SRF BLOG

Guide to Kurobuta Pork Few pork experiences can match the richness and tenderness of Kurobuta. From the first bite, you notice the depth of flavor, the perfect marbling, and the juiciness that sets it apart from any grocery store pork. For us at Snake River Farms, Kurobuta isn’t just pork — it’s the culmination of heritage, care, and craft. Snake River Farms Kurobuta stands alone in the pork world. The color is deep and vibrant and the fat, amazingly succulent and complex. — Chef Kris Komori, James Beard Semi-Finalist We’ve dedicated decades to raising purebred Berkshire hogs, ensuring every cut delivers that remarkable flavor and tenderness. Whether it’s a perfectly cooked Kurobuta ham, thick-cut pork chops, or slow-braised ribs, this pork brings a dining experience worthy of celebration — at home, for special occasions, or simply because every meal deserves to be extraordinary. Ready to taste the difference? Explore our full collection of Kurobuta chops, hams, ribs, bacon, and specialty cuts. Table of Contents What Is Kurobuta Pork? Raising Kurobuta Pork: The Snake River Farms Difference Berkshire Pork vs. Other Heritage Pork Breeds How to Cook Kurobuta Pork Kurobuta Pork for Every Occasion What Chefs & Food Lovers Say FAQs About Kurobuta Pork What Is Kurobuta Pork? Kurobuta Pork is America’s premium heritage pork, renowned for its tenderness, rich flavor, and beautiful marbling. It comes from Berkshire hogs, a historic breed originally from England and celebrated in Japan as Kurobuta, meaning “black hog.” This heritage breed produces pork with a deep reddish-pink color and a buttery texture that sets it apart from ordinary pork. How does Kurobuta differ from regular pork?Unlike conventional pork, which is bred for fast growth and mass production, Kurobuta comes from pigs raised as true heritage pork. These pigs grow more slowly, are fed specialized diets, and are raised with careful attention to welfare. The result? Meat that’s juicier, more flavorful, and richly marbled — a cut that practically melts in your mouth. You can taste the difference in every chop, ham, or rib. Why is Kurobuta Pork more expensive?Quality comes with care. Heritage breeds like Berkshire hogs take longer to reach maturity and are raised on small farms without growth promotants. Their slower growth and meticulous feeding create the marbling and flavor you can’t get from standard pork. When you choose Kurobuta, you’re paying for exceptional flavor, heritage genetics, and a truly premium experience — not just pork. Why choose Berkshire pork?Whether for everyday meals or special occasions, Kurobuta delivers a taste and texture that turns any dish into a culinary highlight. Its rich flavor, tender texture, and heritage pedigree make it the choice for chefs, food lovers, and anyone who appreciates heritage pork at its finest. Snake River Farms Kurobuta stands alone in the pork world. The color is deep and vibrant and the fat, amazingly succulent and complex. – Chef Kris Komori, James Beard Semi-finalist Kurobuta Frenched Pork Chop Perfectly marbled and juicy, these chops are ideal for a quick weeknight meal or a special dinner. Elegant flavor, easy preparation. Shop Kurobuta Pork Chops → Kurobuta Bone-In Half Ham Richly flavored and tender, our hams make a show-stopping centerpiece. Bone-in ensures juiciness and enhances taste for holiday meals. Shop Kurobuta Hams → Kurobuta Bacon Thick-cut and bursting with flavor, our Kurobuta bacon elevates breakfast, sandwiches, or charcuterie boards. Juicy, savory, and rich. Shop Kurobuta Bacon → Kurobuta Spare Ribs Slow-cooked or grilled, these ribs deliver tender, flavorful pork every time. Perfect for family meals or weekend gatherings. Shop Kurobuta Ribs → The History of Berkshire Hogs Berkshire hogs have a storied history spanning more than 300 years in Berkshire County, England. Known for their black coats and richly marbled meat, these pigs quickly became prized for flavor and tenderness, earning a reputation as a true heritage pork breed. In the late 1800s, Berkshire hogs were among the first pigs imported to Japan, where they were renamed Kurobuta, or “black hog.” Japanese farmers and chefs celebrated the breed for its deep color, rich flavor, and tender texture — qualities that continue to influence modern American heritage pork. Today, Kurobuta Pork carries that same legacy of careful breeding, exceptional quality, and culinary prestige. Why Heritage Breeds Matter Not all pork is created equal. Heritage pork breeds like Berkshire hogs are raised with flavor and quality in mind, rather than speed or mass production. Compared to commodity pork: Flavor: Richer, deeper, and more complex due to superior marbling. Texture: Tender and juicy, with a melt-in-your-mouth quality. Growth: Slower-growing pigs develop meat with greater depth of flavor. Cultural significance: Heritage breeds represent a culinary tradition prized by chefs and food lovers worldwide. Discover more about heritage pork and how Kurobuta compares to other breeds in our Heritage Pork Guide and Kurobuta vs Iberico article.   Understanding Kurobuta Pricing Quality comes with careful cultivation. Kurobuta Pork is more expensive than conventional pork because: Heritage genetics: Purebred Berkshire hogs are rare and prized. Slower growth: These pigs take roughly 10% longer to reach maturity, which develops richer marbling and flavor. Small-farm practices: Handled with care on family farms, without growth promotants. Attention to diet and welfare: Ensuring exceptional eating quality and sustainability. When you choose Snake River Farms Kurobuta, you’re paying for more than meat — you’re investing in heritage, flavor, and a premium dining experience.   Pork Chops Juicy, tender, and richly marbled. Ideal for quick grilling, pan-searing, or oven roasting. Shop Pork Chops → Kurobuta Hams Fully cooked, ready for the table. Rich flavor and tender texture make them perfect for holidays or special meals. Shop Kurobuta Hams → Pork Ribs Succulent and flavorful, ideal for smoking or slow-roasting. Perfect for gatherings or backyard meals. Shop Pork Ribs → Pork Roasts Show-stopping centerpiece cuts with exceptional flavor and tender texture, perfect for festive occasions. Shop Pork Roasts → Raising Kurobuta Pork: The Snake River Farms Difference At Snake River Farms, we approach Kurobuta Pork the same way we approach our American Wagyu — with a relentless focus on quality, flavor, and authenticity. Every Berkshire hog we raise is part of a carefully maintained purebred bloodline, nurtured on small family farms that prioritize humane practices and sustainable farming. From individualized feeding to monitoring every step of growth, our approach ensures that each hog develops the marbling, tenderness, and deep flavor that Kurobuta is known for. We never use growth promotants or shortcuts — the result is a true heritage pork experience that chefs and home cooks alike recognize for its superior eating quality. A Higher Level of Flavor The flavor of Kurobuta Pork starts on the farm. Because our Berkshire hogs are slow-grown and carefully fed, the meat develops: Exceptional marbling: Intramuscular fat that melts during cooking, enhancing flavor and juiciness. Tender texture: Meat that’s soft yet substantial, perfect for chops, roasts, and ribs. Deep pink color: A natural indicator of higher pH, which translates into richer, more flavorful bites. It’s this attention to detail that makes Kurobuta Pork consistently stand out from commodity pork — every cut is a flavorful, juicy, and satisfying experience. The Kurobuta Difference What really sets Kurobuta apart isn’t just the breed — it’s how we care for it. Marbling, higher pH, and richer flavor: Every bite is tender, juicy, and deeply flavorful. Small-batch care: Each hog receives individualized attention, allowing for slow, healthy growth. Sustainability & heritage: By maintaining purebred genetics and honoring traditional farming practices, we deliver pork that is both delicious and responsibly raised. Explore some of our favorite Kurobuta cuts and experience the difference for yourself:   Kurobuta Bacon Rich, flavorful, and perfectly balanced. Elevate breakfast or add savory depth to any dish. Shop Kurobuta Bacon → Kurobuta Ham Fully cooked and ready for the table. Sweet, tender, and ideal for family gatherings or special meals. Shop Kurobuta Ham → Kurobuta Pork Ribs Juicy, flavorful, and perfect for smoking or slow roasting. A standout at any meal. Shop Kurobuta Ribs → Kurobuta Pork Roasts Show-stopping centerpieces with tender, flavorful meat. Ideal for holidays and special occasions. Shop Kurobuta Roasts → Berkshire Pork vs. Other Heritage Pork Breeds Not all heritage pork is created equal. While many heritage breeds offer unique flavors and textures, Kurobuta (Berkshire) pork consistently stands out for its exceptional marbling, tenderness, and rich flavor. Comparing it side-by-side with other well-known breeds makes the difference clear. When it comes to flavor, tenderness, and overall dining experience, Kurobuta consistently outperforms other heritage breeds. Whether you’re roasting, grilling, or braising, it’s the choice for pork lovers who want every bite to deliver maximum flavor. Breed Marbling Level Flavor Profile Origin Best Uses Kurobuta (Berkshire) High Rich, juicy, and deeply flavorful England / Japan Chops, roasts, ribs, ham, specialty cuts Duroc Moderate Mild, slightly sweet United States Roasts, chops, bacon Iberico (Pata Negra) High (acorn-fed) Nutty, complex, slightly sweet Spain Cured hams, chops, roasts Chester White Low to moderate Mild, clean flavor United States Bacon, sausage, roasts How to Cook Kurobuta Pork Kurobuta Pork is a premium heritage pork that stands apart for its exceptional marbling, tenderness, and rich flavor. Cooking it properly ensures every bite showcases