft a welcoming space that feels personal, memorable, and true to your style. “Use pieces you already own in unexpected ways,” says Lindsey. “Or rent décor for an affordable, sustainable way to get a different look.” To inspire your holiday gatherings, Linen + Loot designed three distinctive holiday tablescapes — each paired with a Snake River Farms American Wagyu centerpiece that transforms your dinner into an unforgettable experience.   Modern Tablescape: Clean & Layered A modern tablescape is sleek but warm, using layers, textures, and a limited color palette to create quiet impact. How to Create It: Play with height: Mix low greenery like garlands with medium accents (small trees, ornaments) and tall candlesticks for dimension. Stick to a palette: Choose 3 to 4 complementary colors — think black, green, and metallic — and repeat them for a cohesive, minimalistic effect. Mix and match: Alternate between two different plate settings or napkin colors to add subtle variety.   Perfect Pairing: Wagyu Tenderloin Roast A tablescape this refined deserves an equally elegant centerpiece. The Snake River Farms American Wagyu Tenderloin Roast is the ultimate showpiece for a modern table — sophisticated, tender, and designed to impress. Complete the look with this showstopping roast recipe: Tenderloin Roast with Brandy Peppercorn Sauce for a steakhouse-style presentation that complements clean lines and bold flavors. Shop Now: Explore Snake River Farms Roasts →   Traditional Tablescape: Warm & Classic This style blends timeless holiday charm — rich reds, natural greenery, and candlelight — with thoughtful personal touches. It’s perfect for creating a cozy, welcoming table that celebrates family, tradition, and the joy of gathering. How to Create It: Light & Life: Candles instantly transform the mood, while live greenery or flowers add texture, warmth, and natural beauty. Make It Personal: Small details make guests feel truly seen. Tie personalized name cards with ribbon and a holly sprig, or place a wrapped gift or holiday card at each setting for a delightful surprise. Reimagine Family Heirlooms: Vintage dishware, silver, or glassware from your own collection feels meaningful yet contemporary when styled in fresh ways. Showcase the Food: Use risers — Lindsey recommends repurposing acrylic computer stands — to lift dishes above centerpieces, freeing table space and creating visual interest. Comfort Counts: Cushioned seats encourage guests to relax and linger. Linen + Loot used Blush Creek’s Queen Louis chairs to combine comfort with classic elegance.   Perfect Pairing: Wagyu Bone-In Prime Rib Roast For a warm, classic table, nothing makes a statement like the Snake River Farms Wagyu Bone-In Prime Rib Roast. Rich, juicy, and visually stunning, it’s the ultimate centerpiece for holiday entertaining. Complete the look with this showstopping roast recipe: Bone-In Holiday Prime Rib Roast with Au Jus. Shop Now: Order Your Holiday Prime Rib → Western Tablescape: Cozy & Natural Rooted in the charm of home and the outdoors, this tablescape style feels authentic, relaxed, and personal. It’s ideal for gatherings that embrace natural textures, rustic accents, and meaningful details. How to Create It:  Work With What You Have: A deep blue wall or neutral backdrop sets the tone for a nontraditional color scheme. Incorporate repurposed items like library lamps or a plaid scarf as a table runner for character. Bring the Outdoors In: Add tree trimmings, pinecones, or antler sheds to infuse organic textures and soften the table. Layer Your Setting: Start with natural wood or woven chargers to anchor the table. Add leather napkin rings, personalized name cards, or textured linens for extra warmth. Add Meaning: Incorporate family heirlooms, hand-stitched napkins, or vintage glassware to create a sense of history and personal connection. Perfect Pairing: Wagyu Tomahawk Roast For a rustic and natural table, a dramatic centerpiece is key. The Snake River Farms American Wagyu Tomahawk Roast delivers impressive size, buttery tenderness, and a “wow” factor that anchors your tablescape. Complete the look with this showstopping roast recipe: American Wagyu Tomahawk Prime Rib Roast. Shop Now: Find Your Tomahawk Roast → Bring Your Holiday Tablescape to Life No matter your style — modern, traditional, or Western-inspired — the key to a memorable holiday gathering is a table that feels thoughtful, warm, and inviting. By combining meaningful décor choices with a showstopping centerpiece, you can create a holiday tablescape that delights your guests and elevates every moment around the table.With Snake River Farms American Wagyu roasts as your centerpiece, your table becomes more than just a meal — it’s an experience. From tenderloin to bone-in prime rib to a dramatic tomahawk, each roast offers exceptional flavor, elegance, and the wow factor your holiday deserves.Make this season unforgettable: shop our full collection of American Wagyu roasts and create a tablescape that your family and friends will remember for years to come.

Best Cooking Temp for Juicy, Flavorful Ham  Few things make a gathering feel special like carving into a beautiful ham, perfectly heated and ready to serve. At Snake River Farms, our Kurobuta hams are fully cooked, which means the secret to success is simple, bring your ham to the right finishing temp for tender, juicy results every time.In this guide, we’ll walk you through the key ham temps for cooking and glazing, plus thawing tips and reheating guidelines so you can serve your ham with confidence. Shop Snake River Farms Kurobuta Hams.   Quick Ham Temp Cheat Sheet Thawing: Fridge method (1–4 days depending on size) Cooking Temp: 140°F internal Add Glaze: ~120°F internal Reheat Leftovers: 165°F internal Why Thawing Matters Before Cooking Thawing is about even heating, not hitting a specific temperature. When your ham is fully thawed, it warms through evenly without drying out. Best method: Thaw slowly in the refrigerator. Quick option: Submerge the sealed ham in cold water, changing the water every 30 minutes. Plan ahead: Large hams can take several days to thaw completely.   Thawing Time by Ham Size: Ham Size Avg. Weight Time to Defrost Half Boneless 3.5 lbs. 1 to 2 Days Whole Boneless 7 lbs. 2 to 3 Days Half Bone-In, Small 6 lbs. 2 to 3 Days Half Bone-In, Large 8 lbs. 2 to 3 Days Whole Bone-In 16 lbs. 3 to 4 Days Quick Thaw Method Sometimes plans change, and you need your ham thawed faster. We recommend using a cool water bath only in emergencies. For detailed instructions on thawing large cuts and hams safely, including timing tips for different sizes, check out our full guide: How to Thaw Large Cuts, Roasts, and Hams.Pro Tip: Always allow extra time, better to be thawed early than still frozen on serving day. Watch our step-by-step video on properly thawing and handling large hams for best results: Thawing SRF Roasts and Hams Tips & Tricks. Target Internal Temperature for Ham The magic number? An internal temperature of 140°F.Because our Kurobuta hams come fully cooked, your goal isn’t to cook them again but to reheat gently so every slice stays moist, tender, and flavorful. Use a reliable meat thermometer for accuracy. Check the thickest part of the ham, avoiding the bone for the most accurate reading. Remove the ham from the oven just before 140°F—the temperature will rise slightly as it rests.   Get the Gear: Shop our Superfast Thermometer. Ham Size Cook Time Internal Temp. Half Boneless 1.25 to 2 hrs. 140°F Whole Boneless 1.5 to 2.5 hrs. 140°F Half Bone-In, Small 1.5 to 2 hrs. 140°F Half Bone-In, Large 1.75 to 2.5 hrs. 140°F Whole Bone-In, Large 3.5 to 4 hrs. 140°F   For a visual guide and step-by-step tips, watch our video on how to prepare a Snake River Farms Kurobuta ham. The Best Ham Temperature for Adding Glaze  For a caramelized, glossy finish, the sweet spot is glazing your ham when it reaches an internal temperature of about 120°F. This allows enough time for the glaze to set without overcooking the meat. Apply glaze during the last 20 to 30 minutes of cooking. This timing lets the sugars bubble and set without burning. For extra layers of flavor, you can reapply glaze once or twice as the ham finishes cooking. Glaze Ideas to Try: Classic Brown Sugar & Mustad Glaze Maple bourbon Glaze Honey Chai Spiced Glaze Orange and Bourbon Glaze     Target Internal Temperature for Ham Leftovers We recommend heating our fully cooked Kurobuta hams to an internal temperature of 140°F before serving. That’s your target for the main event. When it comes to leftovers, the rules shift a little: Reheat slices or chunks to 165°F internal to ensure food safety. Use a gentle oven reheat or cover with foil to prevent drying. Explore: More leftover ham recipes.   Final Tips for Perfect Ham  When it comes to serving the perfect ham, a few small steps make all the difference. Thaw completely before cooking for even, consistent heating. Stop at 140°F internal temp for juicy, tender results. Add glaze during the last 20 to 30 minutes so it caramelizes beautifully without burning. Always use a fast, accurate thermometer for precision.   For step-by-step instructions on preparation, scoring, glazing, and reheating, check out our Guide: How to Cook a Ham to ensure your holiday ham is flawless.With the right ham temp, you’ll serve a centerpiece that’s worthy of every holiday table — flavorful, perfectly heated, and ready for seconds. Perfect for Easter brunch, Christmas dinner, or a cozy Sunday supper any time of year. Shop Snake River Farms Kurobuta Hams.  

