SRF BLOG

Level Up Your Grill Game: Grilling Essentials for Serious Flavor You’ve got top-tier steaks and a fired-up grill- but without the right tools and techniques, even the best beef can fall flat. We’ve seen it happen, and we’re here to help you avoid it. As pioneers of American Wagyu, we know what it takes to deliver next-level flavor. These are the grilling essentials we trust to turn a good meal into a great one.   Table of Contents  What Are Grilling Essentials and Why Do They Matter?  Grilling Gear That Works as Hard as You Do  Showstoppers for the Grill: Steaks, Lobster, and Bacon  Flavor That Does the Heavy Lifting   Pro Moves: Tips for Better Grilling  Don’t Miss a Beat: Subscriptions and Accessories  What Are Grilling Essentials and Why Do They Matter? Grilling essentials are the tools, ingredients, and techniques that give you total control over your cooking. No guesswork, no shortcuts, just serious results. Think ultra-sharp knives, long-lasting gear, pro-level seasoning and meat that’s worthy of the spotlight. These aren’t extras. They’re the foundation of every successful cookout. At Snake River Farms, we think of essentials as everything you need to prep, grill, and serve like an expert. Whether you’re searing American Wagyu ribeyes or making smash burgers for a crowd, the right setup makes all the difference.     Grilling Gear That Works as Hard as You Do When you’re working with premium cuts like our American Wagyu, your tools should be just as refined. The right gear not only makes cooking easier; it’s essential for getting professional results at home. Here are two of our go-to grilling essentials that never let us down.   The Knife That Does It All We rely on the Shun Premier 8” Kiritsuke Knife for everything from prepping vegetables to slicing perfectly rested steaks. This handcrafted blade blends two traditional Japanese knife styles into one versatile tool, giving you precision and power in every cut. A sharp, quality knife isn’t just safer—it ensures clean, even slices that enhance both presentation and flavor. Pro Tip: Always slice your steak against the grain to preserve tenderness.   Need a refresher on slicing and serving? Here’s how we cook and carve the perfect steak.   The Spatula That Goes Beyond Smash Burgers The Smithey Mighty Spatula is a staple in our grilling lineup—and not just for burgers. Its wide 4.25" blade with chiseled edges slides under food effortlessly, whether you're flipping pancakes on a griddle or cutting into a bubbling casserole. On the grill, it's our go-to tool for pressing the perfect smash burger or turning delicate items without tearing. Pro Tip: For smash burgers with crisp edges, preheat your griddle or cast iron pan until it’s smoking hot before pressing down. Ready to test your spatula skills? Grab our Smash Burger Bundle for everything you need to make golden, crispy-edge burgers at home.   “I love my new smash burger kit. The patties are the perfect size and packed with flavor. I recommend using a medium heat on the griddle because they cook fast! The truffle salt on them is top tier! The Smithey Spatula is amazing. Such great quality from everything in the kit.” -Rosalie, Verified Buyer    Want to see how it's done? Watch ‘The Ultimate Smash Burger’ video for step-by-step tips from the pros.           Showstoppers for the Grill: Steaks, Lobster, and Bacon You don’t need a dozen gadgets to make a memorable meal—just the right grilling essentials. These are the proteins we reach for when we want maximum flavor with minimal fuss. From weeknight indulgence to weekend celebration, these standout selections always deliver. Filet Mignon Worth Its Weight in Gold Our SRF Gold® Wagyu Filet Mignon is one of the most refined cuts we offer. With its tender texture and unmatched marbling, this filet is the ultimate expression of American Wagyu quality. It’s rich, buttery, and incredibly flavorful—perfect for special occasions or any night you want to impress. Need help getting that perfect sear? Here’s how we cook a Filet Mignon, step by step. Cowgirl Up with a Bone-In Ribeye Filet  The USDA Choice Bone-In Ribeye Filet is our go-to when we’re grilling for a crowd or gifting to someone who knows their way around a steak. It’s similar to our cowboy steak but with the cap removed, giving it a slightly leaner profile while still delivering big, beefy flavor. Shopping for a serious griller? This cut is also featured in our Gifts for Grillers guide.     “Date night at home was perfect. I have been cooking on the Big Green Egg for a long time. A beautiful charr revealing a perfect medium rare on this showpiece was the topper of the evening. We like the bone-in version so our dog, Maggie, gets to join in.” - Paul H., Verified Buyer    Feast Mode: Lobster Tails on the Grill Grilled lobster feels like a splurge but takes just minutes to prepare—and the results are unforgettable. It’s one of our favorite grilling essentials for turning up the wow factor with minimal effort.   How to Grill Lobster Tails: Thaw tails overnight in the fridge or quick-thaw under cold running water. Use kitchen shears to cut the bottom center of the shell lengthwise. Gently pull the meat away from the shell and slice down the center about an inch. Baste with melted butter. Grill over medium heat (350°F to 400°F): Place split-side down and cook for 4 minutes. Flip, loosely cover with foil, and cook for another 3 to 4 minutes until the meat is opaque and the internal temp reaches 140°F.   Pro Tip: Planning surf and turf? Grill your steak first, then cook the lobster tails while it rests. Ready to fire up the flavor? Shop our Maine Lobster Tails or explore our full lobster tail prep guide.       Knock on Wood with Maple Bacon This isn't your average bacon. Ours is handcrafted by Journeyman Meat Co. using Snake River Farms Kurobuta pork, smoked over real hickory wood and finished with a touch of maple syrup. It’s bold, balanced, and ready to elevate everything from weekend breakfasts to burgers hot off the grill. Pro Tip: Use a strip (or three) to crown your next smash burger for the ultimate bite. Shop SRF Hickory Smoked Uncured Maple Bacon.   A Turn for the Wurst Meet the sausage that earns its spot on the grill. Our Uncured Bacon Bratwurst combines bold SRF Kurobuta pork with apple-brined bacon for a flavor-packed bite that holds its own next to steaks and ribs. Whether you’re firing up the grill or building a next-level skillet dish, this brat brings serious depth.   Curious what makes Kurobuta pork so special? Here is what sets it apart. Shop Uncured Bacon Bratwurst       Flavor That Does the Heavy Lifting The right seasoning doesn’t just complement your meat — it elevates every bite. At Snake River Farms, we believe flavor is one of the most powerful grilling essentials. From bold blends to the perfect pinch of finishing salt, here’s how we bring out the best in every cut.   Chimi in a Hurry Our SRF x Just a Taste Chimichurri Seasoning delivers vibrant flavor in seconds — no chopping, mixing, or cleanup required. It’s one of our go-to grilling essentials for beef, pork, and seafood, and it makes a great add-on for gift boxes and bundles. Add bold flavor in seconds with our Chimichurri Seasoning.     “Bought this to try on some SRF flank steaks and it was stellar. Great chimichurri flavor and perfect balance of citrus and salt. Will buy again when back in stock!” - J.J., Verified Buyer   Take It with a Grain of Salt Great seasoning starts with the right salt — and not all salts are created equal. Here's a quick guide to when and why we use each type in our kitchen and on the grill:   Types of Salt For Cooking What It's Best For Why We Use It Table Salt  Baking, general cooking Fine and uniform grains make it easy yo measure, but it's more concentrated than other salts  Kosher Salt  Steaks, roasts adjusting seasoning by hand  Easy to grip and control, with larger flakes for more precision Flake Salt   Finishing steaks, veggies, desserts Adds texture and a burst of flavor - our pick is Jacobsen Salt Co.    We’re big fans of Jacobsen Salt Co. Flake Salt — it’s clean, crisp, and the perfect finishing touch for grilled meats. See why we call it the ultimate power couple. Pro Moves: Tips for Better Grilling Grilling isn't just about fire and meat — it's about control, precision, and understanding how to make the most of every detail. These pro-level tips are part of our essential toolkit for consistently exceptional results. Mastering the basics can take your grill game from solid to standout.    Embrace the Thaw When it comes to grilling essentials, your thawing method matters more than you think. We blast-freeze our beef at –20°F to lock in marbling and flavor — but it’s your job to protect that quality on the way to the grill. Thawing slowly in the fridge is the key to even cooking and a perfect sear. How to Thaw SRF Steaks the Right Way: Set steaks on a tray or plate to catch any drips Allow 24 hours for cuts up to 1½ inches thick Allow 48 hours for larger or bone-in steaks Once thawed, steaks stay fresh in the fridge for up to 7 days   Planning ahead ensures you're not rushing the most important part of the prep process.   Want more tips on proper thawing?Check out our guides:   How to Thaw a Wagyu Steak  Thawing Large Cuts, Roasts, and Hams   Need to Vent Charcoal grills can feel a little unpredictable—until you understand the role of the vents. Mastering airflow is one of the most overlooked grilling essentials, and it’s the key to dialing in consistent heat whether you’re searing steaks, slow-cooking ribs, or smoking roasts. How Grill Vents Work: Open the vents to increase airflow and raise the temperature. Close the vents to limit oxygen and lower the heat.   Each charcoal grill is a little different, but this technique gives you more control with every cook. Want to go deeper?   Learn more about the flavor differences between gas, charcoal, and wood pellet grilling or check out our Grill Guide to find the setup that suits your style.     Don’t Miss a Beat: Subscriptions and Accessories From everyday essentials to exclusive gear, we've got everything you need to keep your kitchen (and your closet) stocked.   Subscribe to Delicious Our subscription boxes are the easiest way to make sure your grill is always stocked with the best. Choose your favorite cuts, set your schedule, and we’ll handle the rest. It's a simple way to stay ready for anything, from weeknight dinners to spontaneous backyard cookouts. Keep the Flavor Coming – Launching soon.    Forge Your Own Way The SRF Pioneer Hat isn’t just a nod to our roots—it’s a badge of honor for those who live the brand and love the lifestyle. Whether you’re manning the grill or hitting the road, this hat is built to go wherever great beef is served. Top Off Your Grill Game – Shop the Pioneer Hat.      

