SRF BLOG

What is Heritage Pork? A Flavor-Focused Guide to Heritage Hog Breeds Heritage pork is not a trend. It is a return to the way pork was meant to taste. For decades, pork was bred for speed and efficiency, not eating quality. The result was meat that was pale, lean, and often dry. We believe pork should be rich, juicy, and full of character, which is why we choose heritage hog breeds selected for flavor first. In this guide, we are breaking down exactly what heritage pork is, how it differs from conventional pork, and why chefs and home cooks seek it out. You will learn how different heirloom pork breeds compare, what makes Berkshire and Duroc unique, and why we focus exclusively on purebred Kurobuta (Berkshire) pork at Snake River Farms→   Why Heritage Pork Tastes So Different  Heritage pork delivers a noticeably better eating experience. The difference shows up the moment you open the package. It is driven by three things. Marbling. Heritage breeds develop abundant intramuscular fat that melts during cooking and bastes the meat from the inside. Higher pH levels. This creates deeper color and better moisture retention, so pork stays juicy at proper cooking temperatures. Slower growth. Our Kurobuta hogs are fed approximately 10 percent longer than conventional hogs, allowing flavor and texture to fully develop. The result is pork that is naturally tender, deeply flavored, and consistently satisfying.   Understanding Heritage Pork: What Makes It Different? Heritage pork is defined by intention. These hogs are raised for how the meat eats, not how fast the animal grows. Unlike modern commercial pigs that are crossbred for efficiency, heritage hog breeds are purebred lines preserved for flavor, texture, and quality. Many of these bloodlines trace back more than 300 years, long before pork became a commodity product.   The Definition of Heritage Pork Heritage pork comes from hogs bred and raised with eating quality as the priority. That means:   Purebred genetics selected for flavor and tenderness, not growth speed. Slower maturity, typically about 10 percent longer than conventional hogs. Traditional bloodlines that have been preserved for centuries. A focus on marbling, juiciness, and texture, not just lean yield. At Snake River Farms, every Kurobuta hog is 100 percent purebred Berkshire. We do not crossbreed or hybridize, because consistency and flavor start with genetics. Explore the complete guide to Heritage Pork and Kurobuta →   Heritage Pork vs. Conventional Pork: The Taste Difference If you have ever wondered why some pork tastes bland or dries out easily, the answer is usually the breed. Here is what separates heritage pork from conventional pork.   Marbling. Heritage pork contains fine streaks of intramuscular fat that melt into the meat as it cooks. Conventional pork is bred to be lean, so there is little internal fat to protect it from drying out. Color. Heritage pork ranges from deep pink to red, a sign of higher pH and better moisture retention. Conventional pork is often pale, indicating lower pH and reduced juiciness. Flavor profile. Heritage breeds deliver rich, sweet, almost nutty notes. Conventional pork is typically mild or one dimensional. Texture. The higher marbling content creates a tender, buttery mouthfeel. Conventional pork can feel firm or dry even when cooked properly. Juiciness. Heritage pork retains moisture naturally, so it stays succulent at safe cooking temperatures. This is why side by side tastings are so revealing. Heritage pork has depth. Conventional pork does not. Read all about our Hams: The Kurobuta Pork Difference →   Heritage Hog Breeds: Flavor Profiles and Characteristics Not all heritage pork tastes the same. Each breed has its own personality, shaped by genetics, diet, and centuries of selective breeding focused on how the meat eats, not how fast the animal grows. Understanding these differences helps you choose the right pork for every meal, from quick weeknight chops to show-stopping holiday hams. Some breeds are prized for intense marbling and rich, buttery texture. Others are known for clean flavor, balanced fat, or their ability to shine in cured products like bacon and prosciutto-style hams. Below is a closer look at the heritage hog breeds you are most likely to encounter and what makes each one unique at the table. Berkshire Pork (Kurobuta) – The Premium Standard Berkshire pork has earned its reputation the old-fashioned way, through generations of breeding focused on flavor, tenderness, and consistency. Long before pork became a commodity, Berkshire hogs were raised for how the meat performed on the plate. That heritage still shows today in the form of fine intramuscular marbling, vibrant color, and a depth of flavor that sets Kurobuta apart from every other pork breed.   