Season’s Eatings–SRF All Day Long

The holidays are a time for family, friends, and food. From festive centerpieces to simple everyday meals, Team SRF member Chad Montano shares easy breakfast, lunch, and dinner ideas featuring Snake River Farms American Wagyu beef and Kurobuta pork that keep your household happy all season.

Chad, a professional food photographer from San Diego and original member of Team SRF, has been cooking with SRF products since 2019. “Snake River Farms is a part of my life and who I am,” he says. “I use SRF products for everything from special dinners to quick, everyday meals.”

Easy Breakfast Idea: Potato Rosti with Eggs & Kurobuta Bacon

Start your morning right with a simple yet elevated breakfast. This dish combines crispy potato rosti, creamy scrambled eggs, and salty SRF Kurobuta Bacon.

“When I think of breakfast, I go right to eggs, bacon, and potatoes. This dish takes these basic ingredients and makes a simple but elevated presentation that my family and I enjoy. The golden brown potato rosti adds crunch and texture. It’s the perfect vessel for creamy scrambled eggs and crispy, salty bacon,” shares Chad Montano, Team SRF member.

Prep & Cook: 10 min prep | 20 min cook | Serves 1 to 2

Ingredients:

• 4 slices SRF Kurobuta Bacon
• 1 large russet potato
• 4 cage-free eggs
• ½ tablespoons fresh goat cheese
• 1 green onion, chopped
• 1 teaspoon sea salt
• 2 knobs unsalted cold butter
• Pinch of black pepper
• Olive oil
  
  

Instructions (Quick Overview):

1. Cook bacon in skillet or air fryer.
2. Grate and dry potato, then fry into golden, crispy rosti.
3. Scramble eggs with butter and goat cheese until creamy.
4. Plate rosti topped with eggs, bacon, and green onion.
   
   

Full Instructions:

1. Cook bacon. Chad notes: “I use a skillet, but feel free to use an air fryer or your preferred method.”
2. Wash and dry the potato. Grate into shreds using the large holes of a food grater. Transfer potato shreds to a piece of cheesecloth or dish towel, wrap tightly, and squeeze out excess water. Transfer to a bowl, season with salt and black pepper.
3. Preheat a medium skillet over medium heat. Add enough olive oil to coat the pan (about 2 tbsp). When hot, add potatoes and press down tightly with a spatula. Cook 3–4 minutes until edges are golden. Flip onto a plate, add more oil, and cook the other side 3–4 minutes until golden brown. Transfer to a plate and sprinkle with sea salt.
4. Crack eggs into a bowl and beat vigorously. Add butter to the skillet, then eggs. Cook over low heat, constantly mixing, until almost done. Add goat cheese, remove from heat, and continue stirring until creamy.
5. To serve, plate the potato rosti and top with eggs, bacon, and green onion. Enjoy!

Shop the Ingredients: Kurobuta Bacon →

Easy Lunch Idea: Fancy Steak Sandwich

For lunch or a casual dinner, a high-quality steak sandwich hits every note: beefy, cheesy, and packed with flavor. SRF New York Strip makes this simple yet satisfying.

“I love a good steak sandwich! A great sandwich starts with high-quality beef, so I used the SRF New York Strip. It’s beautifully marbled, beefy, and delicious. It doesn’t need much—just a little salt and pepper and a nice crust. A quick pan sauce and cheese add layers of flavor. It’s perfect to split with someone you love,” shares Chad Montano, Team SRF member.

Prep & Cook: 30 min prep | 30 min cook | Serves 1 to 2

Ingredients:

• 1 SRF New York Strip
• 1 fresh baguette
• 3–4 slices provolone cheese
• 1 cup beef stock
• 1 small shallot, diced
• 2 knobs unsalted cold butter
• Sea salt & pepper
• Neutral oil

Instructions (Quick Overview):

1. Season steak and let rest.
2. Cook in skillet to medium-rare, flipping often.
3. Make pan sauce with shallots, beef stock, and butter.
4. Toast bread with cheese, layer sliced steak, drizzle pan sauce.