Quick Steak Marinades: Flavor Packed Recipes  Snake River Farms produces fantastic steaks that are flavorful and delicious seasoned with just salt and pepper. Sometimes when I want to change it up, I’ll use a marinade to impart flavor or tenderize a firmer cut. Even with top quality SRF American Wagyu, USDA Prime and Choice beef, a quick marinade can add new dimensions of flavor and texture. The right marinade adds depth, subtle heat or a bright citrus note that complements a steak.   The good news is marinades are easy to make. Below are some of my favorite recipes you can whip up in 30 minutes or less.  Whether you’re elevating a weeknight dinner or adding a twist to your next grill session, these recipes deliver bold results with minimal prep.   Table of Contents Benefits of Marinating Steak: When and Why It Matters What Makes a Great Quick Steak Marinade Our Favorite Quick Steak Marinades Best Cuts of Steak for Marinating 4 Tips for Grilling Marinated Steak Perfectly Quick Steak Marinade FAQs Final Thoughts   Benefits of Marinating Steak: When and Why It Matters Why Marinate Steak Marinades serve two key purposes: Enhance the flavor of meat with herbs, spices, and acids. Gently breaking down and tenderize firmer cuts. Not all cuts need (or should) be marinated. I shy away from marinating a tender American Wagyu filet mignon or rich SRF Gold® ribeye, but many steaks benefit greatly from a marinade. For example, sirloins have a naturally firm bite and the right marinade transforms them into a highlight of steak night. What Makes a Great Quick Steak Marinade Before diving into recipes, let’s break down what makes a quick marinade work. The best ones don’t need a long list of ingredients, just the right balance of flavors. Below are the essential building blocks of a great quick marinade. Basic Steak Marinade Ingredients A solid quick marinade includes: Fat: Neutral vegetable oil, like canola. Acid: Citrus juice or vinegar Salt: Soy sauce, Worcestershire, kosher salt Aromatics: Garlic, herbs, spices, chilis How Long to Marinate Steak Quick tip: Even 30 minutes can make a difference Ideal range: 1 to 2 hours Overnight: Optional for deeper penetration or tougher cuts Note: While overnight marinating enhances flavor, overly acidic marinades can make meat a little too soft. Our Favorite Quick Steak Marinades These chef-approved recipes are tried-and-true SRF favorites. All can be prepped in minutes and deliver bold, delicious results. Simple Steak Marinade This marinade is a riff on one my mom used for flank steak. It adds bright, aromatic depth to beef. My mom used dried rosemary, but I prefer fresh and it grows almost year round in my herb garden. Feel free to use ½ tablespoon of dried rosemary if fresh isn’t on hand. For an extra pop of flavor and presentation, add thin lemon slices to the marinade—and save a few to garnish the finished steak. Ingredients ½ cup extra virgin olive oil 4 cloves garlic, thinly sliced 1 teaspoon fresh rosemary 3 teaspoons fresh lemon juice 1½ tablespoon kosher salt 2 teaspoons black pepper Instructions Combine all ingredients in a bowl. Transfer to a plastic bag or shallow container. Add your preferred steak cut and marinate for at least 30 minutes and up to several hours.   Shop American Wagyu Steaks or USDA Choice & Prime Steaks to find the perfect cut for your next meal. Skirt Steak Marinade Skirt steak is the “go to” cut for the Rebholtz family and this is their favorite way to prepare it. Don’t let the short list of ingredients fool you. The savory and sweet elements combine with SRF outside skirt steak to create an unforgettable dish. Ingredients 1 SRF Black® American Wagyu Skirt Steak ½ cup soy sauce ½ cup balsamic vinegar ¼ cup brown sugar 1 dash Worcestershire sauce Maple syrup, to taste   Instructions Mix all ingredients. Place steak in a shallow dish or plastic bag and marinate for 1½ to 2 hours. Grill over high heat, 2–3 minutes per side, until internal temp reaches 130°F. Slice against the grain and serve.   Pro Tip: This sweet and savory marinade isn’t just great for skirt steak—it also pairs beautifully with flank, bavette, or flat iron. These thinner, quick-cooking cuts soak up flavor fast and are ideal for high-heat grilling. Shop American Wagyu Skirt Steak   Beyond the Basics Skirt steak is an ideal cut for fast marinades—it has a loose, thick grain that absorbs flavor quickly and cooks in minutes. When you want to build bold ethnic flavors like Latin and Korean, the skirt steak is an excellent choice.  How to Cook Skirt Steak  Carne Asada Skirt Steak Tacos  Korean-Inspired Wagyu Skirt Steak Tacos with Kimchi Slaw   Grilled Marinated Flat Iron Steak The flat iron is the second most tender steak after the filet mignon and is richly marbled. The high amount of intramuscular fat makes this a good candidate for marinades. This recipe combines the classic ingredients of balsamic vinegar, Dijon mustard and Worcestershire for a kick of umani and acid.  Ingredients 1 American Wagyu Flat Iron Steak ¼ cup olive oil ½ cup balsamic vinegar 1 tablespoon Worcestershire sauce 4 teaspoons Dijon mustard 2 garlic cloves, finely chopped 2 rosemary sprigs, chopped 1 tablespoon BBQ rub (like SRF BBQ Brisket Rub) Instructions Combine marinade ingredients and mix well. Marinate steak in fridge for 1 hour. Grill over high heat 4 to 5 minutes per side for medium rare (130°F). Let rest and slice. Pro Tip: This bold, herb-forward marinade also works well with cuts like ribeye cap, sirloin, or Zabuton steak—especially if you’re aiming for that perfect balance of savory, tangy, and charred. Shop American Wagyu Flat Iron   Beyond the Basics Flat iron is flavorful and tender and soaks up marinade beautifully. More ways to enjoy: How to Cook Flat Iron Steak Miso Marinated Flat Iron with Soba Noodles Flat Iron Steak with Warm Garlic & Blue Cheese Sauce Herb-Basted Flat Iron with Smashed Golden Potatoes        Spicy Mediterranean Tenderloin Marinade This recipe uses SRF tenderloin pieces as the foundation for savory grilled kabobs. Add your favorite vegetables, like summer squash, cherry tomatoes, stone fruit, red onion, etc. to round out the meal. Ingredients 2 packages SRF tenderloin pieces 2 bunches cilantro 1 bunch parsley, 1 bunch basil, 1 bunch chive 2 jalapeños, seeds removed 1 teaspoon ground cloves 1 teaspoon ground cardamom 1.5 teaspoon ground cumin 1.5 teaspoon ground coriander 2 teaspoon salt 2 teaspoon red pepper flakes ½ cup fresh lemon juice 2 cups extra virgin olive oil (divided)   Instructions Blend all herbs and spices with 1 cup olive oil to make a thick sauce. Divide the sauce in half: one for dipping, one for marinade. Add remaining cup of oil to the marinade portion, blend again. Pro Tip: This bright, spiced marinade shines with tenderloin and filet but also brings bold flavor to leaner cuts like sirloin, bavette, or tri-tip. Use it when you want herbaceous flavor with a kick. Shop American Wagyu Tenderloin   Beyond the Basics Try these creative tenderloin ideas: How to Cook a Filet Mignon Herb-Marinated Beef Tenderloin and Veggie Kebabs Tenderloin Lettuce Wraps with Quick Pickled Vegetables American Wagyu Tenderloin Kalbi Kebabs   Miso Marinated Flank Steak Flank steak is great cut to marinate since it’s lean with a distinct grain that absorbs flavors. Be sure to cut it against the grain so you get the most tender bite.  Ingredients 1 USDA Choice Flank Steak 2 tablespoons brown miso paste 2 teaspoons BBQ Rub 1 tablespoons soy sauce 2 tablespoon Mirin 1 tablespoon vegetable oil 1 tablespoon sesame oil 1 tablespoon honey   Instructions Mix marinade ingredients and rub onto steak. Marinate for 1 hour. Grill over medium-high heat, 4 to 5 minutes per side for medium rare. Let rest, slice, and serve.    Pro Tip: This umami-rich marinade is perfect for lean, grill-friendly cuts like flank, skirt, bavette, or hanger steak. Miso adds savory depth ideal for quick weeknight meals. Shop USDA Choice Flank Steak   Beyond the Basics Explore more flank steak ideas: How to Cook a Flank Steak Tequila Lime Flank Steak Tacos Grilled Flank Steak with Confetti Corn Flank Steak Crostini with Blue Cheese Sauce   Chimichurri-Marinated Picanha The picanha is from the top sirloin and is sometimes called the top sirloin cap. This cut is rich with deep beef flavor and is prominently featured in Brazilian steakhouses.  Ingredients 1 USDA Prime Picanha ½ cup Chimichurri seasoning (SRF x Just a Taste) ½ cup olive oil 1 tablespoon white wine vinegar   Instructions Mix seasoning, oil, and vinegar. Rub half onto steak, reserve the rest. Sear fat side down in skillet, then roast at 375°F for ~30 minutes. Rest 10 minutes, slice against the grain, and serve with reserved chimichurri. Pro Tip: While picanha is the star here, this zesty chimichurri also works on sirloin, tri-tip, or flat iron. Great for cuts with rich marbling and bold flavor.   Beyond the Basics More picanha recipes and how-to’s: How to Cook the Perfect Picanha Steak Grilled Picanha Picanha Steak with Red Chimichurri and Grilled Vegetables Marinated Roast Picanha with Charred Scallion and Garlic Oil   Kimchi-Marinated Bavette Bavette is a flavorful, tender butcher’s cut that soaks up marinades beautifully. This recipe pairs it with bold Korean-inspired flavors for a savory, umami-packed dish. Ingredients 1 American Wagyu Bavette ½ Asian pear, chopped ½ cup kimchi ½ chopped onion 2 tablespoons ginger, chopped 3 garlic cloves 3 tablespoons soy sauce 2 tablespoons brown sugar 1 tablespoons sesame oil ½ teaspoon black pepper Instructions Blend all ingredients into a marinade. Marinate steak in a sealed bag 4 hours to overnight. Grill using hot/cool zone method to 120°F (medium-rare), then slice. Pro Tip: This punchy, umami-packed marinade is tailor-made for bavette but also great on flank, skirt, or hanger steak. These thinner cuts love bold, fermented ingredients like kimchi and soy. Shop American Wagyu Bavette   Beyond the Basics Bavette has serious flavor and tender bite, especially with Korean-inspired marinades. More info and recipes: Meet the Butcher’s Cuts: Skirt, Flank & Flat Iron Steaks Miso Ginger Bavette Kebabs Bavette Steak Frites Bavette Kebabs with Herby Pickled Giardiniera   Best Cuts of Steak for Marinating While our American Wagyu and USDA Prime and Choice steaks are all exceptional, certain cuts are especially well-suited to marinating: Skirt Steak Flat Iron Steak Bavette Flank Steak Picanha   Shop All American Wagyu Steaks     4 Tips for Grilling Marinated Steak Perfectly Pat dry before grilling Use two heat zones (hot and cool) Let steak rest before slicing Always slice against the grain     Quick Steak Marinade FAQs What can I marinate steak in quickly? Olive oil, lemon juice, garlic, salt, and herbs. Add soy, miso, or vinegar for punch. Can I marinate steak for 30 minutes? Yes! While longer marinating allows deeper flavor, 30 minutes still boosts surface taste and tenderizes thinner cuts. What are the three ingredients in steak marinade? Oil, acid, and salt. How to marinate meat quickly? Use thinner cuts and score the surface. Let rest 30–60 minutes at room temp. Common Dietary Adjustments How to Make a Steak Marinade Without Soy Sauce Swap soy sauce with coconut aminos, tamari, or a mix of balsamic vinegar + Worcestershire + kosher salt. Add fresh garlic, herbs, and lemon juice to round out the flavor. How to Make a Gluten-Free Marinade Use tamari or certified gluten-free coconut aminos in place of soy sauce. Double-check other ingredients like Worcestershire (some brands contain gluten). Avoid beer-based marinades. Other Dietary-Friendly Tips Low-sodium: Reduce added salt or use low-sodium tamari.Keto-friendly: Stick with oil, herbs, citrus, and no added sugar.Dairy-free: All recipes listed are naturally dairy-free.Whole30/Paleo: Use coconut aminos, avoid sweeteners like honey or brown sugar. Final Thoughts We love a great steak seasoned with just salt and pepper, but marinades offer a delicious way to explore bold ingredients, global flavors, and new cooking styles. Whether grilling for guests or whipping up a last-minute dinner, these quick steak marinades help your Snake River Farms beef shine. Want more inspiration? Browse our full collection of chef-tested steak recipes.   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.