At Snake River Farms, we work exclusively with purebred Berkshire hogs because genetic integrity is the foundation of eating quality. The result is pork that behaves more like a well-marbled steak than traditional white pork, delivering reliable juiciness, rich flavor, and a luxurious texture across every cut. Origin and History Developed more than 300 years ago in Berkshire County, England. Introduced to Japan in the 1860s as gifts to the imperial family. The name Kurobuta translates to “black hog.” We raise 100 percent purebred Kurobuta from the oldest Berkshire bloodlines in the United States. Distinctive Characteristics Kurobuta hogs are easy to recognize. Black coat with six white points on the feet, face, and tail tip. Exceptional marbling throughout every cut. Deep reddish-pink to red meat color. Naturally higher pH levels, which improve moisture retention. Flavor Profile: Why Kurobuta Tastes Different This is where Kurobuta truly stands apart. Rich and robust. Deep savory pork flavor with real complexity. Naturally sweet. Subtle sweetness that enhances simple seasonings. Buttery texture. Marbling creates a melt-in-your-mouth experience. Juicy throughout. Even lean cuts stay tender and moist. Chef Kris Komori, James Beard semi-finalist, puts it best: “The color is deep and vibrant and the fat, amazingly succulent and complex.” Best Cuts and Uses Kurobuta excels across the entire hog. Chops. Steak-like richness with incredible tenderness. Pork belly. Superior marbling for bacon and roasts. Ribs. Fall-off-the-bone tender with bold flavor. Ham. A true centerpiece with sweet, juicy meat. Shoulder and collar. Ideal for smoking and slow cooking.   Duroc Pork – Mild Sweetness and Versatility Duroc pork is one of the most recognizable American heritage breeds and is often used in commercial crossbreeding programs. Origin and Characteristics Developed in New York and New Jersey in the early 1800s. Distinctive red or auburn coloring. Moderate marbling with good exterior fat coverage. Known for consistency and adaptability.   Flavor Profile Mild, slightly sweet flavor. Cleaner and less intense than Berkshire. Retains moisture well with proper cooking. Straightforward pork taste that appeals to a wide audience.   Best Applications Duroc works well when you want dependable performance. Roasts and chops for everyday meals. Bacon production. Blended with other breeds to balance flavor and yield.   Berkshire vs Duroc: A Head-to-Head Flavor Comparison Choosing between Berkshire and Duroc comes down to how much flavor you want on the plate. Marbling and Fat Content Berkshire (Kurobuta). High intramuscular marbling with visible fat streaks. Duroc. Moderate marbling, less pronounced. Flavor Intensity Berkshire. Bold, complex, with sweet and nutty notes. Duroc. Mild and clean with gentle sweetness.  Texture and Juiciness Berkshire. Buttery, tender, and extremely juicy even at 145°F. Duroc. Tender with good moisture, but less luxurious. Color Berkshire. Deep reddish-pink to red. Duroc. Medium pink. Best For Berkshire. Special occasions and premium preparations. Duroc. Everyday meals where versatility matters.   Price Point Berkshire. Premium. Duroc. Mid-range.   Other Notable Heritage Pork Breeds   Ibérico (Pata Negra) – Spanish Luxury Acorn-finished hogs raised in Spanish oak forests. Extremely high marbling. Nutty, complex flavor. Best for cured hams and special occasion roasts.   Chester White – American Classic Developed in Pennsylvania. Low to moderate marbling. Mild, clean flavor. Best for sausage, bacon, and lean applications.   Tamworth – The Bacon Pig Ginger-red British breed. Lean meat with exceptional bacon qualities. Slightly gamier flavor. Best for cured meats.   Large Black – British Heritage Entirely black with lop ears. Well-marbled with old-world flavor. Increasingly rare and prized by heritage producers.   Heritage Pork Breed Comparison: At-a-Glance When you compare heritage pork breeds side by side, the differences become clear. Genetics shape everything from marbling to flavor intensity. Premium Heritage Pork Breeds Compared BREED ORIGIN MARBLING FLAVOR PROFILE COLOR PRICE RANGE BEST KNOWN FOR Kurobuta (Berkshire) England/Japan Very High Rich, sweet, buttery, complex Deep reddish-pink Premium Chops, Ribs, Ham, Specialty cuts. Exceptional in every application.  