the juicy, savory qualities that have made it a favorite among chefs and home cooks alike. In this guide, we’ll cover the best methods for each cut, beginner-friendly options, and links to recipes and products so you can enjoy the full Kurobuta experience. Chops & Roasts Kurobuta pork chops and roasts deliver a naturally rich, buttery flavor thanks to exceptional marbling and a deeper pink hue than commodity pork. Whether it’s a quick weeknight dinner or a holiday centerpiece, these cuts stay juicy and tender with simple preparation — no heavy seasoning required. Flavor Profile Expect a savory, almost steak-like depth with subtle nutty sweetness and a clean finish. The marbling creates a silky texture and “juicy bite” that stands out even before adding sauces or seasonings. Quick Tips For chops: Pan-sear or grill over medium-high heat, then rest for 5 minutes for maximum tenderness. For roasts: Slow-roast or oven-bake at 325 to 350°F until the internal temperature reaches 145°F. Season thoughtfully: Glazes, herbs, and rubs should enhance — not mask — the natural Kurobuta flavor. Guides, Recipes & Products Technique: The Best Way to Cook a Pork Chop Product: Kurobuta Pork Chops Recipe: Pork Chops with Mustard Cream Sauce, Mushrooms and Sautéed Spinach Technique: How to Prepare a Kurobuta Porchetta Product: Kurobuta Pork Roasts Recipe: Roasted Rack of Pork with Chestnut Apple Stuffing & Brown Butter Sage Sauce Shop Popular Kurobuta Cuts  Ready to bring exceptional flavor and tenderness to your table? Explore our top Kurobuta pork selections, perfect for weeknight dinners, entertaining, or special occasions. Frenched Pork Chop Thick-cut chops with rich marbling for a naturally tender, juicy, and buttery flavor. Shop Frenched Pork Chop → Double Bone Pork Chop Extra-thick chops ideal for searing or grilling, perfect for a special dinner or celebration. Shop Double Bone Pork Chop → Rack of Pork A show-stopping roast with tender meat and a crisp, golden exterior for holiday entertaining. Shop Rack of Pork → Kurobuta Porchetta Expertly seasoned and rolled, offering melt-in-your-mouth tenderness and crackling-crisp skin. Shop Kurobuta Porchetta → Bacon, Ham & Breakfast Favorites Kurobuta bacon, hams, and breakfast cuts bring rich flavor and tender texture to every meal. These heritage pork cuts are naturally juicy, with savory depth that elevates everything from morning favorites to holiday spreads.Flavor Profile:Savory, slightly sweet when glazed, with a buttery, melt-in-your-mouth texture that makes Kurobuta stand out from regular pork. Quick Tips: Bacon: Pan-fry or bake slowly for even crisping. Ham: Fully cooked; warm gently, add glaze or scoring for presentation. Sausage & breakfast cuts: Cook until golden and let fat render for maximum flavor. Recommended guides, recipes & products: Bacon Product: Kurobuta Bacon Recipe: Fall BLT with Apple-Brined Uncured Bacon Ham Technique: Guide: How to Cook a Ham Product: Kurobuta Hams Recipe: Bourbon-Orange Glazed Kurobuta Ham Breakfast Favorites / Sausage Technique: Easy Breakfast Sausage Patties Guide Product: Kurobuta Sausage / Specialty Cuts Recipe: Leftover Ham — The Start of Something Delicious   Shop Bacon, Ham, and Breakfast Favorites Elevate your morning meals or festive gatherings with our Kurobuta bacon, ham, and breakfast sausage. These carefully crafted cuts deliver rich flavor, juicy tenderness, and effortless preparation — perfect for everyday meals or special occasions.   Kurobuta Bacon Thick-cut, naturally flavorful bacon with rich marbling that crisps perfectly for breakfast or brunch. Shop Kurobuta Bacon → Kurobuta Ham Fully cooked, tender, and juicy hams that shine with a simple glaze or as the centerpiece for any occasion. Shop Kurobuta Hams → Kurobuta Breakfast Sausage Juicy, flavorful sausage patties perfect for quick breakfasts, brunch, or elevating any morning meal. Shop Breakfast Sausage → Ribs & Specialty Items Kurobuta ribs and specialty pork cuts, including pork collars, shanks, and smoked pork steaks, offer deep, savory flavor with exceptional tenderness. These cuts are perfect for slow-cooking, braising, or smoking, delivering a rich, buttery mouthfeel that stands out even with minimal seasoning. Flavor Profile:Expect bold, savory notes with a natural sweetness from the pork’s marbling. Shanks and collars offer a melt-in-your-mouth texture when slow-cooked, while ribs and smoked steaks provide a smoky, caramelized finish that keeps every bite juicy. Quick Tips: Ribs: Slow-cook or smoke until the meat pulls easily from the bone. Finish with a glaze or BBQ sauce for a caramelized crust. Pork Collar: Oven-roast or braise at low temperature for several hours to develop deep flavor. Shanks & Steaks: Braise or smoke for rich, tender results; rest before slicing. Guides, Recipes & Products: Recipe: Tuffy Stone's Party Ribs with Honey Chili Crisp BBQ Sauce Product: Kurobuta Spare Ribs Recipe: Slow Cooker BBQ Pork Short Ribs with Green Apple and Toasted Pecan Slaw Product: Kurobuta Short Ribs Guide: Pork Collar vs Pork Shoulder Guide: How to Prepare a Snake River Farms Kurobuta Pork Collar in the Oven Product: Kurobuta Pork Collar Recipe: Braised Kurobuta Pork Shanks with Parmesan Risotto Product: Kurobuta Pork Shank Recipe: Weeknight Char Siu Smoked Pork Steaks Product: American Kurobuta Smoked Pork Steak Recipe: Bacon Bratwurst Cornbread Stuffing Product: Uncured Bacon Bratwurst   Shop Ribs & Specialty Items Bring bold, savory flavor and exceptional tenderness to your table with our Kurobuta ribs and specialty cuts. Perfect for slow-cooking, braising, or smoking, these selections deliver rich, buttery texture and flavor, making them ideal for weeknight meals, entertaining, or special occasions. Kurobuta Spare Ribs Perfectly marbled and tender ribs, ideal for slow-cooking or smoking with your favorite BBQ sauce. Shop Kurobuta Spare Ribs → Kurobuta Short Ribs Rich, flavorful short ribs that braise beautifully, delivering melt-in-your-mouth tenderness. Shop Kurobuta Short Ribs → Kurobuta Pork Collar Juicy and flavorful, perfect for roasting or braising to highlight its natural marbling and tenderness. Shop Kurobuta Pork Collar → Kurobuta Pork Shank A deeply rich and tender cut that shines when slow-braised or smoked, delivering comfort-food perfection. Shop Kurobuta Pork Shank → Kurobuta Pork for Every Occasion From everyday meals to holiday feasts and gift-worthy selections, Kurobuta pork brings exceptional flavor and tenderness to every table. Whether you’re cooking a quick weeknight dinner, entertaining friends and family, or selecting a thoughtful gift, there’s a Kurobuta cut for every occasion. Everyday MealsPerfect for simple, flavorful dinners in 30 minutes or less, Kurobuta pork shines in quick recipes like honey garlic pork bowls, a pork and broccoli stir-fry, or an air fryer Kurobuta katsu sando. Even weeknight dinners can taste indulgent with these fast, flavorful options. Gift-Worthy SelectionsElevate gifting with thoughtfully curated Kurobuta Pork Bestsellers, a Spare Rib Kit, or assorted pork favorites. These bundles make holidays, celebrations, or culinary gifts effortless and memorable.     What Chefs & Food Lovers Say   " the most delicious piece of meat you will ever eat in your life." - Al Roker, Today Show Host    "Snake River Farms Kurobuta stands alone in the pork world. The color is deep and vibrant and the fat, amazingly succulent and complex." - Chef Kris Komori, James Beard Semi-finalist   “I brined the Pork Short Ribs then smoked them. They were tender and had amazing flavor. I will order them again.” - Kenton, Verified Buyer    “Beyond what I expected in the pork shanks. Exceptional flavor, I did them braised, took a couple of days to do it correctly, but was in no way disappointed. So glad that I bought more. Would highly recommend” - Rodney Y., Verified Buyer   “Love combining this with the ground pork, very juicy burgers in 4 minutes on the grill!” - Christopher N., Verified Buyer   “Holy cow! Or pig! It is the BEST pork chop my husband and I ever ate. We’ve referred family and friends just for the taste alone! We order steaks etc but never knew a pork chop could be so good. It’s a once a week meal now. Thanks!” - Donna H., Verified Buyer   Frequently Asked Questions About Kurobuta Pork What makes Kurobuta different from regular pork? Kurobuta pork comes from purebred Berkshire pigs, known for exceptional marbling, tenderness, and a deep, buttery flavor that sets it apart from commodity pork. Is Kurobuta fatty? Kurobuta is more marbled than standard pork, which gives it a naturally juicy and tender texture. The fat is finely distributed throughout the meat, creating a rich, buttery taste rather than a greasy one. What’s the best cut of Kurobuta pork? It depends on your cooking style: chops and roasts are ideal for searing or slow-roasting; ribs are perfect for BBQ; collars and shanks excel in braising; and pork belly shines when roasted or smoked for crispy, melt-in-your-mouth texture. Does Kurobuta pork require special cooking techniques? Kurobuta cooks just like regular pork but benefits from gentler heat to preserve its marbling and tenderness. Whether roasting, grilling, or braising, avoid overcooking to keep the interior juicy and flavorful. Is Kurobuta pork worth the price? Fans of premium pork consistently rank Kurobuta among the best in the world. Its marbling, deep flavor, and tenderness offer an elevated eating experience that makes it especially popular for holidays, special occasions, and show-stopping dinners. Unparalleled Flavor of Kurobuta Pork Discover why chefs and home cooks alike choose Kurobuta for its rich marbling, tender texture, and naturally buttery flavor. From weeknight dinners to show-stopping holiday roasts, Snake River Farms Kurobuta Pork elevates every meal. Shop All Kurobuta Pork Products →  

