SRF BLOG

5 Best Leftover Holiday Ham Recipes  The holidays are a wonderful time for family, friends, and of course, exceptional food. But if you’re like most of us, you may end up with more ham than anyone can eat in one sitting. That’s where Kurobuta pork shines. Thanks to its marbling, tenderness, and rich flavor, leftover Kurobuta ham doesn’t just keep well—it transforms into new, delicious meals. Whether you’re wondering what to do with leftover ham or looking for creative ways to reinvent your holiday centerpiece, these 5 best leftover Kurobuta ham recipes will inspire you.   Why Kurobuta Ham Makes the Best Leftovers Kurobuta ham isn’t like ordinary pork. Its deep color, fine marbling, and succulent fat mean that even reheated or repurposed, it tastes luxurious. From breakfast to dinner, you can take your holiday ham beyond the main table. Chef Kris Komori puts it best: “Snake River Farms Kurobuta stands alone in the pork world. The color is deep and vibrant and the fat, amazingly succulent and complex.” Even in leftover form, it maintains that same richness and flavor.   1. Ham & Cheese Croissant Breakfast Bake Start your day with a comforting breakfast or brunch that feels indulgent but comes together in a snap. This ham and cheese croissant bake layers buttery croissants with diced Kurobuta ham and melty cheese, then bakes it into a golden, fluffy casserole. Perfect for leftover breakfast gatherings or a weekend treat.   Make Ham And Cheese Breakfast Bake         2. Sheet Pan Kurobuta Ham & Sweet Potato Hash Turn holiday leftovers into a hearty, one-pan meal. Diced Kurobuta ham, roasted sweet potatoes, onions, and peppers come together in this flavorful sheet pan hash. Serve it with eggs for breakfast, or enjoy it as a simple dinner. Cleanup is minimal, and the taste is maximal.   Make the Ham and Sweet Potato Hash         3. Leftover Kurobuta Ham Eggs Benedict with Blender Hollandaise Elevate your brunch with a classic done right. Kurobuta ham provides the perfect salty balance to rich, creamy hollandaise sauce. Quick tips: use your leftover ham in place of traditional Canadian bacon, and make the hollandaise in a blender for a foolproof, silky finish.   Make Leftover Kurobuta Ham Eggs Benedict         4. Kurobuta Ham & White Bean Soup Comfort in a bowl. This soup combines tender Kurobuta ham with hearty white beans, aromatic herbs, and vegetables. It’s easy to make, freezes beautifully, and transforms simple leftovers into a wholesome weeknight meal. A perfect balance of protein, fiber, and flavor.   Make Leftover Kurobuta Ham and White Bean Soup         5. Hawaiian Bun Kurobuta Ham Sliders These sliders are sweet, savory, and portable. Layer Kurobuta ham with melted cheese and your favorite condiments on soft Hawaiian buns for a meal that disappears fast. Ideal for casual family dinners or holiday gatherings where everyone loves a bite-sized treat.   Make Hawaiian Bun Kurobuta Ham Sliders         Shop Our Kurobuta Hams Enjoy Kurobuta ham any time of year—perfect for holiday feasts or transforming into these leftover recipes.   Bone-In Half Ham Richly flavored and tender, our bone-in hams make a show-stopping centerpiece for any holiday meal. Shop Bone-In Half Ham → Whole Bone-In Ham Perfect for large gatherings, this classic bone-in ham delivers juicy, flavorful pork every time. Shop Whole Bone-In Ham → Whole Boneless Ham Easy to slice and serve, our boneless ham is tender, flavorful, and versatile for meals or leftovers. Shop Whole Boneless Ham → Half Boneless Ham Smaller but equally flavorful, this half ham is ideal for holiday dinners or weeknight meals. Shop Half Boneless Ham →

5 Best Holiday Kurobuta Pork Recipes If you're planning your holiday menu, Kurobuta pork makes an unforgettable centerpiece. Known for its deep color, rich marbling, and unparalleled flavor, Snake River Farms Kurobuta offers a holiday experience you simply can’t get from conventional pork. As Chef Kris Komori says, “Snake River Farms Kurobuta stands alone in the pork world. The color is deep and vibrant and the fat, amazingly succulent and complex.” And according to Al Roker, it’s “the most delicious piece of meat you will ever eat in your life.” Whether you're hosting a crowd or planning an intimate dinner, these are five of the best holiday Kurobuta pork recipes to make your celebration memorable. 1. Roasted Rack of Pork with Chestnut Apple Stuffing & Brown Butter Sage Sauce This rack of pork is a head-turner. The chestnut and apple stuffing brings classic holiday flavor, while the brown butter sage sauce adds richness that pairs beautifully with the natural marbling of Kurobuta pork. It is elegant, impressive, and surprisingly simple to serve.   Make the Rack of Pork Shop the Rack of Pork 2. Brown Sugar Balsamic Glazed Ham A glazed Kurobuta ham is a holiday essential. This version combines brown sugar and balsamic vinegar to create a glossy, sweet, and tangy finish that caramelizes beautifully in the oven. It is the perfect centerpiece for a traditional holiday spread and makes amazing leftovers the next day. Make the Ham Shop the Ham   3. Maple Glazed Pork Tenderloin with Honeynut Squash & Wild Rice For a lighter holiday dinner or a smaller gathering, this tenderloin is an ideal choice. The maple glaze enhances the natural sweetness of the pork, and the roasted honeynut squash brings a seasonal warmth to the plate. It is balanced, colorful, and comes together quickly on a busy weeknight. Make the Tenderloin Shop the Tenderloin 4. Dutch Oven Garlic Herb Pork Roast A Dutch oven roast creates the kind of deep, aromatic flavor that defines holiday comfort food. This garlic and herb version slowly transforms into a tender, richly seasoned main dish that fills the house with the best kind of holiday aromas. It is simple, hearty, and perfect for colder weather. Make the Pork Loin Shop the Pork Loin     5. Holiday Porchetta Crispy golden Porchetta cooked low and slow, with an overnight dry brine to create an extra-crispy crust while keeping the inside tender and juicy. As the fat renders, be sure to use a deep roasting pan or a clean grill to catch all the flavorful drippings. This classic holiday centerpiece brings savory richness and show-stopping presentation to any festive meal. Make the Porchetta Shop the Porchetta   What Makes Kurobuta Pork So Special? If you’re new to Kurobuta or curious why it’s a standout choice for holiday meals and special occasions, our complete guide has you covered. Discover the rich marbling, unparalleled tenderness, and deep, savory flavor that set this heritage breed apart. Learn about the care and tradition behind raising Berkshire hogs, plus tips on cooking, serving, and making the most of every cut. Whether you’re planning a show-stopping centerpiece or looking for inspiration with leftover recipes, Kurobuta pork brings gourmet quality to your table all year long. Learn more in our Kurobuta Pork Guide Shop Kurobuta Pork  

A Guide to Winter Grilling When the temperature drops and snow starts to fall, many grillers retire their equipment for the season. But for Chris Schemm of Team SRF, winter is just another opportunity to fire up his Big Green Egg. Based in Green Bay, Wisconsin — where January averages a frosty 26°F — Chris proves that great barbecue doesn’t stop when summer ends. I’m outside all winter cooking the same things as the summer — steaks, brisket, whatever. I do hot and fast cooking and my share of low and slow. Cold weather brings unique grilling challenges, but with the right gear, preparation, and mindset, you can cook confidently year-round. Whether you’re using a Big Green Egg, charcoal, gas, or pellet grill, these winter grilling tips will help you succeed.   Chris Schemm’s Winter Grilling Tips Allow Extra Time to Preheat Frigid air means your grill takes longer to reach the desired temperature. Be patient and give it the time it needs before placing food on the grate. Stock Up on Fuel Grills work harder in cold temperatures. Whether you use charcoal, gas or wood pellets, expect to burn more fuel than usual just to maintain cooking temperature. Plan ahead and keep extra on hand. Clear a Path to Your Grill Before you start cooking, shovel a safe walkway and clear snow or ice from around the grill. Make sure all vents and lids are free of snow so your grill can function properly. Light the Area Winter days are short. Make sure your grill station is well-lit so you can see what you're doing safely — especially if you're grilling after dark. Use a Wireless Thermometer No need to hover outside in the cold. A Bluetooth thermometer — like the ones from Meater or ThermoWorks — lets you monitor internal temperatures from your cozy kitchen. Keep the Lid Closed It’s tempting to peek, but lifting the lid lets out valuable heat. Trust your thermometer, keep the lid shut and let your grill do its job. Prep Ingredients Indoors Cold air can freeze your herbs, sauces and prep ingredients in seconds. Keep everything inside until it’s time to cook to ensure quality and convenience. Dress Warm, But Smart Layer up but avoid anything loose or dangling that could catch fire — like a long scarf. Chris protects his hands with insulated grill mitts, which serve double duty: heat protection and warmth. Grill in a Protected (But Open) Area Chris built a pergola over his grill to shield it from wind and snow. Just remember: protected doesn’t mean enclosed. Never grill inside a garage or anywhere without proper ventilation — safety first. Embrace the Chill Grilling in winter isn’t just doable — it can be deeply rewarding. The contrast of the sizzling grill against a snowy backdrop makes for a memorable cooking experience. With Chris Schemm’s advice and a little extra prep, you can enjoy smoky, flame-kissed meals no matter the season. So bundle up, spark the coals and show winter who’s boss. Shop SRF for Winter Grilling Enhance your winter BBQ with premium cuts that perform perfectly in cold-weather cooking. With Chris Schemm’s advice and a little extra preparation, you can enjoy smoky, flame-kissed meals no matter the season. Wagyu Prime Rib Celebrate your next special occasion with an SRF American Wagyu prime rib roast. Hand-cut and aged for ideal flavor and texture. Shop Wagyu Prime Rib → Wagyu Sausages & Hot Dogs Crafted from 100% American Wagyu beef with signature spices. Perfect for grilling and backyard cookouts. Shop Wagyu Sausages → Double R Ranch Prime Rib Northwest source-certified prime rib roasts for a classic presentation and jaw-dropping flavor. Shop Double R Ranch Prime Rib → Wagyu Steaks From traditional steakhouse favorites to unique cuts, our American Wagyu steaks impress with rich marbling and flavor. Shop Wagyu Steaks → Meet Chris Schemm Chris Schemm is a grilling expert with Team SRF, sharing seasonal barbecue advice and recipes for year-round outdoor cooking. Follow Chris @thatgrillerguy.

