SRF BLOG

The picanha steak is a triangular cut of beef that is popular in South America. Learn the best way to cook this tender, delicious cut.

Cooking a perfect pork chop is easy, especially when you start with thick-cut Kurobuta pork chops from Snake River Farms. Sourced from 100% Berkshire pork, these heritage pork chops cook up juicy and full of flavor.

Once you have a Snake River Farms roast or ham in your freezer, it’s important to thaw it properly. Keep in mind the best way is to thaw slowly in your refrigerator to optimize the finished quality and to maintain a high level of food safety. 

Here are three surefire methods: boiling, grilling and using the broiler in your oven. We also include tips on the best way to thaw your lobster tails. 

The holidays are a wonderful time of the year. Spending time with family and loved ones is something we look forward to, but it can be stressful. Preparing Christmas dinner for your guests is part of the holiday season, but it doesn’t have to be overwhelming. Snake River Farms is here to help from start to finish. Let’s get started!

The holidays are a wonderful time of the year. Spending time with family and loved ones is something we look forward to, but it can also be stressful. Preparing a holiday dinner for you and your guests is part of the season, but it doesn’t have to be overwhelming. Snake River Farms is here to help from start to finish. Let’s get started!

With these tips from Nathan Michael and Julia Flowers, your stylish festive gathering will be the least stressful item on your holiday to-do list.

A perfect prime rib should be evenly cooked throughout — without an unsightly, overcooked gray band — and have a delicious, meaty sear. To get it right, ThermoWorks has the tools and thermal know-how you need to get it done.

Pulled pork is one of the easiest things to make at home. Learn about the simple steps to turn a Kurobuta pork collar into a generous portion of amazing pulled pork.

Brisket trimmings are incredibly versatile and can be used for so many things. While many toss their trimmings aside, we suggest saving them and using them in recipes.

New York Strips are a classic steakhouse cut and a steak that carries a premium price. A great way to economically source a pile of these premium steaks is to purchase a full striploin and cut it into New York strips yourself. Here’s a simple guide to cutting strip steaks from a whole striploin. No special equipment is required, and it’s an enjoyable way to actively participate in creating the steaks you serve.

Nothing says summer like a batch of hamburgers sizzling on the grill. These backyard bash staples are easy to make — and even easier to level up with these simple tips.

Building an impressive charcuterie board is easy with Snake River Farms small batch salami. This board of plenty is a fabulous start to a special dinner but deserves to be the main attraction at your next party or wine tasting. Piled high with cured meats, cheeses, crackers, fruit, nuts and more, your guests will be wowed by this gorgeous and delicious spread.  