Cooking with Beef Tallow: Bold Flavor & Better Sear How to Unlock Bold Flavor and Better Sear. If you’re serious about flavor, start with what goes in the pan. Beef tallow is a high-heat cooking fat that delivers crisp edges, golden crusts, and deep, savory flavor — especially when paired with richly marbled American Wagyu beef. Used by chefs for generations and trusted for its performance, beef tallow holds up under intense heat and adds a layer of richness that oil just can’t match. Whether you’re searing a Snake River Farms ribeye, roasting vegetables, or frying potatoes, a spoonful of tallow takes every bite to the next level. Our 100% pure American Wagyu Beef Tallow is rendered and ready to use — with a high smoke point perfect for searing, sautéing, frying, or roasting. Even a small dollop adds incredible depth and richness. It’s an easy way to bring restaurant-quality results into your own kitchen.   What Is Beef Tallow? Beef tallow is simply rendered beef fat. It’s solid and velvety at room temperature, and turns smooth and creamy once heated. For generations, chefs and home cooks have prized tallow for its versatility, long shelf life, and ability to handle high heat without breaking down. Its naturally high smoke point makes it ideal for pan searing steaks, deep frying potatoes, or roasting vegetables to golden perfection. Unlike many processed cooking fats, quality beef tallow is naturally shelf-stable and clean, containing no additives or preservatives — just pure flavor that enhances whatever you’re cooking.     How to Make Your Own Beef Tallow While you can render beef tallow at home (see the step-by-step method below), we offer premium rendered Beef Tallow that’s ready to use right out of the jar. It saves you time in the kitchen and delivers consistent, rich flavor every time. Pro Tip for Tallow Enthusiasts: Brisket trimmings are especially good for rendering tallow because they’re packed with flavorful fat. Learn more about making the most of your brisket trimmings here. How to Render Beef Tallow at Home Chill the fat. Place trimmings on a sheet pan in the freezer until the edges are firm but the pieces are still pliable. Trim the meat. Remove all meat from the fat, then cut the fat into 1-inch pieces. Smoke the fat. Add the fat pieces to a disposable aluminum pan and place in your smoker while the brisket is cooking. Depending on your smoker size, position it beside or on a shelf under the brisket. Render slowly. Cook for about 4 hours at 250°F, stirring occasionally to prevent burning, until the fat has fully rendered into tallow. Strain well. First strain through a small mesh strainer, then strain again through cheesecloth. Removing impurities will help your tallow last longer and taste better. Store safely. Place the strained tallow in a glass container. Use immediately in liquid form or let it solidify as it cools. Store in the refrigerator for up to 3 months. Ready to skip the rendering and start cooking? Shop Snake River Farms Beef Tallow — perfectly rendered, rich, and ready to elevate everything from steaks to roasted vegetables. Why We Cook with Beef Tallow Beef tallow is one of those timeless cooking fats that delivers on performance, flavor, and quality. It’s clean, versatile, and stands up to high-heat cooking — all while adding subtle richness to every bite. Here’s why it’s a favorite in our kitchens. It’s Clean and SimpleBeef tallow is a single-ingredient cooking fat with no seed oils, fillers, or chemicals. It’s far less processed than most common cooking oils, making it a great choice for whole-food, low-carb, or keto-style cooking. It Performs at High HeatWith a smoke point around 400°F, beef tallow is ideal for searing, frying, and roasting. It holds up better than olive oil, butter, or vegetable oil, helping you achieve crisp edges, deep caramelization, and a steakhouse-style crust.Pro Tip: Add 1–2 tablespoons to a hot cast-iron pan before searing your favorite steaks for incredible flavor and texture. It Adds Rich, Savory FlavorTallow has a subtle beefy taste that enhances anything it touches. It adds richness and umami without overpowering, making it especially good with bold, flavorful cuts like Ribeye, New York Strip, and Bavette. The Health Benefits of Beef TallowNaturally rich in monounsaturated fats, tallow also contains fat-soluble vitamins A, D, E, and K. It’s a clean-burning fat that won’t break down into harmful byproducts at high heat, and it fits well with keto, paleo, carnivore, and whole-food diets.   Feature  Beef Tallow Olive Oil  Butter  Smoke Point  ~400°F (204°C) Extra virgin: ~375°F (191°C) Unsalted butter: ~350°F (177°C) Flavor  Savory, beefy Fruity, herbal (extra virgin) Rich, creamy Best Uses  Searing, frying, roasting Dressings, sautéing, low to medium heat cooking Baking, light sautéing, flavoring Shelf Stable  Yes, shelf stable for months if stored properly No, extra virgin olive oil should be refrigerated after opening for longer storage No, butter requires refrigeration  Processing Minimal, rendered pure fat Varies, extra virgin is least processed; refined oils more processed Minimal, churned dairy fat   Why Choose Beef Tallow? Beef tallow shines in high-heat cooking where many oils fall short. It’s the go-to choice when you want bold flavor, a perfect sear, and a clean, simple ingredient in your kitchen.Discover the rich, versatile flavor of Snake River Farms Beef Tallow—shop now and cook with confidence.     How to Use Beef Tallow in the Kitchen Beef tallow is incredibly versatile and can elevate almost any dish with its rich flavor and high-heat performance. Here are some of the best ways to use it in your cooking: Sear Your SteakAdd a spoonful of beef tallow to a hot cast-iron skillet before searing. It helps create a beautiful golden-brown crust without burning, locking in juices and flavor. Roast or Fry PotatoesUse beef tallow with fingerling potatoes, smashed taters, or steak frites. It produces crispy outsides and tender, fluffy centers that keep everyone coming back for more. Sauté Veggies or AromaticsMushrooms, onions, garlic, and other aromatics get deeper flavor and better browning when sautéed in beef tallow. Fry or Finish MeatsWhether it’s steak bites, burger patties, or rib tips, finishing meats in beef tallow adds richness and depth. It also makes a great base for gravies and pan sauces. Cooking Tip: Always melt beef tallow before adding it to hot pans for the best results and even cooking.     Recipes That Showcase the Power of Beef Tallow Beef tallow enhances the flavor, texture, and sear of every ingredient it touches — especially when paired with high-quality American Wagyu. Here are some of our favorite ways to cook with it, from steakhouse-style mains to crave-worthy sides.   Steakhouse Classics with Elevated Sear Wagyu Steak au PoivreThis peppercorn-crusted steak benefits from a high-heat sear in beef tallow, delivering a crisp crust and a rich pan sauce that elevates every bite. Filet Mignon with Tallow-Seared Mushrooms and OnionsTender filet meets golden-brown mushrooms and caramelized onions — all cooked to perfection in rendered tallow for deep, savory flavor. Seared Ribeye Filets with Crispy PotatoesBold, juicy ribeye filets develop a perfectly golden crust, paired with crispy potatoes seared in beef tallow for an unbeatable combination. American Wagyu Steak StroganoffClassic comfort food with next-level richness — finished with a spoonful of beef tallow for extra depth and silkiness. Want to recreate the steakhouse crust at home? Start with premium Snake River Farms American Wagyu or USDA Choice and Prime steaks and sear them in our rendered beef tallow for flavor that hits every time. Impressive Roasts and Braises Herb-Crusted Boneless Rib Roast with Red Wine GravyA holiday-worthy centerpiece that roasts beautifully with beef tallow, resulting in a golden crust and tender interior. Tri Tip with Marinated Cucumbers and Tallow PotatoesTallow-roasted potatoes steal the show in this bright, beef-forward dish — perfect for summer grilling.   Planning a dinner party or weekend roast? Stock up on premium cuts like tri tip and rib roast, and don’t forget the beef tallow to make your sides shine.     Sides That Steal the Spotlight Smashed Tallow Taters with Spicy AioliCrispy on the outside and fluffy inside — this side dish makes the most of beef tallow’s high-heat crunch. Garlic Butter Steak BitesBite-sized flavor bombs made even better with a pre-sear in beef tallow before finishing with garlic butter. Bavette Steak FritesClassic French bistro vibes, with fries that practically demand to be cooked in beef tallow. Your fries and veggies deserve better than olive oil. Get that golden, crispy finish with Snake River Farms Beef Tallow — soon to be available in our ready-to-cook tin. Frequently Asked Questions How do I use beef tallow for cooking? Use it like oil or butter — sear, sauté, roast, or fry. Is beef tallow better than olive oil? For high heat, yes. Tallow stays stable and adds rich flavor. What does beef tallow taste like? It’s mild, savory, and slightly beefy — enhances flavor without overpowering. Does beef tallow need to be refrigerated? No, it is shelf stable. Final Thoughts: A Flavor Essential Worth Having on Hand? Beef tallow is a clean, stable cooking fat that brings next-level flavor and performance to your kitchen.Perfect for steak lovers and anyone who cooks at high heat, it delivers crispy sears and rich, savory notes every time.Bring bold flavor and perfect sears to your kitchen. Our 100% pure American Wagyu Beef Tallow is rendered, ready to use, and ideal for steaks, roasted vegetables, and more. Shop Now →    