Beef Tallow Potato Chips: The Ultimate Snack Without Seed Oils Remember when McDonald's fries tasted different? That was the magic of beef tallow. For many of us, it’s a nostalgic flavor—rich, savory, and completely unforgettable. At Snake River Farms, we’ve spent years perfecting American Wagyu beef, and now we’re taking that same dedication to flavor and quality and applying it to our latest creation: Beef Tallow Potato Chips. These aren’t just any chips. We’ve used our Wagyu beef tallow—rendered from the finest cuts of American Wagyu beef—to craft a chip that’s not only crispy but also delivers a flavor depth that’s hard to find in the world of mass-produced snacks. The result is a kettle-style chip that’s golden, crunchy, and cooked with real beef tallow—no seed oils here. Simple, Quality Ingredients Our Beef Tallow Potato Chips are made with only 3 premium ingredients:  Idaho Potatoes - Non-GMO and grown in the volcanic soil of Idaho for the ultimate crunch.  Wagyu Beef Tallow - Rendered from the finest American Wagyu beef for unparalleled richness and flavor.  Rocky Mountain Salt - Unrefined and perfectly balanced to enhance the natural taste of the potatoes.  No artificial colors, flavors, or preservatives. Just pure, natural goodness in every bite.  Whether you're snacking on their own or pairing them with your next steak night, these chips bring a new level of flavor to any occasion. Shop Beef Tallow Potato Chips: 6 oz Bags - 5 Pack → Perfect for sharing or stocking up 1.5 oz Bags - 12 Pack → Ideal for on-the-go snacking   What Makes Tallow Chips Different At Snake River Farms, we’re all about real ingredients—and our Beef Tallow Potato Chips are no exception. But what exactly is beef tallow, and why is it such a game-changer for our chips? Beef tallow is the rendered fat from beef. It’s been used in cooking for centuries, prized for its rich flavor and high smoke point. Unlike many modern oils, which can break down under heat and introduce off-flavors or unhealthy compounds, beef tallow remains stable, even when heated to high temperatures. This makes it the ideal fat for frying, ensuring our chips are crispy and golden without any unwanted flavor. When it comes to preparation, we use the kettle-cooked method, a traditional approach that slow-fries the chips in small batches. This method enhances the texture, giving each chip that perfect crunch while locking in the flavor of the tallow. Compared to chips fried in seed oils, our Beef Tallow Potato Chips have better heat stability, a cleaner, richer flavor, and fewer additives. Seed oils like canola or sunflower oil can leave an oily aftertaste, while beef tallow adds a subtle, savory depth that makes each bite more satisfying. Plus, with our chips, you’ll never find any industrial processing or mystery ingredients. But what really sets our chips apart is the tallow itself. We use American Wagyu beef tallow, sourced from our own heritage-quality Wagyu cattle. This beef is known for its exceptional marbling, which translates into a tallow with a smooth, luxurious texture and an unmatched depth of flavor. It’s this Wagyu tallow that gives our chips their signature richness and authenticity. Learn more about how we use beef tallow in cooking → Why Choose Chips Without Seed Oil There’s been a growing interest in seed-oil-free snacks, and that’s because more and more people are looking for options that align with their preferences for more natural, minimally processed ingredients. While seed oils like canola, sunflower, and soybean oil are widely used in the food industry and are perfectly safe for consumption, many individuals are seeking alternatives due to concerns over industrial processing and the desire for simpler, more traditional ingredients. At Snake River Farms, we’re always looking for ways to create snacks that deliver the best in both flavor and quality. That’s why we chose beef tallow for our chips. It’s a cooking fat that’s been used for centuries, offering a natural, clean flavor that adds a richness to our chips you won’t find in many other snacks today. Here are a few reasons why we love cooking with beef tallow: Naturally high smoke point: Beef tallow can withstand higher temperatures without breaking down, ensuring that our chips fry to crispy perfection without losing any flavor. No industrial processing: Unlike many seed oils, which often go through heavy refining, our beef tallow is rendered with care, keeping it as natural and pure as possible. Richer, fuller flavor: The deep, savory flavor of beef tallow complements the potatoes in a way that seed oils simply can’t match. The result is a snack that’s not just crispy, but also satisfying and full of depth. For those who prefer a more natural cooking fat, beef tallow offers a time-honored alternative that’s both flavorful and simple. We believe in keeping things real—using high-quality ingredients that bring out the best in every bite. Taste Profile: Golden, Crisp, and Deeply Savory When you take a bite of Snake River Farms Beef Tallow Potato Chips, you’ll immediately notice the perfect balance of crispness and richness. The light crunch is just the beginning. These chips are slow-fried in Wagyu beef tallow, giving them a satisfying depth of flavor that lingers—subtle notes of beef umami add a savory layer that elevates the traditional potato chip experience. But these chips aren’t just for snacking. They’re the ideal companion for your next meal. Their rich, full-bodied taste pairs perfectly with a wide variety of dishes, from steak night to BBQs and even gourmet dips. Whether you’re pairing them with your favorite cut of beef or enjoying them as part of a larger spread, these chips bring an elevated touch to every bite. How to Enjoy Beef Tallow Potato Chips Our Beef Tallow Potato Chips are perfect straight from the bag, but they can also elevate any dish where you'd typically use traditional chips. Here are a few simple ideas: 1. Steakhouse Nachos An elevated dish for game day or entertaining. Ingredients: Snake River Farms beef tallow chips 6 oz shaved ribeye steak 1 cup aged cheddar, shredded 1/4 cup pickled jalapeños 2 tablespoons crème fraîche 1 tablespoons chives, chopped Instructions: Preheat the oven to 375°F (190°C). Layer chips on a baking sheet. Top with shaved ribeye, cheddar, and jalapeños. Bake for 8 to 10 minutes, or until cheese is melted and bubbly. Finish with a dollop of crème fraiche and sprinkle chives on top. Serve immediately. 2. Crispy Tallow Chip-Crusted Salmon Simple, impressive, and delicious. Ingredients: Snake River Farms beef tallow chips (about 1 cup crushed) 4 salmon fillets (SRF wild caught King Salmon or Alaskan Sockeye Salmon) 1 tablespoon olive oil Salt and pepper to taste Fresh lemon wedges (optional) Instructions: Preheat oven to 400°F (200°C). Crush chips into small, coarse crumbs and set aside. Rub salmon fillets with olive oil, and season with salt and pepper. Press the crushed chips onto the flesh side of the salmon to form a crust. Bake for 12 to 15 minutes, or until salmon is cooked through and the crust is golden. Serve with a wedge of lemon for added brightness. 3. Salted Caramel Tallow Chip Clusters A sweet-savory dessert for a surprising twist. Ingredients: Snake River Farms beef tallow chips (about 1 cup, broken into pieces) 4 oz dark chocolate (70% cocoa) 2 tablespoons salted caramel sauce Flaky sea salt Instructions: Melt the dark chocolate in a heatproof bowl over simmering water (double boiler method). Stir in salted caramel sauce until fully combined. Toss the chip pieces in the chocolate-caramel mixture until evenly coated. Spread the mixture onto a parchment-lined tray and sprinkle with flaky sea salt. Chill in the fridge for 30 minutes, or until set. Break into clusters and serve. 4. Loaded Chip & Dip Board Perfect for snacking and entertaining. Ingredients: Snake River Farms beef tallow chips 1 cup French onion dip 1/2 cup blue cheese spread 1/2 cup smoked trout dip 2 tablespoons whole grain mustard Instructions: Arrange chips on a large platter as the centerpiece. Place bowls of French onion dip, blue cheese spread, smoked trout dip, and whole grain mustard around the chips. Serve with fresh veggies, crackers, or additional snacks for variety. This is perfect for casual gatherings or parties.   The Story Behind Our Beef Tallow At Snake River Farms, we don’t just create products; we honor the heritage of our ingredients. Our beef tallow is a natural byproduct of our American Wagyu program, which means we’re using every part of the animal, embracing a more sustainable approach to cooking. This is a return to the way things used to be, where nothing went to waste, and each element of the animal was celebrated for its unique contribution. Tallow has been used for centuries as the preferred fat for frying, prized for its rich, clean flavor and high smoke point. In fact, chips were originally cooked in tallow until the 1990s, when cost-saving measures and the quest for longer shelf life led to a widespread switch to seed oils. These oils, while cheaper and more shelf-stable, don't bring the same depth of flavor or craftsmanship that tallow offers. Today, we're bringing tallow back—not just as a nostalgic throwback, but as a conscious choice. Our Wagyu beef tallow is rendered with the same care we put into our beef, ensuring a product that’s as rich in flavor as it is in tradition. By choosing beef tallow, we’re honoring an old-world technique that puts quality, sustainability, and real flavor at the forefront. In a world of mass production, our use of beef tallow is a reminder of the simpler, more sustainable ways of cooking—where quality ingredients and time-honored methods come together to create something truly special. Shop Beef Tallow Potato Chips: 6 oz Bags - 5 Pack → Perfect for sharing or stocking up 1.5 oz Bags - 12 Pack → Ideal for on-the-go snacking