Holiday Meal Planning Made Easy Flash forward to that “cheers” moment when you’ve finally taken your seat at the table. Each plate looks like it belongs in a magazine. Candles glow over the holly and pine centerpiece. You’re calm, collected, and somehow pulling off Martha Stewart-level hosting like it’s second nature. A holiday miracle? Not exactly. Just smart planning. Planning ahead is the way to get the best experience. You can make a lot in advance and freeze it. It’ll still taste fresh and bright. — Chef Lisa Peterson, A’Tavola, Boise Chef Lisa Peterson Lisa Peterson, chef and owner of A’Tavola, a gourmet marketplace and café in downtown Boise, knows that hosting a happy occasion starts well before the guests arrive. She creates full holiday meals in advance for families and swears by one golden rule: prep early, enjoy more. Three Rules to Live By for Stress-Free Holiday Hosting Start Early: Your future self will thank you. Write Everything Down: Don’t trust your memory after the third batch of cookies. Do What You Can Handle: You don’t actually have to be Ina Garten.   Holiday Meal Planning Timeline 6 Weeks Out Finalize your guest list: Good food starts with good company. Start your playlist: Set the vibe early. Recruit family DJs to curate music. Plan your menu: Pick mains, sides, desserts, and drinks. Be realistic and delegate dishes if needed. Check dietary restrictions: Gluten-free cousin? Lactose-intolerant niece? Plan accordingly. Reserve rentals: Don’t assume grandma’s folding chairs or extra tables are available.   4 Weeks Out Place your Snake River Farms order: Frozen at peak age, the meat course is easy to order in advance. December 1st is perfect for Christmas delivery. Plan your drinks: Stock the bar, supply wine, and craft a signature cocktail (and mocktails). Consider pairings with your centerpiece roast. Explore drink pairings for American Wagyu → Deep clean your kitchen and dining areas: Create space ready for magic. Inventory your holiday dishes: Do you have enough serving platters, roasting pans, and wine glasses?   2–3 Weeks Out Create your master grocery list: Organize by category for efficiency. Plan your tablescape: Get creative and seasonal — think sugared cranberries, candles, holly, or Grandma’s china. Need Inspiration? Plan Your Holiday tablescape  →    1 Week Out Thaw your beef or centerpiece roast: Prime rib or tomahawk may take several days to thaw completely. Sealed Snake River Farms products stay fresh in the fridge for up to 7 days. See our guide to thawing large cuts → Clean out fridge and freezer: Make space for prepped dishes and leftovers. Buy non-perishables: Stock canned goods, flour, sugar, and other essentials. Prep freezer-friendly dishes: Casseroles, pies, and gravy can be made ahead and frozen.   3–4 Days Out Shop for perishables: Fresh produce, dairy, herbs, and bread. Prep ingredients: Chop onions, peel potatoes, make cranberry sauce, or cube bread for stuffing. Set the table (if possible): Gather napkins, plates, silverware, and décor in advance.   1–2 Days Out Make salads and fresh dishes: Wash greens, chop veggies, and mix dressings ahead of time. Chill beverages: Keep wine, cocktails, and soft drinks ready in the fridge or cooler.   Little hands, big help: Kids can pitch in with table setup or simple prep tasks. They love having a role!   Christmas Morning Start your centerpiece roast or ham early: The main course takes time — plan ahead. Bake appetizers, casseroles, and reheat sides: Timing is key to serving everything hot.   I serve prime rib for Christmas dinner. If it’s Snake River Farms, it’s already delicious. Just season well with salt and freshly cracked pepper, start at high heat, then lower. With a good piece of meat, you don’t need to do too much.   It’s Go Time Set out appetizers and drinks: Guests can nibble while you finish the main meal. Freezer-friendly options like baked brie with a holiday egg wash design are perfect. Tidy up: Clear surfaces, put away prep tools, and empty the dishwasher for post-meal cleanup. Just before guests arrive: Light candles or twinkle lights, turn on your holiday playlist, take a deep breath, smile, and pour a drink.   Holiday hosting doesn’t have to be a high-stress, low-sleep affair. With the right plan and a solid checklist, you can actually enjoy the moment you’ve worked so hard to create.   Shop for Your SRF Holiday Centerpiece Each roast is frozen at peak age, ready to cook, and guaranteed to impress, making it easy to plan ahead while enjoying stress-free holiday hosting. Make your holiday table unforgettable with a showstopping centerpiece: American Wagyu Tenderloin Roast Exceptionally tender and elegant. Perfect for intimate dinners or special occasions when presentation matters. Shop American Wagyu Tenderloin Roast → Bone-In Prime Rib Roast A timeless holiday centerpiece with rich, beefy flavor. The bone enhances juiciness and visual appeal at the table. Shop Bone-In Prime Rib Roast → American Wagyu Tomahawk Roast Known for its dramatic presentation and bold flavor, this tomahawk roast makes any celebration unforgettable. Shop American Wagyu Tomahawk Roast → Kurobuta Rack of Pork A show-stopping roast with tender, juicy pork and deep flavor. Beautifully marbled and perfect for festive gatherings. Shop Kurobuta Rack of Pork →

Delicious Beef Recipes for Christmas Dinner  The aroma of a perfectly roasted beef tenderloin filling your home on Christmas Eve—there’s no scent quite like it. The excitement of planning a memorable holiday meal is always paired with the challenge of creating something that will impress your loved ones. Whether you’re a seasoned cook or trying something new this year, beef recipes for Christmas dinner are the perfect solution for a festive, unforgettable feast. At Snake River Farms, we’ve got easy, elegant, and crowd-pleasing recipes to make your holiday meal something special. From juicy Wagyu tenderloin to melt-in-your-mouth ribeye roasts, we’ve got you covered. Browse our American Wagyu Roasts or Wagyu Steaks and make this Christmas unforgettable!   Why Beef Makes Christmas Dinner Special Beef has long been a centerpiece of holiday feasts, and for good reason. Its rich flavor and versatility make it an ideal choice for everything from intimate family dinners to larger gatherings. Whether it’s a tenderloin roast for a special holiday dinner or a hearty brisket to feed a crowd, beef fits the bill for every occasion. We believe beef brings something extra to the table, especially when paired with seasonal sides and wines. Cuts like ribeye, tenderloin, brisket, and even ground beef can be elevated to new heights with the right seasoning and cooking methods. Choosing the Right Beef for Your Holiday Table Selecting the right beef for your Christmas feast is essential to creating a memorable meal. The variety of cuts available can sometimes make it tricky to choose, but don’t worry, we’re here to help! Whether you’re serving a small group or hosting a larger gathering, there’s a beef cut to match your needs, offering everything from tenderness to flavor complexity. Let’s explore some of the most popular cuts and their unique benefits to help you decide on the perfect option for your holiday dinner. Different Cuts & Their Benefits Choosing the right beef cut can make all the difference in your Christmas meal. Here’s a quick breakdown of some of our favorite cuts: Ribeye: Known for its rich marbling, ribeye is incredibly tender and flavorful, making it a favorite for holiday entertaining. Tenderloin Roast: This cut is the epitome of elegance. Perfectly cooked, it’s a showstopper on any holiday table. Brisket: If you’re looking for a slow-cooked, cozy option, brisket is ideal. It’s perfect for feeding a crowd and can be prepared in advance. Ground Wagyu: Ground Wagyu beef is surprisingly versatile. Use it for meatballs, holiday sliders, or other creative dishes. Portion Sizes and Servings When planning your holiday meal, it’s important to know how much beef to buy. Typically, we recommend around 6 to 8 ounces of beef per person, depending on the cut and how much else is being served. Don’t forget to account for leftovers, the best part of Christmas dinner! Why Buy High-Quality Beef At Snake River Farms, we’re proud to offer the highest quality American Wagyu beef. Our beef is graded for marbling, tenderness, and flavor, ensuring every bite is rich and delicious. If you want your Christmas dinner to stand out, choose quality beef that makes a difference. Learn more about what beef grading is and why it matters.   Crowd-Pleasing Beef Recipes for Christmas Dinner Now that you know which beef cuts to choose, it’s time to think about how to prepare them. The right recipe can transform a good cut into something spectacular, making your Christmas dinner an unforgettable experience. Whether you’re looking for something quick and easy or a dish that requires a bit more time and care, we’ve got the perfect recipes for you. These beef dishes are designed to be crowd-pleasers, easy to prepare, and sure to impress your guests. Wagyu Tenderloin Roast A Wagyu tenderloin roast is the definition of elegance. It’s tender, flavorful, and will undoubtedly become the star of your Christmas dinner. Doug G., one of our verified buyers, raved about it: “Cooked this Wagyu Tenderloin Roast for my family's Christmas dinner, everyone said it was hands down the best piece of meat they have ever eaten. It was so good my vegetarian sister even had a serving!” Shop our Wagyu Tenderloin Roast and check out full recipes here. Ribeye Steaks for Holiday Entertaining If you’re hosting a more casual gathering, ribeye steaks are the way to go. Quick to cook yet packed with flavor, they’re perfect for slicing and sharing. Eileen F. shared: “Your Wagyu Ribeye Steaks were the hit of our Christmas Dinner. Thank you from my whole family.” Shop our Ribeye Steaks and discover ribeye recipes here. Brisket Recipes for a Cozy Christmas For something that fills the house with irresistible aromas, a slow-cooked brisket is hard to beat. Steffanie C. raved about her experience: “This was the most tender Brisket I've eaten. We could not wait until it was finished and dug into that delicious, tender meat.” Shop our Brisket and explore delicious recipes here. Ground Beef Recipes with a Holiday Twist Ground Wagyu can be used to create all kinds of festive dishes. Think flavorful meatballs, delicious Wagyu burgers, or mini sliders that make the perfect holiday appetizer. Shop our Ground Wagyu and get easy recipes here.   Sides and Pairings to Complete Your Holiday Feast No Christmas beef is complete without the right sides and pairings. At Snake River Farms, we know the perfect accompaniments can elevate your meal from delicious to unforgettable. Whether you stick with classic favorites or add a creative twist, these options will complement your high-quality American Wagyu beef beautifully. Classic Holiday Sides Roasted potatoes: Crisp on the outside, fluffy on the inside. Add rosemary and garlic for extra flavor. Mashed root vegetables: Sweet potatoes, parsnips, and carrots make a colorful, comforting addition. Green beans: Lightly steamed or sautéed with almonds for a simple, festive touch   Creative Pairings Sauces and glazes: Try a red wine reduction, horseradish cream, or balsamic glaze to enhance your beef. Compound butters: Herb or garlic butter adds richness and flavor to steaks and roasts. Holiday twists: Roasted winter squash, caramelized onions, or pomegranate seeds add seasonal flair.   