Duroc United States Moderate Mild, slightly sweet, clean Medium Pink Mid-range Versatile, roasts, chops, bacon. Ibérico Spain Very High Nutty, complex Dark Red Premium Jamón, cured hams, special occasion cuts. Chester White  United States Low-Moderate Mild, clean lean Light Pink Budget-Friendly Sausage, bacon, lean roasts   Tasting Notes by Breed Most marbled and rich: Kurobuta (Berkshire), Ibérico Best for everyday cooking: Duroc, Chester White Most complex flavor: Kurobuta, Ibérico Best for bacon: Tamworth, Kurobuta Most versatile overall: Kurobuta. It excels in every cut and preparation   What Makes Heritage Pork Taste Better? The Science of Flavor Great pork is not an accident. It is the result of genetics, time, and care working together. Heritage pork delivers a better eating experience because the hogs are bred and raised for how the meat tastes, not how fast it grows. Marbling: The Key to Rich Flavor Fat is flavor. In pork, the most important fat is the intramuscular kind, known as marbling. Marbling melts as pork cooks, basting the meat from the inside. It creates a tender, juicy texture that lean pork cannot replicate. Fat carries flavor compounds that make each bite more satisfying. Kurobuta’s abundant marbling is genetically built in. It is not something you can add later. Visually, the difference is striking. Conventional pork appears pale with very little visible fat. Heritage pork, especially Kurobuta, shows fine white streaks of fat throughout the muscle. It is the same difference you see between conventional beef and American Wagyu.   pH Levels and Moisture: The Juiciness Factor Color tells you a lot about pork quality. Heritage pork has a naturally higher pH, which allows the meat to retain moisture as it cooks. This is why Kurobuta pork ranges from deep pink to red rather than pale pink. Here is what higher pH means for your plate: Better moisture retention. Deeper color. More juice in every bite. Conventional pork often has a lower pH, which causes moisture to escape during cooking. That is why it dries out so easily, even when handled carefully. Slower Growth Equals Deeper Flavor Time matters. Heritage hogs like Kurobuta grow approximately 10 percent slower than conventional hogs. That extra time allows fat to develop and spread through the muscle while flavor compounds mature. At Snake River Farms, our Kurobuta hogs are raised on a carefully balanced diet of corn, soybean meal, rolled oats, vitamins, and minerals. They are cared for by small family farm partners and raised without growth promotants. We do not rush quality. The flavor is proof.   How to Experience Heritage Pork: Cooking and Tasting Guide The best way to understand heritage pork is to cook it simply and let the flavor speak for itself. You do not need complicated techniques. With the right cut and proper temperature, heritage pork delivers a noticeably better result on the plate. Pork Chops: The Ultimate Test Pork chops reveal quality immediately. Kurobuta chops stay juicy and tender with minimal seasoning. Pan-sear or grill to 145°F internal temperature, then rest for five minutes before slicing. The marbling does the heavy lifting, creating steak-like richness you cannot get from conventional pork.   Pork Belly and Bacon This is where heritage pork truly shines. The superior marbling in Kurobuta pork belly creates thick-cut bacon with deep, savory flavor and luxurious texture. Belly roasts develop crispy edges with buttery, melt-in-your-mouth interiors.   Slow-Cooked Cuts: Ribs, Shoulder, and Collar Low-and-slow cooking magnifies the advantages of heritage pork. Ribs become fall-off-the-bone tender while staying moist. Pork shoulder and collar build layers of flavor over hours of gentle heat, delivering rich pulled pork and roasts that never feel dry. Ham: The Holiday Centerpiece A Kurobuta ham changes the entire meal. The meat has a natural sweetness that pairs beautifully with glazes and stays juicy from the first slice to the last, making it a true centerpiece rather than just a tradition.   Tasting Heritage Pork: What to Look For Visual Indicators of Quality Deep reddish-pink to red color Visible marbling throughout the cut Creamy white fat Firm texture with slight give   Flavor Experience The first bite is rich and almost buttery. As you chew, sweet and savory notes develop with subtle nutty undertones. The finish is clean, juicy, and satisfying, the kind of bite that makes you reach for another slice immediately.   