Are Meat Subscription Boxes Worth It? Here’s What You Need to Know Short answer: yes — especially if you value quality. The best meat subscription boxes do more than deliver protein to your doorstep — they give you access to cuts you won’t find at your local grocery store, save you time on weekly shopping, and elevate every meal from average to unforgettable. At Snake River Farms, our subscription box brings together the best of American Wagyu beef and heritage Kurobuta pork — delivered straight from our ranch to your table. We offer full flexibility, exclusive cuts, and chef-trusted quality in every box. Whether you're cooking for the week or prepping for a special occasion, our meat subscription is a smarter, more flavorful way to stock your freezer. Build Your Subscription Box What Makes Meat Subscription Boxes Worth It? Smart, flexible, and flavor-packed — here’s why our meat subscription stands out. We know there are a lot of options out there. But not all meat boxes are created equal.  Here’s how ours delivers more: Restaurant-Quality Meat at Home – Our American Wagyu beef and Kurobuta pork are served in some of the country’s top Michelin-starred restaurants. You’re in Control – Customize your box with the cuts you love, choose how often it ships, and skip or cancel anytime. Save When You Subscribe – Get 5% off when you choose 6–9 items, or 10% off when you select 10+  with free shipping always included. Convenience You Can Count On – Your order ships flash-frozen for peak freshness and arrives ready when you are. Exclusive Cuts & Perks – Get early access to limited releases and special products you won’t find anywhere else. When the beef comes from Snake River Farms you know you’ll get an extraordinarily well-marbled piece of meat that translates into exceptional flavor that diners will love.  — Chef Hugh Acheson, James Beard Award-winning Chef & Writer   How Our Subscription Box Works – Simple, Flexible, and Delivered Still wondering if a meat subscription box is worth it? Our 3-step process keeps things easy — no hidden fees or complicated terms. Step-by-Step Guide: Step 1: Choose Your ProductsSelect 6 or more premium beef, pork, and seafood items from our curated selection.Step 2: Set Your Delivery SchedulePick the frequency that works for you: every 4, 8, or 12 weeks.Step 3: Get It DeliveredReceive your box of frozen, flash-packed meats at your doorstep — ready for your next meal. Note: Everything ships frozen and safely packed for maximum freshness and convenience. Build Your Subscription Box   Wagyu beef is fantastic!!! The flavor and marbling was out of this world. My cuts were butchered perfectly as well... Hands down best experience I have had with a new company.  — Sean O., Verified Buyer   Is a Snake River Farms Subscription Box Worth It Compared to Others? We get it — you’re probably comparing options. Here's why SRF ranks as one of the best meat subscription boxes available today:   SRF beef have been by far the best steaks I have had, making any trip to the local steakhouse obsolete. — Brent H., Verified Buyer   What’s in the Box? Build Your Premium Meat Subscription What makes a meat subscription box worth it? Simple — it’s the quality and variety inside. With Snake River Farms, you can build your box with exactly what you love most: steakhouse favorites, everyday staples, or wild-caught seafood for surf-and-turf nights.   Grill Master’s Box - For those who keep the grill fired up year-round. Wagyu Ribeye Steak – Richly marbled, perfect for high-heat searing. Wagyu Tomahawk Steak – A showstopper with serious bone-in flavor. USDA Prime Ribeye or NY Strip – Classic steakhouse favorites. Kurobuta Pork Tenderloin – Incredibly tender with a hint of natural sweetness. Spicy Beef Sausage – Bold, smoky, and built for the grill. King Salmon – Wild-caught, buttery, and ideal for cedar plank grilling. Want to level up your grill game? Explore our full guide to tools, techniques, and tips in our Grilling Essentials article. Steak Night Essentials - Build your dream dinner rotation. Wagyu Top Sirloin Steak – Lean, flavorful, and weeknight-ready. Wagyu NY Strip Slices – Pre-sliced for quick meals or creative plating. Wagyu Cowboy Steak – Bone-in, thick-cut, and deeply marbled. USDA Prime Top Sirloin Steak – A hearty, high-quality cut at a great value. USDA Choice Flat Iron – A hidden gem known for tenderness and flavor. USDA Choice Bone-In Ribeye Filet – Compact, rich, and packed with flavor. Need a refresher on steak techniques? Check out our step-by-step guide to cooking steak for expert tips on preparation, temperature, and doneness. Gourmet Weeknight Staples - Easy meals, elevated.  Wagyu Filet Mignon Pieces – Small cuts from the tenderloin for quick sautés or skewers. Wagyu NY Strip Slices – Great for stir-fry, steak sandwiches, or fast grilling. Wagyu Fajita Slices – Prepped and ready for tacos, bowls, and wraps. USDA Choice Flank Steak – Great for marinating, slicing, and quick grilling. Kurobuta Pork Chop – Juicy, flavorful, and easy to prepare any night of the week. Wagyu Ground Beef – A versatile staple with deep Wagyu richness. Looking for dinner ideas that don’t take all night? Explore our favorite fast weeknight meals featuring premium cuts that cook up in minutes. Seafood Night In - Stock your freezer with wild-caught surf options. Maine Lobster Tails – Sweet, tender, and perfect for special occasions. King Salmon – High in omega-3s with a buttery, clean flavor. Wild-caught Gulf Shrimp – Naturally sweet and fast to cook. Northwest Pacific Halibut – Mild, flaky, and restaurant-quality. Atlantic Sea Scallops – Jumbo-sized and ideal for searing or pastas. Need inspiration for your next seafood night? Browse all our seafood recipes for easy, elevated ways to enjoy these wild-caught favorites. Smoker’s Choice Box – For those who live low and slow. Wagyu Brisket – Perfect for long smokes and backyard bragging rights. Wagyu Tri Tip – A West Coast favorite with bold flavor and great texture. Kurobuta Spare Ribs – Meaty, rich ribs made for low-and-slow cooking. Kurobuta Pork Tenderloin – Delicate and tender, ideal for smoking or roasting. Spicy Beef Sausage – Adds smoky heat to any BBQ platter. Smoked Habanero Pepper Jack Sausage – Cheesy, spicy, and pre-smoked for easy flavor. Want to master the art of smoking brisket? Get step-by-step tips in our Brisket 101 guide and bring out the best in every low-and-slow cook. Bonus Add-Ons: Throw In and Save More Need a little something extra? These small-but-mighty favorites are easy to add and perfect for snacking, brunching, or leveling up any meal. Add them to your subscription box and save more when you bundle six or more items. Apple Brined Uncured Bacon – A sweet and smoky twist on a breakfast classic, made with heritage pork and real apple juice. Kurobuta Bacon – Thick-cut and richly marbled, this bacon delivers bold flavor and a satisfying crisp. Wagyu Smoked Beef Stick – Crafted with American Wagyu and slow-smoked for rich, savory depth in every bite. Wagyu Beef Jerky – Tender, protein-packed slices of our signature Wagyu — great for travel, gifts, or mid-day cravings. Ready to build your box? Start your subscription and fill it with your favorites. Mix, match, and save when you choose six or more. Build Your Box     FAQ – Are Meat Subscription Boxes Really Worth It? Can I change or cancel my subscription? Yes! You can modify, skip, or cancel anytime. We’ll notify you 3 days before your next renewal. What if I don’t like what’s in my box? No worries — we offer full customization so you always get the cuts and products you want. Where do you ship? We ship to all 48 contiguous U.S. states — and shipping is always free.   So, Are Meat Subscription Boxes Worth It? If you care about quality, consistency, and convenience — they absolutely are.With Snake River Farms, you’re not just buying meat. You’re investing in better meals, better sourcing, and a better way to eat. Subscribe and Taste the Difference  

