SRF BLOG

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.

Cowboy Steak vs Tomahawk: What's the Real Difference The cowboy and tomahawk are two impressive steaks. Deciding which one to bring home doesn’t have to be confusing. Both are thick cut, bone-in ribeye steaks but the primary difference is the length of the rib bone. Either one is a frontrunner to win any steakhouse showdown. We get questions about these cuts almost every day. What is the real difference? Is it easier to cook the cowboy? Is the Tomahawk’s long bone just for show – or is there more to it? At Snake River Farms, we have decades of experience cutting and cooking both cowboy and tomahawk steaks. Whether you're deciding what to throw on the grill or what to send as a gift, we’ll walk you through the key differences so you can feel confident choosing the one that fits your moment.   "I have been a long time supporter of SRF. Their product is really unmatched when it comes to the three things I really look for in quality meat; taste, texture and marbling. SRF always hits those markers, creating the perfect balance and bite every time." - Chef Tim Hollingsworth   Table of Contents  What Is a Cowboy Steak?  What Is a Tomahawk Steak?  Cowboy and Tomahawk: Same Cut, Different Style  Which Steak Should You Choose? Our Expert Perspective   FAQs About Cowboy Steak vs Tomahawk  How to Choose the Right Steak for You        What Is a Cowboy Steak? The cowboy is a large bone-in ribeye steak that’s cut the full width of a rib bone. The rib bone is frenched, which means the bone is cleaned of any excess material. This gives the cowboy steak a hearty, eye-catching appearance.  This is the steak cowboys are said to have cooked for themselves on the open range. They needed a big steak to fuel them after a long day in the saddle and to get ready for the hard work to come.   What Makes a Cowboy Steak a Cowboy Steak? This steak is defined by its size and structure. Unlike a boneless ribeye, the cowboy includes a portion of the rib bone, adding weight, visual impact, and flavor during cooking. SRF Cowboy Steaks are generously cut to the full width of the rib bone, and include two signature muscles: the tender longissimus dorsi (eye of ribeye) and the flavorful spinalis (ribeye cap), separated by rich kernel fat that renders beautifully when seared or grilled. Want to dive deeper into this bold, bone-in classic? Check out our full Cowboy Steak Guide for expert tips, cooking methods, and why it’s one of our most impressive cuts. Understanding the Cowboy Steak   Frenched bone length: About 2 inches beyond the steak. Steak size: Average weight: 2.5 lbs. Contains the fine grained center eye surrounded by the succulent cap.    “This Wagyu cowboy ribeye and the thickness was amazing. Tender, juicy and great taste! I’m a SRF customer for life! I’ve tried other meat companies. SRF has great products, well packaged, and fair price.” - Vincente G., Verified Buyer    How to Cook a Cowboy Steak for Maximum Flavor  The Cowboy Steak is a large, thick-cut bone-in ribeye with bold flavor and an eye-catching presentation. Averaging 2.5 pounds, it features a signature Frenched bone and the kind of marbling that delivers both richness and tenderness in every bite. Its impressive size and shape make it a natural centerpiece for any special occasion. To bring out the best in this steak, cook to medium-rare or medium to allow the marbling to fully render. The reverse sear method is ideal—it ensures even doneness throughout and finishes with a beautifully caramelized crust.   Here is step by step guide to reverse sear a cowboy steak using an oven and stove top: Season - Heat oven to 250°F to 275°F degrees. Season steak with salt and pepper. Cover a baking sheet with foil and place a metal rack in the middle. The idea is to elevate the steak from the pan. Cook - Place the pan and steak in the oven. Bake until the steak reaches your preferred temperature: 120°F for medium-rare, 130°F for medium. This can take 45 to 60 minutes but begin checking the internal temperature at 20 minutes.  Rest - Remove steak from oven, loosely cover with foil and allow it to rest for 10 to 15 minutes.  Sear - Add a light coating of vegetable oil to a heavy skillet and heat over high heat until hot. Sear steak on both sides and the edges for 60 to 90 seconds to form a beautiful crust. Serve. This method also works outdoors on a gas or charcoal grill. Set up the grill with two cooking zones, a hot side and a cool side. Place all the coals on one side of the grill for the hot side and leave the other side open for the cool side. On a gas grill turn the burner on one side and leave the other burner off.  The steak can be moved to control temperature and avoid charring. Since the cowboy is a richly marbled steak the fat dripping on the coals can cause flare-ups on the hot side. When this happens, move to the cool side.  Ready to try it yourself? Follow our step-by-step Reverse Seared Cowboy Steaks with Chimichurri recipe for a flavorful finish—and don’t forget to stock up on the star of the show. Shop our Cowboy Steaks to bring this impressive cut to your table.       What Is a Tomahawk Steak? Like the cowboy, the tomahawk is a large bone-in ribeye steak that’s cut the full width of a rib bone. The rib bone is frenched, which means the bone is cleaned of any excess material. The primary difference is the length of the rib bone. It extends about 12 inches beyond the steak which gives the tomahawk a striking, jaw-dropping appearance.  