Tailgate Smoker Recipes That Bring the Smoke and the Crowd Tailgating isn't just about tossing burgers on the grill anymore. It’s about low and slow heat, deep smoky flavor, and the kind of swagger that turns a parking lot into a pre-game legend. We’ve taken our favorite smoker recipes—the bold, the juicy, the crowd-tested—and turned them into a playbook built for game day. These dishes bring the flavor and hold up like champions, whether you’re feeding five friends or a full crew of superfans. From bacon-wrapped meatballs to brisket burgers with whiskey jam, pork collars that practically shred themselves, and smoky sausage links with just the right snap—we’ve got your lineup.   Table of Contents  Feed the Whole Crew: Smoker Recipes for Tailgating Smoked Burgers + Tailgate Sandwiches  Ready-to-Heat Favorites for Game Day  Make-Ahead Smoker Tips for Early Starts Game Day Smoker Tips + Tailgate Setup FAQs About Smoking Meat on Game Day  Final Whistle: Tailgate Bold, Tailgate Smoked      Feed the Whole Crew: Smoker Recipes for Tailgating   When game day’s on the line, you need more than just good food—you need enough of it. The best smoker recipes are the ones that stretch, shred, and slice easily, feeding a crowd without keeping you tied to the grill. We've smoked our way through dozens of tailgates, and these are the dishes we count on when it's time to rally the crew.   A Few Heavy Hitters for the Main Event When we’re feeding a full parking lot (or close to it), we go straight to the cuts that deliver bold flavor and enough servings to keep everyone full and happy.   Kurobuta Pork Collar: Known for its marbling and melt-in-your-mouth texture, this is the pork we reach for when we’re smoking low and slow. It's rich, juicy, and pulls apart like a dream. Want to make it into a tailgate classic? Try our Pulled Pork from Kurobuta Pork Collar recipe—perfect on buns, nachos, or straight off the board. American Wagyu Spicy Smoked Beef Sausage: Fully cooked and full of bold, beefy flavor, these sausages are built for game day. We like to slice them up for crowd-friendly boards or serve them in buns with all the fixings. Pair them with our Smoked Hot Sausage Links with Tomato and Red Pepper Jam recipe for next-level tailgate flavor. American Wagyu Tri Tip: With its triangular shape and deep marbling, tri tip is made for slicing and sharing. It’s fast to smoke, easy to carve, and makes an incredible centerpiece. For big flavor with a twist, try our Smoked Tri Tip with Green Pipián Romesco Sauce. Kurobuta Pork Shoulder: Rich, juicy, and always a crowd-pleaser, this cut is our go-to for feeding a full crew. Perfect for long smokes, easy pulling, and serious tailgate flavor. It takes a while to fully cook, so it's worth doing the day before. Smoked Pork Shoulder Heat smoker to 250°F to 275°F. Trim excess fat and apply pork rub generously. Smoke, fat cap up, 4–5 hrs or until internal temp reaches 165°F. Wrap tightly in foil with 2–3 cups of apple juice. Return to smoker, cook to 200°F internal temp (5–7 hrs). Check tenderness with a probe (should feel like room temp butter). Let rest 1 hour, then unwrap and pull pork. Shop Kurobuta Pork Shoulder Want to feed a crowd?  Check out our Quarter Beef — a perfect pack of premium cuts ready for your smoker and guaranteed to impress.   “We had family over for a BBQ, smoking and cooking the pork collar on a Green Mountain grill, we all were so impressed by the flavor of the pork!it was melt in your mouth good! Everyone went home with left overs!” - Sharon S., Verified Buyer  Bite-Sized Smoker Favorites Tailgates aren’t just about the main event—sometimes it’s the bites that steal the show. These small-format crowd-pleasers are easy to prep, quick to serve, and always the first to disappear.   American Wagyu Gourmet Hot Dogs: These hot dogs aren’t your average stadium fare. Cut them into bite-sized pieces and grill or smoke them for a quick, savory snack that’s perfect for pre-game grazing. Want a crowd-favorite twist? Try our Smoked Hot Dog Bites recipe. American Wagyu Ground Beef: Rich, buttery, and full of umami, this is our go-to ingredient for tailgate meatballs. Wrap them in bacon, toss them in the smoker, and watch what happens. The Smoked Bacon-Wrapped Meatballs recipe hits every salty, smoky note you crave on game day. American Wagyu Brisket: Brisket is a full-plate commitment, but we love smoking one at home, then turning it into tacos for a more mobile tailgate experience. If you want a next-level flavor combo, check out our Wagyu Brisket Tacos with Elotes Jalapeño Ranch. Kurobuta Pork Bacon: Smoky, thick-cut, and intensely flavorful—our Kurobuta bacon is a must-have tailgate MVP. We use it to wrap jalapeños stuffed with cheese and sausage for the ultimate two-bite snack. Try our Bacon-Wrapped Jalapeño Poppers recipe and watch them disappear before kickoff. Bacon Jalapeño Poppers Prep Time: 15 min Cook Time: 20 min Serves: 6 Halve and seed 6 large jalapeños. Fill each with cream cheese and shredded cheddar. Wrap with SRF Kurobuta bacon; secure with toothpicks. Brush grill with SRF Beef Tallow. Grill until bacon is crisp and filling is melty, turning occasionally. Shop Kurobuta Bacon Want a hassle-free tailgate? Check out our Boxes for curated favorites and top cuts—perfect for sharing (or keeping) on game day.   “First time tasting and smoking a wagyu brisket and it was amazing! The most tender and juicy brisket I have ever had. The quality was truly worth every penny!” -Justin L., Verified Buyer    Smoked Burgers + Tailgate Sandwiches When it comes to tailgate food, burgers and sandwiches always get the crowd fired up. But don’t settle for basic. Build them with bold, smoked cuts and unexpected flavor combinations that keep fans talking long after the final whistle. From brisket burgers to smoky Cubanos, these hand-held heroes pack serious tailgate swagger.   Burgers That Go Beyond Basic Forget everything you know about game-day burgers. Ours start with American Wagyu and end with smoke, richness, and layers of craveable toppings. Start with our Smoked Brisket Burgers with Onion Whiskey Jam—a smoky, juicy twist on a classic that brings deep beefy flavor and a sweet-savory kick. Stack with toasted brioche buns, melty cheddar, pickled onions, and spicy mustard—or set up a build-your-own station so everyone can customize their own masterpiece. Amazing on a Sunday game day!!!!!! Perfect way to make a simple meal that much better.” - Lukas Z., Verified Buyer  Sandwiches With Bold Personality Tailgate sandwiches should be anything but ordinary. We like ours stacked high, smoked low, and loaded with flavor from the first bite to the last. Try our California Tri Tip Sandwiches with Avocado and Chimichurri. Sliced American Wagyu tri tip brings rich flavor and smoky depth, while fresh avocado and herby chimichurri brighten up every bite. For something hearty and fully loaded, the Kurobuta Pork Cubano Sandwich is the move. Layered with smoky pork, ham, Swiss, pickles, and mustard, then pressed to perfection—it’s everything you want in a tailgate sandwich. Pro tip: Pre-slice and press sandwiches at home, then reheat on a griddle or flat top at your tailgate setup for melty, crispy results. Master every flip and press: For perfectly flipping and pressing your smoked burgers and sandwiches, the Smithey Mighty Spatula is a game-changer. Durable, precise, and built to handle everything from burgers to Cubanos—this is the tool you didn’t know you needed for your smoker setup.   Ready-to-Heat Favorites for Game Day For the ultimate convenience without sacrificing flavor, these fully cooked, smoked cuts are perfect for prepping ahead. Just heat, serve, and watch the crowd cheer. American Wagyu Smoked BrisketRich and tender with deep smoke flavor, this brisket reheats beautifully. Slice it thin and serve on toasted buns with pickles and your favorite BBQ sauce for instant crowd-pleasers. Wagyu Smoked Prime RibFully cooked and richly marbled, our smoked prime rib needs only gentle reheating. Serve with horseradish cream and roasted veggies for an elevated tailgate feast. Wagyu Smoked Tri TipSliced and smoky, the tri tip is great for build-your-own sandwiches or paired with chimichurri and grilled bread for bold, handheld flavor. No Grill? No Problem. Our American Wagyu Beef Jerky brings bold flavor with zero prep—just open and snack. Perfect for the drive, the lot, or mid-game fuel → Explore Jerky.       Make-Ahead Tips for Early Starts Experienced tailgaters know the secret to success: prep ahead and relax when the game day excitement hits. Smoking meat low and slow is a labor of love, but it doesn’t have to keep you up all night or tied to the smoker on game day. With the right preparation and storage strategies, you can have flavorful, ready-to-serve dishes that hold heat and keep their juicy, smoky goodness—even after a night in the cooler. Some cuts are just made for make-ahead magic. Pulled pork, tri tip, and smoked sausages all reheat beautifully while maintaining their tenderness and bold flavors. After smoking, wrap your meat tightly in foil to seal in moisture and protect against drying out. Store in a cooler or insulated container to keep temperatures steady without overcooking or cooling too quickly. When you’re ready to eat, reheat gently over indirect heat on the grill or with a small tailgate smoker, warming through without sacrificing juiciness.   Want to up your tailgate game? Explore our Ultimate Meat Smoker Guide for expert tips, must-have tools, and everything you need to prep and smoke like a pro. Game Day Tips + Tailgate Setup Tailgating with a smoker isn’t just about the food—it’s about the full game day experience. From gear setup to time management, planning ahead makes all the difference. Whether you're parking lot pros or backyard rookies, a little strategy goes a long way. Here’s how to keep the smoke rolling, the flavors bold, and the vibes stress-free. How to Tailgate with a Smoker Smokers bring serious flavor, but they also come with extra logistics. These tips will help you nail setup, timing, and temps for a winning tailgate. Bring the right smoker. Portable models like the Weber Smokey Mountain or Traeger Ranger are compact, reliable, and built for mobility. Offset or pellet smokers work too, as long as you have space and fuel ready to go. Plan for fuel and temperature management. Wind, rain, or cold temps can throw off your cook. Bring extra charcoal, pellets, or propane, and use wind guards or insulated blankets if needed. A leave-in thermometer is your MVP for tracking temps without lifting the lid. Start early and rest your meat. Low and slow takes time, so fire up your smoker well before kickoff. Don’t forget to factor in a 30 to 60 minute rest period—especially for big cuts like brisket or tri tip. Find your perfect fit: Explore our Smoker Style Guide to choose the right setup for your game day goals → Smoker Style: How to Choose the Perfect Smoker.   Keep It Simple, Tidy, and Delicious You’re feeding a crowd—streamline your setup so you can spend more time enjoying the game and less time cleaning up. Prep zones matter. Folding tables create space for slicing, seasoning, and serving. Stack coolers by use (raw meats vs. drinks/snacks) to avoid cross-contamination. Pack a trash bag and keep a bin or crate handy for dirty gear. Serve smart. Paper boats, butcher paper, and disposable gloves make service and cleanup a breeze. Bring paper towels, wipes, and foil for wrapping leftovers or transporting hot items home. Season like a pro. Try SRF’s Santa Maria-style seasoning for big, bold flavor with minimal prep. Or go all-in with the SRF Signature Steak Seasoning to level up anything from brisket to burgers. Get the full playbook: Read our top tips for an easy, delicious, and stress-free tailgate → Great Tailgate Tips and Tricks. Frequently Asked Questions About Smoking Meat on Game Day What is the best meat to smoke for tailgating? If you plan to start and finish smoking meat at your tailgate it’s best to go with smaller cuts like sausages. Large cuts like brisket and pork shoulder can be smoked in advance and reheated once you’re set-up.  Can I smoke food the day before a tailgate? Yes, just be sure to store it properly and reheat gently. Wrapping brisket or ribs in butcher paper and reheating them onsite. What smoker is best for on-the-go tailgating? Portable pellet smokers, compact charcoal grills, and drum-style smokers can all work. It depends on having a vehicle that carries the smoker you use. How do you keep smoked food hot during a tailgate? Wrap your meat in foil or butcher paper, then store it in an insulated cooler or Cambro-style carrier to maintain warmth without drying it out. Final Whistle: Tailgate Bold, Tailgate Smoked You don’t have to grill to be a tailgate hero. Showing up with something smoked low and slow might just be your winning move. Smoke adds depth, complexity, and undeniable tailgate cred—especially when you’re feeding a crowd that craves bold flavor. Whether it’s a whole brisket smoked to perfection, pulled pork sliders prepped the night before, or bite-sized bacon bombs fired off fresh, smoked meats bring unmistakable energy to game day. They're rich, satisfying, and guaranteed to draw a crowd around your setup. And when the cuts come from Snake River Farms? You’ve already won. Our American Wagyu and Kurobuta pork deliver unmatched marbling, tenderness, and big-time flavor that holds up in any smoker. Grab a curated box, build your lineup, and roll into the lot ready to impress. Tailgate like a pro → Shop Curated Boxes.  