Quarter Beef Guide: What You Need to Know Before You Buy Tired of paying premium prices for individual steaks while wondering if there's a smarter way to stock your freezer? You're not alone. Many savvy shoppers are discovering the value of buying beef in bulk, and quarter beef is leading the charge. A quarter beef purchase could be your answer—offering bulk savings, premium cuts, and months of meal planning solved in one order. Whether you're feeding a growing family, love hosting dinner parties, or simply want restaurant-quality beef at home, buying a quarter cow delivers exceptional value and convenience. Let’s explore what you actually get, how much it costs, and why our Snake River Farms Quarter Beef Box might be the smartest investment for your kitchen.   What Is a Quarter Beef? Traditionally, buying a quarter beef meant purchasing one-fourth of an entire cow, usually from a local ranch or butcher. It involved custom butchering, freezer paper, and a lot of decision-making about how you'd like your cuts prepared. We’ve modernized the experience. Our Quarter Beef Box includes premium American Wagyu beef, carefully curated and pre-portioned into ready-to-cook cuts. There’s no guesswork, no hanging weight to calculate, and no butcher jargon to decipher. We use the term "quarter beef" instead of "quarter cow" because it's the industry-standard language for retail and direct-to-consumer sales. It’s not about getting one physical quarter of a single animal—it’s about getting the equivalent mix of cuts in a balanced, usable box. Curious about what makes our beef special? Learn more about American Wagyu beef.   Is Buying a Quarter Cow Worth It?  If you’re curious whether a quarter cow is truly a good value, you’re not alone. It’s a smart question—and one we hear often. Spoiler: the savings are substantial, and the convenience pays off over time. Cost Breakdown: Quarter Beef vs. Individual Purchases Significant savings by buying beef in bulk. Our Quarter Beef Box includes approximately 65 pounds of premium American Wagyu beef for one price. If you put the same items in your shopping cart, the total cost would be almost 27% more. The current price is $1,393 compared to an individual price of $1,893. The Quarter Beef is a tremendous value so you can stock the freezer with filet mignon, ribeye, and ground beef—less sticker shock. When Quarter Beef Makes Financial Sense Our Quarter Beef Box makes the most sense when: You're feeding 3 to 4+ people regularly You cook with beef 2 to 4 times a week You have 4+ cubic feet of freezer space You're planning meals a few weeks or months ahead Over a 3 to 6 month span, you're locking in today's premium quality at a better price, avoiding inflation and weekly trips to the butcher counter.   How Much Meat Do You Get in a Quarter Cow from SRF? Wondering what you actually get when you order a quarter cow? We’ve done all the work for you—no guesswork, no butchering, no mystery boxes. Our Quarter Beef Box is fully curated and ready to stock your freezer with a well-balanced mix of steaks, roasts, and ground beef.  Our Quarter Beef Box Contents  Here’s exactly what we include:36x Ground Beef Bricks (1 lb each) = 36 lbs6x Filet Mignon (6 oz each) = 2.25 lbs4x NY Strip Steaks = ~3 lbs4x Ribeye Steaks = ~3 lbs6x Top Sirloin Steaks = ~4 lbs2x Chuck Roasts = ~6 lbs1x Flat Iron Steak = ~1.5 lbs1x Flank Steak = ~2 lbs1x Skirt Steak = ~2 lbs1x Tri-Tip = ~2.5 lbs2x Fajita Slices = ~2 lbs2x NY Strip Slices = ~1.5 lbsTotal: ~65 pounds of American Wagyu beef   How Long Will a Quarter Cow Last a Family of 4? Let’s say your household eats beef 3 to 4 times per week. That’s 12 to 16 meals a month. With ~65 pounds of beef and average portion sizes (6-8 oz per adult), the box will comfortably last 2 to 4 months, depending on how often you cook. You can expect variety, too: Weeknight dinners: Ground beef, top sirloin, chuck roast Weekend grilling: Ribeye, NY strip, tri-tip Entertaining: Filet mignon, skirt steak, flank   Understanding Beef Cuts: What's Included in Your Quarter Cow Premium Steaks (Ready for Grilling) Filet Mignon: Our most tender cut. Great for special occasions. Explore our filet mignon recipes. Ribeye & NY Strip: Richly marbled, ideal for steakhouse-style searing. Discover the difference between the New York Strip and Ribeye. Top Sirloin: Leaner, versatile, perfect for weekday grilling or slicing over salads. Learn five foolproof methods to master the perfect sirloin.   Everyday Cooking Cuts Ground Beef: Burger nights, meatballs, taco Tuesday, you name it. Chuck Roasts: Comfort food classics like pot roast, stew, or shredded beef. Specialty Cuts: Tri-tip, flank, and skirt are perfect for quick sears, fajitas, or slicing for salads and bowls. Cuts You Won't Find in Most Grocery Stores Flat Iron Steak: One of the most tender cuts after filet—a true hidden gem. Fajita & NY Strip Slices: Pre-sliced for quick cooking, stir-fries, or wraps. Want to discover more hidden gems? Check out our most underrated cuts. Practical Considerations: Storage & Meal Planning Buying beef in bulk is smart, but it also takes a little planning. From freezer space to weekly meal prep, we’re here to help you make the most of your Quarter Beef Box. It starts with proper storage and a few simple strategies to keep things easy, organized, and delicious. Freezer Space Requirements To store a full Quarter Beef Box, you’ll need at least 4 cubic feet of freezer space. We recommend organizing by cut type and using bins or freezer bags for easy access. All our beef is vacuum-sealed for maximum freshness and efficiency, reducing the risk of freezer burn and allowing for longer storage. From Freezer to Table: Meal Planning Strategy Plan weekly meals based on what you thaw. Use FIFO (first in, first out) method for rotation. Thawing tip: Transfer from freezer on to a plate and in to fridge 24 hours before cooking. Avoid beef fatigue with recipes for stir-fries, roasts, tacos, bowls, and more. Need inspiration? Browse our recipe collection for fast, flavorful ideas.     Why Choose Our Quarter Cow? There’s more to our Quarter Cow than just quantity—it’s about quality, integrity, and ease. From the exceptional caliber of our American Wagyu to the way we raise, portion, and deliver every cut, we’ve built this box to exceed expectations at every level. Here’s what sets it apart: American Wagyu vs. Commodity Beef Our American Wagyu beef stands apart in: Marbling: Rich, buttery texture Flavor: Bold and complex Tenderness: Next-level eating experience All our cattle are pasture-raised and grain-finished for ideal taste and texture. Learn more: What is American Wagyu Beef?   Sustainability & Ethical Practices We take our responsibility seriously: Raised with respect and care Sustainable ranching methods Transparent supply chain and processing We believe doing things the right way isn't optional—it's foundational to every product we offer. Learn more: Future Forward and A Matter of Respect.   Convenience & Quality Assurance No custom orders or cutting required Professionally portioned and packed Shipped frozen, delivered fresh Have questions or need prep tips? Our in-house expert is here to help—Chat with Dave for personalized guidance or contact our Customer Care team for anything else you need.   Making the Decision: Is Quarter Beef Right for You? Not sure if a Quarter Beef Box fits your lifestyle? We’ve outlined a few common scenarios to help you decide. Whether you're feeding a crowd or just cooking for two, here's how to know if buying in bulk makes sense or if individual cuts might be a better fit. Ideal Candidates for Quarter Beef Purchase Families of 4 or more Frequent entertainers Passionate home cooks Meal preppers Quality-conscious buyers   When to Consider Individual Purchases Instead Single or two-person households Limited freezer space Rare beef eaters Those who prefer rotating protein options more frequently   Quarter Beef FAQs: Shipping, Thawing & Storage Q: How long will my beef last in the freezer? All products are packed to deliver frozen or partially frozen and can be stored safely in your freezer for up to 6 months. We recommend organizing by cut type and using the FIFO (first in, first out) method to rotate your inventory and preserve peak quality. Q: What if my beef arrives thawed or cool to the touch? Our products are designed to stay cold in transit. If your order arrives partially thawed, check the internal temperature with a food thermometer. According to USDA guidelines, beef that’s been kept at 40°F or cooler is safe to store in the refrigerator for up to 7 days. Fully cooked hams can be refrigerated for up to 90 days. If you have any concerns about the condition of your delivery, reach out—we’re here to help.   Q: What’s the SRF Guarantee? We guarantee your order will arrive frozen or partially frozen with all items included and shipped to the correct address. If something doesn’t meet expectations, our customer care team is ready to make it right.   Q: How long does it take to thaw a steak or roast?  Allow approximately 6 hours per pound for safe refrigerator thawing. Most steaks will be ready in 12 – 24 hours Larger roasts may take 24 – 48 hours After thawing, we recommend using beef within 7 days  Note: Items removed from their original vacuum-sealed packaging during freezing or thawing are excluded from our quality guarantee.   Q: How should I dispose of the dry ice? Leave the dry ice in the shipping box and place it in a well-ventilated area (like outside or in the garage) until it evaporates. Note: Do not place dry ice in a sink, trash can, or enclosed space—it can cause damage due to its extreme temperature.     Ready to Stock Your Freezer? Your Next Steps Here’s what you get with our Quarter Beef Box: 65 lbs of premium American Wagyu beef Over 25% savings compared to individual cuts Ready-to-cook variety for weeknight meals and special occasions Convenient delivery to your door Order your Quarter Beef Box today and bring the ranch-to-table experience home.  