The steak is called a tomahawk because of its resemblance to the Native American tool of the same name. A tomahawk is a single-handed axe that was made with a wooden handle and stone head attached with a leather cord.   What Makes a Tomahawk a Tomahawk? The tomahawk steak is a thick-cut ribeye steak with the rib bone left in place. This sounds like the description of a cowboy steak, but the tomahawk has a frenched rib bone that is about 10 to 12 inches in length. Although the primary portion of both steaks is almost identical, the long rib bones give the tomahawk a distinctive appearance.  SRF tomahawk steaks are cut the full width of the rib bone which equates to a  thickness of about 3-inches. The tomahawk is cut from the rib primal and contains at least 2 different muscles, the longissimus dorsi which is the large center portion and the spinalis or outer section. These two muscles are separated by an unctuous layer of kernel fat. The entire steak contains an intense amount of rich intramuscular fat (or marbling) which gives the ribeye its hearty beef flavor and juiciness.  Ready to find your perfect tomahawk? Explore our full guide to choosing the ideal cut and shop our premium American Wagyu tomahawk steaks to bring it home.   Understanding the Tomahawk Steak Frenched bone length: about 10 to 12 inches beyond the steak. Steak size: Average weight: 2.5 lbs. Contains the fine-grained center eye surrounded by the succulent cap. Flavor and tenderness on par with cowboy, but the long bone puts an emphasis on presentation.   “Finally ordered the Wagyu tomahawk ribeye and was so happy when the box arrived. I salted it once it thawed and dry brined it in the fridge for a few days. Then, the real stuff happened! Placed it in the pellet smoker till it hit my desired temp then used some of the fat off the steak and rendered it so I can sear it in a pan in its own fat for the ultimate crust. Tasted it on its own and tasted it with my compound butter with bone marrow. Excellent steak! Excellent quality and marbling. Thank you Snake River Farms for such an excellent product and such a beautiful cut. I’ll be back for more soon!” - Bobby, Verified Buyer     How to Cook a Tomahawk Steak Like a Pro The tomahawk a large steak weighs in about 2 ½ lbs., because it has a high amount of marbling, cooking to medium rare or medium allows the marbling to fully render and produces the best flavor and texture.  The reverse sear is an excellent method for a cut of this size since it cooks the entire steak consistently. The steak is then seared to create a crisp, flavorful crust. You can cook a tomahawk steak outdoors using a charcoal or gas grill. Start the steak at a low temperature of about 250°F to 275°F to evenly cook it from edge to edge, then finish it on a hot grill. For a charcoal grill with a lid (like a Big Green Egg or Weber kettle) light a full chimney of charcoal. When fully lit, arrange the coals on one side of the grill and leave the other side open with no coals. Close the lid and adjust the vents so the temperature is 250°F to 275°F. (If using a Big Green Egg, you can also set up indirect cooking with a ceramic convEGGtor.) For gas grills, light one burner and leave one off. Close the lid and adjust the burners so the temperature is 250°F to 275°F. Season the tomahawk generously with kosher salt or your favorite steak rub.  Place steak on the cool side so the indirect heat. Close the lid and cook until the internal temperature of the steak reaches your preferred temperature: 120°F for medium-rare, 130°F for medium. This can take 45 to 60 minutes but begin checking the internal temperature at 15 minutes. When you check the temperature, inspect the steak to see how it is cooking. Flipping the steak helps maintain a consistent cook. When the steak comes to your desired temperature, remove and put on a platter. Open all the vents or turn the burners on high. Sear the tomahawk on all sides to achieve a golden brown exterior.  Use tongs and sear the thick sides to crisp up the fat cap.  Let rest for 5 to 10 minutes and serve. Indoors start in the oven at 250°F to 275°F to bring the steak to temperature and finish on a hot skillet. See the “How to Cook a Cowboy Steak for Maximum Flavor” section above for a full guide.   Want to see the reverse sear in action? Try our chef-tested tomahawk recipes like the Reverse-Seared Tomahawk with Lemon and Herb Butter or the Coffee Crusted Tomahawk with Charred Scallion Chimichurri to bring out the best in this epic cut.   Cowboy and Tomahawk: Same Cut, Different Style The cowboy and tomahawk are both large, bone-in ribeye steaks packed with rich marbling, full flavor and tender texture. They both have a fine-grained center eye surrounded by a layer of fat and the luxurious exterior cap. For practical purposes, they are the same cut but in the world of culinary theatrics, the tomahawk is the more photogenic and provides the greatest impact. Here is a side-by-side comparison.   FEATURE COWBOY STEAK TOMAHAWK STEAK  CUT TYPE Thick-cut ribeye Thick-cut ribeye BONE-IN Yes Yes BONE LENGTH About 2 inches  About 12 inches  MARBLING Intense marbling Intense marbling  FLAVOR  Tender, juicy, bold beef flavor  Tender, juicy, bold beef flavor  COOKING METHOD  Reverse sear, grill Reverse sear, grill  COOKING NOTES  Smaller bone length fits 10 or 12" skillet  Long bone requires a flat surface for pan searing  PRICE POINT SRF Gold®: $158 SRF Gold®: $189 BEST FOR  High-quality casual meals. To elevate a weekend grilling session. Higher end gifting.  