The Best Cuts of Steak for Grilling: A Complete Guide Outdoor cooking is one of the best things about summer, but it’s not easy choosing the best steak to throw on the grill. There are so many different cuts to choose from, how do you know which steak will deliver the most flavor, tenderness and make the biggest impression? Here’s a guide to the world of steaks so you can choose the best cuts for grilling.Any steak can be cooked on a grill, but here are two factors that make some cuts perform better than others. 1. Marbling Choose a steak with generous marbling. Marbling, or intramuscular fat, provides flavor, creates a juicier steak, adds tenderness and promotes even cooking on the grill. Learn more about marbling → 2. Thickness A thicker steak distributes the heat and cooks more evenly. A thin steak may cook too fast on a hot grill. Choose steaks that are at least 1 inch thick. For best results use steaks that are 1½ inches thick. Why steak thickness matters → Table of Contents  What Makes a Great Grilling Steak Which Cut of Steak is Best for Grilling What are the Best Butcher’s Cuts for Grilling What's the Most Tender Steak to Grill Quick Decision Guide  Tips for Grilling the Perfect Steak  Which Cut of Steak is Best for Grilling? The best steak cut for grilling is a personal choice. What do you want the most from a steak? Factors to consider are tenderness, flavor and value. Your steak choice will vary based on the occasion or desired dining experience. The steak for an impromptu Tuesday night cookout will be much different than the one for your dad’s birthday celebration. Here are five top contenders for steaks to grill. Each of these are well-known cuts and perform well on a charcoal or gas grill. Ribeye – Ranked the number one steak by beef aficionados due to its intense marbling and rich beefy flavor. The high amount of intramuscular fat creates a tender, juicy and savory steak. New York Strip – Well marbled, but leaner than a ribeye. A firm, moderately tender texture and deep beef flavor. It is easy to trim and slice since it does not have large pockets of fat. Filet Mignon – The most tender of all steaks with a buttery texture. Lightly marbled with a mild flavor. Porterhouse  – Two steaks in one:  a tender filet mignon and a robust New York strip separated by a T-shaped bone. Sirloin – A lean steak with satisfying beef flavor and a pleasing firm bite. A popular cut that represents excellent value. Pro Tip: For a bold, juicy grill favorite, start with a well-marbled American Wagyu Ribeye. Want a recipe to match? Try our Cowboy Steak with Blistered Corn and Tomatoes. Grill-Ready Idea: Fire up a New York Strip and turn it into a show-stopping sandwich with this Grilled NY Strip with Goat Cheese & Pesto.   What are the Best Butcher’s Cuts for Grilling? Butcher’s cuts are the steaks without the pedigree of the popular, and higher priced, steakhouse favorites. These cuts are sourced from multiple locations and possess unique flavors and textures that are enhanced when cooked on a grill. Outside Skirt Steak – This steak is the diaphragm muscle, which receives a lot of exercise and creates deep flavor. A surprisingly marbled cut that is exceptionally rich and buttery. It has a thick, strong grain, so cutting against the grain is critical for a tender bite. Bavette – A cut from the bottom sirloin, it’s also known as the “flap meat”. It has a thick grain with a loose texture which crisps up beautifully on the grill. The flavor is very beefy with a hint of minerality. Picanha – The foundation of Brazilian style, this triangular shaped cut is juicy, flavorful with a firm texture. Also known as the sirloin cap and the coulotte, this is a large cut that can be cut into steaks or grilled as one piece. Hanger Steak – A long, coarse grained cut from the plate primal. Moderate marbling adds juiciness while the overall flavor profile is intensely beef-forward with a subtle mineral edge. Flank Steak – A favorite steak with moderate marbling, bold beef essence and a tender bite when cut against the grain.   Pro Tip: Curious about lesser-known cuts? Explore our guide to Underrated Butcher’s Cuts and try something new on the grill.Try This: Grilled Hanger Steak shines with a punchy chimichurri recipe, or make your next taco night legendary with our Flank Steak with Confetti Corn.   What's the Most Tender Steak to Grill If your top priority is melt-in-your-mouth texture, filet mignon is the most tender steak you can grill. Cut from the psoas major, a non-weight-bearing muscle, it’s naturally soft and buttery even without extensive marbling. Take one bite of filet mignon and you’ll know immediately this is a very tender steak. It’s not just your senses, but it is scientifically proven to be the most tender of all steaks using the shear force test. Using this objective method, here is a list of the most tender steaks as identified by meat scientists: Filet Mignon – The most tender steak you can grill, filet mignon delivers a smooth, buttery bite with subtle flavor and an elegant finish. Flat Iron – Well marbled and juicy with excellent beefiness, this steak is best served medium rare to medium, but remains flavorful when cooked to higher temperatures. Cap of Ribeye Steak – Sometimes called “the tastiest cut on the cow” this legendary cut is beautifully marbled, juicy and delicious. Zabuton – A richly marbled cut from the chuck (shoulder) with a buttery texture and robust flavor. It’s also known as the Denver steak. Teres Major – Another gem from the chuck, this is also known as the shoulder tender. Shaped like a small tenderloin, it is packed with deep, savory richness. Tenderness Tip: Filet Mignon is the king of tenderness—but flat iron and Zabuton offer amazing texture at a great value.Try This: Go beyond classic with these Kalbi-Style Tenderloin Kebabs. Quick Decision Guide Can’t decide? Here’s a quick reference to help you pick the perfect steak based on what matters most to you.   Beef Flavor vs. Tenderness If You Want...  Choose...  Bold Beef Flavor  Ribeye, Skirt, Hanger  Maximum Tenderness Filet Mignon, Flat Iron  Cooking Style Cooking Method Best Cut   Quick Sear Ribeye, Strip, Skirt Reverse Sear Thick Ribeye, Porterhouse Marinate & Slice Flank, Skirt, Hanger, Sirloin  Budget Price Point Recommended Cuts   Premium Picks  Filet Mignon, Ribeye, Porterhouse  Great Value Flat Iron, Sirloin, Denver    Pro Tip: Can’t decide? Try multiple cuts with one of our SRF Boxes. They’re curated for variety, value, and unforgettable grill nights.   Tips for Grilling the Perfect Steak Let it Rest Before and After — Bring steak to room temp before grilling. After grilling, rest it 5-10 minutes to retain juices. Season Simply — Salt and pepper go a long way. Let the beef shine. Use High Heat — Get your grill hot (450°F+) to sear and lock in flavor. Don’t Overcook — Use a meat thermometer: Rare: 120-125°F  |  Medium-rare: 130-135°F  |  Medium: 140-145°F Slice Against the Grain — Especially important for flank, skirt, and hanger cuts. Slicing against the grain shortens muscle fibers, making the bite more tender.   More Ways to Master the Grill: Get step-by-step techniques and recipes in our Cooking Guides. Final Thoughts  Whether you're grilling up a celebration-worthy porterhouse or slicing marinated skirt steak for tacos, the right cut makes all the difference. Ribeye, filet mignon, and strip steaks consistently top the charts for their flavor and grill-worthiness, while lesser-known options like flat iron and Denver steak offer surprising tenderness at a great value. The key is to match the cut to your taste preferences, cooking method, and budget. With this complete guide in hand, you’re ready to light the fire and grill the perfect steak every time.       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 Cook Wagyu Steak Want to know how to cook Wagyu steak like the pros? With its rich marbling and luxurious texture, Wagyu deserves special attention—and the right technique makes all the difference. Whether you're preparing a steakhouse-style dinner at home or trying this prized cut for the first time, a few pro tips will help you get it just right.Learn how to cook Wagyu steak to perfection with the best techniques and tips to enjoy a tender, juicy, and flavorful dining experience. Table of Contents  Choosing the Right Cut  Preparing Wagyu Steak  Cooking Methods for Wagyu Steak  Resting and Serving Wagyu Steak   Common Mistakes to Avoid  Go Forth and Grill    Choosing the Right Cut As anyone who has surveyed a meat counter knows, there are many different steak cuts. Steak is defined as “a thick cut of beef” which doesn’t narrow down your choices. The most popular cuts are the ones featured on steakhouse menus, and all come from the rib and loin sections of beef cattle. These include: Ribeye - The ribeye is intensely marbled with a bold beefy flavor and tender texture. The ribeye has a center eye and an outer cap of ribeye separated by a swath of fat. Look for thick cut steaks with abundant flecks and streaks of marbling. Strip – A strip steak is highly marbled with excellent flavor and a slightly firm texture. Each steak has an external fat cap on one side and a large uniform section that is easy to slice and yields very little waste. Filet Mignon – Prized for its incredible tenderness and mild flavor, the filet mignon has a fine buttery texture that melts in your mouth. A boneless cut without a fat cap and light marbling, this steak has a mild beef flavor. Sirloin – Lean, flavorful, and a bit on the chewier side, sirloin is one of the most popular cuts for good reason. It’s more budget-friendly than the steaks listed above, making it a smart pick when you're serving a crowd.   Explore our full lineup of American Wagyu     Preparing Wagyu Steak Preparing American Wagyu steak starts well before it hits the heat. In the section below, we’ll walk through essential steps like thawing, seasoning, and bringing your steak to room temperature. Each one is designed to help you get the most out of your investment.   How to Properly Thaw Wagyu Frozen steaks retain their quality when slowly thawed in a refrigerator. Set frozen steaks on a plate or rimmed pan to catch any drips and place in the refrigerator. Thin steaks will thaw overnight, and larger steaks may take 48 hours. Plan ahead and thaw slowly to maximize the quality of Wagyu steaks. Meat scientists at Texas A&M have found that quickly freezing and slowly thawing beef has little to no impact on quality. At Snake River Farms, we use a blast freezer set to -20°F to reduce freezing time and minimize the formation of ice crystals, helping preserve the steak’s texture and flavor. Want a step-by-step guide? Check out our full article on how to thaw a Wagyu steak to make sure your steak is perfectly prepped every time. Should you Season Wagyu? Wagyu beef possesses a rich flavor which is enhanced by simply seasoning with kosher salt. If preparing Wagyu for the first time, this is an excellent way to discover its unique flavor profile. Even with its rich, beefy flavor, don’t hesitate to use your favorite seasonings and rubs. Personal preference plays a big role in finding the best way to season your Wagyu steak. Looking for the perfect finishing touch? Explore our full selection of gourmet salts to enhance the flavor of your Wagyu steak. Bringing the Steak to Room Temperature Many chefs and grill masters recommend letting a steak sit at room temperature so it will cook quickly and evenly. This is a tip that you’ll also find in many books and websites. J. Kenji Lopez-Alt, James Beard award winning author of The Food Lab took the time to put this to the test and found resting at room temperature has little impact on the finished quality of a steak. If you decide to let your steak sit at room temperature prior to cooking, do not let it sit longer than 2 hours – the maximum amount of time the USDA recommends for food safety. Cooking Methods for Wagyu Steak Cooking Wagyu steak requires a thoughtful approach to highlight its exceptional marbling and flavor. Below, you'll find three proven methods: pan searing, grilling, and sous vide. Each technique offers a unique way to bring out the best in your steak.   Pan-Seared Wagyu This simple method sets an even, golden brown crust on a steak’s exterior and allows the option of adding flavor through the use of aromatics and butter-basting. This simple method sets an even, golden brown crust on a steak’s exterior and allows the option of adding flavor through the use of aromatics and butter-basting. Best Pan to Use – A cast iron pan is the ideal tool for pan-searing steaks. A thick heavy pan holds heat for a long period of time and sears a steak quickly so the interior does not overcook. Best Oil or Cooking Medium – A neutral vegetable oil is a good choice for pan-searing steaks. There are many sources that cite the benefits of Wagyu tallow which has a high smoke point and imparts additional flavor to the steak. It’s an excellent option if you have it on hand. Pan-Searing Guide SeasonHeat a heavy skillet (cast iron is ideal) over medium heat until hot. Add a light coat of vegetable oil to the skillet. Season top side of steak with salt and pepper. SearPlace steak, seasoned side down, in skillet and sear 4 to 5 minutes until nicely browned. If the steak sticks to the skillet, it’s not ready to turn. Wait until it releases on its own. FlipTurn steak over and allow to cook for an additional 3 to 5 minutes. After 2 to 3 minutes, use a thermometer to test the thickest part of the steak. When the temperature reaches the desired level, remove from the skillet. Serve.   Want to see the pan-searing method in action? Watch our quick how-to video to learn how to achieve a perfect crust, use aromatics like a pro, and finish your steak with a rich butter baste:            Grilling Wagyu Grilling steak is a time-honored method, especially popular during the warmer months. Charcoal grilling, in particular, adds distinctive flavor and texture. While any cut can be grilled, thick steaks (at least 1 ½") with more marbling such as ribeye or strip steak are preferred. Use a 2-zone set-up with your grill. For charcoal, put all the hot coals on one side and leave the other side empty. This creates a hot side for searing and a cool side for bringing the steak to your preferred temperature. This also gives you a side to move the steak as melted fat hits the coals and flares.   Grilling Guide Generously season steak with kosher salt. Set up your grill with 2 cooking zones, leaving the vents open all the way. Place steaks on the cool side of the grill and close the lid. Flip the steaks and check their temperature every 3-4 minutes. The targets are 110°F for medium-rare or 120°F for medium. When the desired temperature is reached, move the steaks to the hot side of the grill to do a final sear. About 1 minute per side. It’s fine to flip the steaks again if you desire a deeper char. Remove the steaks and place on a cutting board. Rest 5 to 10 minutes. Serve.   Want to level up your grilling game? Check out these expert tips and guides to help you get the most out of your grill set-up: Grilling Essentials The Ultimate Grill Guide Gas, Charcoal, or Wood? Here's How Each Impacts Flavor   Ready to see it in action  Watch this quick video for a step-by-step look at the 2-zone grilling method and tips to get that perfect sear every time:             Sous Vide Wagyu Sous vide is a surefire method to cook a Wagyu steak with an interior that is evenly pink and juicy from edge to edge. It’s the ideal method for anyone who wants total control and consistent, even results every time. Sous vide temperatures differ from conventional methods. Since the steak is cooked in a moist environment, it’s best to use higher temperatures. Set your immersion circulator (the sous vide device) to these temperatures: Rare - 115°F Medium-rare - 125°F Medium - 135°F The time to cook a steak using sous vide varies depending on its size and thickness. In general, the minimum cook time is 1 hour. While it’s technically possible to sous vide a steak for several hours due to the precise temperature control, cooking it too long can result in a steak with an overly soft texture. Filet mignon should be cooked for less time since this cut has less marbling and can dry out more easily. Rare - 1 to 2 hours Medium-rare – 1 to 3 hours Medium – 1 to 4 hours   For food safety reasons, do not cook steaks for more than 3 hours when the  temperatures is set at less than 130°F.   Sous Vide Guide   Set up a water bath and select the desired temperature on the immersion circulator. Generously season steak with kosher salt. Place steak in a vacuum seal or ziplock bag. Add aromatics like garlic, rosemary, etc. if desired. Seal bag. Set the sealed bag in the water bath and cook using the recommended times. When ready, pull the bag from the water bath. Open the bag and remove the steak. Place on a plate and pat dry with paper towels. Coat a cast iron pan with a layer of neutral vegetable oil and heat over high heat. When the oil begins to smoke, place the steak in the pan and sear for about 1 minute. Flip and sear the other side. The steak is fully cooked, so sear just long enough to set a golden crust. If preparing a thick steak, use tongs to hold the steak on edge and sear the sides. There’s no need to rest a sous vide cooked steak. Serve immediately.   Curious how sous vide works with American Wagyu? Watch this step-by-step video to see how sous vide delivers edge-to-edge perfection—and how to finish with a sizzling sear that locks in flavor.         Resting and Serving Wagyu Steak Once you’ve cooked a beautiful steak, it’s important to properly rest and serve it. In the preparation instructions above, there is a note to rest your Wagyu steak. After the steak has reached your desired temperature, place it on a cutting board and let it rest for 5 to 10 minutes. Resting allows the temperature to equalize throughout the entire steak and gives time for the muscle fibers to reabsorb the natural juices. If you cut a steak open when it comes directly off the grill or skillet, it will release the juices onto the cutting board. This is a simple step that makes a big difference. Steaks are the most tender when sliced against the grain. The muscle fibers of a steak run in a specific direction which is with the grain. Cutting the steak perpendicular to the grain shortens the muscle fibers and makes the steak more tender.   Common Mistakes to Avoid Overcooking your Wagyu steakCooking to high temperatures causes the muscle fibers to contract and displace the moisture and fat making a steak tough and dry. Using too much (or not enough) seasoningWagyu steaks are naturally flavorful, but seasoning with kosher salt is a fundamental enhancer and helps beef’s inherent qualities blossom. Using your favorite rub with aromatics and seasonings adds additional flavor components. Conversely, using too much salt or rub overpowers the natural Wagyu flavor and has a negative effect on a steak’s natural goodness. Not resting properlyResting your steak allows the temperature to equalize throughout the entire cut and the natural juices are reabsorbed. Skipping this crucial step results in a loss of the juices.   Avoid the most common steak mistakes—Wagyu deserves better. Take your technique to the next level with these tools and tips designed to help you cook with confidence: The #1 Tip for Cooking Steak Perfectly Every Time Explore Our Collection of Salt & Gear Shop the Superfast Thermometer   Go Forth and Grill Here’s a quick recap of key tips to help you cook American Wagyu like a pro: Choose the cut that suits your taste and occasion. Thaw your steak slowly in the fridge for the best texture. Season simply with kosher salt—or use your favorite rub to layer on flavor. Pick a cooking method that fits your style and gear: grill, pan-sear, or sous vide. Use a meat thermometer for precision—don’t rely on guesswork. Let your steak rest for 5 to 10 minutes before slicing and serving. American Wagyu is more than a meal—it’s an experience. With just a little preparation and the right technique, you’ll serve up a steak that’s rich, tender, and unforgettable. Now fire up that grill (or cast iron) and enjoy the delicious difference.    