Wine and Beverage Pairings Red wines: Cabernet Sauvignon or Malbec pair beautifully with ribeye and tenderloin. White wines: A crisp Chardonnay balances richer cuts. Non-alcoholic options: Sparkling water or festive mocktails provide a refreshing contrast. Find the perfect drinks to complement your holiday beef and make your Christmas dinner complete.   Tips for Stress-Free Holiday Cooking Cooking the perfect Christmas beef can feel daunting, but it doesn’t have to be. With some planning and a few smart techniques, we help make the process easier so you can enjoy the holiday with your family. These tips focus on making the most of high-quality American Wagyu beef while keeping preparation simple and stress-free. Make-Ahead Suggestions Season and prep your beef in advance: For roasts like tenderloin or ribeye, we recommend seasoning the day before. This allows the flavors to develop while freeing up time on the big day. Prepare sides early: Mashed root vegetables, roasted potatoes, or sauces can be made ahead and gently reheated. Plan oven space: If you’re cooking multiple dishes, pre-cook or chill some sides so your beef gets the oven time it deserves. Timing and Resting Tips Follow suggested cook times for each cut: We share detailed cooking guidance in our How to Cook a Prime Rib and Guide: How to Cook a Steak posts. Rest your roast or steaks: After cooking, let the meat rest 10 to 20 minutes. This simple step ensures the juices redistribute, giving every bite maximum flavor. Use a thermometer: we recommends checking the thickest part of the cut to hit perfect doneness every time.   Cooking Methods Roasting: Ideal for tenderloin or ribeye roasts, creating a tender, flavorful centerpiece. Reverse sear: Slow-cook first, then sear for a rich, golden crust. Sous vide: Provides precise temperature control for consistent results, perfect for American Wagyu. Slow-cooking brisket: A cozy, hands-off approach for a tender, juicy cut. “This was the most tender Brisket I've eaten. The smell of it cooking had us all excited, and it was so easy to prepare!” – Steffanie C., Verified Buyer Master the ultimate Christmas roast today and make your holiday meal unforgettable with American Wagyu beef. Frequently Asked Questions about Beef for Christmas Dinner What is the best beef to serve for Christmas dinner? The best beef depends on the experience you want for your holiday meal. For an elegant centerpiece, Wagyu tenderloin is perfect. If you want rich flavor and marbling, ribeye roasts are a crowd favorite. For a cozy, slow-cooked option, brisket works beautifully. Choosing high-quality beef ensures every bite is juicy, tender, and memorable. How do people traditionally serve beef at Christmas? Many families enjoy beef as the main protein instead of turkey or ham. Popular options include roasts, ribeye steaks, or brisket, often paired with festive sides, sauces, and wine. High-quality beef elevates the holiday meal and makes serving guests easier. What should I serve with beef for Christmas dinner? Classic sides like roasted potatoes, green beans, mashed root vegetables, and fresh salads complement beef beautifully. Consider sauces, glazes, or compound butters to enhance flavor. Pairing your beef with the right wine or beverages completes the holiday experience. What is a traditional Christmas dinner menu? A traditional Christmas dinner usually includes a centerpiece protein like beef, ham, or turkey, accompanied by vegetables, mashed or roasted potatoes, sauces, and festive desserts. For a modern twist, we recommend serving high-quality American Wagyu beef with classic and creative sides for an unforgettable meal. How much beef should I plan per guest? We suggest 6 to 8 ounces of beef per person, depending on the cut and other dishes served. For larger roasts like ribeye or tenderloin, plan for slightly more to ensure generous portions and leftovers.   Make This Christmas Feast Unforgettable with the Best Beef As you plan your Christmas dinner, remember: choosing the right cut of beef is the key to a flavorful and memorable holiday meal. From Wagyu tenderloin roasts to succulent ribeye steaks, we have easy-to-follow recipes, crowd-pleasing sides, and tips to elevate your entire menu. Add those perfect festive touches, and you’re sure to impress your guests.Let us help you bring your holiday meal to life with the world’s highest quality beef—from tender, marbled Wagyu to classic prime cuts. Shop our holiday beef cuts today and make your Christmas dinner something extraordinary.Browse our American Wagyu Roasts or Wagyu Steaks and start planning your unforgettable Christmas feast now.    

Thanksgiving Steak: The Ultimate Holiday Dinner Guide Thanksgiving menus often revolve around turkey, ham, or a classic beef roast. But this year, we invite you to celebrate something different — a true Steaksgiving.Steak is indulgent, versatile, and perfectly suited for the holiday table. Whether you’re looking for a dramatic centerpiece, an elegant secondary entrée, or simply an option for guests who prefer beef, steak delivers. At Snake River Farms, we believe a Thanksgiving steak creates a holiday spread that feels elevated, exciting, and memorable.In this guide, we’ll walk you through the best cuts for a steak Thanksgiving dinner, expert cooking methods, ideal temperatures, festive side pairings, and why choosing the right grade of beef for Thanksgiving makes all the difference. Why Steak Belongs on the Thanksgiving Table Turkey, ham, and prime rib are the “big three” proteins of the holiday season. But when you want to surprise your guests with something that feels both familiar and new, steak is the answer. Serving steak on Thanksgiving isn’t about breaking tradition — it’s about elevating it. Steak works beautifully as: A show-stopping centerpiece in place of the roast A second entrée that complements turkey or ham An option for guests who simply love beef over poultry No one feels left out, and your menu becomes more flexible for gatherings of all sizes. Pro Tip: When planning your holiday table, consider serving a mix of cuts. Offer a smaller cut like Filet Mignon for elegant plated servings, and a larger cut like Ribeye or Tomahawk as a dramatic centerpiece that can serve multiple guests. This makes your steak Thanksgiving dinner both versatile and impressive.   The Best Steak Cuts for Thanksgiving Dinner Choosing the right cut of beef sets the tone for your holiday meal. Each steak offers its own character, from tender and buttery to rich and dramatic. Here are our top picks for a Steaksgiving. Filet Mignon Filet Mignon is the ultimate choice for elegance. Its buttery texture and tenderness make it perfect for guests who appreciate a refined steak experience. Flavor and Texture: Exceptionally tender with a mild, delicate flavor Serving Style: Works well as a plated entrée or a smaller centerpiece How-To Guides: How to Cook a Filet Mignon Recipe Inspiration: Filet Mignon with Tallow-Seared Mushrooms and Onions Shop the Cut: Wagyu Filet Mignon   Ribeye  For a dramatic centerpiece, Ribeye or Tomahawk delivers bold flavor and impressive presentation. Rich marbling ensures juicy, tender meat that stands out on the holiday table. Flavor: Juicy and full-bodied with exceptional marbling Presentation: The Tomahawk’s long bone adds a striking visual centerpieceBest Cooking Methods: Reverse sear or steak house method for even cooking and a perfect crust How-To Guides: How to Cook a Ribeye Steak | How to Cook a Cast Iron Ribeye Recipe Inspiration: Coffee-Crusted Tomahawk with Charred Scallion Chimichurri Shop the Cut: Snake River Farms American Wagyu Ribeye   Porterhouse The Porterhouse combines two classic cuts in one: tenderloin and strip. It offers variety in flavor and texture, making it ideal for sharing. Flavor and Size: Rich flavor and tenderness that satisfy a crowd Presentation: Perfect for carving tableside and serving family-style Best Cooking Methods: Reverse sear or steakhouse method to cook both sides evenly How-To Guides: How to Cook a Porterhouse Steak | Porterhouse vs Ribeye Recipe Inspiration: Porterhouse Surf and Turf with Garlic Lemon Caper Sauce | Steak Diane with Lobster Sauce Shop the Cut: Snake River Farms Porterhouse Steaks   New York Strip The New York Strip is a versatile choice that pairs well with a variety of sides or can stand on its own as a second entrée. Its bold flavor and firm texture make it a crowd-pleaser. Flavor and Texture: Bold, beefy flavor with a satisfying chew Best Cooking Methods: Grilling, pan-searing, sous vide, or reverse sear for even doneness and a perfect crust Recipe Inspiration: Pan-Seared NY Strip with Red Wine Pan Sauce | Bone-In NY Strip with Wild Mushroom Cream Steak Sauce How-To Guides: The King of Steaks: New York vs Ribeye Shop the Cut: Snake River Farms New York Strip Steaks   Pro Tip: Plan your holiday table around a mix of cuts. A smaller cut like Filet Mignon offers elegance for individual servings, while a larger cut like Ribeye or Tomahawk creates a dramatic centerpiece. Porterhouse or New York Strip adds versatility for larger gatherings or family-style meals. Not sure which steak to choose for your Steaksgiving? Discover How to Pick a Good Steak to select the perfect cut for your holiday table.   3 Expert Cooking Methods for Thanksgiving Steak Cooking a steak for your holiday table can be faster and more controlled than roasting a traditional holiday roast. With the right methods, your Thanksgiving steak can be cooked to perfection, whether you are preparing a dramatic Ribeye, elegant Filet Mignon, or a shareable Porterhouse. Reverse Sear The reverse sear is ideal for thick cuts, giving you an even cook from edge to center and a perfectly browned crust. This method works especially well for Ribeye, Tomahawk, and Porterhouse steaks. Start by cooking your steak slowly at a lower temperature and finish with a high-heat sear for that signature steakhouse crust. Watch how to master the reverse sear: How to Cook a Steak: The Reverse Sear Method Direct Grilling For a classic char and quick cooking, direct grilling is your go-to method. High heat sears the exterior while keeping the interior juicy and flavorful. This method is excellent for New York Strip or smaller cuts like Filet Mignon that benefit from a quick, high-heat approach. See this method in action: Cook a Steak with Direct Grilling Method Steak House Method  The steakhouse method combines a pan-sear with an oven finish for restaurant-quality results at home. It’s a reliable technique for all large cuts, ensuring even cooking and a rich, flavorful crust. This method is particularly useful for cuts you want to serve as a centerpiece for your steak Thanksgiving dinner.Learn the steakhouse method: The Steakhouse Method Pro Tip: You might have heard of the ‘333 rule’ for steak — three minutes on each side, three times. It can work for a quick pan sear, but for a Thanksgiving steak worthy of the holiday table, we recommend using proven methods like reverse sear or the steakhouse method. Pair these techniques with high-quality American Wagyu or premium beef for unforgettable results. Shop our American Wagyu steaks and try these methods for a holiday meal your guests will remember.   