Porterhouse vs. Ribeye: Key Differences, Best Uses & Which Steak to Choose You’re scrolling through our collection of steaks, trying to decide between two standout options: the ribeye and the porterhouse. They look incredible and promise big flavor—but how do you know which one is right for your meal? These two cuts are among the most popular choices for steak lovers, and while they share some similarities, they’re very different in taste, texture, and the way they cook. Choosing the right cut makes a great steak experience even better. At Snake River Farms, we’ve spent decades raising and perfecting the world’s highest quality beef. In this guide, we’ll break down the similarities, differences, and best uses for the ribeye and porterhouse so you can choose the perfect steak for your next meal. Curious about more steak options? Explore our guide to different types of steak.   Table of Contents  What is a Ribeye? What is a Porterhouse? Porterhouse vs. Ribeye: Key Differences Ribeye vs. Porterhouse: Which Steak Should You Choose?   What is a Ribeye? Ribeye is one of the most recognizable and best-loved steak cuts out there. Known for its rich marbling and full-bodied flavor, it’s a favorite for steak lovers who want a tender, juicy experience every time. Whether you're cooking at home or ordering at a restaurant, the ribeye delivers bold beefy flavor and a buttery texture that’s hard to beat. If you're deciding between ribeye vs porterhouse, here’s what makes ribeye stand out. Where it Comes From A classic ribeye steak includes several muscles that each contribute to its flavor and texture: Longissimus dorsi is the large central portion, also called the “eye” of the ribeye. It’s known for its tenderness and smooth texture. Spinalis dorsi is the outer cap, sometimes called the ribeye cap or deckle. It’s prized for its intense marbling and deep flavor. Complexus is a smaller, more delicate muscle that may be present in some cuts depending on where the steak is trimmed.   These muscles are held together by sinew and intramuscular fat, which melts during cooking to create the signature buttery texture of a ribeye.   Key Characteristics: Marbling, Tenderness, and Rich Flavor Known for its abundant marbling, the ribeye delivers unmatched richness and tenderness in every bite. Our American Wagyu ribeyes raise the bar, offering a smooth, luxurious texture with pronounced marbling throughout. If you’re looking for a steak that’s both flavorful and tender, the ribeye delivers.   “So tender, delicious, and flavorful. Most definitely ordering from SRF again. Thank you Luke for your amazing customer service” - Debra, Verified Buyer  Bone-In vs. Boneless Ribeye Choosing between bone-in and boneless ribeye comes down to your cooking style and presentation goals. Bone-in ribeyes, like our cowboy and tomahawk steaks, retain more moisture as they cook and offer a bolder look on the plate. The bone also helps moderate heat, which can enhance the final texture and flavor. Boneless ribeyes are easier to handle, cook more evenly, and offer a consistent, no-fuss eating experience. Cuts like the ribeye filet are perfect for quick grilling or searing in a cast iron skillet.   Both options offer the same rich, beefy taste that makes ribeye a favorite. It just depends on how you want to serve and cook your steak.   “This is the only ribeye I ever want to eat again! I could have cut it with a butter knife, and it was so incredibly delicious- Snake River Farms, you are stuck with me for life!! I will be trying everything you have to offer. Thank you!” - Jen P., Verified Buyer  Want to get the most out of your ribeye? Whether you choose bone-in or boneless, check out our step-by-step guide to cooking a ribeye steak for tips on achieving the perfect sear, doneness, and flavor.   Ready to try one of the best cuts of steak? Shop American Wagyu Ribeye Steaks.     What is a Porterhouse? Porterhouse is a steakhouse classic, known for its generous size and two-in-one experience. It combines the tenderness of filet mignon with the bold flavor of a New York strip, separated by a signature T-shaped bone. This cut delivers a mix of textures and flavors in a single steak, making it a go-to for anyone who wants the best of both worlds. If you're weighing ribeye vs porterhouse, here's what sets the porterhouse apart.   Where it Comes From  A porterhouse steak is cut from the short loin, a section of the loin primal located just behind the ribs and in front of the sirloin. It features two of the most prized muscles in the steak world: Tenderloin (Filet Mignon) is the smaller, more delicate side of the cut. It’s known for being exceptionally tender with a fine, buttery texture. Strip Loin (New York Strip) is the larger side of the porterhouse, offering a firmer bite and bold, beefy flavor.   These two muscles are separated by a T-shaped bone, which helps the steak retain moisture and adds extra flavor during cooking. To qualify as a true porterhouse (not just a T-bone), the filet portion must be at least 1.5 inches wide at its widest point. Key Characteristics: Size, Texture, and Dual-Flavor Experience Porterhouse steaks are known for their generous size and unique combination of textures. Since they include both the tenderloin and strip loin, each bite offers a different experience. Filet side is buttery and lean with a smooth, tender bite; ideal for those who love a more delicate steak. Strip side brings the classic steakhouse flavor, with a firmer texture and bold beefiness that stands up well to high-heat cooking.   Together, these two cuts create a dynamic flavor experience in a single steak. Thanks to its impressive size and dramatic presentation, the porterhouse is also one of the most popular cuts to serve for celebrations or shared meals.   “My husband just BBQed this bad boy and in one word it was AWESOME. The best steak I’ve ever had, and my dad used to raise beef cattle and I grew up on great steaks, or so I thought till I tried this porter house. Absolutely absolutely the best!” - Jazzy, Verified Buyer  Porterhouse vs T-Bone: What’s the Difference? Porterhouse and T-bone steaks are easy to mix up — they look almost identical at first glance. The main difference comes down to size and where the cut is made along the short loin: Porterhouse steaks are cut farther back on the shortloin and have a larger portion of filet. If the filet is at least 1.5 inches wide, it’s officially a porterhouse. T-Bone steaks are cut closer to the front of the loin, so they have a smaller filet and slightly less overall meat. That extra bit of filet makes the porterhouse a bigger, heartier cut — and a favorite for anyone who wants the best of both worlds on their plate. Want to learn how to cook your porterhouse steak to perfection? Check out our step-by-step guide here. Experience both cuts in one impressive steak. Shop Wagyu Porterhouse Steaks.     Porterhouse vs. Ribeye: Key Differences Trying to decide between porterhouse and ribeye? While both cuts are rich, flavorful, and deeply satisfying, they have some noticeable differences that can help guide your choice. From size and fat content to texture and taste, here’s a closer look at how these two steaks stack up.   Porterhouse vs. Ribeye at a Glance Still deciding between the porterhouse and ribeye? Here’s a quick side-by-side comparison to help you find the right steak for your next meal.   Highlights Porterhouse Ribeye Flavor Balanced: tender + hearty Rich, beefy, well-marbled Texture Filet = tender, Strip = firmer Juicy and consistent throughout Cooking Method Reverse sear, sous vide Grill, cast iron, steakhouse Ideal For Special dinners, sharing Flavor lovers, solo meals SRF Products Shop Porterhouse Shop Ribeye   Size & Cut The ribeye is taken from the rib section, typically boneless or bone-in with a central eye and surrounding cap. The porterhouse is a much larger cut from the short loin and includes two distinct steaks in one — the New York strip and the filet mignon — separated by a T-shaped bone. Marbling & Fat Content Ribeye is famous for its abundant intramuscular fat (also called marbling), which melts during cooking and delivers a rich, juicy bite. Porterhouse has excellent marbling in the strip portion, but the filet side is leaner and less fatty overall.   Texture & Tenderness Porterhouse gives you two textures in one steak: the tender, buttery filet and the firmer, more structured strip. Ribeye has a consistent, juicy tenderness. Porterhouse offers contrast: the melt-in-your-mouth filet and the firmer strip.   Flavor Profile Ribeye packs a bold, beefy flavor thanks to its fat content and complex muscle structure. It’s rich, savory, and indulgent. Porterhouse offers a more balanced flavor experience, pairing the lean, subtle taste of filet with the heartier bite of strip steak.   Want to get the best cook on either cut? Learn how to reverse sear a steak for even results and maximum flavor.   Ribeye vs. Porterhouse: Which Steak Should You Choose? When it comes to choosing between ribeye and porterhouse, every steak enthusiast has their personal favorite. Both cuts offer a unique steak experience, but it all depends on what you are craving, whether it’s intense flavor, tenderness, or the perfect steak for sharing. Here are our expert recommendations: For Flavor Seekers: Ribeye If rich, beefy flavor is your top priority, ribeye is the cut for you. Its high level of marbling delivers a juicy, full-bodied bite with every slice. As the fat renders during cooking, it creates that signature steakhouse taste that ribeye fans know and love.   For Unmatched Tenderness: Porterhouse The porterhouse offers two steaks in one, featuring a tenderloin on one side and a New York strip on the other. The tenderloin is exceptionally soft and buttery, making the porterhouse a strong choice if you prioritize texture and tenderness.   For Sharing and Presentation: Porterhouse Planning a dinner for two or a special gathering? The porterhouse makes an impressive statement. With its large size and classic T-bone structure, it delivers both a visual impact and a combination of textures that’s ideal for sharing.   Cooking Methods: What Works Best Both ribeye and porterhouse perform well using steakhouse techniques that prioritize even heat distribution and a perfect sear. The right technique brings out the best in every bite—whether you're grilling a ribeye or reverse searing a porterhouse. Ribeye is more forgiving and flavorful, ideal for: Grilling to develop deep flavor and enhance marbling Steakhouse Method to achieve even doneness with a crisp crust Cast iron searing for control and steakhouse results indoors Get the high-heat, steakhouse crust you crave—see the method in action:      Porterhouse benefits from more precise methods to balance its two cuts:   Reverse searing helps cook both sides evenly Sous vide followed by a quick sear ensures edge-to-edge doneness Slow roasting in the oven with a final cast iron sear creates a well-balanced finish   See how the reverse sear method delivers steakhouse-quality results at home—watch now:   Choosing the Right Steak for You Still deciding? Here’s how to narrow it down.   Think about your appetite and audience.If you're cooking for yourself and want maximum flavor, go with ribeye. If you're serving a special dinner or want a cut made for two, the porterhouse delivers both variety and visual appeal. Consider your texture preference.If you're cooking for yourself and want maximum flavor, go with ribeye. If you're serving a special dinner or want a cut made for two, the porterhouse delivers both variety and visual appeal. Consider your texture preference.The ribeye offers consistent richness and a juicy bite throughout. The porterhouse’s tenderloin section offers a delicate, melt-in-your-mouth feel, while the strip provides a firmer, more traditional steak texture. Match the steak to your cooking method.Ribeye is well-suited for high-heat methods and handles quick sears or grills with ease. Porterhouse requires more attention to ensure both the filet and strip are cooked properly but rewards the effort with a refined steakhouse experience at home. Pro tips for any cut: Pat the steak dry before cooking to help create a proper crust Use a meat thermometer to avoid guesswork Rest the steak before slicing to keep juices locked   Want more tips? Check out our Guide: How to Cook a Steak for techniques that apply to both ribeye and porterhouse.     Frequently Asked Questions about Porterhouse vs Ribeye Which is better, porterhouse or ribeye?   It depends on what you're in the mood for. Ribeye is rich, juicy, and full of marbling, which makes it a favorite for bold flavor. Porterhouse offers two textures in one: tender filet on one side and hearty New York strip on the other. Is porterhouse the king of steaks?  Many steak lovers call the porterhouse the king of steaks because it includes two premium cuts in one. Its size and presentation make it a go-to choice for celebrations and serious steak lovers. Is ribeye the best cut of steak?  Ribeye is often considered the best cut for flavor. Its high marbling content creates a juicy, tender bite with deep beefy taste in every slice, especially when you're working with American Wagyu from Snake River Farms. Is porterhouse a cheap steak?  No. Porterhouse is one of the more premium and expensive cuts. Since it includes both the filet and strip, it delivers a lot of value in terms of quality and portion size. What 2 steaks are in a porterhouse?  A porterhouse includes two cuts: the tenderloin (filet mignon) and the strip loin (New York strip), separated by a T-shaped bone. While some say there are three steaks, it’s really two cuts in one impressive steak.     Final Take: Ribeye vs Porterhouse Both are exceptional cuts, but each offers a different steak experience. If you’re after rich, beefy flavor with plenty of marbling, the ribeye is your go-to. Prefer something more tender with variety on your plate? The porterhouse gives you two premium cuts in one. We recommend trying both to discover your personal favorite. Explore our full selection of steaks and taste the difference of American Wagyu from Snake River Farms.   Want to keep exploring? Check out our guide to different types of steak to find your next favorite cut.    