Wagyu vs. Kobe: What’s the Difference? In the world of premium beef, the terms Wagyu and Kobe cause excitement and confusion. Both types of beef are synonymous with luxurious marbling, distinct flavor and buttery tenderness. Although these two names are sometimes used interchangeably, they are not the same. In fact, all Kobe is Wagyu, but not all Wagyu is Kobe. What exactly makes each different? Here’s a breakdown. Table of Contents  What is Wagyu Beef? What is Kobe Beef?  How are Wagyu and Kobe Beef Similar?  What are the Key Differences Between Wagyu and Kobe? Is Kobe the Best Wagyu in Japan? What are the Different Types of Wagyu Beef? Can You Get Real Kobe Beef in the U.S.? What is American Wagyu Beef?  American Wagyu vs. Japanese Wagyu Is American Wagyu Real Wagyu? Final Thoughts   What is Wagyu Beef? Wagyu is a famous breed of cattle from Japan. Wagyu translates to “Japanese cow” (wa = Japanese, gyu = cow) a term that refers to all Japanese beef cattle. Wagyu cattle were used for farm and agricultural work because of their high level of endurance. This ability to work hard was due to Wagyu’s high level of intramuscular fat cells, the same characteristic that produced rich and tender beef.   What is Kobe Beef? Kobe beef is a specific type of Wagyu born, raised and processed in the Hyōgo prefecture in Japan, near the city of Kobe. The Kobe standards require the cattle is from the Tajima bloodline and is raised under strict methods that impart a unique flavor. Only about 3,000 head of cattle per year qualify as true Kobe beef. So, by definition, all Kobe beef is Wagyu, but not all Wagyu beef is Kobe.   How are Wagyu and Kobe Beef Similar? Wagyu and Kobe are types of Japanese beef that are derived from a specific breed of Japanese cattle. Both are known for extremely high amount of marbling, distinctive flavor and melt-in-the-mouth texture. This all starts with the proper genetics, but the finished quality of the beef is fostered though careful care and feeding. Authentic Wagyu and Kobe are raised carefully in low-stress conditions by specialty breeders. Each animal receives individualized attention and is fed a carefully planned diet. Young cows start with organic rice straw and move to nutrient rich grains such as corn, barley, rice bran and gluten feed to develop marbling and flavor.      What are the Key Differences between Wagyu and Kobe? The primary difference between these two types of beef is location. Kobe beef cattle must be born, raised, fed and slaughtered within the Hyogo prefecture near Kobe. Kobe beef is sourced from a Tajima or Tajiri strain of Wagyu. Hypothetically, start with two Wagyu animals with identical Tajima bloodlines. Raise one in Hyogo and the other in Montana using the same precise techniques and protocols required by the Kobe Beef Association. After the animals mature and are processed, the beef from Hyogo prefecture is called Kobe and the beef in Montana is Wagyu. Here’s a comparison: FEATURE WAGYU KOBE  Origin Japan, USA, Australia  Hyogo Prefecture, Japan  Breed  Any of the 4 Wagyu Breeds Purebred Tajima (Black) Availability  Widely Available  Rare and limited supply  Price  Premium Ultra-premium  Regulation  Less regulated outside Japan Strictly monitored and verified      Is Kobe the Best Wagyu in Japan? Kobe is arguably the most recognized breed of Wagyu but there are other legendary breeds of Wagyu throughout Japan. These include Matsusaka beef from the Mie prefecture and Ohmi beef from the Shiga prefecture. Each strain of Wagyu possesses unique characteristics which influence their flavor profiles. The location is thought to impact the quality and flavor of the beef, much like terroir is said to influence the finished quality of a wine. Each type of Wagyu has a distinct flavor and ultimately the “best beef” is based on personal taste and preference.   What are the Different Types of Wagyu Beef? Within the broad category of Wagyu beef there are four different breeds, each with its own unique qualities. Japanese Black (Kuroge): Possesses the most marbling of the four breeds. The beef is rich, butter with deep umami flavor and aroma. About 90% of all Wagyu comes from Japanese Black animals including all Kobe, Matsusaka and Ohmi beef. Japanese Brown (Akage): Produces beef that is leaner with a milder flavor profile. The result is an eating experience that is lighter than other Wagyu.  Also known as Kumamoto or Red Wagyu. Japanese Shorthorn (Nihon Tankaku): A leaner breed with a distinct flavor that is described as savory and slightly nutty. Primarily raised in Northern Japan. Japanese Polled (Mukaku): The least common of the four breeds, Japanese Polled Wagyu is lean with a rich umami flavor and firmer texture.   Can You Get Real Kobe Beef in the U.S.? It is possible to purchase authentic Kobe beef in the United States, but the quantity of genuine Kobe is very limited. Since the total production of Kobe is so low, very little is available for import. True Kobe beef can be purchased from select high end retail shops, online retailers and exclusive restaurants. Real Kobe beef comes with documentation, so request the paperwork to ensure you’re purchasing bona fide Kobe. What is American Wagyu Beef? When purebred Wagyu are crossbred with other non-Wagyu cattle breeds, it yields American Wagyu which features rich marbling and the traditional beef flavor preferred by American palates. "It has the richness of Japanese beef with lots of marbling, but the flavor is more akin to what we're used to in America. You can give me a pound of the best Wagyu from Japan, or a pound of this and I'll choose Snake River Farms every time."  - Chef Wolfgang Puck    Want to Try American Wagyu for yourself? Shop Snake River Farms American Wagyu beef and discover bold flavor with rich, buttery marbling.  American Wagyu vs. Japanese Wagyu The difference between American Wagyu and Japanese Wagyu is the amount of marbling and flavor profiles. Japanese Wagyu beef has extremely high levels of fat marbling, leading to a very rich flavor best enjoyed in small portions. Japanese Wagyu is often thinly sliced and served in yakiniku (grilled) or shabu-shabu (hot pot) dishes for this reason. American Wagyu beef is the result of crossbreeding traditional beef cattle with purebred Wagyu. The result is a perfect blend of Wagyu’s buttery marbling and the robust beef flavor that American beef is known for. World class chefs consider it is the best of both worlds.   Is American Wagyu Real Wagyu? American Wagyu is real form of Wagyu but is the result of crossbreeding purebred Japanese Wagyu with other Continental cattle breeds. It is not 100% pure Wagyu but provides a higher level of marbling than USDA Prime (the highest level of marbling recognized on the U.S. scale) as well as the buttery, umami flavor and aroma associated with purebred Wagyu.   Final Thoughts The difference between Wagyu and Kobe comes down to specificity and standards. The analogy of Champagne and sparkling wine is often used. Think of Wagyu as the broader category—like sparkling wine—and Kobe as a prestigious subcategory, akin to Champagne. Both are good quality, but Champagne is more highly regarded and carries a premium price. Whether you’re a steak connoisseur or simply a curious carnivore, understanding the Wagyu vs. Kobe distinction helps you shop smarter, order wiser, and fully appreciate the work behind every delicious bite. Ready to Taste the Difference? Explore our full selection of American Wagyu beef — from buttery-smooth steaks to richly marbled roasts — and experience the best of both worlds.     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.

