SRF BLOG

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    

  A Casual Yet Elegant Holiday Dinner Creating an impressive holiday dinner doesn’t have to be hard work. Chef Mandy Tanner shares her secrets for serving an elegant meal with less stress by using clever short cuts and advanced prep to keep things casual.The holidays are always a special time of year. Family gatherings and visits from friends bring new memories. The aroma from the prime rib cooking in the oven guides everyone to gather in the kitchen and makes me a bit nostalgic.Over the years I’ve developed some tricks to keep prep to a minimum the day of a holiday feast. I prepare dishes in advance and add store-bought ingredients to the menu so I can spend less time cooking and more time with the people I love.     Mandy Tanner | @CHEFMANDYTANNER This classically trained chef studied pastry arts at the French Culinary Institute in New York City. After working for several years in restaurants in California and Tennessee, she now works as a recipe developer and food photographer for major brands. She lives in Nashville with her husband, daughter, and two dogs, Chuck Short Rib and Ziti.     The Menu Charcuterie & Cheese Board  SRF American Wagyu Bone-In Prime Rib  Caesar Salad with Parmesan, Seed & Nut Crisps Potatoes Au Gratin  Roasted Winter Squash  Berry Crisp with Mascarpone Cream    This restaurant worthy menu might look daunting, but short cuts like preparing dessert in advance and using store-bought salad dressing make prep on the day of the holiday meal casual and easy. The showstopper centerpiece is a SRF Silver™ Wagyu bone-in prime rib. It has the incredible characteristics of American Wagyu beef with a bit less marbling and a lower price point.The potatoes au gratin and roasted squash add richness and homey flavors your guests will love while the Caeser salad is bright, light and adds an acidic bite to balance the meal. The homemade berry crisp is surprisingly easy to make but is a crowd pleasing finish. Whether you are hosting or helping, our favorite holiday recipes are sure to be enjoyed with the people you love. Gather in the kitchen and around the table and make some memories together this holiday season.   1. Charcuterie & Cheese Board A grazing board of thinly sliced SRF Kurobuta salami and assorted cheeses is impressive and can be enjoyed by your guests while waiting for the meal to cook. Add fresh fruit, nuts, dried berries, crackers, sliced cranberry nut bread and any of your favorite items to round out the platter. Arrange everything on a rustic wood board to create a delicious introduction to your special holiday meal. > Shop Now   2. SRF American Wagyu Bone-In Prime Rib with Au Jus  This year make a SRF American Wagyu bone-in prime rib the showstopper centerpiece of your holiday meal. It comes tied with butcher’s twine, ready to prepare. This easy oven method starts by cooking the prime rib at a lower temperature and finishes with high heat to get that delicious outside crust. An au jus made with the pan drippings and roasted vegetables is enriched with store-bought beef broth to deepen the flavor. > Cook Now   3. Caesar Salad with Parmesan Seed and Nut Crisps  This refreshing Caesar salad replaces croutons with Parmesan, seed and nut crisps for a festive twist. The crisps look elegant but are so simple to make. Use any seeds, nuts, and spices you enjoy or have on hand, or keep it simple with just salt and pepper. I recommend freshly grated Parmesan cheese for best results. The Parmesan crisps make a wonderful addition to a charcuterie and cheese board as well. Prep: 10 minutes | Cooking: 10 minutes | Inactive: 10 Minutes | Servings: 8  to 10 Ingredients:  Parmesan Seed and Nut Crisps  1 ½ cups (6 oz.) finely grated Parmesan cheese ¼ cup sunflower seeds ¼ cup pistachios, roughly chopped ¼ cup hazelnuts, roughly chopped 1 teaspoon fennel seed 1 teaspoon coriander seed 1 teaspoon cumin seed ½ teaspoon flaky salt ½ teaspoon freshly ground pepper ¼ teaspoon garlic powder, optional ¼ teaspoon onion powder, optional Caesar Salad 4 romaine hearts, halved from root to tip ½ to 1 cup Caesar dressing, homemade or store bought Parmesan seed and nut crisps    Instructions:  For the Parmesan crisps: Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper. Sprinkle the grated Parmesan in an even layer on the parchment paper. Combine all seasonings and sprinkle evenly over the layer of cheese. Place the sheet pan on a rack in the center of the oven and bake for 10 minutes, or until the cheese is light golden brown. Remove the pan from the oven and allow to cool completely before breaking into large pieces. This can be made in advance and stored in an air tight container at room temperature for up to a week. For the Caesar salad: When ready to serve, arrange the romaine hearts on a serving platter and drizzle with Caesar dressing, as desired. Top with the Parmesan seed and nut crisps. Enjoy!   4. Potatoes Au Gratin Au gratin by definition means sprinkled with cheese or breadcrumbs, or both, and browned, creating a delicious texture on top. This recipe uses only cheese for the topping, making it a delicious and gluten-free side dish. Gold potatoes are peeled and thinly sliced and layered with a garlic and herb infused cream and shredded cheese. Avoid soaking the potatoes in cold water so they retain their starch and help thicken the sauce naturally. This recipe can be prepared in advance and reheated for serving. Prep: 15 minutes | Cooking: 1 Hour | Servings: 8  to 10 Ingredients:  3 to 4 pounds (5 to 6 medium) gold potatoes, peeled and thinly sliced 2 tablespoons butter, plus more for greasing the baking dish 5 cloves garlic, minced or grated 1 teaspoon kosher salt ½ teaspoon pepper 2 teaspoons fresh thyme leaves 2 teaspoons (5 leaves) sage leaves, chopped 2 cups heavy cream ½ cup finely grated Parmesan cheese, divided 3 ½ cups freshly grated cheese, such as cheddar and Gruyère Fresh chives, thinly sliced    Instructions:  Preheat the oven to 425°F. Lightly grease a large (10-inch) pie dish or casserole dish with butter. In a medium saucepot, over medium heat, add the butter, garlic, salt, pepper, thyme, and