Steak, Brisket & BBQ: The Best Food Gifts for Men   Table of Contents Why Food Gifts Are the Ultimate Choice for Men What Do Men Actually Want? The Truth About Food Gifts From Our Ranch to His Table: What Makes Snake River Farms Gifts Special Food Gifts for Every Personality Essential Tools & Flavor Enhancers to Complete Your Gift   Why Food Gifts Are the Ultimate Choice for Men Shopping for the favorite man in your life is a challenge. Give the perfect gift every time with SRF American Wagyu beef for a culinary experience he’ll appreciate now and after he savors the last bite. SRF steaks, briskets and barbeque are thoughtful gifts that are both practical and luxurious.This steakhouse quality beef brings friends and family together for a shared experience that make memories and will be remembered while other gifts gather dust in the closet.   “Fathers Day and he absolutely LOVED it. I’m always looking for easy gift for men and this is sure one of them! Will be recommending to everyone.” Zoie L., Verified Buyer   What Do Men Actually Want? The Truth About Food Gifts Shopping for the favorite man in your life doesn’t have to be complicated. At Snake River Farms, we’ve made it easy to give a gift that’s thoughtful, practical, and unforgettable. These food gifts for men go beyond the ordinary—steaks, briskets, and BBQ essentials that turn any meal into a moment worth savoring. But what do men really want? Let’s look at what the research says.   What the Research Says: Most Popular Food Gifts for Men Recent surveys indicate a strong preference among men for experiential gifts over material items. A study by GetYourGuide.com revealed that 60% of male respondents favor experiences as gifts, with top choices including outdoor adventures (50%), food or culinary tours (44%), and water activities (42%). Research suggests that experiential gifts foster stronger social connections than material items. A study from the University of Toronto found that experiences elicit stronger emotional responses, enhancing the bond between the giver and the recipient. According to a Cornell University study, investing in experiences—not things—leads to lasting happiness, because experiences deepen relationships and help define who we are. The 5 Gift Rule for Men, Reimagined with Food The 5 Gift Rule is a simple but powerful way to give with intention. Instead of checking boxes or guessing, it encourages meaningful, memorable gifts. At Snake River Farms, we’ve found that gourmet food fits every category. Something he wants: Most guys may not splurge on ultra-premium steaks for themselves. That’s where we come in. Our SRF Gold® steaks deliver a steakhouse experience he won’t forget, right from his own grill. Something he needs: Serious home cooks need serious tools. From heirloom-quality cast iron to precision Japanese knives, we offer cookware and tools built to last for generations. Something to eat: This one’s a no-brainer. Our gourmet ready-to-eat options like the SRF Smoked Beef Sticks, Wagyu Beef Jerky, and Kurobuta Salami are made for instant enjoyment. Want to elevate it even more? Our Charcuterie & Cheese Box or Salami Variety Pack turn snack time into an experience worth sharing. Something to anticipate: Big, bold, and unforgettable- that’s what our Tomahawk, Cowboy Steak, and Plate Short Ribs bring to the table. These impressive cuts turn any dinner into an event he’ll look forward to from the moment the box arrives. Something to share: Family-sized roasts that bring everyone together. From prime rib to our massive American Wagyu roasts, these cuts are made to feed a crowd. Whether it’s Sunday dinner or a special occasion, they create unforgettable moments around the table At Snake River Farms, we believe the best food gifts for men are the ones that spark joy in the moment and become part of a lasting tradition.   From Our Ranch to His Table: What Makes Snake River Farms Gifts Special Every cut we send out carries more than flavor, it carries our family’s legacy. Gifting Snake River Farms is about more than choosing great beef. It’s about giving him something rooted in craftsmanship, connection, and a rare level of care from the ranch all the way to his table.   The Snake River Farms Story Snake River Farms is a family-owned and operated business established in 1968. Brief history of our family-owned ranch traditions. Our unique sustainable raising practices that competitors can't match.   Born from Vision, Built by Family  Snake River Farms began in 1968 with a simple but ambitious idea: to produce the finest beef possible. Our founder, Robert Rebholtz Sr., believed that exceptional food starts with thoughtful practices — and his vision still guides everything we do today. Learn more about our founder’s story and the legacy he built. As a family-owned business, we’ve grown thoughtfully over the years, staying rooted in our commitment to quality and innovation. That’s how we became the pioneers of American Wagyu, a move that broke from the status quo of the industry and was the genesis of Snake River Farms.   From Ranch to Table, Nothing Left to Chance We manage every step of our beef’s journey, from the ranch where it’s raised to the moment it hits the grill. That level of control isn’t just rare, it’s what sets us apart. Our animals are raised with the utmost respect for their well-being and the environment. It’s all part of our commitment to stewardship and sustainability, principles that run as deep as our roots.Learn more about our ranch-to-table process and the care that goes into every cut.   The American Wagyu Difference What makes our beef so gift-worthy? It starts with our exclusive herds of American Wagyu cattle; a unique crossbreed that produces exceptional marbling, deep flavor, and unmatched tenderness. The result is a steakhouse-quality experience that’s bold, buttery, and unforgettable. For over 30 years, Snake River Farms has been mastering our breeding process to consistently produce the highest quality and graded American Wagyu beef. You won’t find this quality in a grocery store, and most guys won’t buy it for themselves. That’s what makes it such a meaningful gift;  it’s indulgent, memorable, and designed to be shared. Watch the Story Behind American Wagyu:   The Unboxing Experience The American Wagyu difference: what makes our beef exceptionally gift-worthy. Receiving a gift from Snake River Farms makes any day a special occasion. Each order arrives in a distinctive black box with SRF branding. The box is lined and insulated with a water soluble, vegetable-based foam that protects and keeps the product frozen. Each order is shipped using a reusable thermal bag to ensure the order arrives in excellent condition. You have the option to add a custom message to your gift to personalize the experience and he’ll know who to thank!  Father's Day Gift Guide   Food Gifts for Every Personality Whether he’s the type to man the grill, curate a charcuterie board, or chase bold flavors off the beaten path, Snake River Farms has a gift to match his unique taste. These aren’t one-size-fits-all presents, they’re curated experiences tailored to what he actually loves. For the Steak Enthusiast  The man who embraces the entire experience of cooking and eating a steak. He’s obsessed with unique cuts, proper techniques and uses words like Maillard reaction, reverse sear and umami. SRF Gold® Cowboy & Tomahawk Steaks – These deeply marbled, bone-in ribeyes are considered the ultimate meal by steak connoisseurs.  Big, beefy and bold, these provide a high-end steakhouse experience at home.  SRF Gold® & USDA Prime NY Strip – A hearty steak that is richly marbled and has a firm texture that steak lovers crave. The NY strip has a small outer fat cap, but none of the internal fat kernels found in ribeyes so they are easy to slice and devour.  SRF Black® Bavette – This butcher’s cut is the favorite steak of steak enthusiasts in the know. Referred to as flap meat, this sirloin cut has a strong grain, ribbons of marbling and a savory beef flavor. Pro pitmaster and James Beard award winning chef Aaron Franklin says “Bavette is one of my all-time favorite steaks.” Explore Our Wagyu Steaks For the Foodie in Your Life Do you know a skilled home chef who prepares meals with the skill and precision of a surgeon? These are the steaks to thrill the culinary focused man on your gift list. While easy to cook, these cuts really shine when prepared with a chef’s touch. SRF Gold® Filet Mignon – The star of white tablecloth restaurants, filet mignon is transformed into a delicacy when cut from SRF American Wagyu beef. The most tender of all steaks, SRF Gold® filets have a surprising amount of marbling and flavor when compared to lesser steaks. SRF Gold® Ribeye Filet – Cut from the center eye of the ribeye, the ribeye filet is trimmed so there is no external fat cap. This intensely marbled cut is flavorful, tender and is the ideal steak for chef-inspired recipes.  SRF Black® Porterhouse – This bone-in beauty combines both a NY strip and filet mignon so a chef’s touch is required to cook the two sides evenly. Serving two kinds of steak at one meal is foodie’s dream come true. Explore Our Bestsellers Premium wine pairing suggestions to complete his gift Rich American Wagyu steaks love the classic pairing of a bold red wine. One of our favorite wine makers is Amuse Bouche in Napa Valley, California makers of ultra premium reds.Their Amuse Bouche Napa Valley Red Blend is crafted in the Pomerol-style with a blend of 92% Merlot and 8% Cab Franc is stunning with SRF ribeyes and NY strips. Their bright and expressive Richard G. Peterson Pinot Noir pairs beautifully with SRF filet mignon. Want to learn more about finding the perfect bottle? Explore our guide to steak and wine pairings For the BBQ Master  This is the guy who considers smoking a way of life. He’s an expert on the science of smoking meat and is always looking for an edge to elevate his weekend cooks. SRF is the secret weapon for competition BBQ teams and takes backyard smoking to a higher level of deliciousness. SRF Gold® Brisket – This full packer brisket is the crown jewel of low-and-slow barbecue. With deep marbling and rich flavor, it rewards patience with tender, buttery slices every pitmaster dreams of. SRF Black® Plate Short Ribs – These thick, meaty ribs are a favorite for bold, beefy flavor. With proper care, they transform into juicy, fall-apart perfection that's made to impress. BBQ rubs and accessories – The right tools bring out the best in every cut. Our collection of hand-selected rubs and pro-level gear helps take his smoking skills to the next level. Explore our Wagyu Briskets “An artist never blames their medium and the clubs don’t make a bad game of golf but with a brisket this high quality you have the best there is and absolutely NO excuse for the missing out on best beef you’ve ever cooked in your life. Lifetime customer and favorite neighbor thanks to your Waygu. “ -Andrew G., Verified Buyer   For the Adventurous Guy  Gifts for men who do things a little bit differently and look for new and exciting experiences. Choose an underground favorite steak, share an ethnic recipe and include special seasonings for surprising flavor. SRF Black® Teres Major – A favorite among butchers and chefs, this lean and tender cut is often compared to filet mignon. It’s perfect for searing hot and slicing thin, making it ideal for adventurous recipes or global flavor explorations. SRF Black®Tri-Tip –This West Coast classic is known for its rich, beefy taste and signature triangular shape. Whether grilled Santa Maria–style or marinated for an international twist, it’s a steak that rewards creativity. Santa Maria Style Seasoning – Crafted to complement our Tri-Tip, this savory blend brings bold, smoky flavor straight from California’s Central Coast. Pair it with our Tri-Tip and explore the story behind this iconic regional tradition. Read more about the Santa Maria original. Explore Our Butcher's Cuts Essential Tools & Flavor Enhancers to Complete Your Gift You can sear a steak in any metal pan and cut it with any knife, but these heirloom quality cooking implements transform a kitchen into a culinary workshop. Premium Cookware That Makes a Difference Smithey No. 10 Chef Skillet -  Hand-forged and built to last, this cast iron skillet delivers the perfect sear and retains heat like a pro tool. A must-have for steak nights or weekend breakfasts. Smithey No. 12 Grill Pan – for grilling outdoors or indoors, this pan creates defined grill marks and locks in juicy flavor. Ideal for everything from steaks to chops to vegetables. Shun Premier 8” Kiritsuke – Inspired by traditional Japanese design, this multipurpose knife glides through thick steaks and delicate vegetables with equal finesse. Its layered Damascus steel blade makes it a work of art and a workhorse. Shop Premium Cookware Gifts Secret Ingredients for Steakhouse-Quality Results SRF x Jacobsen Sage & Rosemary Salt – Crafted exclusively for Snake River Farms, this aromatic blend adds a gourmet finish to steaks, roasts, and even grilled vegetables. It’s earthy, savory, and made to enhance every bite. Tallow for Cooking & Seasoning – This rendered cooking fat is prized by chefs for its high smoke point and deep flavor. Use it for searing, roasting, or finishing steaks to achieve a true steakhouse crust. Explore Flavor Enhancers Gift Budgets: Premium Options at Every Price Point Under $200 - Give an epicurean adventure at an accessible price point. Featured bundles: Smash Burger Bundle $1334 Pioneer smash burgers, SRF x Jacobsen Garlic & Black Pepper Salt and a Smithey Mighty Spatula are ready to make incredible burgers at home. Classic Surf & Turf $1522 SRF Black® ribeye filets and 2 Maine lobster tails are a time-honored food pairing that never fails to please. Shop Gifts Under $200   $200-$300 - Curated Collections – Up the quality and quantity for Father’s Day with these SRF boxes packed with customer favorites. Featured bundles:   Shrimp & Filet Mignon Box $257.00 4 SRF Gold® filet mignon and wild caught Gulf shrimp combine for a tender and sweet flavor combination. This low key surf & turf will make Dad’s day a delicious experience. Gift of Gold $282.00 Make Dad’s day with this variety pack of our most marbled steaks. 