Find the Silver Lining - Introducing American Wagyu Silver™ If you're a Snake River Farms enthusiast, you know about our Black and Gold marbling designations. SRF Black® (also known as Black Grade) represents our standard high level of marbling for our American Wagyu beef. Those looking for our top tier marbling select products with the SRF Gold®.   A third option for Snake River Farms American Wagyu beef is SRF Silver® with marbling that falls below SRF Black®.  Shop American Wagyu Beef →   How to Pick the Right Grade for Your Tastes To understand how we classify SRF beef grades, it's good to know the basics of United States Department of Agriculture (USDA) beef grading. The USDA separates domestic beef into eight grades based on intramuscular fat, also known as marbling, and other qualities like tenderness, juiciness, and flavor. The two highest grades are Prime and Choice. Prime is the top grade on the USDA scale and features abundant marbling. At Snake River Farms, we produce beef that exceeds USDA standards. To evaluate the exceptional levels of marbling and quality in our beef, we use the 12-point Beef Marbling Score (BMS)to measure intramuscular fat and identify the traits that make our beef rich, tender, and flavorful. SRF Black® and SRF Gold® both score above USDA Prime, while SRF Silver® has marbling scores like USDA Prime: SRF Silver® – BMS 5. Abundant marbling equivalent to USDA Prime. SRF Black® – BMS 6–8. Significantly more marbling than USDA Prime. SRF Gold® – BMS 9–10. Dramatically more marbling than USDA Prime. SRF Gold Plus™ – BMS 11–12. The highest marbling available from Snake River Farms.     Much More Than Marbling Marbling is a primary factor in determining beef quality. Other elements that affect flavor and texture are the cattle breed and how the animals are raised. Snake River Farms American Wagyu is a cross between purebred Japanese Wagyu and high-quality American cattle. These unique animals are raised on family-owned ranches and fed a special diet over a longer period of time than commodity beef. Both factors influence the final quality of SRF beef. The result is American Wagyu beef that has the rich marbling of Japanese Wagyu and the robust beef flavor that most folks associate with top-tier steaks and roasts.   Why Choose American Wagyu Silver™? While the marbling of SRF American Wagyu Silver™ is very similar to USDA Prime, it has other qualities that create a superior beef-eating experience. Meat scientists (yes, there really are meat scientists!) have run comprehensive taste tests and found that American Wagyu is significantly higher in buttery aroma and flavor, juiciness, tenderness, and umami. Although the results are from a scientific test, the differences are easy to detect for anyone who enjoys a good steak. SRF Silver® offers a new option to our full line of American Wagyu and USDA Choice and Prime beef. This new addition is a delicious option worth exploring.    Shop American Wagyu Beef →  

The world has changed a lot since Robert Rebholtz Sr. founded Agri Beef back in 1968. New conversations around sustainability, conservation, and the humane treatment of cattle, have pushed us to become peerless stewards of the land and the herd. Many companies will tell you who they are, then separately tell you what they do. At Snake River Farms, we are what we do.

The Visionary A photo of Agri Beef founder, Robert Rebholtz Sr., hangs in our Boise, Idaho headquarters. White cowboy hat on his head, red kerchief around his neck, he peers off into the distance like a man looking into tomorrow. As a child, he spent his summers working at a Basque lamb operation in Stockton, CA. This is where he developed his passion for ranching and livestock that would guide the direction of his life. It’s easy to care within the confines of the status quo. To care enough to follow one’s vision into something completely new is always a risk. The label of “visionary” is tossed around a lot these days, but when someone sees an opportunity no one else has the means or moxie to recognize then the label is justly earned. “He was an amazing man,” Robert Rebholtz Jr., Agri Beef’s CEO, says about his father. “Integrity. Hard work. He was an innovator within the industry.” Before 1988, Wagyu bulls were a rarity in America. Robert Rebholtz Sr. had been in the cattle-feeding and ranching business for twenty years, had done well in an industry that had hardly changed in decades. He could’ve continued riding the well-worn path, but on a trip to Japan he fell in love with an idea to bring something new and exciting to the U.S. market. Over years of hard work and persistence, Rebholtz Sr.’s vision became the full-scale Wagyu breeding program that today provides 100% of Snake River Farms’ beef. The reverberations of Robert Rebholtz Sr.’s vision are easy to be found. Bred from Wagyu bulls and high-quality Continental cattle, what’s now known as American Wagyu beef, began as a novelty but is now regularly found on the tables of fine-dining restaurants, home cooks, and grill masters alike. The spirit of innovation Rebholtz Sr. brought to his life and company are stitched into the fabric of Snake River Farms, where we continue to honor our founder’s visionary mission to look beyond what’s already here and find the best in what could be.   Lead Cowboy  Robert Rebholtz Jr. leans against a split-rail fence, the sun setting over the foothills casting golden light over the black cows in the Double R’s back pasture. To him, the view never gets old. Robert was just 10 years old when he went on his first cattle drive. He was cautious and a little nervous. He didn’t want to mess up. He had a job to do and his age meant nothing to the cattle. Though just a boy, he hopped into the saddle as just another cowboy helping drive the herd out through the sage and hills with the dust in the air and the sun on his face. In 1997, after his father’s passing and at the age of 33, Robert Rebholtz Jr. faced another immense challenge. He was now CEO of Agri Beef. He’d be responsible for the livelihoods of many people. He knew the company’s reputation was only as good as their next decision. He knew he’d have to navigate a spectrum of personalities in an industry in flux. There’d be many sleepless nights, risks he’d have to calculate, but like the 10-year-old cowboy, the 33-year-old Robert Rebholtz Jr. took the reins and drove the herd forward. As did his father, Robert Rebholtz Jr. leads Snake River Farms with a quiet strength, a foundational belief in kindness, and a passion for care. We could talk at length about the myriad of excellent business decisions he’s made in his tenure, the purchasing of the Washington Beef Processing Facility, moving the company into controlling every aspect of the beef supply chain, buying the Double R Ranch, putting more energy and resources into developing the Snake River Farms’ brand, but to understand Robert Rebholtz Jr. is to know he’d rather be called Lead Cowboy than CEO. There are companies whose leadership got their starts in other industries and took the blind-leap into the beef business. We wish them well. But in some things experience matters. There’s no replicating a lifetime on horse-back in the herd, a long-held passion for the cattle and the land, and decades of relationships built to ensure Snake River Farms is not just another ranch-hand in a competitive industry, but through Robert Rebholtz Jr.’s example of hard work, integrity, and vision, we’ll sit as lead cowboy, tireless stewards of the best industry practices and the highest quality standards.    

The Old Homestead Steakhouse in New York City decided to run a promotion. They’d make a hamburger out of  Snake River Farms American Wagyu Beef. They’d put it on the menu for $41, making it the most expensive burger in the city.

You’ll find our herd grazing up in the foothills east of the Double R Ranch in Loomis, Washington. The cowboys ride their rounds, tracking down stragglers, checking on the health of the animals. In small bunches, a dozen head here, a mother and calf over there, the herd mills in the cool shade within the pine and aspen, feeding on high mountain grass.