Perfect Steak Temps for Your Holiday Dinner Getting the temperature right is key to a memorable steak Thanksgiving dinner. Whether you are serving a tender Filet Mignon or a hearty Ribeye, knowing the target internal temperature ensures each cut is cooked perfectly. Remember, the temperature listed is when the steak should be removed from the heat. The meat will continue to cook slightly during the resting period, giving you consistent results every time. Preference  Description  Internal Temp.  Rare Red, cool center  110°F Medium Rare Red, warm center  120°F Medium  Pink throughout  130°F Medium Well  Primarily grey, sliver of pink  140°F   Pro Tip: Pull your steaks a few degrees before your target temperature and let them rest for 5 to 10 minutes. This carryover cooking allows the steak to reach the perfect doneness while keeping it juicy and flavorful.  Seasoning and Temperature Even the finest cut of beef benefits from proper seasoning and careful attention to doneness. Preparing your steak with the right seasoning and cooking it to the ideal temperature ensures your holiday meal is unforgettable. Start with seasoning: Before cooking, the right seasoning sets the foundation for flavor. Watch this short guide to learn how to season your steak perfectly: Master the perfect temperature: Knowing when your steak reaches the ideal doneness is crucial. This video walks you through internal temperatures and tips for checking doneness so every cut comes out just right:    Building a Complete Holiday Menu with Steak A steak-centered Thanksgiving menu feels festive and unexpected while still pairing beautifully with traditional holiday dishes. From appetizers to sides, sauces, and beverages, every element can highlight the rich flavors of American Wagyu beef.   Appetizers to Start the Celebration Small bites are the perfect way to kick things off without overshadowing the main course. These appetizers balance richness with freshness, setting the tone for a steak-centered holiday feast. Flank Steak Crostini with Blue Cheese Sauce – savory, tangy, and elegant. Charcuterie Board – a mix of cheeses, cured meats, and seasonal fruits for a shareable starter. Garlic Butter Steak Bites – quick to make and always a crowd favorite.   Pairing Steak with Traditional Thanksgiving Sides Classic sides can take on new life when paired with steak. Bold flavors and rich textures complement Wagyu beautifully: Apple Brined Bacon & Brussels – smoky, salty, and bright. Smashed Tallow Taters with Spicy Aioli – a hearty, flavorful take on holiday potatoes. Wagyu Ground Beef Mac & Cheese – indulgent comfort food that feels right at home on a Thanksgiving table. Bacon Bratwurst Cornbread Stuffing – a savory twist on a holiday classic.   Serving Suggestions Steak doesn’t have to replace the turkey—it can complement it. Serving steak as a second centerpiece alongside turkey or ham offers your guests more to enjoy.Pair with festive sauces for a finishing touch: Red Wine Reduction Herb Butter Steakhouse Au Jus   Beverage Pairings The right drink brings balance and elevates the meal: Bold red wines like Cabernet Sauvignon or Malbec accentuate the marbling and richness of Wagyu. Festive sparkling wines provide a refreshing contrast to hearty holiday flavors. Pro Tip: Appetizers set the tone for your Steaksgiving. Choose small bites that hint at the rich flavors of your main course without filling up your guests too early. Get more holiday menu inspiration in How to Create a Memorable Thanksgiving Menu.   Beef for Thanksgiving: Why Quality Matters The quality of the beef you serve is just as important as how you cook it. For a steak-centered Thanksgiving, choosing the right grade ensures tenderness, flavor, and a show-stopping presentation at the table. Understanding Beef Grading Not all beef is created equal. Grading provides a quick way to understand what you’re buying and how it will perform at the table: USDA Choice – good quality with moderate marbling, a step up from standard supermarket beef. USDA Prime – higher marbling for richer flavor and tenderness, often served in fine restaurants. American Wagyu – combines traditional Wagyu genetics with American cattle, delivering exceptional marbling, buttery texture, and unmatched flavor. Why it matters: Marbling (the fine streaks of fat within the muscle) acts as built-in seasoning. It melts during cooking, enhancing tenderness, boosting flavor, and creating a visually stunning centerpiece. Learn More: Deep Dive into SRF Grades | What is Beef Grading and Why is it Important   Make This the Year of Thanksgiving Steak Turn your holiday meal into an unforgettable experience with a beautifully cooked Snake River Farms steak. Mix and match cuts—filet mignon for elegance, ribeye for richness, or a tomahawk for a dramatic centerpiece. Make this year a Steaksgiving to remember—shop our wagyu steaks and elevate your holiday table.

Cooking with Beef Tallow: Bold Flavor & Better Sear How to Unlock Bold Flavor and Better Sear. If you’re serious about flavor, start with what goes in the pan. Beef tallow is a high-heat cooking fat that delivers crisp edges, golden crusts, and deep, savory flavor — especially when paired with richly marbled American Wagyu beef. Used by chefs for generations and trusted for its performance, beef tallow holds up under intense heat and adds a layer of richness that oil just can’t match. Whether you’re searing a Snake River Farms ribeye, roasting vegetables, or frying potatoes, a spoonful of tallow takes every bite to the next level. Our 100% pure American Wagyu Beef Tallow is rendered and ready to use — with a high smoke point perfect for searing, sautéing, frying, or roasting. Even a small dollop adds incredible depth and richness. It’s an easy way to bring restaurant-quality results into your own kitchen.   What Is Beef Tallow? Beef tallow is simply rendered beef fat. It’s solid and velvety at room temperature, and turns smooth and creamy once heated. For generations, chefs and home cooks have prized tallow for its versatility, long shelf life, and ability to handle high heat without breaking down. Its naturally high smoke point makes it ideal for pan searing steaks, deep frying potatoes, or roasting vegetables to golden perfection. Unlike many processed cooking fats, quality beef tallow is naturally shelf-stable and clean, containing no additives or preservatives — just pure flavor that enhances whatever you’re cooking.     How to Make Your Own Beef Tallow While you can render beef tallow at home (see the step-by-step method below), we offer premium rendered Beef Tallow that’s ready to use right out of the jar. It saves you time in the kitchen and delivers consistent, rich flavor every time. Pro Tip for Tallow Enthusiasts: Brisket trimmings are especially good for rendering tallow because they’re packed with flavorful fat. Learn more about making the most of your brisket trimmings here. How to Render Beef Tallow at Home Chill the fat. Place trimmings on a sheet pan in the freezer until the edges are firm but the pieces are still pliable. Trim the meat. Remove all meat from the fat, then cut the fat into 1-inch pieces. Smoke the fat. Add the fat pieces to a disposable aluminum pan and place in your smoker while the brisket is cooking. Depending on your smoker size, position it beside or on a shelf under the brisket. Render slowly. Cook for about 4 hours at 250°F, stirring occasionally to prevent burning, until the fat has fully rendered into tallow. Strain well. First strain through a small mesh strainer, then strain again through cheesecloth. Removing impurities will help your tallow last longer and taste better. Store safely. Place the strained tallow in a glass container. Use immediately in liquid form or let it solidify as it cools. Store in the refrigerator for up to 3 months. Ready to skip the rendering and start cooking? Shop Snake River Farms Beef Tallow — perfectly rendered, rich, and ready to elevate everything from steaks to roasted vegetables. Why We Cook with Beef Tallow Beef tallow is one of those timeless cooking fats that delivers on performance, flavor, and quality. It’s clean, versatile, and stands up to high-heat cooking — all while adding subtle richness to every bite. Here’s why it’s a favorite in our kitchens. It’s Clean and SimpleBeef tallow is a single-ingredient cooking fat with no seed oils, fillers, or chemicals. It’s far less processed than most common cooking oils, making it a great choice for whole-food, low-carb, or keto-style cooking. It Performs at High HeatWith a smoke point around 400°F, beef tallow is ideal for searing, frying, and roasting. It holds up better than olive oil, butter, or vegetable oil, helping you achieve crisp edges, deep caramelization, and a steakhouse-style crust.Pro Tip: Add 1–2 tablespoons to a hot cast-iron pan before searing your favorite steaks for incredible flavor and texture. It Adds Rich, Savory FlavorTallow has a subtle beefy taste that enhances anything it touches. It adds richness and umami without overpowering, making it especially good with bold, flavorful cuts like Ribeye, New York Strip, and Bavette. The Health Benefits of Beef TallowNaturally rich in monounsaturated fats, tallow also contains fat-soluble vitamins A, D, E, and K. It’s a clean-burning fat that won’t break down into harmful byproducts at high heat, and it fits well with keto, paleo, carnivore, and whole-food diets.   Feature  Beef Tallow Olive Oil  Butter  Smoke Point  ~400°F (204°C) Extra virgin: ~375°F (191°C) Unsalted butter: ~350°F (177°C) Flavor  Savory, beefy Fruity, herbal (extra virgin) Rich, creamy Best Uses  Searing, frying, roasting Dressings, sautéing, low to medium heat cooking Baking, light sautéing, flavoring Shelf Stable  Yes, shelf stable for months if stored properly No, extra virgin olive oil should be refrigerated after opening for longer storage No, butter requires refrigeration  Processing Minimal, rendered pure fat Varies, extra virgin is least processed; refined oils more processed Minimal, churned dairy fat   Why Choose Beef Tallow? Beef tallow shines in high-heat cooking where many oils fall short. It’s the go-to choice when you want bold flavor, a perfect sear, and a clean, simple ingredient in your kitchen.Discover the rich, versatile flavor of Snake River Farms Beef Tallow—shop now and cook with confidence.     