2 each of SRF SRF Gold® filet mignon, top sirloins and ribeye filets.   Shop Gifts $200 - $300 Over $300- Our most impressive gift assortments, for when only the best will do. Featured bundles:   Tomahawk Treasures $393Two American Wagyu tomahawk steaks and SRF x Jacobsen Garlic & Black Pepper Salt create an instant celebration. These long bone ribeyes are our most showstopping steaks. Dry-Aged Bestsellers $593A magnificent collection of our incomparable dry-aged cuts. 2 SRF Black® Dry-Aged New York Strips, 1 SRF Black® Dry-Aged Porterhouse, 2 USDA Prime Dry-Aged Bone-In Ribeye and our unique dry-aged American Wagyu Patties. Shop Premium Gift Collections Gifting for Special Occasions Make every celebration unforgettable with a gift that’s equal parts thoughtful and indulgent. Whether it’s a birthday, holiday, or heartfelt thank you, Snake River Farms has gourmet options that turn any occasion into something extraordinary.   Birthday Gifts That Impress Snake River Farms products make the ideal birthday gift for the guy in your life because they stand out from standard tech gadgets and monogrammed shirts. SRF gifts elevate any meal with amazing flavor and texture and are an experience instead of a thing. Practical and luxurious, SRF gifts are unexpected, but memorable and appreciated. Whether you're shopping for your partner, dad, brother, or best friend, a Snake River Farms gift box, steak bundle, or even a subscription delivers a wow-worthy moment he won’t forget. Choose a cut he's never tried before or one he'll want to cook for every future celebration. Holiday Gifting Made Simple Give a gift that instantly upgrades any holiday table. Whether it's Christmas, New Year’s, Hanukkah, or a cozy winter dinner, Snake River Farms offers an impressive selection of holiday-ready meats that make gifting and hosting easy. Most Popular Holiday Gifts SRF Gold Grade® Tomahawk Steak American Wagyu Prime Rib Roast Kurobuta Ham Curated gift boxes for the meat lover Special Seasonal OfferingsLook for limited-time cuts and festive bundles available only during the holidays. These exclusive items are perfect for food lovers, backyard grillers, and anyone who appreciates a show-stopping centerpiece. Shipping Made SimpleWe make it easy to plan ahead. Holiday shipping deadlines are clearly listed so your gift arrives right on time. With nationwide delivery and premium packaging, every order is ready to impress. Anniversary & Thank You Gifts Some gifts say more than words. Whether you're celebrating years together or expressing gratitude to a colleague or client, Snake River Farms offers gifts that feel personal, thoughtful, and elevated.   Romantic dinner-for-two Plan an unforgettable anniversary meal with steaks that rival your favorite steakhouse. Choose from tender filets, rich ribeyes, or a surf-and-turf combo to create a celebration worth savoring.   Corporate and client appreciation Show your appreciation with a gift that makes a lasting impression. Our premium beef and curated boxes are perfect for clients, colleagues, and business partners who value quality and taste.   Find the Perfect Gift for Any Occasion   Shipping & Delivery: What You Need to Know Whether you’re planning ahead or shopping last minute, our shipping options make it easy to deliver the perfect gift on time. Here's everything you need to know to ensure a smooth arrival.   Flexible Shipping Options  We ship exclusively with FedEx and offer two delivery speeds: Standard Ground ($9.99) and Rush Shipping ($49.99). Orders to Hawaii and Alaska require Rush Shipping.Want it to arrive for a special occasion? You can select a future delivery date at checkout to time your gift just right. Packaging That Preserves Quality Every order is flash-frozen and sealed in air-tight packaging to lock in freshness. From there, it’s packed in a reusable thermal bag and placed inside a recyclable black box with biodegradable insulation. The SRF Guarantee Your order is guaranteed to arrive frozen or partially frozen, with all items included. If anything doesn’t meet expectations, our team is here to help. As our founder Robert Rebholtz Sr. said, “We want our customers to want to do business with us.”   Track Your Order You’ll receive a shipping confirmation and tracking link as soon as your order ships. Need to check the status? Track your order or get help here.   Learn About Our Shipping Process       Frequently Asked Questions about Meat Gifts How long will the meat stay fresh before cooking?  Our meats are flash-frozen at peak freshness and shipped with insulation to keep them frozen or partially frozen upon arrival. Once delivered, they can be stored in the freezer until you’re ready to thaw and enjoy. Can I schedule a specific delivery date?  Yes, you can select a preferred delivery date during checkout. This is a great option for birthdays, holidays, or any occasion when timing matters. What if the recipient isn't home when the package arrives?  No one needs to be home to receive the delivery—a signature isn’t required. However, we recommend bringing the package inside on the day it arrives. Our thermal packaging keeps everything cold for several hours, but it's best to refrigerate or freeze items as soon as possible. How do I include a personalized message?  During checkout, simply select the option to add a custom gift message. It will be included with your order so your recipient knows exactly who to thank.     Begin Your Gifting Tradition with Snake River Farms Choosing Snake River Farms means giving more than just incredible beef. It marks the beginning of a meaningful tradition that delivers quality, care, and a personal touch every time.With the SRF Guarantee, you can order with confidence knowing we stand behind every shipment. From ranch to the recipient’s doorstep, we manage every step to ensure your gift arrives exactly as expected, carefully packed, on time, and ready to impress.   "I made a deal with my family this year, we have 3 of our men's birthdays in a month's time. I told them this year for each of their birthdays I would make them a wagyu steak dinner. Each had a cowboy steak and we all had our selection of wagyu steaks. Each of the wagyu steaks that I purchased were superb. The 2nd of the 3 birthdays we purchased locally and we all agreed that SRF steaks were superior! I'm afraid I've started a very expensive tradition around here! Thankfully we all benefit!" -Chris M., Verified Buyer     Order the Best Food Gifts for Men Today with Complete Confidence

How to Cook a Cast Iron Ribeye Steak to Perfection We’ve all been there, standing in the kitchen with a beautiful ribeye and the pressure to get it just right. Without the right tools or cooking method, it’s easy to end up with a steak that’s unevenly cooked or missing that rich, flavorful crust. At Snake River Farms, we believe using the cast iron skillet is one of the best ways to cook a ribeye. It delivers steady, even heat and creates the kind of sear that locks in bold flavor. In this guide, we’ll walk you through exactly how to master the cast iron ribeye from prep to plating, so every steak night is a success.   Table of Contents  Why Cast Iron is the Best for Cooking Ribeye Steak Temperature Guide  Choosing the Right Ribeye Steak  Understanding the Ribeye Cut   Preparing Your Cast Iron Ribeye for Cooking  Step-by-Step Guide to Cooking a Cast Iron Ribeye Steak    Why Cast Iron is the Best for Cooking Ribeye  When it comes to cooking ribeye steak, cast iron delivers consistent, crave-worthy results. Its ability to hold high heat and distribute it evenly means every bite is perfectly seared and full of rich, beefy flavor. Superior Heat Retention and Even CookingCast iron is known for its ability to maintain high, even heat. That steady temperature is exactly what you need to cook a well-marbled ribeye to perfection. Once your skillet is hot, it stays hot, creating a stable surface that allows the fat to render evenly and the meat to cook through without hot spots. The result is a juicy, tender steak with flavor in every bite.Pro Tip: The right cut makes all the difference. Whether you prefer the richness of American Wagyu or the classic appeal of USDA Choice or higher, shop our Ribeye Collection to find steaks designed for cast iron cooking. Perfect Crust Formation for Maximum FlavorThe hallmark of a great cast iron ribeye is that golden-brown crust. Cast iron’s high heat helps you achieve the Maillard reaction, the chemical process responsible for that rich, savory sear. Keeping the steak still while it sears creates a flavorful crust while locking in juices.Looking to impress? Start with a well-marbled ribeye that can hold up to the sear. Explore our full lineup of wagyu ribeyes and find the perfect cut for your next skillet session. “For a couple of 70-yr olds, we have not tasted Ribeye Steak this flavorful in a long, long time! Thank you for the experience!” Ann D., Verified Buyer    Versatility for Different Cooking Techniques There are several ways to cook a cast iron ribeye, and each technique offers a different approach to achieve the perfect steak. Whether you want a quick, crispy sear, a perfectly even cook, or the smoky flavor from grilling, these methods will allow you to cook your ribeye exactly how you want it. Here’s a breakdown of each method with easy-to-follow steps: Classic Pan-Seared Ribeye Pan-searing a ribeye in a cast iron skillet creates a rich, golden crust while keeping the inside juicy and tender. Here’s how to do it: Preheat the skillet: Lightly coat a cast iron skillet with a neutral vegetable oil and heat on high until the oil just begins to smoke. Season the steak: Season the ribeye generously with salt and pepper. Sear the steak: Place the ribeye in the hot skillet. Sear the first side for about 3 to 4 minutes until a golden-brown crust forms. Flip and cook: Flip the steak and cook for an additional 3 to 4 minutes, depending on the thickness and your preferred doneness. Rest and serve: Remove the steak from the skillet, cover loosely with foil, and rest for 5 to 10 minutes before serving.   Reverse Sear The reverse sear method starts by cooking the steak at a low temperature in the oven and finishing it with a sear in the skillet. It’s perfect for evenly cooked steak with a beautiful crust: Preheat oven and season: Preheat your oven to 275°F. Season the ribeye with salt and pepper. Cook in the oven: Place the ribeye on a rack in the oven and bake until it reaches your desired internal temperature (around 120°F for medium-rare). Sear in the skillet: Heat a cast iron skillet over high heat. Add a bit of vegetable oil and sear the steak for 1 to 2 minutes per side. Rest and serve: Remove the steak from the skillet, cover with foil, and rest for 10 to 15 minutes before serving. Butter Basting Butter basting gives the ribeye rich, delicious flavor while ensuring a perfectly crisp crust. Here’s how to do it: Preheat the skillet and season: Heat a cast iron skillet over medium-high heat and season your ribeye with salt and pepper. Sear the steak: Sear the ribeye in the skillet for 4 to 5 minutes per side until golden brown. Add butter and aromatics: After flipping, reduce the heat, then add butter, garlic and fresh herbs (like rosemary or thyme) to the skillet. Baste the steak: Tilt the skillet and use a spoon to baste the melted butter over the steak for 1 to 2 minutes until the crust is perfect. Rest and serve: Remove the steak from the skillet, cover loosely with foil, and let rest for 5 to 10 minutes before serving.   