Special occasions. Maximum visual appeal. Wow-factor dinners. Gift giving for high impact.          Which Steak Should You Choose? Our Expert Perspective Honestly, you can’t go wrong with either of these impressive steaks. Each thick-cut bone-in ribeye is tender, rich and packed with juicy flavor. Any steak lover will jump at the opportunity to dig into these feast-worthy cuts. Here are some factors to consider: Flavor Comes from the Cut, Not the Bone Length The length of the bone doesn’t impact the taste; instead, it’s all about how the steak is cooked to ensure the fat melts perfectly throughout the cut. Both the cowboy and tomahawk steak come from the rib primal, the specific source of high-quality ribeye cuts. This section contains rich marbling that creates tenderness and exceptional beef flavor. Steaks cut to 3 inches are rare and offer a robust dining experience.   Why We Offer Both Cowboy and Tomahawk Steaks Choosing a steak is based on personal preference and the dining occasion. For the more practical home cook, the additional cost of a tomahawk doesn’t pencil out. The shorter frenched rib bone makes the cowboy steak easier to cook in a standard sized skillet and to fit on smaller grills.  For fans of the tomahawk steak, the chorus of oohs and aahs that fill the air when a tomahawk is placed on the table is a priceless experience. This is the steak that is a show-stopping centerpiece, where the dramatic presentation of a tomahawk takes center stage. Gifting: Both cuts make amazing gifts. Whether you're celebrating Father's Day or sending a gift box for a special occasion, you can’t go wrong with either steak. A single steak makes a great gift or choose a curated SRF box for a greater impression.   Tomahawk TreasuresA gift box with two SRF Gold® tomahawk steaks is one of our most spectacular gifts.  The Great GiftA SRF Gold® cowboy steak is accompanied by SRF Black® ribeyes and 2 SRF Gold® NY strips to create a steakhouse experience in a box.  Steak SubscriptionsA Snake River Farms steak subscription lets you send high-quality steaks like these directly to your door, making both cuts available for every type of occasion.   Still deciding between a cowboy steak and a tomahawk? Here are answers to some common questions to help you choose with confidence. Frequently Asked Questions about Cowboy Steak vs. Tomahawk Are Cowboy and Tomahawk Steaks the Same Cut?  Yes, both steaks are sourced from the rib primal and except for the length of the rib bone are the same steak. Key Points/Details: Both steaks are thick-cut bone-in ribeye steaks. Cut the full width of the rib bone making them a hefty 3-inches thick. Made up of at least 2 different muscles, the longissimus dorsi which is the large center portion and the spinalis, also known as the cap of ribeye. Intensely marbled with generous intramuscular fat which provides hearty beef flavor and juiciness. Which One is Easier to Cook?  While both steaks are simple to prepare, the cowboy steak’s shorter rib bone makes it easier to cook in most cast iron skillets, grills and smokers. The cowboy has a shorter frenched bone that fits in standard size skillets and smaller grills. The tomahawk’s longer bone does not fit in smaller or deeper skillets, but preparing it is still straightforward. Why is it Called a Cowboy Steak?  This is the steak cowboys are said to have cooked for themselves on the open range. They needed a big steak to fuel them after a long day in the saddle and to get ready for the hard work to come. How to Choose the Right Steak for You There is no right or wrong when it comes to comparing the cowboy to the tomahawk steak. Both are savory bone-in ribeye steaks, but here are some things to keep in mind: Think About Your Grill or Oven Size Key Point: If you have a smaller grill or pan, the tomahawk may be a challenge to fit, so the cowboy steak could be the better choice.Curious why thickness matters more than weight? Learn how we cut our steaks for ideal cooking results—no matter the cut—in our guide to SRF steak thickness. Read the article.    Choose Based on the Occasion Cowboy Steak: Best for weekday indulgences or casual get-togethers where you want to elevate the dining experience. Perfect for grilling up a delicious meal with ease. Tomahawk Steak: Ideal for big occasions—think special dinners, celebrations, or gifting as a showpiece. Hosting a dinner party? Whether it’s a girls’ night or a guys’ night in, you can easily swap in a cowboy or tomahawk steak to elevate the menu and make your gathering unforgettable.   Still Can’t Decide? Try Both! Key Point: If you’re still on the fence, consider ordering both cuts for a steak-tasting night or a side-by-side cooking experiment. Gift Solution: E-gift cards are a perfect option for those who want to let someone choose their steak based on personal preferences.   Whether you lean toward the rugged cowboy or the dramatic tomahawk, both cuts deliver rich flavor and striking presentation. Thanks to the incredible marbling of our American Wagyu, you can’t go wrong either way—just pick the one that fits your occasion.     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.    