How to Use Beef Tallow in the Kitchen Beef tallow is incredibly versatile and can elevate almost any dish with its rich flavor and high-heat performance. Here are some of the best ways to use it in your cooking: Sear Your SteakAdd a spoonful of beef tallow to a hot cast-iron skillet before searing. It helps create a beautiful golden-brown crust without burning, locking in juices and flavor. Roast or Fry PotatoesUse beef tallow with fingerling potatoes, smashed taters, or steak frites. It produces crispy outsides and tender, fluffy centers that keep everyone coming back for more. Sauté Veggies or AromaticsMushrooms, onions, garlic, and other aromatics get deeper flavor and better browning when sautéed in beef tallow. Fry or Finish MeatsWhether it’s steak bites, burger patties, or rib tips, finishing meats in beef tallow adds richness and depth. It also makes a great base for gravies and pan sauces. Cooking Tip: Always melt beef tallow before adding it to hot pans for the best results and even cooking.     Recipes That Showcase the Power of Beef Tallow Beef tallow enhances the flavor, texture, and sear of every ingredient it touches — especially when paired with high-quality American Wagyu. Here are some of our favorite ways to cook with it, from steakhouse-style mains to crave-worthy sides.   Steakhouse Classics with Elevated Sear Wagyu Steak au PoivreThis peppercorn-crusted steak benefits from a high-heat sear in beef tallow, delivering a crisp crust and a rich pan sauce that elevates every bite. Filet Mignon with Tallow-Seared Mushrooms and OnionsTender filet meets golden-brown mushrooms and caramelized onions — all cooked to perfection in rendered tallow for deep, savory flavor. Seared Ribeye Filets with Crispy PotatoesBold, juicy ribeye filets develop a perfectly golden crust, paired with crispy potatoes seared in beef tallow for an unbeatable combination. American Wagyu Steak StroganoffClassic comfort food with next-level richness — finished with a spoonful of beef tallow for extra depth and silkiness. Want to recreate the steakhouse crust at home? Start with premium Snake River Farms American Wagyu or USDA Choice and Prime steaks and sear them in our rendered beef tallow for flavor that hits every time. Impressive Roasts and Braises Herb-Crusted Boneless Rib Roast with Red Wine GravyA holiday-worthy centerpiece that roasts beautifully with beef tallow, resulting in a golden crust and tender interior. Tri Tip with Marinated Cucumbers and Tallow PotatoesTallow-roasted potatoes steal the show in this bright, beef-forward dish — perfect for summer grilling.   Planning a dinner party or weekend roast? Stock up on premium cuts like tri tip and rib roast, and don’t forget the beef tallow to make your sides shine.     Sides That Steal the Spotlight Smashed Tallow Taters with Spicy AioliCrispy on the outside and fluffy inside — this side dish makes the most of beef tallow’s high-heat crunch. Garlic Butter Steak BitesBite-sized flavor bombs made even better with a pre-sear in beef tallow before finishing with garlic butter. Bavette Steak FritesClassic French bistro vibes, with fries that practically demand to be cooked in beef tallow. Your fries and veggies deserve better than olive oil. Get that golden, crispy finish with Snake River Farms Beef Tallow — soon to be available in our ready-to-cook tin. Frequently Asked Questions How do I use beef tallow for cooking? Use it like oil or butter — sear, sauté, roast, or fry. Is beef tallow better than olive oil? For high heat, yes. Tallow stays stable and adds rich flavor. What does beef tallow taste like? It’s mild, savory, and slightly beefy — enhances flavor without overpowering. Does beef tallow need to be refrigerated? No, it is shelf stable. Final Thoughts: A Flavor Essential Worth Having on Hand? Beef tallow is a clean, stable cooking fat that brings next-level flavor and performance to your kitchen.Perfect for steak lovers and anyone who cooks at high heat, it delivers crispy sears and rich, savory notes every time.Bring bold flavor and perfect sears to your kitchen. Our 100% pure American Wagyu Beef Tallow is rendered, ready to use, and ideal for steaks, roasted vegetables, and more. Shop Now →    

Game Day Goals: Tailgate BBQ Ideas That Bring the Heat It’s game day. The parking lot is packed, the energy is electric, and your crew is hungry. The grill is heating up, the coolers are full, and all eyes are on you to bring the flavor. This is tailgating at its best—high stakes, big fun, and even bigger appetites. Pulling it all off might seem overwhelming, but it doesn’t have to be. With the right prep, a solid plan, and a few expert tools, you can stay ahead of the chaos and enjoy the day just as much as your guests. This guide has everything you need to make it happen. From crowd-tested recipes and time-saving tips to pro-level gear you can add to your lineup, we’re sharing the exact game day setup we trust. Let’s get into it.   Table of Contents Game Day Goals: Tailgate BBQ Ideas That Bring the Heat Our Favorite Game Day Recipes Smart Strategies for Game Day Greatness FAQs About Tailgate BBQ Ideas Your Game Plan Starts Here   Our Favorite Game Day Recipes We’ve grilled through every kind of tailgate—from freezing kickoff mornings to packed backyard watch parties—and these are the recipes we keep coming back to. Each one delivers big flavor, easy prep, and reliable results, whether you're cooking on a full setup or a portable grill. These are the dishes we trust to feed a crowd and bring the heat, game after game.   Sliders & Burgers Burgers are a game day staple for a reason—easy to prep, quick to cook, and always a crowd favorite. We lean into bold flavors and top-tier ingredients to make sure each bite delivers. Gruyère Cheeseburger with Red Onion JamSweet-savory onion jam, melted Gruyère, and a perfectly grilled Wagyu patty—this one feels gourmet but plays great in a parking lot. Masala BurgerBold spices meet rich beef for a burger that breaks from tradition and delivers knockout flavor in every bite. French Onion BurgersCaramelized onions, melted Swiss, and a savory jus-inspired sauce turn this into a next-level take on a classic. Sheet Pan BurgersFeeding a group fast? This method gets the job done without sacrificing flavor. Perfect for prepping a batch before guests arrive. Bonus Play: Keep it simple and crowd-pleasing with fresh guac on a seared Wagyu patty. No frills—just flavor—Burger Guacamole Recipe. Pro Tip: Smash-style burgers cook fast and crisp, making them ideal for tailgates where timing and texture matter—Flat Top Animal-Style Wagyu Smash Burgers. > Watch how we feed a crowd fast with this one-pan burger method.   Wagyu Sausages & Dogs Grilled sausages and hot dogs are tailgate essentials—and when you’re cooking with American Wagyu, they’re anything but ordinary. These recipes bring the heat, the toppings, and the tailgate-ready vibes your crew will love. Sausage, Egg & Cheese Breakfast Scramble Hosting an early tailgate? This hearty scramble with sausage, melty cheese, and soft scrambled eggs is the move. Serve it in tortillas for easy, fork-free bites. American Wagyu Hot Dogs with Kimchi Coleslaw Bold, tangy, and totally unexpected. This kimchi coleslaw adds crunch and heat to our rich, flavorful dogs. Sonoran Hot Dogs Wrapped in bacon and loaded with beans, pico, crema, and jalapeños—this is a full-on flavor explosion in every bite. Pro Tip: Toast your buns right on the grill and serve with pickles, chips, and cold drinks for a simple, satisfying setup.> See the best way to grill Wagyu hot dogs—with or without the split. Next-Level BBQ Meats If you're looking to level up your tailgate menu, these mains deliver serious payoff. They're bold, beefy, and designed to turn heads—and once they hit the grill, the crowd usually follows. Wagyu Brisket Tacos with Elotes + Jalapeño RanchTender, smoky brisket tucked into tortillas and topped with street corn and creamy jalapeño ranch. These tacos hit every flavor zone. Grilled PicanhaA Brazilian-style favorite with a rich fat cap and bold, beefy flavor. Easy to grill, slice, and share. Carne Asada with Salsa Bar and TortillasBright, citrus-marinated steak grilled hot and fast. Set up a salsa bar and let guests build their own perfect plate. Pro Tip: Wrap meats in foil and store in an insulated cooler to keep them warm and ready to serve throughout the tailgate. > Want to go all-in on brisket? Watch how we make smoky, sticky burnt ends that disappear fast. Dips, Boards & Bonus Plays Every great tailgate needs a few easy wins—dishes you can prep ahead, serve fast, and count on to disappear quickly. These flavor-packed favorites bring variety, balance, and plenty of bite-sized appeal to your game day lineup. Beef Enchilada Dip Cheesy, beefy, and gone in minutes. This warm dip is built for game day energy and total scoopability. Grilled Sausage Charcuterie Board A savory spread with grilled sausages, bold condiments, and bite-sized extras. It’s the easiest way to upgrade your snack game. Hot Honey Party Ribs Sticky, sweet, and spicy. These ribs are made for sharing and perfect for guests who want something bold and unexpected.   Pro Tip: Offer a mix of hot and cold snacks so everyone has something to grab between plays. > Watch how this beef dip delivers serious Big Game energy. Smart Strategies for Game Day Greatness Game day magic doesn’t just happen—it takes prep, timing, and tools. Here’s how we get everything in place for a stress-free, flavor-packed tailgate that delivers from the first sizzle to the final whistle. Timing Is Everything A little planning goes a long way. Set yourself up for success by getting ahead of the rush. Fire up the grill early to avoid a logjam when guests roll in. Offer easy grab-and-go snacks for early arrivals; think chips, dips, or pre-built sliders. Use a reliable meat thermometer to hit perfect doneness every time. Pro Tip: Get the Superfast Thermometer. No guessing, just dialed-in doneness.   Keep It Clean and Cool Food safety and clean-up strategy are part of what separates casual cooks from seasoned pros. Use a dedicated cooler for drinks only to reduce cross-contamination and speed up access. Separate raw and cooked items in labeled foil trays to stay organized. Pack wipes, hand sanitizer, paper towels, and a trash bag system to keep your space fresh and functional. Pro Tip: Bring extra zip-top bags and foil for easy leftovers or late-game refills.   Pack Like a Pro You don’t need a full kitchen to run a solid tailgate—just the essentials and a few expert-approved upgrades. Gear checklist: grill, fuel, folding table, cooler, chairs, and food-safe containers. Upgrade your cooking tools with: Smithey Mighty Spatula – tough, reliable, and built for heavy lifting. Superfast Thermometer – for fast, accurate temp checks. SRF x Hedley & Bennett Apron – durable, sharp-looking, and made for serious grillers. Bonus: Don’t forget your speaker; pre-game energy starts with the right playlist.   Build a Smarter Game Day Menu  The right ingredients make all the difference. These SRF picks are bold, fast, and built for high-heat grilling. Grilling Enthusiast Box A pre-curated selection of SRF favorites—perfect for seasoned grillers or first-time tailgate hosts. SRF Bestsellers Tried, tested, and loved by our customers. These cuts are crowd-approved and ready to impress. American Wagyu Burgers Juicy, rich, and ready in minutes. A no-fail favorite for any grill setup. Spicy Beef Sausages These bring bold heat and deep flavor—easy to grill, slice, or serve straight off the flame. Want even more pro tips? Check out our full Tailgate Tips & Tricks guide.   "OMG. I marinate these for 24 hours in my secret “tailgate “ marinade and then cook on small grill in stadium parking lot. As tender and juicy and flavorful as ANY top steakhouse!! Incredible!" - Douglas L., Verified Buyer  Frequently Asked Questions about Tailgate BBQ Ideas What is the best food to grill at the tailgate?  Sliders, sausages, tacos, and skewers are your MVPs — they cook fast, serve easy, and pack big flavor into every bite. The key is choosing items that don’t need a lot of fuss or grill time. Think American Wagyu burgers, spicy sausages, or marinated carne asada you can slice and serve on the spot. Bonus points for anything that fits in a tortilla or on a bun — easy to eat, no plate required What is a good tailgate menu? Start with one or two standout mains — like juicy burgers, spicy sausages, or bold cuts like tri tip or picanha — then build out your lineup with crowd-pleasing sides, easy dips, and plenty of cold drinks. Add-ins like guacamole, street corn, or a hot queso dip bring extra energy without extra work. The best menus are simple, satisfying, and easy to serve up hot off the grill. How do you throw an awesome tailgate party? It all comes down to prep and timing. Pack your gear the night before — grill, fuel, tools, cooler, chairs — and marinate or pre-portion anything you can ahead of time. Arrive early to claim your spot and fire up the grill. Keep ready-to-eat snacks on hand for early arrivers, and make sure drinks stay cold and the food keeps coming. A great tailgate runs smooth, smells amazing, and feeds everyone like they’re VIP What can I BBQ instead of burgers and dogs? Try Grilled Picanha, Carne Asada, or Flank Steak with Pesto Potatoes for bold flavors that go beyond the usual lineup. These cuts cook hot and fast, slice beautifully for sharing, and bring a steakhouse-level experience to your tailgate. Want to mix it up even more? Build a taco bar with marinated steak or serve thin-sliced picanha with chimichurri and grilled veggies on the side. Big flavor, minimal fuss — that's the goal. Your Game Plan Starts Here Ready to own game day? From premium cuts to must-have gear, everything you need to grill like a pro is just a click away. Let’s get your tailgate stocked and fired up. Stock Up for Game Day  Fuel your feast with top-quality American Wagyu beef, sausages, and more. Don’t wait—order now to guarantee fresh delivery before kickoff.Shop Game Day Must-Haves   Master the Grill Want to choose the right cut for your grill? Our guide to the best steaks for grilling breaks it all down so you cook with confidence every time.Discover the Best Cuts for Grilling   Explore Grilling Essentials Master the basics and beyond with our expert guide. Learn what gear and techniques make all the difference for perfect results every time.Read Grilling Essentials    

Zest Up Your Grill Game: Citrus Marinade for Steak & More Have you ever cooked a beautiful steak, only to feel like something’s missing? You nailed the temperature. The crust looks perfect. But maybe you’re craving a little extra dimension — something to lift and highlight the natural richness of the meat. At Snake River Farms, we know our American Wagyu and Kurobuta pork don’t need a marinade to taste incredible. These cuts are richly marbled and packed with flavor straight out of the package. But when you want to add a fresh twist or a seasonal spin, citrus is one of our favorite ways to enhance what’s already there — not mask it. A splash of lemon juice, a spoonful of zest, even grilled citrus slices can bring unexpected brightness that complements the deep, savory profile of our meats. To help you bring this technique into your own kitchen, we teamed up with our go-to grill masters Adam McKenzie and Chad Montano to share expert tips, recipes, and pairings that’ll give your steak night a fresh upgrade.   Why Use Citrus in Steak Marinades? Citrus has long been a secret weapon in kitchens around the world. Its acidity adds balance and brightness, while the zest and juice infuse dishes with layered flavor. From lemons to blood oranges, each fruit brings its own personality to the plate.   "We’ve started using citrus juice in compound butter or mixing it with Japanese barbecue sauce for a glaze," says Adam McKenzie, cookbook author and grill expert. "It brings a balance that enhances without overpowering."   Ready to try it? Marinate our Kurobuta Pork Tenderloin and fire up the grill.    Adam McKenzie @ThisJewCanQue Adam lives in Denver, Colorado, where he grills year-round on his Traeger's. He’s a dad to 3-year-old twins, a K-8 STEM teacher and a cookbook author who’s all about making approachable meals. His backyard is his test kitchen where citrus plays a starring role.     Selecting the Right Citrus Not all citrus is created equal. Some varieties bring intense acidity, while others offer floral sweetness or a splash of color that elevates your presentation. "Meyer lemons have that perfect mix of tart and sweet, which is great in a compound butter," Adam explains. "Blood oranges add color and depth to sauces and glazes, and they look amazing in photos." Here are a few of our favorite citrus options for steak marinades: Lemon: Classic and versatile, adds sharp acidity Lime: Punchy and bold, perfect for carne asada or tacos Orange: Slightly sweet, pairs beautifully with pork and beef Grapefruit: Bittersweet and complex Meyer lemon: Milder and floral Blood orange: Visually stunning with deep, rich flavor   When shopping for citrus, Adam recommends choosing fruit that feels heavy for its size. That usually means it’s juicy. Bright, smooth skin is another good indicator of freshness. Chad suggests visiting farmers markets or local shops where produce turnover is high and quality is top-notch. How Citrus Tenderizes Steak So how exactly does citrus interact with steak? It’s all about the acid. The natural acidity in citrus juice can help break down muscle fibers, which is useful when working with tougher cuts. But with our tender American Wagyu, citrus is less about tenderizing and more about balance. How long should you marinate steak in citrus? Thin cuts like skirt or flank steak: 30 minutes to 2 hours Thicker cuts like ribeye or NY strip: 2 to 4 hours Marinating too long can actually toughen the surface or start to "cook" the meat with acid. We recommend using citrus juice as part of a balanced marinade that includes fat (like olive oil) and seasoning (like herbs, spices, and salt). For our more luxurious cuts, try a quick citrus glaze or compound butter right before serving instead of a full marinade. Pro Tips from Team SRF We turned to two of our favorite flavor experts for real-life ways to use citrus in your grill game. Chad Montano and Adam McKenzie are long-time friends of SRF, and they’ve got citrus tricks that are easy to try and big on flavor. To turn up the flavor on this guide, we called in two of our favorite culinary pros. Chad Montano and Adam McKenzie — longtime SRF collaborators — shared their go-to ways to make citrus the star of your next grilling session. Their tips are simple, bold, and built for big flavor.   Start Simple  If you’re new to cooking with citrus, keep it easy. "Keep a few lemons and limes in the fridge and add a little at a time," Adam says. "You’ll find your groove fast."Start by adding lemon juice to your marinade or squeezing lime over steak tacos. A touch of orange zest in a vinaigrette goes a long way.   Grill the Citrus  Here’s a game-changer from Chad Montano, professional food photographer and grill fanatic: "Cut a lemon in half, season with olive oil and salt, then sear it on a hot grill. It breaks down the fruit, brings out the sweetness, and adds a smoky note." Use the grilled juice in marinades, salsas, and glazes. It adds an extra layer of flavor you can’t get from raw juice alone. Use the Whole Fruit  Juice is great, but don’t stop there. Zest brings concentrated oils and intense aroma. Even grilled slices can be served alongside for visual appeal and added punch.   "I’m half Mexican so limes are a big part of my cooking," Chad shares. "For a good Mexican marinade, I like to incorporate lime juice and zest."   Whether you’re grilling flank steak for tacos or searing a thick-cut filet, citrus provides the contrast that makes bold beef flavors pop.   Chad Montano @BrieWilly Chad is a professional food and lifestyle photographer from San Diego, California. He’s been cooking since he was a kid inspired by his grandma’s home-cooked meals. He combines his two passions to create high-quality content for restaurants and brands in the food industry.       Pair It with Premium Cuts  Our American Wagyu and Kurobuta pork are rich and buttery. A citrus marinade or glaze complements that richness perfectly without taking anything away.   "A family favorite is SRF Kurobuta pork tenderloin marinated with pureed local peaches, orange juice and zest, and a little Japanese BBQ sauce," Adam says. "Serve it with grilled peach salsa, lime juice, red onion and cilantro. Start the pork low and slow, then do a quick sear on high heat."   Try these recipes for more inspiration:   Grilled NY Strip Steak with Citrus Caper Herb Sauce Tequila Lime Flank Steak Tacos How to Make the Best Carne Asada Crispy Smoked Kurobuta Pork Belly Tacos with Serrano-Orange Glaze Grilled Pork Belly Skewers with Chili Lime Salt          Brighten Up Your Grill Routine Citrus isn’t about covering up flavors. It’s about adding brightness, depth, and a touch of surprise to what’s already excellent. At Snake River Farms, we believe in making every meal extraordinary. Adding citrus to your culinary toolkit is one of the easiest ways to elevate the experience — whether you’re grilling for the family or hosting a summer dinner party. So go ahead. Grab a few lemons, fire up the grill, and let your steak soak up the sunshine. Simple Steak Marinade  This quick, citrus-forward marinade adds bright, aromatic depth to SRF beef. Try swapping in ½ tablespoon of dried rosemary if fresh isn’t on hand. For an extra pop of flavor and presentation, add thin lemon slices to the marinade—and save a few to garnish the finished steak.   INGREDIENTS ½ cup extra virgin olive oil 4 cloves garlic, thinly sliced 1 tablespoon fresh rosemary 3 tablespoons fresh lemon juice 1½ tablespoons kosher salt 2 teaspoons black pepper   INSTRUCTIONS Combine all ingredients thoroughly in a bowl. Transfer to a plastic bag or shallow container and marinate steaks. Marinate for at least 30 minutes and up to 12 hours, then cook using your favorite method.   Ready to try it? Marinate our American Wagyu Outside Skirt Steak and fire up the grill.     Ready to Taste the Difference? Explore our selection of American Wagyu steaks and Kurobuta pork, then try your own spin on a citrus glaze or marinade. Whether you’re looking to impress guests or just treat yourself, it’s the kind of upgrade you’ll taste in every bite.   Need help picking the perfect cut? Our team is always here to help. Reach out or check out our full recipe library for more ideas.    