Oven-Finished Ribeye For a perfectly seared steak that’s also evenly cooked throughout, the oven-finished method is ideal: Preheat skillet and season: Heat a cast iron skillet over medium-high heat. Season your ribeye with salt and pepper. Sear the steak: Sear the ribeye in the skillet for 2 to 3 minutes per side to develop a nice crust. Transfer to the oven: Place the skillet in a preheated 350°F oven and cook for 10 to 20 minutes, depending on the thickness and desired doneness. Rest and serve: Remove from the oven and let the steak rest for 5 to 10 minutes before serving.   Grill & Cast Iron Hybrid This method combines the smoky flavor of the grill with the crispy crust from a cast iron skillet. Here’s how to do it: Preheat oven and season: Preheat your oven to 275°F. Season the ribeye with salt and pepper. Cook in the oven: Place the ribeye on a rack in the oven and bake until it reaches your desired internal temperature (around 120°F for medium-rare). Sear in the skillet: Heat a cast iron skillet over high heat. Add a bit of vegetable oil and sear the steak for 1 to 2 minutes per side. Rest and serve: Remove the steak from the skillet, cover with foil, and rest for 10 to 15 minutes before serving. Want to take your cast iron cooking to the next level? Explore our Salts and Gear for chef-approved tools and seasonings designed to bring out the best in your ribeye. “The perfect balance of meat and fat. The best two ways to prepare is reverse sear or straight barbecue. Always delicious. Never any leftovers!!” Bruce A., Verified Buyer   Steak Temperature Guide  Here are the magic numbers you’ll need to determine when your ribeye steak is cooked to your preferred level of doneness. Remember, the internal temperature is when the ribeye should be removed from the heat, as the steak will continue to cook while resting and the temperature will rise. 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   Choosing the Right Ribeye Steak Choosing the right ribeye steak is key to achieving the perfect cast iron-cooked steak. The quality and characteristics of the cut can significantly impact the flavor, tenderness, and cooking time. Here’s what to look for when selecting your ideal ribeye. What to Look for in a High-Quality Ribeye Marbling and Fat ContentGood marbling is essential for achieving a juicy, flavorful ribeye. Look for steaks with evenly distributed fat streaks (white intramuscular fat), which will melt during cooking, enhancing both flavor and texture. The ideal ribeye has a good balance between marbling and lean meat for the perfect combination of richness and tenderness. Learn more about what beef marbling is and how it affects flavor. ThicknessA ribeye’s thickness directly impacts the cooking time and the texture of the steak. For a perfectly cooked steak, aim for a thickness of 1.5 to 2 inches. If it’s too thin, the steak may dry out quickly, and if it’s too thick, it might be harder to cook evenly. Steaks on the thicker side will also need more time to rest after cooking. Explore the best steak thickness for ideal results. Boneless vs Bone-InBone-in ribeyes, often called cowboy or tomahawk steaks, are a bit larger and offer more flavor due to the bone’s influence during cooking. The bone helps retain moisture, giving the steak an even more tender and flavorful finish. Boneless ribeyes, on the other hand, cook faster and are easier to handle, making them a great option for home cooks looking for convenience. Read our full breakdown of bone-in vs boneless ribeye steaks.   A Variety of Ribeye Options  There are many different ribeyes to choose from, and each type offers its own unique experience. Whether you prefer bone-in or boneless, or you’re looking for something special, here are a few options to consider: Traditional Ribeye: American Wagyu Gold® or Black Grade® boneless ribeye steaks are hand-cut to 1.5 inches thick and feature a large fat cap for robust, beefy flavor. Wagyu Cap of Ribeye Steak: Known for its tenderness and exquisite marbling, this boneless cut is often featured on fine dining menus. Rolled Cap of Ribeye: This elegant steak is hand-rolled and secured with butcher’s twine to highlight the deep marbling of the cap. Available in four sizes: the 2 x 4 oz. pack includes two steaks, while the 6, 8, and 10 oz. options each include one beautifully portioned steak per package. Ribeye Filet: A traditional ribeye, trimmed of excess fat and sinew, offering consistent marbling in a manageable size. Tomahawk Steak: A show-stopping ribeye with a two-plus-inch-thick cut and a long bone that resembles an axe handle, making it perfect for presentation. Cowboy Steak: Slightly smaller than the Tomahawk but just as impressive, this ribeye features a shorter bone and weighs in at around 2.5 pounds. Ready to choose your perfect cut? Browse our American Wagyu Ribeye collection to find the ideal steak for your next sear, savor, and impress.  Understanding the Ribeye Cut  To fully appreciate a ribeye steak, it helps to understand where it comes from and what makes it so flavorful.Ribeye steaks are cut from the rib primal, specifically ribs six through twelve. This area sits between the chuck and loin and is often referred to as the "middle meats." These muscles are not heavily used, which means the meat stays tender while still offering deep, beefy flavor.   Ribeye Anatomy  A traditional ribeye steak is a cross-section of the entire ribeye roll. It typically includes three key muscles: Longissimus dorsi - The large center eye of the ribeye, known for its consistent texture and tenderness. Spinalis dorsi - Also called the ribeye cap or deckle, this is the most marbled and flavorful part of the cut. Complexus - A smaller muscle that may be present depending on where the steak is cut. It adds a delicate texture when included. These muscles are held together by fine sinew and rich intramuscular fat. The marbling melts as the steak cooks, delivering the juicy, buttery quality that defines American Wagyu ribeye. Preparing Your Cast Iron Ribeye for Cooking A perfectly cooked ribeye starts before it hits the pan. Preparation is key to achieving that crave-worthy crust, deep flavor, and juicy interior that make cast iron steaks unforgettable. Whether you're cooking American Wagyu or another high-quality cut, how you handle your ribeye before it touches the heat makes all the difference. These simple steps will help you get the most out of every bite. Bring the Steak to Room TemperatureLet your steak sit out for 30 to 60 minutes before cooking. This helps the meat cook more evenly and prevents the muscle fibers from tightening up when it hits the hot skillet. Pat the Steaks DryUse paper towels to remove excess moisture from the surface of your ribeye. A dry steak makes better contact with the pan and results in a deeper, more flavorful crust. Properly Season Your Steak for Maximum FlavorKeep the seasoning simple and generous. Coarse salt and freshly cracked black pepper are all you need to highlight the natural richness of the beef. Apply seasoning right before cooking to lock in the flavor. Preheating Your Cast Iron Skillet – How Hot Should It Be?For the perfect sear, it’s essential to preheat your cast iron skillet until it’s smoking hot. Use a high-smoke point oil like avocado or grapeseed oil to prevent burning, and reserve butter for basting during the final stages of cooking to add richness and flavor without burning.   Step-by-Step Guide to Cooking a Cast Iron Ribeye Steak Whether you're a beginner or a seasoned pro, this step-by-step guide will help you achieve a perfect cast iron ribeye steak every time. From preparing the steak to serving it up, we’ll walk you through each phase to ensure your meal is full of flavor and perfectly cooked. Follow these easy steps to master the art of cooking a ribeye, and enjoy the juiciest, most tender steak right from your kitchen. The 4-3-2 Method Explained The 4-3-2 method is an easy-to-remember approach for getting the perfect cook on your ribeye. This method breaks down the cooking process into four minutes of searing on one side, three minutes on the other, and two minutes of resting. It’s a simple but effective way to achieve a beautiful, medium-rare steak with that sought-after crust. This method works best with steaks about 1-inch thick.   The Perfect Sear – How to Get a Perfect Crust Achieving that golden, crispy crust is the key to a delicious ribeye. The secret is to get your cast iron skillet hot, ensuring that the steak makes contact with the pan quickly and evenly. For a deep, flavorful crust, make sure not to move the steak around in the pan once it’s placed down.        Butter Basting for Extra Flavor Adding butter to your skillet during the final stages of cooking not only enhances flavor but also helps create a rich, golden-brown crust. Simply tilt the pan to allow the butter to pool and spoon it over the steak as it finishes cooking.   Seasoning Your Steak – When and How Seasoning is one of the most important steps in cooking a ribeye. A generous layer of coarse salt and freshly cracked black pepper enhances the natural richness of American Wagyu without overpowering it. For added complexity, you can experiment with garlic powder, smoked salt, or your favorite steak rub. Apply seasoning just before the steak hits the pan to help create that crave-worthy crust.   Herbs and Aromatics to Enhance Flavor Fresh herbs like rosemary, thyme, or garlic can elevate the flavor of your ribeye. Add them to the butter-basting process to infuse the steak with aromatic richness. You can even add a sprig of rosemary or thyme directly into the pan during the final moments of cooking.   Checking Doneness – Rare, Medium-Rare, and Beyond To achieve your perfect steak doneness, it’s essential to monitor the internal temperature of the meat. We recommend using a meat thermometer to ensure accuracy. For more information on specific temperatures, check out our handy graphic that outlines the best temperatures for rare, medium-rare, and beyond.   Using a Meat Thermometer vs. Touch Test While a touch test can give you a general sense of doneness, a meat thermometer is the most reliable way to check. For best results, insert the thermometer into the thickest part of the steak, avoiding the bone if using a bone-in cut.   Resting and Serving Your Cast Iron Ribeye Once your ribeye is cooked to perfection, let it rest for about 5-10 minutes. This allows the juices to redistribute throughout the meat for maximum tenderness. Slice against the grain for the best texture.   Best Ways to Slice and Serve for Maximum Tenderness To get the most tender bites from your ribeye, slice against the grain. Cutting in this direction shortens the muscle fibers, making the steak easier to chew and more flavorful.    “This steak has ruined restaurant dining for me. If you have a special occasion, buy the gold and dine in instead of going out - it’ll change your life. Absolutely phenomenal cut of meat and fantastic customer service. Ill be a customer for life.” - Janicke., Verified Buyer   Recipe Inspiration: Elevate Your Ribeye Experience Explore these chef-crafted recipes to take your ribeye cooking to the next level. Whether you're aiming for a classic preparation or an adventurous twist, these dishes showcase the versatility and richness of Snake River Farms' American Wagyu ribeye.   Wagyu Ribeye Filet with Beet Risotto & Herbed Goat Cheese Cream Sauce A vibrant, flavor-packed dish that pairs seared ribeye filets with creamy beet risotto and a tangy goat cheese sauce. Ideal for date nights or elevated dinners at home. > View Recipe  Surf & Turf: Smoked Ribeye Filets with Butter-Poached Lobster Indulge in a luxurious combination of smoked ribeye filets paired with tender, butter-poached lobster. This surf and turf dish is surprisingly simple to prepare and delivers an unforgettable flavor experience. > View Recipe   Grilled Ribeye with Crispy Potato and Smoked Bacon Vinaigrette A hearty dish that pairs thyme-seasoned grilled ribeye with crispy potatoes drizzled in smoky bacon vinaigrette. A refined take on a classic meat-and-potatoes combo. > View Recipe Final Thoughts: Mastering the Cast Iron Ribeye Steak Cooking a ribeye in cast iron is one of the best ways to showcase the rich flavor and tender texture of a high-quality steak. With the right preparation, a hot skillet, and a bit of patience, you can create a steakhouse-level experience right in your own kitchen. Season thoughtfully, sear confidently, and finish with butter and herbs to bring out the best in every bite. Cast iron cooking offers control, consistency, and incredible results. All you need is the right cut and a little technique to make it unforgettable. Ready to cook like a chef? Shop Snake River Farms Ribeye and turn your kitchen into your favorite steakhouse.