sage. Cook stirring constantly, until the butter is bubbly, garlic is fragrant and lightly golden, 1 to 2 minutes. Immediately add the cream, and reduce the heat. Cook over medium-low just until the cream is warmed and garlic and herbs begin to infuse the cream, 2 to 3 minutes. Remove from heat and stir in 2 tablespoons of Parmesan cheese. In a bowl, combine the remaining Parmesan cheese with the shredded cheddar and Gruyère. Arrange a layer of thinly sliced potatoes in the bottom of the baking dish. Sprinkle with about 1 cup of the cheese. Pour about 1/3 of the cream mixture over the potatoes. Repeat with additional potatoes, cream and cheese, ending with cheese on the final layer. Place the pie plate on a rimmed baking sheet to keep the oven clean if it spills over. Cover with foil, and place on a rack in the oven and bake for 45 minutes. Remove the foil and continue baking until the potatoes are cooked and the top is golden brown, about 15 to 30 minutes. Remove the potatoes from the oven and allow to cool slightly before serving. Top with fresh chives if desired and serve warm. Enjoy!   5. Roasted Winter Squash with Maple Brown Butter  Winter squash transforms into a colorful side dish by simply roasting in the oven with a little oil and salt. A quick brown butter and maple sauce makes this side dish one you will use year after year.Winter squash comes in a variety such as kabocha, red kuri, delicata, acorn, and butternut. Kabocha and delicata are featured in the photo, but any variety or mix will be delicious. Pine nuts are optional but add great texture. Substitute another nut if you prefer. Try roasted pecans, walnuts, or hazelnuts. The squash can be roasted in advance and warmed for serving. Prep: 10 minutes | Cooking: 35 to 40 minutes | Servings: 8  to 10 Ingredients: Winter Squash 3 to 4 winter squash, such as kabocha, red kuri, delicata, or butternut squash 2 tablespoons olive or avocado oil 1 tablespoon kosher salt ¼ cup toasted pine nuts, or other nuts, for garnish, optional 2 teaspoons fresh thyme leaves, for garnish, optional Maple Brown Butter 8 tablespoons butter ½ cup maple syrup Pinch of salt    Instructions:  Preheat the oven to 425°F. Prepare the winter squash: Wash and cut the squash into large pieces (6 to 8 pieces for kabocha or red kuri, 1-inch-thick slices for butternut or delicata squash). Remove and discard the seeds with a spoon. Place the squash on a rimmed baking sheet in a single layer. Drizzle the squash with oil and season with salt, tossing to combine. Place the baking sheet on a rack in the oven, and cook until the squash is tender and there is little to no resistance when pierced with the tip of a knife or toothpick, 35 to 40 minutes. Prepare the maple brown butter: In a small saucepot over medium-low heat, add the butter and cook until melted and bubbling. The milk solids will begin to brown and sink to the bottom, and the butter will have a nutty smell, 3 to 5 minutes. You may swirl the pan or use a wooden spoon or spatula to see the color. When it is a light golden brown, remove the saucepot from the heat and add the maple syrup and a pinch of salt. Stir to combine. Cook on low for 2 to 3 minutes to warm the maple syrup and thicken the mixture slightly. Remove from the heat and rewarm if needed, just before serving. (This can be cooled and then covered and refrigerated if making in advance.) Remove the squash from the oven and transfer to a serving dish. Top with warm maple brown butter, toasted pine nuts, and fresh thyme leaves, as desired. Enjoy!   6. Berry Crisp with Mascarpone Cream  This elegant and easy berry crumble dessert fills your kitchen with warm and sweet aromas as it bakes. In the winter it works beautifully with frozen berries, which are picked at their peak season. Whipped mascarpone cream with a hint of nutmeg is the finishing touch. Use mixed berries, cherries, blueberries, strawberries, or a combination of your favorites. This dessert can be served at room temperature or enjoyed warm. A good quality vanilla ice cream instead of the mascarpone is a time-saving short cut. Either way, this dessert is a sweet way to finish a memorable meal. Prep: 20 minutes | Cooking: 35 minutes | Servings: 8  to 10 Ingredients: Berry Crisp  2 pounds (6 to 8 cups) frozen fruit, such as pitted cherries and mixed berries, thawed Zest and juice of ½ lemon ¼ cup brown sugar 1 teaspoon vanilla bean paste, or vanilla extract, optional 2 tablespoons granulated sugar 2 tablespoons cornstarch ¼ teaspoon salt Berry Crisp Topping  ¾ cup all-purpose flour ¾ cup brown sugar ½ cup rolled oats ½ teaspoon ground cinnamon ¼ teaspoon salt 8 tablespoons butter, melted Mascarpone Cream  1 cup heavy cream ½ cup powdered sugar ½ teaspoon vanilla bean paste, or vanilla extract 1/8 teaspoon nutmeg, or cinnamon ½ cup (4 oz.) mascarpone    Instructions:  When ready to bake, preheat the oven to 375°F. For the berry crisp: In a large bowl, add the berries and their juices, lemon zest and juice, brown sugar, vanilla, and salt, and gently stir to combine. In a small bowl combine the cornstarch and granulated sugar. This will prevent it from clumping together. Then add it to the berry mixture and stir to combine. Transfer the mixture to a 2 to 3 quart baking dish. Prepare the topping: In a medium bowl, add the flour, brown sugar, oats, cinnamon, salt and melted butter, and stir with a wooden spoon or spatula to combine. Sprinkle the topping evenly over the berries, breaking up any pieces larger than a golf ball. Place the baking dish on a rimmed baking sheet (in case of overflow) and then on a rack in the oven. Bake until the berries are bubbling and thickened, and the topping is golden brown, 30 to 35 minutes. Meanwhile, prepare the mascarpone cream: In the bowl of a stand mixer with the whisk attachment, or with a hand mixer, add the cream and whisk to soft peaks. Add the powdered sugar, vanilla, and nutmeg and continue whisking until stiff peaks form. Add the mascarpone and mix until just combined. Transfer to a bowl or container, and cover and keep refrigerated until ready to serve. Remove the berry crisp from the oven and allow to cool before serving with mascarpone cream. Enjoy!  