Girls Night Dinner Ideas: A Skewer Party with Bold Summer Flavors Summer is the perfect time to gather your friends, open a bottle of wine, and enjoy a vibrant, unfussy dinner outdoors. If you’re looking for girls night dinner ideas that feel elevated but effortless, this is one of our favorites: grilled Wagyu skewers, fresh herbs, seasonal vegetables, and mezze-style sides that are as pretty as they are delicious. We teamed up with Chef Sarah Kelly—owner of White Rabbit in Boise and a regular contributor to the SRF recipe collection—to build a colorful summer menu ideal for a relaxed evening with friends. Think herb-marinated American Wagyu, easy-prep sauces, and grilled flatbread that turns into the perfect edible utensil. This is girls night done right.   The Vibe: Laid-Back, Colorful, and Wine-Friendly This isn’t a formal dinner party—it’s a flavorful, free-flowing spread that lends itself to grazing and good conversation. Here’s how to set the mood: A casual outdoor setup with string lights or candles Mezze-style serving platters for easy sharing Crisp rosé, sparkling water, and fresh herbs as garnish Music that sets the tone—think upbeat, relaxed, and summery   Want to elevate the wine experience? Check out our guides on how to select the best wine with steak and how to pair salami and wine for tips that pair beautifully with this girls night menu. A skewer party brings color and variety to the table without a lot of prep. Let guests build their plates, pour a glass, and enjoy the moment.   Summer Skewer Party Menu for Girls Night This menu serves 6–8 and focuses on variety, fresh herbs, and high-quality ingredients. Use it as a full dinner party plan or a flexible foundation you can modify based on what’s in season.Here’s what’s on the menu: Main: SRF Beef Tenderloin and Veggie Kebabs with an Herby Marinade Sides: Marinated Feta | Grilled Caesar Salad Dessert: Cornmeal Blueberry Shortcake with Whipped Cream and Blueberry Compote Herb-Marinated American Wagyu Tenderloin and Veggie Skewers Other countries and cultures refer to meat on a stick as kabobs, kebabs, brochettes, souvlaki, or skewers, but I just call it “delicious.” Snake River Farms tenderloin pieces are the featured beef here. The marinade contains fresh herbs and a wealth of spices to add Mediterranean flavors to the tender American Wagyu beef. Choose vegetables that are in season. Red onion, poblano peppers, pineapple, summer squash and heirloom tomatoes are good choices, along with pretty peaches and plums for color and sweetness. Why it works: Tenderloin tips are buttery-soft and cook quickly on the grill. A bright, herb-packed marinade adds bold flavor and complements grilled vegetables beautifully. KEY INGREDIENTS: 1–2 packs SRF American Wagyu Tenderloin Pieces 2 poblano peppers, sliced 1 red onion, quartered 2 yellow squash, sliced 1 cup cherry tomatoes 1 cup pineapple chunks Skewers (wooden or metal)   FOR THE MARINADE: 1 bunch cilantro 1 bunch parsley ½ cup olive oil 2 tablespoons lemon juice 1 garlic clove 1 teaspoon cumin ½ teaspoon cardamom Salt to taste   INSTRUCTIONS: Blend marinade ingredients until smooth. Reserve ¼ cup for serving. Toss tenderloin pieces in remaining marinade. Cover and chill at least 1 hour. Thread beef and veggies onto separate skewers. Grill beef skewers over medium-high heat, about 2–3 minutes per side. Grill veggie skewers until tender and lightly charred. Serve with extra sauce for dipping.   Get the full recipe here   Pro Tip: Separate skewers for beef and veggies prevent overcooking and let you manage doneness easily.   Herby marinade & dipping Sauce This marinade is inspired by zhoug, a spicy Mediterranean condiment. It also doubles as a dipping sauce for the skewers. Make this first. Shortcut: Purchase chili garlic crunch and mix with olive oil for a quick marinade. Why it works: Zhoug brings zesty heat and herbal depth to any grilled dish. It’s great as both a marinade and a dipping sauce.   KEY INGREDIENTS: 2 bunches cilantro 1 bunch parsley 1 bunch basil 1 bunch chive 2 jalapeños, seeds removed 1 teaspoon ground cloves 1 teaspoon ground cardamom 1½ teaspoons ground cumin 1½ teaspoons ground coriander 2 teaspoons salt 2 teaspoons crushed red pepper flakes ½ cup fresh lemon juice (3 to 4 lemons) 2 cups extra virgin olive oil, divided   INSTRUCTIONS: Place all ingredients and 1 cup of the olive oil in a food blender. Reserve a few sprigs of basil and cilantro for garnish. Blend on medium and work your blender up to high speed. Stop and push herbs down to mix all ingredients. Continue the blend/push cycle until all ingredients are incorporated for a pesto-like consistency. Don’t over mix. Remove half of the blended sauce from the blender and place in a serving bowl. This is your finished sauce. Add the remaining cup of olive oil to the sauce in the blender. Blend on high until incorporated. This is your marinade for the vegetables and the meat.   Pro Tip: Use leftovers on eggs, sandwiches, or grilled fish—it’s endlessly versatile.       Marinated Feta Aromatics are quickly roasted to bring out their flavor and added to olive oil to create a rich marinade for salty feta cheese. Use a good quality extra virgin olive oil for the best results. Why it works: Feta soaks up aromatic oil like a sponge. It’s creamy, salty, and the easiest make-ahead snack for any party board.   KEY INGREDIENTS: 1 pound block feta, cut into large cubes 4 cloves garlic, thinly sliced 1 lemon, zested into strips using a peeler 3 bay leaves 1 tablespoon crushed red chili flakes 1 cup extra virgin olive oil    INSTRUCTIONS:  Place a small pan on high on the stove top. When hot, add the garlic to the dry pan and let it slightly char. Turn heat to low. Add the lemon strips and bay leaves and let cook for 30 seconds or so to release some flavor. Turn the heat off and add the chili flakes and olive oil. Cube the feta block and place in a container. Pour the oil mixture on top of the feta. Let sit for at least 1 hour or in the fridge overnight. When ready to use, pull from the fridge 1 hour prior to serving so the oil comes to room temperature.  Pro Tip: Serve with warm flatbread or crusty sourdough to soak up the infused oil.   Grilled Caesar Salad Quickly searing the half heads of romaine on the grill adds a hint of char and bitterness to this salad. For the grilled lettuce, I suggest romaine but substitute any hearty green such as kale, treviso or escarole.   Why it works: Grilling romaine adds smoky depth. The creamy, anchovy-forward Caesar dressing and pistachios make it rich, salty, and unforgettable.   KEY INGREDIENTS:  4 to 6 heads baby romaine, halved with root piece intact ¼ cup shelled pistachios, chopped  DRESSING INGREDIENTS: ¾ cup grated parmesan, divided 1 cup mayonnaise ½ cup pitted Castelvetrano olives 2 tablespoons Dijon mustard  3 anchovy filets, rinsed  ¼ cup lemon juice  1 teaspoon salt  1 teaspoon black pepper  3 cloves garlic, coarsely chopped 1 cup extra virgin olive oil  1 bunch parsley, divided   INSTRUCTIONS:  Reserve ¼ cup parmesan and a few parsley sprigs for garnish. Place the remaining ingredients, except the olive oil, in a blender. Blend on medium and slowly add the oil. Do not blend too long or the mayonnaise will separate. This will take about 1 minute. The dressing should be creamy and coat the back of a spoon. If it is too thick, add a bit more lemon juice or a few tablespoons of water. This will be more dressing than needed for the salad. Serve the remaining dressing as a sauce on your skewer platter. Rub the halved romaine pieces with a small amount of olive oil and season with salt and pepper. Grill flat side down on a medium-to-high grill just long enough to get a slight char. Do not cook too long or the greens will wilt and turn soft. Arrange the grilled lettuce on a platter. Drizzle dressing on top and garnish with parmesan, pistachio and fresh parsley. Pro Tip: Grill lemons alongside the romaine and squeeze them over before serving for extra zing.   Cornmeal Blueberry Shortcake with Whipped Cream There are three components to this shortcake — the cake, blueberry compote and whipped cream. Make the compote and whip the cream the day before to save time. You’ll be ready to finish the dessert quickly when it’s time to serve. Use a 10 inch cast iron pan for a shortcake with nice crispy edges. Why it works: This rustic shortcake balances the crunch of cornmeal with juicy summer blueberries. It’s unfussy and perfect with a dollop of fresh whipped cream.   KEY INGREDIENTS: 1¼ cup all-purpose flour, plus 1 tablespoon  ¾ cup granulated sugar, plus 2 tablespoons for sprinkling  ½ cup cornmeal  1½ teaspoons kosher salt  1 teaspoon baking powder  10 tablespoons melted unsalted butter  1 cup sour cream  1 lemon, zested  2 eggs 1 teaspoon vanilla extract 2 cups blueberries, divided INSTRUCTIONS:  Heat the oven to 350°F.  Place the cast iron skillet in the oven.  You can make the dough in a mixer or stir by hand. Place all the dry ingredients in a mixing bowl.  In a separate container, add the wet ingredients (except the melted butter) and stir.  Add the wet ingredients to the dry and stir until semi incorporated. Reserve 1 tablespoon butter to coat the skillet. Add the remaining melted butter to the batter. Mix until all ingredients are just incorporated. Do not over mix.  In a separate bowl, mix the blueberries with the tablespoon of reserved flour.  Remove the skillet from the oven and place the reserved tablespoon of butter in the hot pan, moving it around to coat the bottom and sides.  Add ⅔ of the dough to the hot buttered skillet. Scatter 1 cup of the blueberries on top. 9. Dollop the rest of the dough over the skillet ingredients, then finish with the remaining blueberries.  Sprinkle with the reserved 2 tablespoons sugar.  Put the filled skillet back in the oven and bake for 25 to 30 minutes.  Let cool slightly. Top with the compote and serve with whipped cream.   Whipped Cream  This cream can be made in advance, up to two days in the fridge without falling if done properly. The secret is using a chilled mixing bowl, keeping the cream cold and whipping to stiff peaks. KEY INGREDIENTS: 1½ cups cold heavy cream  2 teaspoons vanilla extract  1½ tablespoons powdered sugar, plus extra for dusting the cake   INSTRUCTIONS:  Chill a mixing bowl and mixer attachments in the freezer for 10 minutes. Place all ingredients in the cold bowl and whisk until stiff peaks form.     Blueberry Compote    KEY INGREDIENTS:  2 cups blueberries  1 lemon, zested and juiced  ½ cup sugar   INSTRUCTIONS:  Place all ingredients in a small sauce pot and let simmer for 15 to 20 minutes. Remove from heat and let cool completely before serving. This is best made the day before and will thicken as it cools.  Pro Tip: Make the compote and whipped cream a day ahead to keep things stress-free. Ready to Host Your Own Girls Night? Now’s the time to plan something special. Whether you’re setting the table under the stars or laying out a graze board by candlelight, these girls night dinner ideas are all about making moments together more meaningful—and more delicious. Stock up on Snake River Farms American Wagyu Tenderloin for your next gathering, and explore more warm-weather inspiration below: Take It Outside: 3 Perfect Backyard Party MenusCasual, creative, and crowd-pleasing, these seasonal menus make outdoor entertaining simple and stylish. Backwoods Bar: A Portable, Packable Cocktail SetupFor your friends who love a well-crafted drink in the wild. Perfect for cabins, patios, or anywhere in between. How to Select the Best Wine With SteakWhether you’re pouring red, rosé, or sparkling, this guide takes the guesswork out of pairing wine with Wagyu. How to Pair Salami and WineAn easy, elevated pairing guide for your charcuterie board or aperitivo hour.  