Top Father’s Day Food Gifts for Meat-Loving Dads    Table of Contents  Why American Wagyu Beef is the Ultimate Father’s Day Gift   The Best Father’s Day Food Gifts for Every Type of Meat Lover  Father’s Day Gift Boxes: Curated for Every Budget  Must-Have Cooking Gear to Complete Dad’s Gift   Father’s Day Recipes to Make These Incredible Cuts  Cooking with Dad: Creating Memories Through Food  Father's Day Shipping Guide: What You Need to Know    Why American Wagyu Beef is the Ultimate Father’s Day Gift Father’s Day is June 15th!  Finding a meaningful gift to get Dad excited is an annual challenge. Retailers report a high rate of product returns for stores following Father’s Day. Shirts and ties lead the charge with return rates up to 35%. Gadgets and electronics are right behind at up to 30%. It’s frustrating to see the gift you selected returned, or worse, sit in Dad’s closet collecting dust.   Generic gifts, like shirts, ties and gadgets, send a not-so-subtle message about how much you value your father. Of course, we’re all busy and sometimes last minute panic results in less than perfect gifts.   Beat the rush this year by giving an unforgettable experience featuring SRF American Wagyu beef. A gift of premium beef from Snake River Farms makes Dad feel truly special. SRF is a family owned and operated company that produces award-winning American Wagyu beef using humane and sustainable practices.   Snake River Farms is featured on the menus of Michelin starred restaurants throughout the world and is celebrated in the U.S. by award winning chefs because of its intense marbling, rich flavor and natural tenderness.   "Snake River Farms is beautifully marbled. It's Wagyu; it's just stunningly beautiful American beef." - Chef Hugh Acheson, James Beard Award Winning Chef & Writer  A huge benefit of giving Dad SRF steaks is the opportunity for everyone to share a meal. Creating a steakhouse quality dinner at home might be the best gift of all. Consumer research by the Wharton School found experiential gifts are preferred by fathers and builds a stronger connection with their family members. > Discover Dad-Approved Food Gifts The Best Father’s Day Food Gifts for Every Type of Meat Lover  Buying the perfect SRF steak for Father’s Day starts by understanding Dad’s cooking style. Is the man in question King of the Grill? Choose steaks that are larger and well marbled, delivering an impressive eating experience for everyone gathered around. If your father is a skilled home cook, he may prefer “chaffier” cuts like a Porterhouse, Denver (Zabuton), or Bavette. Regardless of the cut, the grade of the steak is a key factor in how it cooks and, more importantly, how it tastes. Beef grading is based on several factors but is primarily based on the amount of intramuscular fat, or marbling, a steak contains. The USDA lists three grades of beef with USDA Prime at the very top.  Snake River Farms beef grades start at USDA Prime, the top grade on the USDA scale. The majority of SRF beef is marbled well beyond this level. To grade SRF, we use the 12-point Japanese Beef Marbling Score (BMS), which measures marbling that exceeds the USDA scale.  SRF Silver® - BMS of 4 to 5. Marbling comparable to USDA Prime. SRF Black® - BMS of 6 to 8. Significantly more marbling than USDA Prime.   SRF Gold® - BMS of 9 to 12. The highest marbling available from Snake River Farms.      Steaks That Will Make Dad's Day  Treat Dad to an unforgettable meal with our most celebrated steaks. From richly marbled ribeyes to tender filet mignon, these cuts are worthy of his big day. American Wagyu & USDA Prime Steaks Dad Will Love: SRF Gold® Filet Mignon – For the dad who appreciates tenderness, this steak is the most tender of all steak cuts. Gently marbled, it has a mild flavor and possesses a distinctive buttery aroma and fork tender texture. It’s the perfect steak for intimate celebrations. > Make His Father's Day Unforgettable with SRF Gold® Filet Mignon SRF Gold® Ribeye Filet – Perfect balance of flavor & texture, this steak is cut from the center eye of the ribeye. Richly marbled so it has a deep beef flavor and a tender, juicy texture. The outside fat cap has been removed, so this is the steak for dads who love the richness of a ribeye without the exterior fat. > Treat Dad to a Gold® Ribeye Filet Today SRF Gold® & USDA Prime NY Strip – A timeless favorite for steak lovers that offers generous marbling, full-bodied beef flavor and a firm grain. This steak is free of large fat nodules and is adorned with a small fat cap so it grills evenly and is easy to slice. It is a popular cut at steak houses since it is both rich in flavor and consistently tender, making it a crowd-pleaser for any special occasion. > Fire Up the Grill for Dad with a Classic NY Strip SRF Gold® Cowboy & Tomahawk Steaks – Serve a steakhouse-quality experience at home with these large bone-in ribeyes. These two steaks make an unrivaled impression and are a premier Father’s Day gift. The cowboy steak is like the tomahawk, but the rib bone is cut so an inch or two of bone is exposed. While it might not be quite as photogenic as the tomahawk, it is also an impressive thick and weighty steak.The tomahawk is a bone-in ribeye steak with a long frenched rib bone. It’s cut the full width of a rib bone which makes it at least 2 inches thick with an average weight of about 2 ½ pounds. It gained popularity at high end butcher shops and steak houses since it is visually stunning and puts folks in touch with their primal side. To maximize the impact of these bone-in ribeyes, carve them on a large cutting board on the table. While you can slice across the entire steak, try separating the cap of ribeye (known as “the tastiest cut on the cow”) from the center eye and cutting it into bite-sized pieces so everyone gets a taste. > Serve Dad a Steakhouse Feast with Our Cowboy & Tomahawk Steaks "Cooked these for Father's Day and now every year this is what my father wants. He said it was better than going to a steakhouse!." - Christopher C., Verified Buyer; BBQ & Slow-Cooked Favorites for the Grill Master Dad   These cuts are made for dads who take their time and savor the process. Whether he’s firing up the smoker or slow-roasting to perfection, these richly marbled favorites bring big flavor to Father’s Day. Brisket & Ribs for Low & Slow Cooking:  SRF Gold® Brisket – For dads who love the craft of smoking, these briskets are highly marbled with outstanding flavor and exceptional juiciness. These are the same award winning briskets used by Grand Champion competition barbecue teams. Gold Grade® briskets are unique since they have the highest amount of marbling offered by SRF. Pitmasters know that “fat equals flavor’ so the intense marbling produces robust beefiness with a tender, juicy texture.   Here are some of our secrets to smoking a perfect brisket:  Thaw slowly in the refrigerator. This can take several days, so start about a week before your cook.   Temperature is a good guide, but use color and texture as your final guide to wrapping and determining doneness. Allow at least 2 hours for the brisket to rest.  For more information and a detailed video, see our brisket guide, then shop premium brisket and get ready to smoke the perfect one.  SRF Black® Wagyu Plate Short Ribs – Bold, rich, and perfect for smoking or braising these massive bone-in ribs have a primal appearance. The deeply marbled rib meat cooks up juicy, tender with a powerfully beef-forward flavor. Also known as plate short ribs, these ribs are a favorite of all types of culinary professionals for their large size, distinct visual aesthetic and mouthwatering flavor. Chefs love how these ribs produce continental recipes like French pot-au-feu and ethnic preparations like Korean marinades. Pit masters appreciate their meaty, yet tender texture when slow smoked.  The versatility of SRF Black® short ribs is something appreciated by all. Cook them with simple prep or fancy technique and they turn out beautifully. Smoke them low and slow or braise in an upscale culinary style. Regardless, these are the ideal cut for beef lovers.  > Grill Perfect Short Ribs: Order Today USDA Choice Tri-Tip – Ideal for grilling or roasting, the tri-tip is a cross between a roast and a steak. Cut from the bottom of the sirloin, this cut is lean yet has a satisfying bite and great flavor.   The tri-tip is a butcher’s secret and offers surprising flavor at a great price, especially in the USDA Choice grade. A tremendous value that is the foundation of a delicious meal for a crowd.  The tri-tip is a Central California favorite and a staple of Santa Maria–style barbecue, where it’s simply seasoned with salt, pepper, and garlic, then grilled over coals. Slice it thin against the grain and serve with pinquito beans, salsa, and garlic bread for a classic experience. > Grill Like a Pro - Shop Tri-Tip & Butcher Cuts   Father’s Day Gift Boxes: Curated for Every Budget  Under $200 - Here are gift boxes that offer a lot for a nice price. Choose from bundles with steaks, chops, burgers, dogs and more.  Smash Burger Bundle – $133.00Master the art of smash burgers at home with 16 Wagyu patties, a Smithey Mighty Spatula, and SRF x Jacobsen seasoning. Everything you need for crispy, flavor-packed burgers. Steak and Chop Favorites – $164.00 Create the magic of old school steak and chop houses with 4 SRF Black® top sirloins and 4 Kurobuta bone-in pork chops.  Shop Gifts Under $200   $200-$300 - Curated Collections – Up the quality and quantity for Father’s Day with these SRF boxes packed with customer favorites.  Shrimp & Filet Mignon Box – $257.00 4 SRF Gold® filet mignon and wild caught Gulf shrimp combine for a tender and sweet flavor combination. This low key surf & turf will make Dad’s day a delicious experience.  Gift of Gold – $282.00 Make Dad’s day with this variety pack of our most marbled steaks. 2 each of SRF SRF Gold® filet mignon, top sirloins and ribeye filets.  Shop Mid-Range Boxes Over $300 - Our most impressive gift assortments packed with the most coveted SRF steaks.  Tomahawk Treasures – $393.00Double dad’s pleasure with this pack of two SRF Gold® tomahawks! This giant ribeye with a frenched long bone is our most lust worthy and photogenic steak. Dry-Aged Bestsellers – $593.00 Let Dad experience the unforgettable flavor, aroma and tenderness of SRF dry-aged beef. This top-of-the-line box includes 1 SRF Black® dry-aged Porterhouse and 2 New York strips. It also includes 2 USDA Prime dry-aged bone-in NY strips and 1 package of dry-aged American Wagyu burger patties.  Shop Premium Collections       Must-Have Cooking Gear to Complete Dad’s Gift   Take Dad’s skills to the next level with high-performance tools he’ll use for years. These expertly crafted essentials are the perfect complement to any Father’s Day feast. The Best Tools for Grilling & Cooking   Smithey No. 10 Chef Skillet & No. 12 Grill Pan – For dads who love cast iron cooking  Smithey’s cast iron skillets pair perfectly with our American Wagyu, delivering a golden-brown sear on steaks and smashburgers. The No. 10 features a naturally non-stick polished interior, excellent heat retention, and a lighter design for easy handling—great indoors or over a flame. Care Tip: Hand wash, dry thoroughly, and oil lightly after each use to maintain the non-stick finish. > Shop Premium Cookware   Shun Premier 8" Kiritsuke – A precision chef's knife for serious home cooks The Japanese made Kiritsuke combines two traditional blade designs that slices meat and cuts veggies with equal aplomb. The VG-Max steel core is wrapped with 68 layers of Damascus cladding for strength and beauty.  Pro Tip: Use a smooth slicing motion pushing the Shun knife down forward and down, then pull the blade back toward your body. This ensures clean, smooth cuts and let’s the knife do the work for you.  > Shop Culinary Tools     Father’s Day Menu Ideas to Compliment These Incredible Cuts  These Father’s Day food gifts aren’t just impressive. They’re the centerpiece of a full meal, complete with simple sides and wine pairings to make the day unforgettable.   The Perfect Father's Day Menu Plans SRF steaks are the foundation for a memorable Father’s Day meal, but what about the rest of the meal? Here are some suggested menus to round out a delicious dinner.  For the Grill Master: Put together a menu that features dishes made exclusively over the coals:  SRF Ribeye Filets – Grilled to your personal preference. Hand Carved Potatoes – Cut large potatoes into slices, leaving the bottom attached. Season with salt and coat with olive oil. Grill, turning periodically until crisp on the outside and cooked in the middle. Lemon Garlic Zucchini – Cut medium zucchinis lengthwise into ¾” strips. Coat with olive oil and fresh lemon juice. Grill on each side to form grill marks. Peaches & Cream – Slice ripe peaches in half and remove pits. Grill cut side down to sear and caramelize the sugars. Serve with vanilla ice cream.  Looking to wow a grill master? Our American Wagyu Ribeye Filets are the ultimate gift—they’re rich, tender, and ready for the flame.      For the Home Chef: For a refined indoor dining experience:  Coffee-Crusted Filet Mignon with Bourbon Caramel Sauce - A bold twist on a classic cut, with rich coffee flavor and a touch of sweetness from the bourbon sauce. Pommes Puree - Silky smooth mashed potatoes made with plenty of butter and cream for an indulgent side Asparagus with Balsamic Glaze - tender-crisp asparagus drizzled with a tangy-sweet reduction to brighten the plate. Crème Brulee - A decadent dessert with a crisp caramelized top and velvety vanilla custard beneath.   This Father’s Day, give him a five-star experience at home—our American Wagyu Filet Mignon is the centerpiece he deserves.   Wine Pairings  Ribeye – These richly marbled steaks are balanced with full bodied wines with high tannins and strong acidity. Think Cabernet Sauvignon, Syrah and Malbec.   Filet Mignon – This gently marbled steak has a more subtle beef flavor and pairs well with fruit forward reds with less tannins. Try Pinot Noir, Merlot and Chianti Classico.      Give the Gift of a Perfect Meal: Recipes for Dad’s Day Pair your Father’s Day food gift with a recipe he’ll love to cook, or one you can make together. These chef-crafted guides turn premium cuts into unforgettable meals, whether he’s manning the grill or mastering a new kitchen technique.   Oven Braised Brisket: No smoker? No problem. This oven-braised brisket delivers deep, beefy flavor and fork-tender texture perfect for dads who love a slow-cooked classic without the outdoor setup.  > Get the Recipe Reverse-Seared Tomahawk Steak: A show-stopping cut deserves a show-stopping method. This reverse sear recipe gives Dad the tools to grill a steakhouse-quality tomahawk, with pro tips for customizing the cook. > See the Technique   Smoked Short Ribs: For the dad who loves to barbecue low and slow, smoked short ribs are a flavorful, fall-off-the-bone favorite. This recipe includes prep tips and pairing suggestions to complete the meal. > Fire Up the Smoker     Cooking with Dad: Creating Memories Through Food Giving Dad Snake River Farms for Father’s Day is best when shared with the family. It’s especially meaningful for fathers with kids still living at home. Cooking together is a shared experience that creates long lasting memories. It’s a natural way to develop family traditions which builds continuity from year to year.   Cooking with kids builds communication and connection through a shared focus to achieve a common goal. In the process, it builds a love for food that lasts well beyond Father’s Day.   “Melt-in-your-mouth delicious! I grilled two 6 oz fillets for my husband and me on Saturday before Father's Day. Extra-rare. I had a third Sunday evening when I made Wagyu Gold Filet Steak Tartare! I coarsely diced the fillet and then added the seasonings. Best we have ever tasted. I am a loyal customer, for sure!” - Sally L., Verified Buyer   Father's Day Shipping Guide: What You Need to Know  Father’s Day is Sunday, June 15 this year. Ordering early is the key to your Father’s Day gift arriving on time. If the plan calls for cooking on Father’s Day, plan for the order to arrive several days in advance to allow time for your products to thaw. Keep in mind that SRF steaks keep in the freezer for months and 7 days once thawed.   Key ordering deadlines for guaranteed Father's Day delivery  Standard shipping: Order by Monday, June 9, 2025 Rush shipping: Order by Thursday, June 12 to arrive Friday, June 13.   Our Father's Day delivery guarantee: Snake River Farms guarantees your order will arrive frozen or partially frozen, and all items are included in the shipment. If your order arrives thawed or is missing items, you should contact their customer service for resolution.  We stand behind our products and offer 100% guaranteed shipping. > Order Now to Guarantee Father's Day Delivery  “First order was delivered to wrong address. I called customer care and they sent a replacement overnight in time for father's day!! Top quality beef with top notch customer service!”  - James D., verified buyer     Last-Minute Gift? We've Got You Covered  SRF e-gift cards are the instantaneous gift that delivers to an inbox directly after purchase. Each e-gift card is emailed with your personalized note. Great last-minute Father’s Day gift. > Send an E-Gift Card Today   Create Lasting Memories this Father’s Day  Make Dad’s day memorable this year with a gift from Snake River Farms. He’ll enjoy a fantastic meal, but this is a gift that literally sets the table for a shared experience that creates a lasting memory and builds a tradition to savor every year.   Snake River Farms has special gift boxes and eye-opening steaks that set the foundation for a Father’s Day feast to savor long after the holiday.  > Order Today with Complete Confidence 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.