  The Delmonico – A Steak of Aristocratic Proportions The Delmonico is a steak you sometimes see on the menu of a high-end steakhouse. As often occurs in the steak world, there’s no agreement on the precise definition of the Delmonico. Some say it’s a ribeye, some say it’s a New York strip. There's general agreement the Delmonico is a large, well-marbled, thick-cut steak. A popular theory is it was served at Delmonico’s, known as the first fine dining restaurant in the U.S. Since the restaurant operated in the 1840s, there is not a record of the exact cut that was the Delmonico.    The Distinguished Delmonico The Snake River Farms Delmonico is a very rare and exclusive steak with a history of its own. John Kosmidis, COO of Prime Food Distributor (our dry-aging and specialty cut partner), worked in his uncle’s butcher shop as a boy and gave us background into the history of the Delmonico steak as was told to him when he was 11 years old. The head butcher at his uncle’s shop had worked at The Waldorf Astoria in New York City. Known for elegance and outstanding customer service, the Waldorf maintained its own butcher shop. One of the hotel’s most esteemed guests was the Prince of Monaco. At that time, as it is today, a visit to NYC was not complete without a lavish steak dinner. The Waldorf’s in-house butchers would prepare for the Prince’s visit by sourcing the finest beef subprimals they could find Using the full striploin, the special steak was cut from the 13th rib. This is the only rib bone within the striploin complex. This very specific location yielded a steak that was highly marbled, possessed a distinctive texture, and weighed more than two pounds. The loosely translated French name for this cut is de Monaco or del Monaco in Italian. Assuming these were starting points, we can postulate that over time the name evolved to simply Delmonico.   What is a Delmonico Steak  The Delmonico steak is cut from the longissimus dorsi muscle where the rib primal and loin primal converge. Each beef animal has 13 ribs, numbered from 1 at the front to 13 at the rear. Ribs 6 through 12 (7 total ribs) are associated with the rib primal. The 13th rib is part of the loin and this is specifically where the Delmonico is sourced.   The loin primal is where New York strip steaks are cut so the Delmonico resembles a large strip steak. At this point, the spinalis dorsi (or cap of ribeye) and internal swath of fat ends, leaving a solid rectangular section of well-marbled beef.   Because the Delmonico is a cut from the loin, only two Delmonico steaks can be sourced from each cow, one from each side.   How Does the Delmonico Taste? The Delmonico has a flavor that is rich and delicious. Since it is cut from the section between the ribeye and strip steak, it has a deep beefiness and is exceptionally juicy from its intense marbling. The texture is very similar to a great strip steak – firm and satisfying. It does not contain the swath of fat that is found in a ribeye, so it is more uniform. This is a bone-in steak, so the meat on the bone side is insulated from the heat and stays very juicy and tender.   BACK TO TOP     What's the Best Way to Cook the Delmonico? The Delmonico is a large, thick steak and an ideal candidate for the reverse sear. This can be accomplished using an oven and skillet indoors or a grill set up in 2-zone fashion outdoors. Sous vide, very similar in theory to the reverse sear, is also an excellent way to prepare the Delmonico.  Good results can also be obtained using the steak house method. The American Wagyu beef experts at Snake River Farms breakdown each method for how to cook a Delmonico steak:   Steak House Method  Heat oven to 350°F Generously season the Delmonico on both sides with kosher salt or your favorite steak rub. Since this is a very thick steak, season the sides. Heat a heavy skillet over medium-high heat. Add a light coat of neutral vegetable oil, like grapeseed or canola. Place the steak in the hot skillet and sear for 4 minutes on each side. Also, sear the edge with the fat cap for about 2 minutes. Place the Delmonico and skillet in the heated oven. After 5 minutes, flip the steak. Let bake another 4 minutes and check the temperature. A steak of this size may show a good deal of temperature variability so test the temperature in multiple spots. When the steak reaches your desired temperature (rare - 110°F, medium-rare - 120°F, medium - 130°F) remove from the oven, pull from the skillet, set on a cutting board and let it rest. Loosely cover with foil to help retain heat. As noted many times, this is a very large steak and the resting period is more important than with smaller cuts. Let it rest at least 10 minutes. 15 minutes is better. This allows time for the ample juices to be reabsorbed and to let the temperature throughout the entire steak. Slice and serve. To make slicing easier, cut the bone from the steak. The grain of the Delmonico changes direction from one end of the steak to the other. Find the section where the grain changes direction and cut the steak at that point so you have two pieces. Slice each section of the steak against the grain at a 90 degree angle. This shortens the muscle fibers and makes each bite provide a more tender slice.     