Full Instructions:

1. Season the steak with salt and pepper and allow it to sit at room temperature for 30 minutes.
2. Preheat a skillet over medium-high heat. Add a tablespoon of neutral oil, then carefully add the steak. Cook for 2 minutes, flip, then cook another 2 minutes and flip again. Continue flipping every minute until desired doneness. Chad likes medium-rare: internal temperature 128°F. Remove steak and let rest 10–15 minutes.
3. In the same pan, cook shallots for 2 minutes, then add beef stock and bring to a boil. Reduce to medium-low and simmer until reduced by half (5–7 minutes). Stir in butter and adjust seasoning.
4. Cut bread to match steak length, slice in half, drizzle with olive oil, and toast in the oven. Layer cheese, sliced steak, and drizzle with pan sauce. Serve and savor!

Shop the Ingredients: New York Strip →

Easy Dinner Idea: Panko Crusted Pork Cutlets with Honey Mustard

A holiday crowd-pleaser for dinner, this dish combines juicy SRF pork cutlets with crunchy panko and a creamy honey mustard sauce.

“These are a crowd pleaser! The SRF pork is beautifully marbled and full of flavor. I love using panko breadcrumbs to add the ultimate crunch, and the rosemary pairs perfectly with the pork. I prefer to make my own sauces and dressings from scratch because they just taste better. This honey mustard is creamy, tangy, and extremely easy to whip up,” shares Chad Montano.


Prep & Cook: 20 min prep | 30 min cook | Serves 1 to 2


Ingredients:

Pork Cutlets

• 2 SRF boneless pork chops
• 1 cup panko breadcrumbs
• 1 sprig fresh rosemary, chopped
• 2 tablespoons Parmesan cheese
• 2 eggs, beaten
• 2 tablespoons flour
• ½ cup vegetable oil
• Sea salt & pepper

Honey Mustard Sauce:

1. ¼ cup mayonnaise
2. 2 tablespoons Dijon mustard
3. 2 tablespoons honey
4. Pinch of salt & pepper

Instructions (Quick Overview):

1. Butterfly pork, season, and dredge in egg, flour, then panko mix.
2. Fry in skillet until golden brown and internal temp reaches 145°F.
3. Mix honey mustard ingredients. Serve cutlets with sauce.

Full Instructions:

1. To make the honey mustard sauce, combine all ingredients in a small bowl and adjust seasoning to taste.
2. Butterfly the pork chops by cutting them in half lengthwise, leaving one end attached. Open gently, cover with parchment, and pound to ¼ inch thick. Season with salt.
3. In a large bowl, combine panko, chopped rosemary, Parmesan, and a pinch of salt and pepper. In another bowl, mix eggs and flour. Dredge each pork cutlet in the egg/flour mixture, then roll in panko, pressing firmly to adhere.
4. Heat a large skillet over medium heat and add oil. Once hot, cook cutlets 2–3 minutes per side until golden brown and internal temperature reaches 145°F. Transfer to a cooling rack and season lightly with salt.
5. Plate the crispy cutlets and drizzle or serve with the honey mustard sauce.
   

Shop the Ingredients: Boneless Pork Chops →

Tips for Serving SRF All Day Long

• Plan simple, festive meals throughout the holidays to reduce stress.
• Involve family members in prep and plating — kids love helping.
• High-quality meat like SRF makes even simple dishes shine.
• Keep leftovers organized for quick next-day meals.

Make the Holidays Easy with SRF:

Planning holiday meals doesn’t have to be stressful. With Snake River Farms, you can elevate every breakfast, lunch, and dinner with high-quality American Wagyu beef and Kurobuta pork that make even simple dishes feel special. From quick weekday meals to festive showstoppers, SRF products help you create memorable moments with minimal effort.

Explore our full selection of holiday favorites and gift-worthy cuts in the Snake River Farms Holiday Guide to make this season delicious, easy, and unforgettable.

Chad Montano

@BrieWilly Chad is a professional food and lifestyle photographer from San Diego. He combines his two passions to create high-quality content for restaurants and brands in the food industry, and has been cooking SRF products since 2019.