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

How to Create a Santa Maria Style Feast: Tailgating Edition Chef Brad Wise loves grilling on his Santa Maria-style grill almost as much as loves the Eagles. So come game day, he’s pulling out the mini-grill to create a Central Coast-inspired feast for his friends and fellow fans. What exactly is Santa Maria-style grilling? It’s a traditional barbecue method from California's Central Coast, involving cooking meat over an open flame using red oak wood. Grilling is done on an adjustable grill, which allows the meat to be raised or lowered over the coals for precise heat control and smoky flavor. This way of grilling dates back to the mid-1800s, and it really hasn’t changed much over the past 175-odd years. Here’s how to host a Santa Maria-style barbeque for your next tailgate: 1. Your Prep ListIn a restaurant, a prep list is vital to ensuring a successful night. Same goes when getting ready to tailgate. Chef got his grill from Santa Maria BBQ Outfitters - the 18 x 12 size is portable enough you can easily load it into your truck before the game. Make sure you source either red oak or good quality lump charcoal. Then, grab a lighter and an ignitor aid, a thermometer, and off you go.2. The MeatsThere’s really only one meat that belongs on a Santa Maria-style grill, and that’s tri-tip. A triangular-shaped cut of beef from the bottom sirloin, it boasts a rich flavor and tender texture. Tri-tip is a large piece of meat, so it’s perfect for serving a crowd. Its thickness helps it to cook evenly over an open flame, and the red oak wood imparts a deep, smoky flavor, complementing tri-tip’s natural juiciness and rich beefy taste. Its quick cooking time and ability to develop a flavorful crust while staying tender make it ideal for this grilling method.3. Get GrillingMake sure your tri-tip is at room temperature before you cook. Once it’s at temp, generously season your tri-tip with oil, salt, and pepper.Prepare your grill by adding a few logs of red oak and creating a fire. Once the logs are hot, adjust the grill grate to the high position - you don’t want to scorch your meat right out the gate here. Place the tri tip on the grill and cook it, flipping occasionally. You can lower your grates a few times to get a good sear, but for the most part that crust is going to form slowly as you’re grilling on indirect heat. Once the meat reaches about 135°F, take it off the grill and rest it for about 20 minutes - don’t rush this part, the steak needs this time to finish cooking and redistribute its juices. Slice it thinly and serve alongside a Santa Maria-style salsa. For the sausages, we’re going to want to grill those near the end. We’re just looking to sear them, add some smokiness and char to the meat. Add them when the tri tip is looking close to done, flipping them a few times until you get the first casing bursts - then pull and let rest. Slice and serve.     Santa Maria-style Salsa Recipe  Ingredients 28 oz. can of crushed San Marzano tomatoes ¼ cup yellow onion, small dice ¼ cup green bell peppers, small dice 1 ¼ cup Anaheim pepper, small dice and deseeded 2 tablespoons garlic, minced 2 tablespoons green onion, chopped 3 tablespoons cilantro, chopped 1 tablespoon of a vinegar based hot sauce ¼ cup lemon juice ¼ cup lime juice ¼ cup coke Directions Place all ingredients in a bowl, add salt and pepper, and mix. If you want your salsa more spicy, add 2 tablespoons of chopped jalapeno. You can make this up to two days in advance, just store it in the fridge or your cooler until you’re ready to serve.     Meet Chef Brad Wise  As a South Jersey native, Chef Brad Wise has come a long way since mopping floors at a local pizza joint. Now, at 39, Wise is one of California’s leading chefs and restaurateurs, with six distinct concepts under his Trust Restaurant Group based in San Diego. Since 2016, Chef Wise has created a burgeoning collective of venerated restaurants on the West Coast starting with his first baby, TRUST, and going on to open Fort Oak, five locations (and counting) of Rare Society, Cardellino, two outposts of The Wise Ox and Wild Child Ice Cream. Numerous accolades, including both a Michelin Guide recognized and Condé Nast Traveler nod, have cemented TRG’s status as one of the premier, up-and-coming culinary groups in the US.  

Fire on the Mountain: Cooking Wagyu Steaks & Kurobuta Pork in Idaho's Backcountry   I’m working furiously to slice and plate a huge stack of SRF NY strip steaks. There’s a crew of 20 hungry skiers and snowboarders headed my way, and I can’t let them wait. They’ve been out all day on a snowcat trip, skiing and riding the backcountry surrounding Brundage Mountain near McCall, Idaho. My teammate is Bob Atkinson, Marketing Manager for Big Green Egg, the iconic kamado grill. He’s a hardworking partner and arrived with a truckload of grills. One of the Big Green Eggs is set up for indirect grilling and we use it to bring the steaks up to 150°F. We use two blazing hot grills to put a final sear on the NY strips. The backcountry snow was plentiful, and the crew arrives later than scheduled. Bob sears the steaks, and I slice them. I load each plate with portions of medium rare SRF NY strip steak, smashed Yukon Gold potatoes seared in SRF American Wagyu tallow topped with a spicy aioli, and garnish with a grilled scallion. The group includes members of 10 Barrel Brewing, pro athletes sponsored by the brewery and editors from Sunset, Gear Patrol, The Inertia and Newschoolers.com. The hungry folks grab and eat faster than I can plate. The payoff is the comments we receive. “This is the best steak I’ve ever eaten!” says one editor. I cook a lot of steaks, and must admit a SRF American Wagyu steak prepared on a Big Green Egg is hard to beat. Bob and I toast our success with a 10 Barrel Pub Beer. Big Green Egg and 10 Barrel Brewing share the same PR agency, and a six-week promotion called “The Beer Lodge” was planned at Brundage. This brought numerous pro athletes to town to ski and ride with editors, share the stories of the sponsors and produce content to promote the brands. The night before we did a fast and simple dinner of SRF Wagyu hot dogs and homemade lentil stew at the official 10 Barrel Beer Lodge, a huge property where the athletes spend their time. The deluxe rental includes a game room complete with a bar, spa and indoor swimming pool. It was a great opportunity to meet the entire group. After dinner we did a guided beer tasting and ended the evening with a group contest that included a cocktail mixing tournament, a beer pong match and “build a raft with junk and pull it across the pool” event. With world class athletes in the mix, the competition was intense. Fortunately, I was able to lean into my college party experience to help my team take second place. The final day was amazing. A foot of new powder, a bluebird sky and dinner at The Bear’s Den located on the mountain. Two extra large Big Green Eggs were hauled by snowcat to the venue. It was no easy feat to load and set-up the heavy ceramic grills. Chef Keith Moreno from 10 Barrel in Boise prepared a feast that featured SRF Kurobuta rack of pork served with a zesty salsa verde. The completed dish was juicy, robust and delicious. The perfect end to a winter adventure. Working for Snake River Farms affords me with amazing experiences like these. It’s fantastic to introduce people to our American Wagyu beef and Kurobuta pork. When the location is out of the ordinary, like in the backcountry of Idaho or a chilly hut on a ski hill, somehow our amazing products just taste a little bit better. When Bob pitched the idea to work together, he said he wanted to combine skiing and grilling and call it “Fire on the Mountain.” After three successful days serving SRF cooked on flaming Big Green Eggs, we definitely achieved his goal.  

A Cut Above - Talking Knives with Chef Erik Johnson Erik Johnson was raised in Boise from the age of 10 and attended the Culinary Arts program at Boise State University. He moved to the Bay Area and worked in top kitchens in San Francisco and Sonoma County for 13 years. He opened Saltbrush with business partner Neil Grant in April 2024.His culinary style reflects his time in the Northern California wine country with an ingredient focused approach. He likes to start with a high-quality ingredient and see what technique he can use to highlight its natural flavor. He often uses Snake River Farms American Wagyu and Kurobuta pork for his menu.Chef Johnson is a self-professed knife enthusiast (although his wife says he might have a “knife problem”). Early in his career he used German knives like Henckels and Wüsthof. Then he fell down the rabbit hole of boutique knives from Japan. He maintains a revolving collection of work knives in different blade shapes for specific tasks. Currently his primary chef’s knife is a Steelport, but he also has Hattori, Takeda, Misono and Shun knives in his arsenal.   Get a Grip: How to properly grip a knife for better control and precision Controlling your knife starts with holding it correctly. “Pick up the knife and find its center of balance,” says Chef Johnson. “Grip the knife with your thumb and forefinger and move the knife slightly back and forth until you feel where its natural center lies.” Once you find the center point, let your hand rest naturally on the handle. This will position your hand so you’re holding the blade with three fingers wrapping around the handle. “This position lets you control the entire knife and make precise movements,” recommends Chef Johnson.   Rock & Roll: Master the rocking technique for precise knife cuts and chopping “A chef’s knife is designed with a curve so you can rock it back and forth,” says Chef Johnson. “Don’t shove your knife vertically straight down. Rocking keeps the knife in place and makes clean cuts.” Gently push the blade forward and down to create a rocking motion so the knife naturally makes consistent, even slices. This is the technique to master for chopping vegetables and mincing herbs.   Lay the Ground-Work: How to stabilize your ingredients for safer, more precise cuts “Vegetables are typically round. It’s not ideal to make your cuts when something is moving,” according to Chef Johnson. “With your initial cut, try to create a flat base so it’s more stable and you’re less likely to cut yourself.”     Your Knife Collection: Essential knives every kitchen needs for versatile cooking Three knives belong in every kitchen — chef’s, paring and serrated (bread). Each is available in a wide range of prices. Experts recommend putting most of your knife budget toward a chef’s knife since it’s the tool you’ll use the most. Chef Johnson recommends adding two additional knives when you expand your collection. A boning knife for trimming meat and cleaning fish and a long carving knife for slicing roasts and hams.     Chef's Knife: A must-have for every home cook's kitchen The chef’s knife is a versatile workhorse in the kitchen and has a distinctive rounded blade to facilitate a rocking motion. You’ll find this knife in lengths of 6 to 10 inches. 8 inches is the sweet spot and works best for most home cooks.  Steelport 8” | $400Made in Portland, Oregon, this knife is made with American 52100 carbon steel using traditional forging techniques. Each heirloom quality knife is handcrafted with a distinctive maple burl wood handle and a sheepsfoot shaped blade.  Shun Narukami 8” | $288This Japanese made knife starts with a carbon steel core with a layer of stainless steel on each side. This hybrid construction provides the benefits of both Japanese and Western style knives in a clean design.  MAC Professional Series 8” | $175Rated the “best knife” by numerous media outlets due to its balance, light weight and ability to hold a sharp edge. In the world of premium knives, it’s an excellent value.        Pairing Knife: Ideal for precision tasks like peeling, coring, and mincing Think of the paring knife as a miniature version of a chef’s knife. The small blade works well when more precision is required for peeling fruit, coring tomatoes or mincing a small amount of aromatics like onions or garlic.  Shun Premier 4” | $169 This top-of-the-line knife features an elegant design with a hammer-finished blade that functions to reduce drag and keep food from adhering. It flawlessly performs peeling and trimming with a thin, razor sharp blade.  Wüsthof Classic 3½” | $95A high quality German knife with a clean, simple design that makes concise cuts. The grip is comfortable for most hand sizes. The solid build feels sturdy with an easy to hold handle and a blade that seems very durable, but feels slightly less sharp.  Misen 3½” | $44This is a favorite of many online reviews due to its slip-proof handle, sharp blade and great price. It weighs a bit more than other knives which, is noticeable in hand, but doesn’t deter when peeling and cutting an apple. >      Serrated Knife: Perfect for cutting bread, tomatoes, and soft foods with ease Commonly known as a bread knife, the serrated blade works well for cutting soft foods like tomatoes and are handy for cutting up a leftover beef or poultry. Of course, they are also excellent for cutting clean slices of crusty bread. Shun Classic 9” | $225A handcrafted Japanese knife with ample length to slice large loaves of firm crust breads without damaging the soft interior. 34 layers of stainless Damascus cladding surround the core of the blade. A beautiful knife that feels balanced in hand. .  Tojiro 10¾” | $70This attractive knife has a blade that is longer than most serrated knives and has serrations that are more rounded than pointed which makes it more adept at slicing meat, soft pastries, like cake, and tomatoes.  Out of the Woods | $30We found this unique tool at a local kitchen store and it is an inexpensive option to a traditional bread knife. It looks like a hacksaw for bread and works well with smaller loaves and is serviceable for cutting delicate vegetables and fruit.     