SRF Kurobuta: America’s Premium Heritage Pork Heritage pork only delivers on its promise when every detail is controlled, from genetics to how the hogs are raised. That is why we focus exclusively on 100 percent purebred Kurobuta (Berkshire) pork. Our Commitment to Quality 100 Percent Purebred Kurobuta Every hog we raise is genetically pure Berkshire. We work with the oldest Berkshire bloodlines in the United States and never crossbreed or hybridize. This preserves the marbling, texture, and flavor that have made Kurobuta famous around the world. Our careful breeding program ensures that every chop, rib, and roast meets the same uncompromising standard. Small Family Farm Network Our Kurobuta hogs are raised on more than 35 small family farms throughout the Midwest and Idaho. Small herds allow for individualized attention, daily monitoring, and humane care. We do not use gestation stalls or growth promotants, and every animal is raised with respect. The Snake River Farms Difference We apply the same discipline to pork that we are known for in our American Wagyu program. Hogs are slow-fed approximately 10 percent longer than commodity pork. Diets are carefully balanced with corn, soybean meal, rolled oats, vitamins, and minerals. Every step is monitored to protect quality, consistency, and flavor.   Why Chefs Choose Snake River Farms Kurobuta Culinary Recognition Our Kurobuta has earned praise from some of the most respected voices in food.“The most delicious piece of meat you will ever eat in your life.” – Al Roker, Today Show “Snake River Farms Kurobuta stands alone in the pork world.” – Chef Kris Komori, James Beard semi-finalist It is considered the culinary equivalent of Wagyu beef and trusted by professional chefs across the country. Consistent Excellence From chops to specialty cuts, every package delivers the same marbling, tenderness, and depth of flavor. There are no surprises, only premium pork you can rely on every time you cook.   Recipes and Cooking Inspiration Once you experience heritage pork, every meal becomes an opportunity to enjoy it. We’ve created a collection of guides and recipes to help you make the most of Kurobuta pork, whether it’s a weeknight dinner or a holiday centerpiece. Simple preparations let the meat’s natural quality shine, while slow-cooked and grilled dishes highlight its marbling and flavor. Some ideas to get started: Pan-seared Kurobuta pork chops finished with herb butter, ready in about 10 minutes Slow-roasted pork shoulder for tender pulled pork sandwiches Grilled pork collar steaks, an underutilized cut with incredible flavor Kurobuta bacon for elevated breakfasts or BLTs   For step-by-step guidance, we offer short videos that make cooking heritage pork approachable: Pan Searing a Pork Chop: Step-by-Step Guide How to Smoke the Perfect Pork Shoulder Pork Shoulder vs Pork Collar Guide How to Butcher Your Own Pork Chops These resources make it easy to enjoy heritage pork in ways that highlight its tenderness, juiciness, and rich flavor.   Explore Our Kurobuta Pork Selection Our Kurobuta pork is the gold standard in heritage meats, prized for its rich marbling, exceptional tenderness, and deep flavor. Whether you're grilling, roasting, or slow-cooking, every cut delivers an unparalleled culinary experience. Discover the full range of Kurobuta pork cuts below, each carefully selected to elevate your meals to the next level. Kurobuta Pork Chops Thick-cut, tender chops from our 100% purebred Kurobuta hogs. Rich marbling ensures juicy, flavorful pork with every bite. Shop Pork Chops → Kurobuta Ham Our premium hams are naturally sweet and perfectly marbled, making them a show-stopping centerpiece for holidays or special occasions. Shop Ham → Kurobuta Pork Ribs Fall-off-the-bone tender ribs with rich, buttery flavor. Perfect for slow roasting, smoking, or grilling to highlight heritage marbling. Shop Pork Ribs → Kurobuta Pork Roasts Succulent roasts from our purebred Kurobuta hogs deliver deep, rich flavor and tender texture for every special meal. Shop Pork Roasts → Kurobuta Pork Salami Handcrafted salami from heritage Kurobuta pork, perfectly balanced with natural fat and flavor for charcuterie boards or sandwiches. Shop Pork Salami → Kurobuta Bacon Thick-cut, richly marbled bacon crafted from 100% purebred Kurobuta pork. Deep, savory flavor with the perfect balance of meat and fat. Shop Kurobuta Bacon →

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

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

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

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

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

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

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