Zest Up Your Grill Game: Citrus Marinade for Steak & More Have you ever cooked a beautiful steak, only to feel like something’s missing? You nailed the temperature. The crust looks perfect. But maybe you’re craving a little extra dimension — something to lift and highlight the natural richness of the meat. At Snake River Farms, we know our American Wagyu and Kurobuta pork don’t need a marinade to taste incredible. These cuts are richly marbled and packed with flavor straight out of the package. But when you want to add a fresh twist or a seasonal spin, citrus is one of our favorite ways to enhance what’s already there — not mask it. A splash of lemon juice, a spoonful of zest, even grilled citrus slices can bring unexpected brightness that complements the deep, savory profile of our meats. To help you bring this technique into your own kitchen, we teamed up with our go-to grill masters Adam McKenzie and Chad Montano to share expert tips, recipes, and pairings that’ll give your steak night a fresh upgrade.   Why Use Citrus in Steak Marinades? Citrus has long been a secret weapon in kitchens around the world. Its acidity adds balance and brightness, while the zest and juice infuse dishes with layered flavor. From lemons to blood oranges, each fruit brings its own personality to the plate.   "We’ve started using citrus juice in compound butter or mixing it with Japanese barbecue sauce for a glaze," says Adam McKenzie, cookbook author and grill expert. "It brings a balance that enhances without overpowering."   Ready to try it? Marinate our Kurobuta Pork Tenderloin and fire up the grill.    Adam McKenzie @ThisJewCanQue Adam lives in Denver, Colorado, where he grills year-round on his Traeger's. He’s a dad to 3-year-old twins, a K-8 STEM teacher and a cookbook author who’s all about making approachable meals. His backyard is his test kitchen where citrus plays a starring role.     Selecting the Right Citrus Not all citrus is created equal. Some varieties bring intense acidity, while others offer floral sweetness or a splash of color that elevates your presentation. "Meyer lemons have that perfect mix of tart and sweet, which is great in a compound butter," Adam explains. "Blood oranges add color and depth to sauces and glazes, and they look amazing in photos." Here are a few of our favorite citrus options for steak marinades: Lemon: Classic and versatile, adds sharp acidity Lime: Punchy and bold, perfect for carne asada or tacos Orange: Slightly sweet, pairs beautifully with pork and beef Grapefruit: Bittersweet and complex Meyer lemon: Milder and floral Blood orange: Visually stunning with deep, rich flavor   When shopping for citrus, Adam recommends choosing fruit that feels heavy for its size. That usually means it’s juicy. Bright, smooth skin is another good indicator of freshness. Chad suggests visiting farmers markets or local shops where produce turnover is high and quality is top-notch. How Citrus Tenderizes Steak So how exactly does citrus interact with steak? It’s all about the acid. The natural acidity in citrus juice can help break down muscle fibers, which is useful when working with tougher cuts. But with our tender American Wagyu, citrus is less about tenderizing and more about balance. How long should you marinate steak in citrus? Thin cuts like skirt or flank steak: 30 minutes to 2 hours Thicker cuts like ribeye or NY strip: 2 to 4 hours Marinating too long can actually toughen the surface or start to "cook" the meat with acid. We recommend using citrus juice as part of a balanced marinade that includes fat (like olive oil) and seasoning (like herbs, spices, and salt). For our more luxurious cuts, try a quick citrus glaze or compound butter right before serving instead of a full marinade. Pro Tips from Team SRF We turned to two of our favorite flavor experts for real-life ways to use citrus in your grill game. Chad Montano and Adam McKenzie are long-time friends of SRF, and they’ve got citrus tricks that are easy to try and big on flavor. To turn up the flavor on this guide, we called in two of our favorite culinary pros. Chad Montano and Adam McKenzie — longtime SRF collaborators — shared their go-to ways to make citrus the star of your next grilling session. Their tips are simple, bold, and built for big flavor.   Start Simple  If you’re new to cooking with citrus, keep it easy. "Keep a few lemons and limes in the fridge and add a little at a time," Adam says. "You’ll find your groove fast."Start by adding lemon juice to your marinade or squeezing lime over steak tacos. A touch of orange zest in a vinaigrette goes a long way.   Grill the Citrus  Here’s a game-changer from Chad Montano, professional food photographer and grill fanatic: "Cut a lemon in half, season with olive oil and salt, then sear it on a hot grill. It breaks down the fruit, brings out the sweetness, and adds a smoky note." Use the grilled juice in marinades, salsas, and glazes. It adds an extra layer of flavor you can’t get from raw juice alone. Use the Whole Fruit  Juice is great, but don’t stop there. Zest brings concentrated oils and intense aroma. Even grilled slices can be served alongside for visual appeal and added punch.   "I’m half Mexican so limes are a big part of my cooking," Chad shares. "For a good Mexican marinade, I like to incorporate lime juice and zest."   Whether you’re grilling flank steak for tacos or searing a thick-cut filet, citrus provides the contrast that makes bold beef flavors pop.   Chad Montano @BrieWilly Chad is a professional food and lifestyle photographer from San Diego, California. He’s been cooking since he was a kid inspired by his grandma’s home-cooked meals. He combines his two passions to create high-quality content for restaurants and brands in the food industry.       Pair It with Premium Cuts  Our American Wagyu and Kurobuta pork are rich and buttery. A citrus marinade or glaze complements that richness perfectly without taking anything away.   "A family favorite is SRF Kurobuta pork tenderloin marinated with pureed local peaches, orange juice and zest, and a little Japanese BBQ sauce," Adam says. "Serve it with grilled peach salsa, lime juice, red onion and cilantro. Start the pork low and slow, then do a quick sear on high heat."   Try these recipes for more inspiration:   Grilled NY Strip Steak with Citrus Caper Herb Sauce Tequila Lime Flank Steak Tacos How to Make the Best Carne Asada Crispy Smoked Kurobuta Pork Belly Tacos with Serrano-Orange Glaze Grilled Pork Belly Skewers with Chili Lime Salt          Brighten Up Your Grill Routine Citrus isn’t about covering up flavors. It’s about adding brightness, depth, and a touch of surprise to what’s already excellent. At Snake River Farms, we believe in making every meal extraordinary. Adding citrus to your culinary toolkit is one of the easiest ways to elevate the experience — whether you’re grilling for the family or hosting a summer dinner party. So go ahead. Grab a few lemons, fire up the grill, and let your steak soak up the sunshine. Simple Steak Marinade  This quick, citrus-forward marinade adds bright, aromatic depth to SRF beef. Try swapping in ½ tablespoon of dried rosemary if fresh isn’t on hand. For an extra pop of flavor and presentation, add thin lemon slices to the marinade—and save a few to garnish the finished steak.   INGREDIENTS ½ cup extra virgin olive oil 4 cloves garlic, thinly sliced 1 tablespoon fresh rosemary 3 tablespoons fresh lemon juice 1½ tablespoons kosher salt 2 teaspoons black pepper   INSTRUCTIONS Combine all ingredients thoroughly in a bowl. Transfer to a plastic bag or shallow container and marinate steaks. Marinate for at least 30 minutes and up to 12 hours, then cook using your favorite method.   Ready to try it? Marinate our American Wagyu Outside Skirt Steak and fire up the grill.     Ready to Taste the Difference? Explore our selection of American Wagyu steaks and Kurobuta pork, then try your own spin on a citrus glaze or marinade. Whether you’re looking to impress guests or just treat yourself, it’s the kind of upgrade you’ll taste in every bite.   Need help picking the perfect cut? Our team is always here to help. Reach out or check out our full recipe library for more ideas.    