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

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

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

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

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 a variety of steaks, from tender filet mignon to flavorful ribeye and bold New York strip. This guide covers cooking methods to elevate each unique cut to perfection.

Master the perfect Porterhouse steak with this guide from Snake River Farms. Learn key steps to achieve a tender, flavorful result every time you cook.

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.

Flank steak is a versatile cut known for its rich flavor. Discover quick tips and techniques to cook it to perfection, ensuring a tender and delicious meal.

Get the best out of your ribeye steak with this quick guide. Whether you're grilling, pan-searing, or broiling, learn the essential steps to achieve a perfectly cooked, flavorful steak 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.

Discover three delicious ways to cook corned beef with Snake River Farms. Perfect your recipe today and impress your guests with a mouthwatering 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.

Master the art of cooking steak with this comprehensive guide from Snake River Farms. Learn essential techniques to achieve the perfect sear and desired doneness.

Get essential tips on selecting and preparing prime rib and beef roasts from Snake River Farms to ensure a perfect, flavorful roast every time.

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.

It’s (much) easier than you think to add a little surf to your turf this season. Photographer and Instagram influencer Chad Montano has the perfect way to elevate your holiday meal in less than five minutes: JUST ADD SEAFOOD. "The seafood Snake River Farms is sourcing is all really good," Chad says. Whether you choose a surf-and-turf box of filets mignons, ribeyes, and seafood, or pick a standalone fish or shellfish delivery that can be added to any meal, SRF seafood unlocks a new level of flavor. “The classic is lobster tail and filet mignon because they go together really well,” he says. “Even though filets are lean, you still get a very rich texture from them. And when they’re cooked right, they’re mouthwatering with a nice crust and perfectly medium rare inside. “That’s amazing,” he says. “But when paired with seafood, your taste buds go wild.” SRF seafood amplifies meals with great texture, sweetness, and fresh flavors, Chad says, and they’re versatile enough to fit any menu or cooking style. As an avid griller from Southern California, where it’s almost never a bad day to cook outside, he’s adept at preparing seafood hot and fast over an open flame. It’s easy to cook shrimp, scallops, or lobster tails while your beef is resting. Shrimp and scallops cook in under five minutes and you can judge their doneness by sight. But for lobster, Chad recommends pulling out a quick-read thermometer, like the Thermoworks Super-Fast Pocket Thermometer, to test the internal temperature. He swears by 140°F. “That’s been the sweet spot for me,” he says.  “Usually people recommend cooking to 145°F, but carry-over cooking after you pull it off the heat will bring it up to that temperature. At 140°F, it’s perfect — nice and succulent and not chewy or overcooked.” If you’re not blessed with sunny San Diego weather, it’s just as easy to get perfect results with a cast iron skillet and a stovetop. “I really like scallops cooked in a pan with a little bit of oil to get a hard sear, and once they’re flipped, maybe a little bit of butter or some aromatics, and that’s it,” Chad says.  However you choose to bring seafood to your holiday table this year, Chad says it will make your gathering just a little more special without a lot of fuss. “It’s so good, and so simple, and you really don’t need to do much to let the flavors shine through,” he says.