Reverse Sear  This is the preferred cooking method for steak fanatics and is an outstanding way to prepare a cut of this significant weight and thickness. The lower starting temperature cooks the meat slowly and evenly, so it is ready for a perfect final sear. How to reverse sear the Delmonico steak:   Heat oven to 250°F to 275°F degrees. Lower temperatures will take longer but provide a more even cook. Season steak with kosher salt, pepper and/or your favorite rub. Line a rimmed baking sheet with foil and place a metal rack on top. Set the steak on the rack. The idea is to elevate the steak from the pan so heat can circulate freely. Place the pan, grill and steak in the oven. Bake until the steak reaches the temperature that matches your preference (rare - 110°F, medium-rare - 120°F, medium - 130°F) using a meat thermometer. Check the temperature in the center of the thickest part of the steak. This will take anywhere from about an 1 hour to 1.5 hours. Since every oven is different, start checking the temperature after 45 minutes. Do not overcook! Once your steak hits your desired target temperature, remove it from oven, loosely cover with foil and allow to rest for 10 to 15 minutes. Add a light coating of vegetable oil to a heavy skillet and heat over high heat until hot. Sear steak on each side for 60 to 90 seconds to form a beautiful crust. Also sear the fat cap. Remove from the pan, slice against the grain and serve.   Sous Vide  This is a very precise way to cook your Delmonico but requires minimal effort for a perfect steak. This requires an immersion circulator and a water bath container. How to sous vide the Delmonico Steak:   Set your immersion circulator to desired temperature (see chart below) and heat water bath. The temperatures for sous vide are higher than for other methods but are proven to work best for this method. Season the Delmonico with salt and pepper and seal with a food sealer or place in a zip lock freezer bag and remove excess air by placing open bag in water bath and then sealing. Doneness Temp Range Time Range Rare 122° to 125°F 1.75 to 2 hrs. Medium Rare  125° to 130°F 2 to 2.5 hrs. Medium  130° to 135°F 2 to 2.5 hrs. 3. Place sealed bag into the sous vide tank. See above chart for cooking time range. It's fin to cook the steak for up to 3 hours. 4. Remove steak from the bag, place on a cutting board or rack and remove excess moisture with paper towels or clean kitchen towel. Season with salt. 5. Place a cast iron or other heavy skillet on burner. Add neutral vegetable oil and heat over medium high heat until the oil starts to smoke. 6. Add the steak to the pan and sear on all sides so that the entire cut has a nice brown crust. Since the steak is already cooked, the goal is to get a savory brown crust on all surfaces as quickly as possible. 7. Remove from the skillet, allow to rest for a few minutes. 8. Slice against the grain and serve.  Grilling If you prefer the flavor of grilled meat, here’s how to cook your Delmonico in the great outdoors. Any grill works, as long as it can be set up with a hot side and a cool side. How to grill the Delmonico steak:   Season the Delmonico liberally with kosher salt. You can also add your favorite rub, like the Snake River Farms Steak Seasoning. Set your grill up for two-zone cooking. For charcoal grills, arrange the hot coals to one half of the grill. For gas grills, turn the burner on one side to a medium low setting. The idea is to turn the covered grill into an oven. If your grill has air vents, close them to about half to keep the temperature lower. Place the Delmonico on the cool side and close the lid. Check the internal temperature of the steak frequently. Flip the steak each time you check. The cool side of a grill radiates heat from the bottom and occasional turning will cook the steak evenly. When the steak reaches the desired temperature (rare -110°F, medium-rare - 120°F, medium - 130°F), remove it from the grill. Lift the lid and open the vents to get the grill up to high heat. For gas grills, turn the heat to its highest setting. Rest the steak on a cutting board for at least 10 minutes while the grill comes to temperature. Quickly put a final sear on the steak on the hot grill. Remove and allow to rest for a few minutes. Slice against the grain and serve.     BACK TO TOP     Slicing the Delmonico When you come across a cut as special as the legendary Delmonico steak, you want to do it justice. Fortunately, the culinary experts at Snake River Farms have found that the Delmonico fits perfectly into any of our renowned ribeye or NY strip recipes. Here are some of the best recipes for Delmonico steak: Steakhouse Delmonico With Potatoes and AsparagusThe Delmonico is a steakhouse legend with a storied history. Team SRF member Mandy Tanner has created an awe-inspiring dinner that features the SRF Gold Grade Delmonico. Mandy elevated the classic side dish potatoes au gratin with Yukon Golds and the nutty richness of gouda cheese. To round out the meal, Chef Tanner offers up chilled asparagus with a Dijon lemon butter sauce. To add texture, the veggies are topped with crispy breadcrumbs. > Learn More. Sous Vide Delmonico (or NY Strip) With Truffle ButterAs you might guess from its name, the NY strip is one of the last steaks cut from the striploin end and has collagenous material that can be a little tough. Chef Emmanuel Baiden (@mannyeasts on Instagram) developed a recipe that uses sous vide cooking to help soften the chewy bits.As an elegant touch, the steak is finished with a special compound butter made with shallots, garlic and real truffles. This is a great final touch to try on other steaks. This recipe requires an immersion circulator (sous vide machine).  > Learn More.  Steakhouse Delmonico (or Ribeye): Restaurant Steaks at HomeHere's a simple marinade with the flavors of a classic steakhouse ribeye. Easy to make, this marinade is a great way to elevate Steak Night to mimic restaurant style steak. Sarah Kelly is a Boise native and self-taught chef with broad restaurant experience in restaurant from fine dining to barbeque. She was the executive chef at the Lodge at Cordillera in Vail where she met her husband, DK. Together they moved back to Boise, opened the local legend, Bleubird, closed it in 2017 and opened Petite 4, a French-inspired restaurant which is a cornerstone of the Boise culinary scene. > Learn More.  Get a USDA Prime Delmonico Steak  delivered directly to your door and prepare yourself for a meal fit for royalty.   BACK TO TOP      