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.  

Make this Valentine's Day unforgettable with Snake River Farms' guide to crafting the perfect romantic meal. Discover tips, recipes, and gift ideas to impress your loved one.

Embrace the holiday spirit with Snake River Farms' Chef's Version of 'Home for the Holidays.' Explore comforting classics crafted by culinary experts. From cherished traditions to delightful surprises, discover a medley of heartwarming dishes that bring joy to your festive table. Experience the magic of the season with our curated collection of delicious culinary creations.

RJL is a member of Team SRF and is a Brand Ambassador for GORUCK, Hedley and Bennett, Halo Products, Lynx Grills, Fogo Charcoal and Iowa BBQ Store. His photography clients include YETI, Drew Estate and Patron. His images have been featured in numerous publications including National Geographic, NYTimes, Esquire, Forbes, Food & Wine, Bon Appétit and Outside.

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.

Unwrap the magic of holiday traditions with Snake River Farms colleagues' favorite comforts. From treasured recipes to quirky advice, discover the unique moments that unite every family. Embrace the warmth of shared memories, creating lasting bonds and festive traditions during the most wonderful time of the year.

Make the Most of the Holidays! All you need is a few of these time-tested hacks and gift-worthy products to take the stress out of this hectic time of year.

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

Grilling is synonymous with steak. Here at Snake River Farms, we heartily support that notion. But here’s a thought - the next time you have a bunch of friends and family heading to your backyard, try firing up a larger cut of beef or pork.Team SRF, our hand-picked squad of chefs, pitmasters and grilling experts, presents three delicious recipes, custom made for a larger number of hungry folks.

Discover expert tips and mouthwatering recipes designed to elevate your outdoor cooking experience. Whether you're grilling, smoking, or just enjoying the open air, these insights will inspire you to make the most of your outdoor culinary adventures.

Create the perfect Easter ham dinner with tips on choosing, preparing, and serving a delicious Kurobuta ham. This guide covers everything from selecting sides to ensuring a memorable holiday meal.

Valentine’s Day – this phrase elicits feelings of romance and becomes the perfect day to show your love how special they truly are. Whether for Valentine’s Day or any special occasion, we’ll help you create a magical evening by providing the best cuts of American Wagyu steak.

Grown tired of eating the same menu year after year? Not the biggest fan of turkey? A brisket for Thanksgiving is the perfect solution. Snake River Farms briskets easily feed a large crowd and come in various sizes to satisfy the appetites at your family gathering.

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.

You can’t always be with your entire family for the holidays. But with friends, home is wherever you’re together. Over the past few years, so many of us have had to change, rearrange, and cancel our holiday plans. But there has been a silver lining: The rise of Friendsgiving. Yes, Friendsgiving often lacks the comfort of family tradition — but it makes up for it in a freewheeling “Let’s try it!” spirit. 

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.

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.  

Snake River Farms American Wagyu beef can be prepared using your favorite techniques and recipes. The key to achieving maximum flavor is a perfect sear — which creates a golden-brown, flavorful crust — and ample seasoning. Here are some chef-proven tips for the best finished steak or roast possible.