Girls Night Dinner Ideas: A Skewer Party with Bold Summer Flavors Summer is the perfect time to gather your friends, open a bottle of wine, and enjoy a vibrant, unfussy dinner outdoors. If you’re looking for girls night dinner ideas that feel elevated but effortless, this is one of our favorites: grilled Wagyu skewers, fresh herbs, seasonal vegetables, and mezze-style sides that are as pretty as they are delicious. We teamed up with Chef Sarah Kelly—owner of White Rabbit in Boise and a regular contributor to the SRF recipe collection—to build a colorful summer menu ideal for a relaxed evening with friends. Think herb-marinated American Wagyu, easy-prep sauces, and grilled flatbread that turns into the perfect edible utensil. This is girls night done right.   The Vibe: Laid-Back, Colorful, and Wine-Friendly This isn’t a formal dinner party—it’s a flavorful, free-flowing spread that lends itself to grazing and good conversation. Here’s how to set the mood: A casual outdoor setup with string lights or candles Mezze-style serving platters for easy sharing Crisp rosé, sparkling water, and fresh herbs as garnish Music that sets the tone—think upbeat, relaxed, and summery   Want to elevate the wine experience? Check out our guides on how to select the best wine with steak and how to pair salami and wine for tips that pair beautifully with this girls night menu. A skewer party brings color and variety to the table without a lot of prep. Let guests build their plates, pour a glass, and enjoy the moment.   Summer Skewer Party Menu for Girls Night This menu serves 6–8 and focuses on variety, fresh herbs, and high-quality ingredients. Use it as a full dinner party plan or a flexible foundation you can modify based on what’s in season.Here’s what’s on the menu: Main: SRF Beef Tenderloin and Veggie Kebabs with an Herby Marinade Sides: Marinated Feta | Grilled Caesar Salad Dessert: Cornmeal Blueberry Shortcake with Whipped Cream and Blueberry Compote Herb-Marinated American Wagyu Tenderloin and Veggie Skewers Other countries and cultures refer to meat on a stick as kabobs, kebabs, brochettes, souvlaki, or skewers, but I just call it “delicious.” Snake River Farms tenderloin pieces are the featured beef here. The marinade contains fresh herbs and a wealth of spices to add Mediterranean flavors to the tender American Wagyu beef. Choose vegetables that are in season. Red onion, poblano peppers, pineapple, summer squash and heirloom tomatoes are good choices, along with pretty peaches and plums for color and sweetness. Why it works: Tenderloin tips are buttery-soft and cook quickly on the grill. A bright, herb-packed marinade adds bold flavor and complements grilled vegetables beautifully. KEY INGREDIENTS: 1–2 packs SRF American Wagyu Tenderloin Pieces 2 poblano peppers, sliced 1 red onion, quartered 2 yellow squash, sliced 1 cup cherry tomatoes 1 cup pineapple chunks Skewers (wooden or metal)   FOR THE MARINADE: 1 bunch cilantro 1 bunch parsley ½ cup olive oil 2 tablespoons lemon juice 1 garlic clove 1 teaspoon cumin ½ teaspoon cardamom Salt to taste   INSTRUCTIONS: Blend marinade ingredients until smooth. Reserve ¼ cup for serving. Toss tenderloin pieces in remaining marinade. Cover and chill at least 1 hour. Thread beef and veggies onto separate skewers. Grill beef skewers over medium-high heat, about 2–3 minutes per side. Grill veggie skewers until tender and lightly charred. Serve with extra sauce for dipping.   Get the full recipe here   Pro Tip: Separate skewers for beef and veggies prevent overcooking and let you manage doneness easily.   Herby marinade & dipping Sauce This marinade is inspired by zhoug, a spicy Mediterranean condiment. It also doubles as a dipping sauce for the skewers. Make this first. Shortcut: Purchase chili garlic crunch and mix with olive oil for a quick marinade. Why it works: Zhoug brings zesty heat and herbal depth to any grilled dish. It’s great as both a marinade and a dipping sauce.   KEY INGREDIENTS: 2 bunches cilantro 1 bunch parsley 1 bunch basil 1 bunch chive 2 jalapeños, seeds removed 1 teaspoon ground cloves 1 teaspoon ground cardamom 1½ teaspoons ground cumin 1½ teaspoons ground coriander 2 teaspoons salt 2 teaspoons crushed red pepper flakes ½ cup fresh lemon juice (3 to 4 lemons) 2 cups extra virgin olive oil, divided   INSTRUCTIONS: Place all ingredients and 1 cup of the olive oil in a food blender. Reserve a few sprigs of basil and cilantro for garnish. Blend on medium and work your blender up to high speed. Stop and push herbs down to mix all ingredients. Continue the blend/push cycle until all ingredients are incorporated for a pesto-like consistency. Don’t over mix. Remove half of the blended sauce from the blender and place in a serving bowl. This is your finished sauce. Add the remaining cup of olive oil to the sauce in the blender. Blend on high until incorporated. This is your marinade for the vegetables and the meat.   Pro Tip: Use leftovers on eggs, sandwiches, or grilled fish—it’s endlessly versatile.       Marinated Feta Aromatics are quickly roasted to bring out their flavor and added to olive oil to create a rich marinade for salty feta cheese. Use a good quality extra virgin olive oil for the best results. Why it works: Feta soaks up aromatic oil like a sponge. It’s creamy, salty, and the easiest make-ahead snack for any party board.   KEY INGREDIENTS: 1 pound block feta, cut into large cubes 4 cloves garlic, thinly sliced 1 lemon, zested into strips using a peeler 3 bay leaves 1 tablespoon crushed red chili flakes 1 cup extra virgin olive oil    INSTRUCTIONS:  Place a small pan on high on the stove top. When hot, add the garlic to the dry pan and let it slightly char. Turn heat to low. Add the lemon strips and bay leaves and let cook for 30 seconds or so to release some flavor. Turn the heat off and add the chili flakes and olive oil. Cube the feta block and place in a container. Pour the oil mixture on top of the feta. Let sit for at least 1 hour or in the fridge overnight. When ready to use, pull from the fridge 1 hour prior to serving so the oil comes to room temperature.  Pro Tip: Serve with warm flatbread or crusty sourdough to soak up the infused oil.   Grilled Caesar Salad Quickly searing the half heads of romaine on the grill adds a hint of char and bitterness to this salad. For the grilled lettuce, I suggest romaine but substitute any hearty green such as kale, treviso or escarole.   Why it works: Grilling romaine adds smoky depth. The creamy, anchovy-forward Caesar dressing and pistachios make it rich, salty, and unforgettable.   KEY INGREDIENTS:  4 to 6 heads baby romaine, halved with root piece intact ¼ cup shelled pistachios, chopped  DRESSING INGREDIENTS: ¾ cup grated parmesan, divided 1 cup mayonnaise ½ cup pitted Castelvetrano olives 2 tablespoons Dijon mustard  3 anchovy filets, rinsed  ¼ cup lemon juice  1 teaspoon salt  1 teaspoon black pepper  3 cloves garlic, coarsely chopped 1 cup extra virgin olive oil  1 bunch parsley, divided   INSTRUCTIONS:  Reserve ¼ cup parmesan and a few parsley sprigs for garnish. Place the remaining ingredients, except the olive oil, in a blender. Blend on medium and slowly add the oil. Do not blend too long or the mayonnaise will separate. This will take about 1 minute. The dressing should be creamy and coat the back of a spoon. If it is too thick, add a bit more lemon juice or a few tablespoons of water. This will be more dressing than needed for the salad. Serve the remaining dressing as a sauce on your skewer platter. Rub the halved romaine pieces with a small amount of olive oil and season with salt and pepper. Grill flat side down on a medium-to-high grill just long enough to get a slight char. Do not cook too long or the greens will wilt and turn soft. Arrange the grilled lettuce on a platter. Drizzle dressing on top and garnish with parmesan, pistachio and fresh parsley. Pro Tip: Grill lemons alongside the romaine and squeeze them over before serving for extra zing.   Cornmeal Blueberry Shortcake with Whipped Cream There are three components to this shortcake — the cake, blueberry compote and whipped cream. Make the compote and whip the cream the day before to save time. You’ll be ready to finish the dessert quickly when it’s time to serve. Use a 10 inch cast iron pan for a shortcake with nice crispy edges. Why it works: This rustic shortcake balances the crunch of cornmeal with juicy summer blueberries. It’s unfussy and perfect with a dollop of fresh whipped cream.   KEY INGREDIENTS: 1¼ cup all-purpose flour, plus 1 tablespoon  ¾ cup granulated sugar, plus 2 tablespoons for sprinkling  ½ cup cornmeal  1½ teaspoons kosher salt  1 teaspoon baking powder  10 tablespoons melted unsalted butter  1 cup sour cream  1 lemon, zested  2 eggs 1 teaspoon vanilla extract 2 cups blueberries, divided INSTRUCTIONS:  Heat the oven to 350°F.  Place the cast iron skillet in the oven.  You can make the dough in a mixer or stir by hand. Place all the dry ingredients in a mixing bowl.  In a separate container, add the wet ingredients (except the melted butter) and stir.  Add the wet ingredients to the dry and stir until semi incorporated. Reserve 1 tablespoon butter to coat the skillet. Add the remaining melted butter to the batter. Mix until all ingredients are just incorporated. Do not over mix.  In a separate bowl, mix the blueberries with the tablespoon of reserved flour.  Remove the skillet from the oven and place the reserved tablespoon of butter in the hot pan, moving it around to coat the bottom and sides.  Add ⅔ of the dough to the hot buttered skillet. Scatter 1 cup of the blueberries on top. 9. Dollop the rest of the dough over the skillet ingredients, then finish with the remaining blueberries.  Sprinkle with the reserved 2 tablespoons sugar.  Put the filled skillet back in the oven and bake for 25 to 30 minutes.  Let cool slightly. Top with the compote and serve with whipped cream.   Whipped Cream  This cream can be made in advance, up to two days in the fridge without falling if done properly. The secret is using a chilled mixing bowl, keeping the cream cold and whipping to stiff peaks. KEY INGREDIENTS: 1½ cups cold heavy cream  2 teaspoons vanilla extract  1½ tablespoons powdered sugar, plus extra for dusting the cake   INSTRUCTIONS:  Chill a mixing bowl and mixer attachments in the freezer for 10 minutes. Place all ingredients in the cold bowl and whisk until stiff peaks form.     Blueberry Compote    KEY INGREDIENTS:  2 cups blueberries  1 lemon, zested and juiced  ½ cup sugar   INSTRUCTIONS:  Place all ingredients in a small sauce pot and let simmer for 15 to 20 minutes. Remove from heat and let cool completely before serving. This is best made the day before and will thicken as it cools.  Pro Tip: Make the compote and whipped cream a day ahead to keep things stress-free. Ready to Host Your Own Girls Night? Now’s the time to plan something special. Whether you’re setting the table under the stars or laying out a graze board by candlelight, these girls night dinner ideas are all about making moments together more meaningful—and more delicious. Stock up on Snake River Farms American Wagyu Tenderloin for your next gathering, and explore more warm-weather inspiration below: Take It Outside: 3 Perfect Backyard Party MenusCasual, creative, and crowd-pleasing, these seasonal menus make outdoor entertaining simple and stylish. Backwoods Bar: A Portable, Packable Cocktail SetupFor your friends who love a well-crafted drink in the wild. Perfect for cabins, patios, or anywhere in between. How to Select the Best Wine With SteakWhether you’re pouring red, rosé, or sparkling, this guide takes the guesswork out of pairing wine with Wagyu. How to Pair Salami and WineAn easy, elevated pairing guide for your charcuterie board or aperitivo hour.  