The Snake River Farms Kurobuta Porchetta Roast is a savory pork specialty that’s deliciously served in slices or as the filling for a traditional Italian sandwich.

Expand your culinary skills with tips from the pros at Snake River Farms on various ways to cook American Wagyu Beef, from grilling to reverse searing and more.

Steak is universally loved throughout the world. Although the preparation and seasoning vary from country to country, you’ll find some form of steak on the table in most countries you visit.

Pork Collar is a tender cut of well-marbled pork with amazing flavor. Perfect for a delicious citrus marinade and roasted on the grill.

Saddle up for the ultimate ribeye experience with tips on how to cook and share an impressive American Wagyu Cowboy Steak. 

Serve up the perfect steak every time with the Snake River Farms Guide to the Best Way to Cook a Steak, from choosing the finest cut to pro plating tips. 

The Snake River Farms American Wagyu tri-tip falls between a steak and a roast. It’s delicious cut into steaks, but really shines when prepared as one large piece on the grill. Our tri-tip is lean but bursting with flavor.

Sit down at a great steakhouse and you'll find a special section on the menu for dry-aged steaks. These are the premium selections which you’ll quickly notice also carry premium prices. Are dry-aged steaks really better? Why are dry-aged steaks more expensive? Let’s take a look at dry-aging, its benefits and what to expect from dry-aged beef.

Build a Better Burger: Tips from a World Burger Champion  While anyone can make a pretty decent burger, not everyone can win the title of World Burger Champion. We talked to 2012 World Burger Champion, Jason Stucki, to learn a few pro tips and up our burger game. Jason is also a chef and Grand Champion BBQ Pitmaster so he knows a thing or two about making meat more delicious. Read on for some of Jason's burger making secrets.    Source the Best Ingredients: Beef  The cattle breed as well as the cuts used to make ground beef will affect how beefy a burger will taste, and the moisture retained once cooked.  Snake River Farms American Wagyu ground beef is a blend of Wagyu and high quality American breeds, making it really beefy with a great fat to meat ratio (75% lean to 25% fat). This means the burgers are juicy and flavorful.   Buns  Choose buns that are soft, but dense enough to hold up to the burger and toppings. Look for 2 to 2 ½-inch buns for sliders and 4 to 4 ½-inch buns for full-size burgers. Buns are a personal preference, just keep the bun-to-burger ratio in mind. For most burgers, I prefer brioche or challah buns with their slightly sweet eggy flavor, great texture and golden crust. I also like potato rolls for sliders.   Mayonnaise & Greens Real mayonnaise has a higher fat content than the juice dripping from the burger. Applying a thin layer on the toasted bottom bun repels the juice from the burger so the bottom bun is less likely to get soggy. Placing your favorite lettuce or fresh greens on top of the mayo and under the burger adds another layer to catch the juice dripping from the burger.   Toppings  The sky is the limit! After the burger has been flipped, place cooked or hot toppings directly on the burger followed by the cheese. Place cold toppings like sliced tomatoes on the burger while plating, and sauces under the toasted top bun.   Shaping Keep the meat very cold and handle it as little as possible. Use 3 ounces shaped into a 3-inch patty for sliders, and 7 to 8 ounces shaped to a 5-inch patty for full-size burgers (the burgers will shrink while cooking, so they'll end up the same diameter as the buns). Form loose balls, then shape in advance and refrigerate until ready to cook so they are cold when they go on the grill.    Seasoning Season each burger with plenty of coarse salt and freshly ground black pepper on each side right before placing it on the grill.    Cooking Cook burgers on a grill or on cast iron set at 425°F. When the burger has cooked halfway up the sides and has released itself from the grill (approximately 4 minutes with sliders, 5 to 6 minutes with full-size burgers), it's time to flip. Only flip once, and immediately top with hot or cooked toppings and/or cheese. Close the lid for 3 to 4 more minutes. The burgers are ready when the cheese has melted and the burger has released itself from the grill. It's important to leave the burgers alone so they develop a great sear, which adds an incredible amount of flavor and a steak-like texture. Snake River Farms burgers are best when cooked to medium with a hot, pink center.    Plating Let burgers rest for a couple minutes on a cooling rack before putting them on buns. This reduces the risk of a soggy bun. Use the time to toast the buns on the grill while the burgers rest. Then assemble the burgers and serve.   About Jason Stucki  Jason is a chef, restaurateur, World Burger Champion and Grand Champion BBQ Pitmaster. He grew up on a farm in southern Utah raising cattle, pigs, goats, chickens, and fruit and vegetable crops. His family cooked all of their meals on a wood burning stove and ate what the land provided. They opened an organic restaurant and bakery in the 80's in Moab, Utah where Jason worked. Over the past 13 years, Jason has owned restaurants and bars as well as catered large-scale events and festivals. His past projects include Lucky 13 Bar & Grill, Zocalo Mexican Bistro, Lucky 13 Smokehouse, and The Trolley Wing Company. Jason now works as a consultant and enjoys cooking competitively as well as teaching barbecue, grilling, and live-fire cooking classes. Jason has won many awards and is currently competing nationally on the professional BBQ circuit.