Home Free The Double R Ranch, the heart of Snake River Farm's Wagyu operations, is remote, breathtaking, and not for the faint of heart. But that’s why ranchers Kent and Lana Clark love it. Robert Jacob Lerma made his way to the ranch last fall and wrote down his thoughts and observations from the journey.     It’s nearly dusk when I hear Kent Clark tell the crew he’ll be cooking dinner: “Hope you like steak, because that’s what we’re having.” We all smile. Of course, we’re having steak.  “Can you season those strips while I get the grill going?” Kent asks.  When you’re in someone’s home, the answer is always yes. Always. But when that home is located on the vast Double R Ranch in rural Loomis, Washington, the foundation of the Agri Beef and Snake River Farms cow/calf and genetics operation … Well, you put a little more emphasis on the “yes.”  Kent’s wife, Lana, is in the kitchen preparing the sides as I season the strips. Being around Lana feels as if I have been in her home before, many times. She’s warm and hospitable, with a noble presence. It reminds me of being in an executive chef’s kitchen. I want to respond to her requests with, “Oui Chef!” I can’t help but sample some of Lana’s dishes as she makes them. Comfort food at its finest. I wander over to the covered patio to talk to Kent as he gets ready. The Argentinian-style grill is set up inside a large stone chimney adjacent to the dining room and I can already feel its heat. “This thing gets pretty hot,” Kent proclaims.  How could this not be good? Sometimes, this is all you need in life.   As the sun sets, cold air starts to settle into the valley. The temperature drops rapidly. After all, we’re in far northern Washington, about a stone’s throw from British Columbia.   As Kent cooks the steaks, I find a place on the grill for the corn on the cob. Relaxing on nearby couches are Kent’s children and the rest of the crew: World-champion barbecue pitmasters Tuffy Stone, Myron Mixon, and Chet Gentry. They have the night off — it’s Kent and Lana’s show. I just try not to burn the corn.        The Tranquility. The Cattle. The Land.   The Double R Ranch covers roughly 100,000 acres of private and permitted land. The setting is bountiful. Miles and miles of pines and sprawling mountains go on for as far as the eye can see. It’s no surprise why people would want to call this place home, yet few people do. With a population of 159, give or take, the cattle far outnumber the people in this part of the country.  Around 1,500 mother cows and their calves are on the ranch at any given time. It takes a lot of commitment and technical expertise to raise calves into the finest beef in the land.   The work on the ranch is plentiful. “There’s always something to do around here. Always something to fix, cattle to move,” Kent says.   It takes a particular personality to thrive in near-total isolation. As recently as a few generations ago, this is how most people lived. Not these days. You’d be hard-pressed to find someone who could survive without all the conveniences of modern society. Not Kent.   “I grew up in a place smaller than this. I never wanted anything different,” Kent proudly says, which is partly what makes the Clarks a perfect fit for the Double R Ranch. They love the work. The tranquility. The cattle. The land.  You could say Kent and Lana were destined to live this life. Away from it all on a ranch while raising their family alongside the cattle raising their own calves. Kent was born in rural Burns, Oregon, population 2,806. He grew up in even more rural Drewsey, Oregon, population “about 25.” His school had only 120 students from all over rural eastern Oregon. Lana was born in Lakeview, which bills itself as the “Tallest Town in Oregon.” Population around 2,400.   “I’m a fourth-generation cowboy,” Kent says. “My great-grandfather homesteaded our place.”  Some people spend their whole lives seeking purpose, trying to find that one job that gives them satisfaction while providing financial resources. Kent didn’t have to look further than his own father. And grandfather. It was all he knew growing up, and that was just fine with him.   To Kent, cowboying isn’t a job; it’s a way of life. A lifestyle. “The cows don’t take weekends off,” Kent says. “Holidays either. They need to eat. You have to want this life.”   After high school, Kent went off to Oregon State University to study animal science, thinking briefly about becoming a game warden. That never happened. After graduation, Kent went right into cattle operations in Paisley, Oregon, where he stayed for 14 years until he applied for the ranch manager position with AgriBeef in 2011.  As fate would have it, he already knew his future supervisor, Wade Small, the Executive Vice President of Business Development for AgriBeef. They had met in 1999. Small world, especially in the cattle industry. Most people know or know of each other. In fact, Wade went to school at Oregon State with Lana. The stars couldn’t have aligned any better for Kent, Lana, and the road ahead.  These days, cowboying seems to be having another day in the sun with the popularity of shows like “Yellowstone” and “1883.” To the people who live the life, it never went away.   But unlike television, life on a working cattle ranch is a little different. “I watched one episode of Yellowstone, and I kept shaking my head,” Kent recalls.   The actual life of a cowboy is not filled with the drama of TV. It can’t be. There’s work to be done. There’s no off season when you’re raising cattle. The days are long, from sunup to sundown. Every day.   “I get up about an hour before sunrise and quit work after it goes down,” Kent says. “The summers are long because it stays light most of the day here.”            Labor of Love Every season has a specific focus. Calving occurs from February through late April. In May and June, the focus is on artificial insemination, along with turning cattle out onto spring pastures. And the cattle don’t move themselves. While technology has greatly improved systems, processes, and quality consistency, much of the cowboy work is performed the same as it ever was: on horseback, 24/7/365. “We do almost everything on horseback, moving the cattle from pasture to pasture,” Kent says. “Sometimes it takes a week to move a herd. Then it’s time to move another. And another.”   Summertime is when cattle start to feed on about 2,500 tons of hay, getting ready for winter. By the end of the summer, the cows are about 25 miles from the main ranch house, grazing in each pasture from spring to about the end of October.   It’s a labor of love that Kent and Lana wouldn’t have any other way.  It takes a team of dedicated individuals to get an operation of this scale and importance right. Remarkably, the Double R Ranch has only four full-time employees, plus Lana and Kent, who manage the herd and responsibilities. Our modern world has evolved to include various specialized jobs with fancy titles. Not for cowboys and ranchers. They don’t do one thing; they do everything. This is the way on a working ranch, the way it has been for generations.   These days, it’s not as easy finding people who seek this life, unless they grew up in it. And that’s not always a given, with sons and daughters sometimes forging their own path outside of the ranching and cattle industries.   “It’s getting harder and harder to find people who come to us with experience,” Kent says. “They used to know how to cowboy. Not anymore. We train all the new people now.”   This seems to be the norm across many industries recently. Good people are hard to find. Good cowboys, even harder. Passion and work ethic is hard to teach. You either have it or you don’t. There’s not a lot of room in the middle. It helps when you have the support of a good organization.   “It’s great to work for a company (AgriBeef) that cares for its people and customers,” Kent says. “The culture is simply different. They form relationships and work with all levels of the business. Although I never met Robert Rebholtz Sr., his son (Robert Rebholtz Jr.) is genuine and our culture comes from his attitude.”   Riding around the ranch in Kent’s truck, it’s easy to understand why he and Lana love this place so much. The picturesque backdrop is captivating. Large swaths of pines and firs dominate the terrain. The air is crisp and fresh. Aside from the wind rustling through the trees and the occasional moo, it’s eerily quiet, which takes some getting used to. In the cities, we’re accustomed to tolerating constant noise.   As we drive up and down mountain passes, we see cows and their calves, here and there, along with other wildlife.   “My brother went to the big city (Portland, Oregon). I had no desire. This place) is already bigger than where I grew,” Kent says with a laugh.  After nearly 24 years of marriage, Kent and Lana still wake up every day with smiles on their faces, prepared for anything the ranch throws at them. They’ve created a beautiful life for their four children, Zach (23), Cody (21), Kaylee (18), and Sadie (15) to call home, along with eight dogs. Lana works beside Kent, “all day, every day,” as Kent puts it.   “She’s the real boss,” Kent says with a slight chuckle, yet with the utmost deference for his wife. Anyone who has a strong woman at home knows this to be true. And this mutual support and respect is key to the work being conducted on the Double R Ranch.   Time will tell how the beef and cattle industry will evolve in the future, but one thing is for certain: Kent will always be ready to saddle up and do what he’s always done.   “As long as there’s demand for a steak, there will always be a place for a cowboy,” Kent says.    God, I hope so. A world without steak doesn’t appeal to me.   Which brings me back to those strips Kent cooked for us. They’re about as good as any steak at any steakhouse I’d ever been to. And I’ve been to a lot of steakhouses.   But as much as I enjoy the food, what I appreciate most is sitting at Kent and Lana’s table, along with our friends and their family, listening to them share their story. To me, the best meals revolve around good people. Interesting people. People who endure, who teach you something about life, about yourself.   Don Draper once said, “make it simple, but significant.” That’s the Double R. That’s Kent and Lana.   

What is sustainability? How does Snake River Farms work to be a more sustainable company?Many companies use the term “sustainability” as a marketing buzzword, but at Snake River Farms we go beyond words to take real steps to lower our carbon footprint.

Snake River Farms is the Pioneer of American Wagyu beef. We're a family owned and operated company that's been in business for 55 years. Learn about our history, our integrated approach to beef production and how we work every day to achieve the goal of our founder, Robert Rebholtz Sr. “We want our customers to want to do business with us.”

For Snake River Farms, sustainable practices are more than marketing. They’re a treasured responsibility.

This year, we asked our Snake River Farms family members about their must-do holiday routines. And you know what? We discovered all traditions celebrate the same thing: the simple joy of being together.

SRF’s cattle are born and bred on ranches like Northern Nevada’s massive IL Ranch — and tended to by folks like Sam Mori. Photographer Robert Jacob Lerma talks life, love and land with one of our longest-standing producers.

The size of a steak is easily measured in ounces, but it’s important to know how thick it is cut. Thickness gives a complete picture of a steak’s quality. Learn about Snake River Farm’s steak cutting program and how our master butcher’s cut to thickness, not weight, to deliver a premium product to our customers.

Have you ever wondered why Snake River Farms beef tastes so good? The short answer: We're involved at every step of the process, from start to finish. Sometimes we call this comprehensive integration “Ranch to Table” to make it easy to understand. Read more about our unique approach and learn how Snake River Farms is different from other beef companies.

New to ordering our products online? We have years of experience packaging, shipping and delivering high quality beef and pork right to our customers' door. Put your fears to rest about shipping American Wagyu steaks to your door with detailed info about how we protect your Snake River Farms order on the road.

How are we so certain that Snake River Farms American Wagyu beef tastes better than the best wet or dry aged choices at most grocery stores and high-end restaurants?We’re so glad you asked! Here are four reasons SRF leads the pack:

Healthy cattle are the cornerstone of our American Wagyu program, so animal well-being is a priority. Decisions made to enhance animal health are also improve our sustainability Take a look inside the day-to-day choices that make Snake River Farms beef better for our neighbors, our animals and your family.

Discover how blast-frozen meat from Snake River Farms delivers safer quality, fresher flavor and more convenience right to your door for an elevated experience.

Get the lowdown on the surprising way Snake River Farms American Wagyu beef can be a heart-healthy addition to any diet, even if it sounds too good to be true.

How is Snake River Farms American Wagyu beef different from other online sources of American Wagyu? It all comes down to three things: fearless innovation, in-house excellence and forward-thinking sustainability.