Summer Dinner Party: Guys Night In with Snake River Farms There’s something special about calling the guys over, firing up the grill, and making an evening out of great food, good bourbon, and better company. This is my go-to way to host a no-fuss, high-reward summer dinner party—and with Snake River Farms American Wagyu on the grill, it always turns into something epic. If you’ve ever wondered what to serve for a solid Guys Night In, this is it: Cowboy Steaks reverse-seared to perfection, bold sides, and a dessert that hits the spot without being fussy. Everything’s easy to prep and even easier to devour.   The Vibe: Laid-Back, Full-Flavored, All Fire When I’m hosting the guys, I keep the setup simple: Cold drinks in a cooler, not a bar cart Classic rock or country on the playlist Everything served family-style right off the grill or skillet One unforgettable main course: thick, juicy, show-stopping Cowboy Steaks The secret weapon? High-quality American Wagyu beef from Snake River Farms. It does 90% of the work—rich flavor, beautiful marbling, and that wow factor that always gets a “Dude, where did you get this?” reaction. If you want to elevate the drink setup, check out our Backwoods Bar ideas—a laid-back, rugged way to serve drinks without overthinking it.     Guys Night In Menu for a Summer Dinner Party This dinner party menu serves 6–8 and balances crowd-pleasing flavors with minimal prep. It’s built around Cowboy Steaks, with sides that hold their own and a cast iron dessert that brings it all home.   "For the person who has everything on your gift list.. SRF  Wagyu Cowboy Steak will delight and impress. My friend was absolutely delighted! Thank you!" - Debi P., verified buyer   Reverse Seared Cowboy Steaks with Chimichurri Why it works: The SRF Gold® Cowboy Steak is thick, juicy, and dramatic—in the best way. Reverse searing delivers consistent doneness and a steakhouse-style crust.   KEY INGREDIENTS: 2 SRF Gold® Cowboy Steaks (2.5 lbs each) Kosher salt Fresh ground pepper Finishing salt   INSTRUCTIONS: Salt generously. Let rest for 1 hour or overnight. Preheat oven or set up a two-zone grill at 250°F. Cook low and slow to internal temp (e.g., 120°F for medium-rare). Rest 15–20 minutes. Sear hot and fast for crust. Slice, season, and top with chimichurri. Get the full recipe here Pro Tip: The reverse sear method is ideal for thick cuts like the Cowboy Steak. Read our full Reverse Sear Guide to dial it in. Chimichurri Sauce for Steak This sauce is a blend of five key elements: fresh herbs (parsley, cilantro, oregano), aromatics (garlic, shallots), spice (fresh or dried chilis), acid (vinegar) and olive oil. For those who don’t like cilantro, feel free to substitute more parsley.KEY INGREDIENTS:  1 bunch flat leaf (Italian) parsley, finely chopped  ½ bunch cilantro, finely chopped 2 tablespoons chopped fresh oregano (can sub 1 teaspoon dried oregano) 1 small shallot, finely chopped 1 teaspoon dried red chili flakes (can sub a chopped fresh Fresno or jalapeño chili) 2 to 3 cloves garlic, finely chopped 1 cup (approximately) olive oil 2 to 3 tablespoons red wine vinegar 1 teaspoon kosher salt   INSTRUCTIONS:  Put everything but the oil and vinegar in a bowl and mix to combine. Add about ½ the olive oil to the mixture and stir. You want all the dry ingredients to be lightly suspended in oil and the overall consistency to be sauce-like. Add more oil as needed. Add 1 to 2 tablespoons of the red wine vinegar, then taste. You’re looking for a good balance of herbal and tart. Adjust to suit your taste. Taste and do a final adjustment of the salt, chili and vinegar levels. Optional: You can put everything in a blender and pulse lightly to chop and combine.    Pro tip: You can make this the day before your dinner. Store in the refrigerator and let it sit at room temperature about an hour before you serve. Pan-Roasted Brussels Sprouts with Bacon Why it works: Rich, salty bacon with crispy sprouts delivers a savory punch. The lime finish adds balance.   KEY INGREDIENTS:  1 lb Brussels sprouts 4 slices SRF Apple Brined Uncured Bacon Olive oil 1 lime INSTRUCTIONS:  Crisp the bacon. Set aside. Sear sprouts in bacon fat until golden. Chop and toss with bacon. Finish with fresh lime juice. View full recipe   Smashed Tallow Potatoes with Spicy Aioli Why it works: Crispy and rich thanks to SRF Beef Tallow, these potatoes are a crowd favorite with a spicy finish.   KEY INGREDIENTS:  2 lbs Yukon Gold potatoes 2 cups SRF Beef Tallow Kosher salt, parsley Spicy aioli (mayo + hot sauce) INSTRUCTIONS:  Boil potatoes until tender. Smash flat. Brush with tallow and roast at 350°F until crispy (about 25 minutes). Finish with salt, parsley, and aioli. Get the recipe Cast Iron Berry Cobbler This dessert is impressive and is amazingly easy to make. You can bake this the day before or have the ingredients ready to go and pop it in the oven at the start of dinner to serve the cobbler warm. Peaches and blueberries are great in this recipe, but use any fruit you have on hand.  Why it works: Sweet, rustic, and simple. Serve with ice cream and a second round of bourbon. KEY INGREDIENTS:  1 cup all purpose flour ⅔ cup granulated sugar 2 teaspoons baking powder 2 teaspoons vanilla extract 1 cup buttermilk   2 cups of your favorite in season berries and fruit, washed ½  stick salted butter 1 pint vanilla bean ice cream    INSTRUCTIONS:  Heat the oven to 350°F. Place a 10 inch cast iron skillet over medium low heat and add butter. Allow to gently brown, then remove from heat. I do this while I’m mixing the batter and it’s usually ready just as I finish. Sift flour, sugar and baking powder together in a mixing bowl. Add vanilla extract and buttermilk. Mix until the batter is smooth. Pour batter into the cast iron skillet with the brown butter. Top the batter with your fruit, spread evenly. Sprinkle a tablespoon or so of sugar over the top. Place into the oven and bake for 45 minutes or until the top is brown and the edges along the cast iron skillet are crisp. Serve with a scoop of vanilla bean ice cream.  Bonus Tip: Want to pair your Cowboy Steaks with something that holds its own? We rounded up our favorite bourbon, wine, and cocktail pairings for American Wagyu—because a great steak deserves a great drink.   What to Order for Guys Night In Make it easy—stock up on these Snake River Farms essentials ahead of your summer dinner party: SRF Gold® Cowboy Steaks: The centerpiece of your menu SRF Apple Brined Uncured Bacon: Adds depth and flavor to your sides SRF Beef Tallow: For ultra-crispy potatoes or next-level skillet cooking   Want to perfect the cooking method? Use our Reverse Sear Cooking Guide for flawless results.   Planning Ahead? Make It a Gift If your Guys Night doubles as a Father’s Day celebration—or you're thinking ahead for birthdays or host gifts—Snake River Farms makes it easy to send something unforgettable. Top Father’s Day Food Gifts Food Gifts for Men   Both guides are packed with standout picks that deliver big flavor and even better memories.   "I bought a tomahawk steak for each of my 3 sons as a small gift for their traveling to see us after my wife experienced some medical problems. I just got a message from one son saying the steak was one of the best he has ever had. Our grandkids loved it too. I'll be buying again." - Breton L., verified buyer   Your Guys Night Starts Here Great food. Good bourbon. Even better company. That’s what it’s all about. With American Wagyu from Snake River Farms, you’ll pull off a dinner that’s big on flavor and low on fuss—just the way it should be. So grab the steaks, fire up the grill, and get the guys over. You bring the fire—we’ll bring the beef.     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.

Best Grilling Recipes for Summer: Mandy Tanner’s Backyard Menu There’s nothing better than summer evenings spent outdoors with the people you love, surrounded by incredible food, cold drinks and good vibes. Whether you're hosting a casual backyard get-together or planning a more polished patio dinner, Snake River Farms makes it easy to serve a delicious and unforgettable grilled meal. Below, I’ve curated three of the best grilling recipes for summer—a colorful heirloom tomato salad with bacon vinaigrette, a show-stopping reverse-seared tomahawk steak and juicy grilled Gulf shrimp skewers with chili-lime butter. Everything can be prepped ahead of time so you can relax and enjoy the party right alongside your guests.     How to Plan the Ultimate Summer Grill Menu Summer entertaining should feel effortless. Here’s my go-to strategy: Choose three recipes: something fresh (salad), something hearty (steak), and something light (seafood). Prep ahead: Make vinaigrettes, compound butters and salads in advance. Grill to order: Time the steak and shrimp so they’re hot and ready when your guests are hungry. Keep it simple: Add a seasonal side, chill a few bottles of wine or beer and decorate with herbs or flowers from your garden. This menu gives you balance, flavor and flexibility—and it’s anchored by premium ingredients from Snake River Farms.         Heirloom Caprese Salad with Bacon-Basil Vinaigrette Caprese salad is a summer staple, but we’re giving it an upgrade with SRF Apple Brined Uncured Bacon. The bacon drippings go straight into a smoky-sweet vinaigrette made with honey and fresh basil. Layered with vibrant heirloom tomatoes and creamy mozzarella, this dish is as beautiful as it is delicious.     Make-Ahead Tip: Arrange the salad on a platter and refrigerate until ready to serve. Cook the bacon and make the vinaigrette with the drippings just before guests arrive. Get the Caprese Salad Recipe           Reverse-Seared SRF Gold® Tomahawk with Lemon-Herb Butter This is the centerpiece of your summer grilling menu. The SRF Gold® Tomahawk Steak is deeply marbled, rich and guaranteed to impress. Reverse-searing involves slowly cooking the steak at 225°F until the internal temp reaches 110°F, then searing over high heat (450°–500°F) to create a crust. Finish it with a lemon-herb compound butter that complements the richness of the beef. Rest for 10 minutes before slicing and serving family-style.   Why Reverse Searing Works: Even doneness from edge to edge Delicious crust without overcooking Precise temperature control on the grill   Get the Tomahawk Steak Recipe   Want to see this technique in action? Watch our step-by-step Reverse Sear Cook Guide                      Grilled Gulf Shrimp Skewers with Chili-Lime Butter These skewers bring just the right amount of heat. Wild-caught Gulf shrimp are brushed with Fresno chili butter infused with garlic and lime, then grilled until just cooked through. Skewering helps prevent them from falling through the grates and makes flipping easier. They hold well at room temperature, so you can serve them hot off the grill or as a warm appetizer alongside drinks.   Serving Suggestion: Pair with fresh lime wedges, a citrusy cocktail, or a crisp glass of white wine. Get the Shrimp Skewer Recipe     Make It a Summer Meal to Remember The best summer meals are about more than just the food—they’re about the full experience. With Snake River Farms ingredients and a few simple prep tricks, you’ll spend less time in the kitchen and more time enjoying every moment. Whether you're grilling for a crowd or hosting a cozy evening for two, these best grilling recipes for summer will set the table for unforgettable memories     Ready to Elevate Your Summer Grilling? Now that you’ve got the recipes and game plan, it’s time to fire up the grill. Stock up on American Wagyu steaks, Kurobuta pork, and sustainably caught seafood from Snake River Farms, and let your summer menu shine—from the first sizzle to the final bite. Here’s what to do next: Shop Snake River Farms steaks, bacon and seafood. Try one—or all three—of these summer grilling favorites. Bookmark this menu and come back to it for your next cookout.   Explore How to Level Up Your Grill Game — Grilling Essentials for Serious Flavor.       Author Bio Chef Mandy Tanner is a trained chef and influencer, known for her vibrant food photography and passion for high-quality ingredients. A graduate of the French Culinary Institute, she blends culinary expertise with a love for food styling. Mandy shares her recipes and cooking tips on her blog, helping home cooks master everything from holiday hams to backyard barbecue.

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    

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