Level Up Your Grill Game: Grilling Essentials for Serious Flavor You’ve got top-tier steaks and a fired-up grill- but without the right tools and techniques, even the best beef can fall flat. We’ve seen it happen, and we’re here to help you avoid it. As pioneers of American Wagyu, we know what it takes to deliver next-level flavor. These are the grilling essentials we trust to turn a good meal into a great one.   Table of Contents  What Are Grilling Essentials and Why Do They Matter?  Grilling Gear That Works as Hard as You Do  Showstoppers for the Grill: Steaks, Lobster, and Bacon  Flavor That Does the Heavy Lifting   Pro Moves: Tips for Better Grilling  Don’t Miss a Beat: Subscriptions and Accessories  What Are Grilling Essentials and Why Do They Matter? Grilling essentials are the tools, ingredients, and techniques that give you total control over your cooking. No guesswork, no shortcuts, just serious results. Think ultra-sharp knives, long-lasting gear, pro-level seasoning and meat that’s worthy of the spotlight. These aren’t extras. They’re the foundation of every successful cookout. At Snake River Farms, we think of essentials as everything you need to prep, grill, and serve like an expert. Whether you’re searing American Wagyu ribeyes or making smash burgers for a crowd, the right setup makes all the difference.     Grilling Gear That Works as Hard as You Do When you’re working with premium cuts like our American Wagyu, your tools should be just as refined. The right gear not only makes cooking easier; it’s essential for getting professional results at home. Here are two of our go-to grilling essentials that never let us down.   The Knife That Does It All We rely on the Shun Premier 8” Kiritsuke Knife for everything from prepping vegetables to slicing perfectly rested steaks. This handcrafted blade blends two traditional Japanese knife styles into one versatile tool, giving you precision and power in every cut. A sharp, quality knife isn’t just safer—it ensures clean, even slices that enhance both presentation and flavor. Pro Tip: Always slice your steak against the grain to preserve tenderness.   Need a refresher on slicing and serving? Here’s how we cook and carve the perfect steak.   The Spatula That Goes Beyond Smash Burgers The Smithey Mighty Spatula is a staple in our grilling lineup—and not just for burgers. Its wide 4.25" blade with chiseled edges slides under food effortlessly, whether you're flipping pancakes on a griddle or cutting into a bubbling casserole. On the grill, it's our go-to tool for pressing the perfect smash burger or turning delicate items without tearing. Pro Tip: For smash burgers with crisp edges, preheat your griddle or cast iron pan until it’s smoking hot before pressing down. Ready to test your spatula skills? Grab our Smash Burger Bundle for everything you need to make golden, crispy-edge burgers at home.   “I love my new smash burger kit. The patties are the perfect size and packed with flavor. I recommend using a medium heat on the griddle because they cook fast! The truffle salt on them is top tier! The Smithey Spatula is amazing. Such great quality from everything in the kit.” -Rosalie, Verified Buyer    Want to see how it's done? Watch ‘The Ultimate Smash Burger’ video for step-by-step tips from the pros.           Showstoppers for the Grill: Steaks, Lobster, and Bacon You don’t need a dozen gadgets to make a memorable meal—just the right grilling essentials. These are the proteins we reach for when we want maximum flavor with minimal fuss. From weeknight indulgence to weekend celebration, these standout selections always deliver. Filet Mignon Worth Its Weight in Gold Our SRF Gold® Wagyu Filet Mignon is one of the most refined cuts we offer. With its tender texture and unmatched marbling, this filet is the ultimate expression of American Wagyu quality. It’s rich, buttery, and incredibly flavorful—perfect for special occasions or any night you want to impress. Need help getting that perfect sear? Here’s how we cook a Filet Mignon, step by step. Cowgirl Up with a Bone-In Ribeye Filet  The USDA Choice Bone-In Ribeye Filet is our go-to when we’re grilling for a crowd or gifting to someone who knows their way around a steak. It’s similar to our cowboy steak but with the cap removed, giving it a slightly leaner profile while still delivering big, beefy flavor. Shopping for a serious griller? This cut is also featured in our Gifts for Grillers guide.     “Date night at home was perfect. I have been cooking on the Big Green Egg for a long time. A beautiful charr revealing a perfect medium rare on this showpiece was the topper of the evening. We like the bone-in version so our dog, Maggie, gets to join in.” - Paul H., Verified Buyer    Feast Mode: Lobster Tails on the Grill Grilled lobster feels like a splurge but takes just minutes to prepare—and the results are unforgettable. It’s one of our favorite grilling essentials for turning up the wow factor with minimal effort.   How to Grill Lobster Tails: Thaw tails overnight in the fridge or quick-thaw under cold running water. Use kitchen shears to cut the bottom center of the shell lengthwise. Gently pull the meat away from the shell and slice down the center about an inch. Baste with melted butter. Grill over medium heat (350°F to 400°F): Place split-side down and cook for 4 minutes. Flip, loosely cover with foil, and cook for another 3 to 4 minutes until the meat is opaque and the internal temp reaches 140°F.   Pro Tip: Planning surf and turf? Grill your steak first, then cook the lobster tails while it rests. Ready to fire up the flavor? Shop our Maine Lobster Tails or explore our full lobster tail prep guide.       Knock on Wood with Maple Bacon This isn't your average bacon. Ours is handcrafted by Journeyman Meat Co. using Snake River Farms Kurobuta pork, smoked over real hickory wood and finished with a touch of maple syrup. It’s bold, balanced, and ready to elevate everything from weekend breakfasts to burgers hot off the grill. Pro Tip: Use a strip (or three) to crown your next smash burger for the ultimate bite. Shop SRF Hickory Smoked Uncured Maple Bacon.   A Turn for the Wurst Meet the sausage that earns its spot on the grill. Our Uncured Bacon Bratwurst combines bold SRF Kurobuta pork with apple-brined bacon for a flavor-packed bite that holds its own next to steaks and ribs. Whether you’re firing up the grill or building a next-level skillet dish, this brat brings serious depth.   Curious what makes Kurobuta pork so special? Here is what sets it apart. Shop Uncured Bacon Bratwurst       Flavor That Does the Heavy Lifting The right seasoning doesn’t just complement your meat — it elevates every bite. At Snake River Farms, we believe flavor is one of the most powerful grilling essentials. From bold blends to the perfect pinch of finishing salt, here’s how we bring out the best in every cut.   Chimi in a Hurry Our SRF x Just a Taste Chimichurri Seasoning delivers vibrant flavor in seconds — no chopping, mixing, or cleanup required. It’s one of our go-to grilling essentials for beef, pork, and seafood, and it makes a great add-on for gift boxes and bundles. Add bold flavor in seconds with our Chimichurri Seasoning.     “Bought this to try on some SRF flank steaks and it was stellar. Great chimichurri flavor and perfect balance of citrus and salt. Will buy again when back in stock!” - J.J., Verified Buyer   Take It with a Grain of Salt Great seasoning starts with the right salt — and not all salts are created equal. Here's a quick guide to when and why we use each type in our kitchen and on the grill:   Types of Salt For Cooking What It's Best For Why We Use It Table Salt  Baking, general cooking Fine and uniform grains make it easy yo measure, but it's more concentrated than other salts  Kosher Salt  Steaks, roasts adjusting seasoning by hand  Easy to grip and control, with larger flakes for more precision Flake Salt   Finishing steaks, veggies, desserts Adds texture and a burst of flavor - our pick is Jacobsen Salt Co.    We’re big fans of Jacobsen Salt Co. Flake Salt — it’s clean, crisp, and the perfect finishing touch for grilled meats. See why we call it the ultimate power couple. Pro Moves: Tips for Better Grilling Grilling isn't just about fire and meat — it's about control, precision, and understanding how to make the most of every detail. These pro-level tips are part of our essential toolkit for consistently exceptional results. Mastering the basics can take your grill game from solid to standout.    Embrace the Thaw When it comes to grilling essentials, your thawing method matters more than you think. We blast-freeze our beef at –20°F to lock in marbling and flavor — but it’s your job to protect that quality on the way to the grill. Thawing slowly in the fridge is the key to even cooking and a perfect sear. How to Thaw SRF Steaks the Right Way: Set steaks on a tray or plate to catch any drips Allow 24 hours for cuts up to 1½ inches thick Allow 48 hours for larger or bone-in steaks Once thawed, steaks stay fresh in the fridge for up to 7 days   Planning ahead ensures you're not rushing the most important part of the prep process.   Want more tips on proper thawing?Check out our guides:   How to Thaw a Wagyu Steak  Thawing Large Cuts, Roasts, and Hams   Need to Vent Charcoal grills can feel a little unpredictable—until you understand the role of the vents. Mastering airflow is one of the most overlooked grilling essentials, and it’s the key to dialing in consistent heat whether you’re searing steaks, slow-cooking ribs, or smoking roasts. How Grill Vents Work: Open the vents to increase airflow and raise the temperature. Close the vents to limit oxygen and lower the heat.   Each charcoal grill is a little different, but this technique gives you more control with every cook. Want to go deeper?   Learn more about the flavor differences between gas, charcoal, and wood pellet grilling or check out our Grill Guide to find the setup that suits your style.     Don’t Miss a Beat: Subscriptions and Accessories From everyday essentials to exclusive gear, we've got everything you need to keep your kitchen (and your closet) stocked.   Subscribe to Delicious Our subscription boxes are the easiest way to make sure your grill is always stocked with the best. Choose your favorite cuts, set your schedule, and we’ll handle the rest. It's a simple way to stay ready for anything, from weeknight dinners to spontaneous backyard cookouts. Keep the Flavor Coming – Launching soon.    Forge Your Own Way The SRF Pioneer Hat isn’t just a nod to our roots—it’s a badge of honor for those who live the brand and love the lifestyle. Whether you’re manning the grill or hitting the road, this hat is built to go wherever great beef is served. Top Off Your Grill Game – Shop the Pioneer Hat.      

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.     

Smoke Show: Effortlessly Elevate Your Holidays with SRF Smoked Prime Rib – Just Heat & Serve A Snake River Farms prime rib makes any holiday table brighter and so much more delicious. We didn’t think it was possible to add more flavor to our American Wagyu roasts, but Bryan and Rachel Bracewell of Southside Market and Barbeque shared their idea. Start with a SRF Silver™ prime rib and carefully smoke it over genuine Texas post oak in Southside’s authentic smoker. The result is a cooked, juicy prime rib with a hint of smoke and the natural flavor of SRF American Wagyu beef.   “No surprise here,” says Bryan, “it’s just high quality beef, simple dry rub, real post oak wood, and time.” Southside is the oldest BBQ joint in Texas, a state famous for authentic barbeque. They handcraft our smoked SRF brisket, spare ribs and sausages. Just in time for the holidays, we present our smoked American Wagyu prime rib. It ships frozen. Just thaw, heat to 115°F, rest and serve. Now it’s effortless to serve a perfect holiday prime rib. Add a Touch of Texas to the Holidays  SRF Smoked Prime Rib | Average weight: 5.5 lbs. | $349   A SRF Silver™ prime rib is hand trimmed, hand seasoned, and smoked low and slow with real Texas post oak. Just heat in the oven, smoker or grill to your desired finished temp, rest and serve. > Shop Now   Leftover Prime Rib Recipes for Flavorful Meals  Leftover Prime Rib and Barley SoupTransform your leftover prime rib into a hearty, comforting beef and barley soup in just 30 minutes. This flavorful dish features tender prime rib, mushrooms, and soy sauce for added umami, with classic pearled barley adding the perfect texture. A quick and satisfying meal for any day.After the prime rib has rested, slice and serve. > Cook Now  Leftover Prime Rib French DipTurn your leftover prime rib into a delicious French dip sandwich with thinly sliced meat, creamy horseradish, and savory au jus for dipping. Quick and full of flavor, this easy recipe is perfect for using up your leftovers. > Cook Now Leftover Prime Rib Pot PieTurn your leftover prime rib into a cozy, hearty pot pie with flaky puff pastry. Prepare the filling ahead of time, then bake for a comforting meal that’s perfect for using up holiday leftovers. > Cook Now

Discover how to cook a New York strip steak like a pro. This guide covers everything from selecting the perfect cut to achieving the ideal sear and doneness.

Learn how to cook the perfect sirloin steak with Snake River Farms’ easy-to-follow guide, ensuring a tender and flavorful result every time.

Elevate your cooking skills with this guide on how to prepare the perfect filet mignon. Learn the best methods to achieve a tender, juicy steak every time, from seasoning tips to cooking techniques. Perfect for any special occasion or a luxurious meal at home.

Master the art of slow-cooked perfection with this grill-smoked brisket recipe. Achieve tender, smoky beef with step-by-step instructions that guide you through prepping, seasoning, and smoking a mouthwatering Snake River Farms brisket for a truly unforgettable meal.

SRF Kurobuta salami is delicious by itself, but their flavors shine when paired with wine. The best combinations accent and balance the flavor profiles of the wine and salami. Keep in mind, the best pairings are the ones that taste best to you! We consulted with Pete Seghesio, an acclaimed winemaker and founder of Journeyman Meats, to discover his suggestions for the best wines to pair with his different types of salami.

Discover the ultimate guide to Snake River Farms Kurobuta Ham. Learn everything from choosing the perfect ham to cooking methods, ensuring your meal is a showstopper.

Smoking a brisket can feel like an impossible task, but we’re here to help.

Looking for fast, flavorful meals that fit into your busy schedule? This collection of quick recipes is designed to help you whip up delicious dinners with minimal effort.

With an SRF American Wagyu tenderloin roast, you can bring that daydream into real life. We use the same cut for both our tenderloin roast and our top-selling filets mignons; the full beef tenderloin has a distinctive narrow shape and the power to make any holiday meal deluxe and delicious.

Chef Edward Higgins' tried-and-true method will turn you into a holiday hero. What a dilemma. Prime rib is the ultimate holiday showstopper, yet it’s laden with heartbreak potential — and Edward Higgins, executive chef at The Lively in Boise, Idaho, thinks he knows why. 

Elevate your holiday gathering with a delectable menu created by culinary maestros Nathan Michael and Julia Flowers. Discover a tantalizing lineup, including their signature Pepper Jelly Glazed Ham, Creamy Caramelized Onion Dip, indulgent Pimento Mac and Cheese, refreshing Shrimp Louie Salad, and a Spiced Maple Bourbon Cocktail that will leave your guests raving. Unwrap the secrets to a memorable holiday feast.