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

Holiday Gift Guide: 10 Must-Have Gifts for Every Foodie on Your List Don’t let shopping for the foodie on your gift list cause additional holiday stress. At Snake River Farms, we have experience providing the ideal gift for folks who love to eat and cook. Here’s our list of 10 great gifts for your favorite gourmets. From stocking stuffers to premium presents, we have impeccable options for every food lover. SRF x Smithey Cast Iron Surf & Turf Collection: A Gourmet Feast for TwoPrepare a surf and turf feast that rivals your favorite steakhouse with SRF filet mignon and Maine lobster tails. To make it more special, sear the steaks in beautifully crafted cast iron skillet from the artisans at Smithey. This is a gift that creates memories long after the holidays are gone. > Shop Now  Jacobsen Infused Slide Tin Collection: Flavorful Seasonings for Every MealPack these handy slide tins of Jacobsen salts to season meals on the town or outdoors for picnics and camping. This gift worthy package contains six tins including Pure Flake Salt and five flavorful salt infusions that range from aromatic to spicy. Each tin contains about .5 oz. > Shop Now  SRF Cowboy Steak: The Ultimate American Wagyu ExperienceThe American Wagyu Gold® cowboy steak is full-bodied with the velvety-rich flavor of American Wagyu ribeyes. Graded on the Japanese Beef Marbling Scale (BMS) at 9+, it's the highest level of marbling available from Snake River Farms. This steak's large size and exposed rib bone create an impressive presentation. > Shop Now  Salami Variety 7-Pack: A Savory Selection of Artisan FlavorsTaste your way through the flavors of Italy with an assortment of small-batch salamis made with SRF Kurobuta pork. Made by Journeyman Meat Co. using traditional methods in a facility custom made by technicians from Parma, Italy. Each salami uses herbs, spices and wine provided by local sources in Sonoma County. > Shop Now  Gift of Gold: Premium American Wagyu Steaks for a Flavorful FeastThe gold in this gift is a beautiful collection of American Wagyu Gold® steaks with the most marbling offered by Snake River Farms. The intense marbling infuses each steak with a high level of flavor and tenderness. These special steaks transform dinner into a culinary experience. The package includes Jacobsen Garlic & Black Pepper Salt to enhance the natural goodness of our beef with salinity and balanced spice. > Shop Now  Thermapen ONE® Thermometer: A Must-Have Tool for the Perfect SteakAn accurate thermometer is an absolute must to properly cook your steak, chop or roast. The Thermapen® accurately measures temperature in just one second. The large display is backlit and easy to read. Rated the best thermometer by America’s Test Kitchen, Serious Eats and many other online comparisons. > Shop Now Smash Burger Bundle: The Perfect Gift for Burger LoversMake perfect smash burgers with a crispy crust and juicy interior with this curated package. The special American Wagyu Pioneer patties are a custom blend of 60% chuck, 20% brisket and 20% ribeye cuts for a rich beef flavor and meaty texture. The SRF x Jacobsen Garlic and Black Pepper salt adds robust seasoning. Rounding out the package is the Mighty Spatula from Smithey, expertly crafted to make the perfect smash patty. > Shop Now Wagyu Smoked Brisket: Enjoy Authentic Texas Brisket at HomeServe authentic Central Texas brisket even if you don’t own a smoker. SRF Black® briskets are smoked using the classic Texas recipe of meat, salt, pepper and fire by Southside Market and Barbeque. After smoked to perfection, each brisket is flash frozen. All you have to do is thaw, heat and serve. > Shop Now  Wagyu Beef Jerky: A Gourmet Twist on a Classic SnackSnake River Farms American Wagyu beef jerky is handcrafted with our world-class beef and natural ingredients. Rich American Wagyu beef is perfectly seasoned with tamari, pepper, garlic, onion and sea salt and lightly sweetened with cane sugar for an exceptional taste experience that is gluten-free with no nitrates. A great stocking stuffer. > Shop Now  Butcher Shop Favorites: Discover Exceptional Cuts for Bold FoodiesThis box of American Wagyu steaks and Kurobuta pork chops is perfect for anyone willing to go beyond the classic cuts and search for new dining horizons. These are the unique cuts reserved by savvy butchers for their families and special customers. All are rich in flavor but have a unique grain that creates amazing texture to reward adventurous eaters. > Shop Now    Give the Gift of Flavor This Holiday Season This holiday season, delight the food lover in your life with gifts that are as memorable as they are delicious. From marbled Wagyu steaks to premium seasonings, Snake River Farms offers gifts that inspire unforgettable meals. Unwrap the gift of flavor and let your loved ones savor the best this season.    

The Bocuse D'Or is the most prestigious culinary competition in the world, but even knowledgeable food lovers are unfamiliar with this Biennial event. Referred to as “The Olympics of Food,” the Bocuse d’Or gathers teams from 24 countries to compete over two days in Lyon, France for the Gold Medal and to be named the best chefs in the world. The teams representing their countries in Lyon are chosen through a rigorous process. The prep is demanding. The selection, even more arduous. It can be intimidating for even the most accomplished chef. In the United States, Ment’or is the organization that selects the American team. Team USA has competed at Bocuse since 1987, but American chefs were outmatched by international teams who were better organized and funded. In 2008 the Ment’or Foundation was created to institute a structure and procure funding to assist U.S. chefs in the competition. Ment’or was established when Paul Bocuse, legendary chef and founder of the Bocuse d’Or, asked celebrated Chef Daniel Boulud to develop an organization to develop a competitive team for the U.S. The foundation’s Board includes Chef Boulud (Chairman), Chef Thomas Keller (President) and Jérôme Bocuse, son of Paul Bocuse (Executive Vice President). The board is flanked by the Culinary Council for expertise and guidance. The Council’s members include esteemed chefs Grant Achatz, José Andrés, Tom Colicchio, Timothy Hollingsworth, Daniel Humm, Emeril Lagasse, Wolfgang Puck and Jacques Pépin. With some of the world’s culinary icons paving the way for the next generation of great chefs, it’s no surprise Team USA has improved on the world stage. In 2017 Chef Matthew Peters and Commis (or assistant chef) Harrison Turone won America’s first Gold Medal at the Bocuse d’Or. "The best chefs in the country using the best pork products around. How could that not be amazing?"  In September 2023, I was selected to photograph the Team USA National Selection competition, held at The Culinary Institute of America on the Copia campus in Napa, California. It was one of the highest honors and privileges I’ve had as a photographer. Three teams, comprised of a Chef (or Candidate) and Commis, competed for the coveted top spot to represent the United States in 2025. Just like presidential elections, there are age requirements for the teams. A Candidate must be at least 23 years old, and their Commis can be no older than 22 by January 2025. Each team was assigned an experienced coach who assisted in organization, documentation and prep. The competition serves as a dress rehearsal for the international competition. Snake River Farms has sponsored Ment’or since 2015. For the September 2023 competition SRF supplied two types of Kurobuta pork. The Candidates were tasked with creating two presentations, a “theme on a platter” with the SRF rack of pork and a “theme on a plate” using SRF pork collars. The best chefs in the country using the best pork products around. How could that not be amazing?To say photographing the competition was intense would be an understatement. It was one of the most rigorous assignments I’ve received. I followed the teams for two days and documented their dishes. It is the closest an outsider can get to experiencing the flow and tension of the event. The stress was palpable. I didn’t envy their positions, though I admired their tenacity, their creativity, their drive. Years of preparation would be culminating on this single day. Only one team would win. And according to Ricky Bobby, “If you’re not first, you’re last.” Which each team passionately believed. No pressure. What these teams did to the pork racks and collars was nothing short of remarkable. They conceptualized and crafted dishes with a mind-numbing level of imagination and culinary skill.   "They conceptualized and crafted dished with a mind-numbing level of imagination and culinary skill."  A panel of jurists comprised of top tier chefs judged the entries. The jury included Josiah Citrin, Michelle Karr-Ueoka, Paul Bartolotta, Timothy Hollingsworth, Junior Borges and Team USA 2019 Chef Matthew Kirkley. Again, no pressure. The teams were judged for the originality and execution of their dishes, but were also judged on their adherence to process, final presentation and kitchen organization. Chefs were also scrutinized for their ability to communicate, teach and mentor their Commis.Restaurants rise and fall based on the strength of their teams and the collective ability to execute a comprehensive vision. Successful chefs clearly communicate with their teams, so each member’s contribution moves them toward the kitchen’s goals. This mindful approach is critical to the development of the next generation of culinary talent. It’s for this reason why the mentor aspect is so critical to the evaluation process. "While every team delivered world class dishes, it was Chef Stefani that stood out for her composure, precision and ability to mentor her Commis."   When the chef’s scores were tallied by the judges and the plates were cleared, Chef Stefani De Palma of Addison, a 3-star Michelin restaurant in San Diego, and Commis Bradley Waddle were selected to Team USA 2025. While every team delivered world class dishes, it was Chef Stefani that stood out for her composure, precision and ability to mentor her Commis. “All the competing chefs showed a hyper-focused drive this year, and they displayed incredible skill. Chef De Palma and Commis Waddle emerged with a unique approach, remarkable plating, and a taste profile that impressed the judges,” said Team USA President, Chef Gavin Kaysen. Oui Chef! I couldn’t agree more. And good luck Team USA!

The Holiday Guide to Unwrap Festive Flavors - 10 Deliciously Inspired-Gifts 'Twas the night before a holiday feast, Grills readied, skillets greased. The table set with great thought and care, Ready for the meal soon to be shared there. Visions of seared Wagyu danced in our heads, Along with smoked prime rib, And sourdough breads. Soon enough it'll be time to eat, 'Til then, enjoy the inspiration, Of tantalizing meat.     1. The Ultimate Smash Burger Kit  Smash burger fans, unite, these contents fill hearts with great delight! Epic patties, found here, plus all the tools to bring good cheer. With the best salt in town, This might just be one of the tastiest gifts to be found. > Shop Now   2. USDA Prime Steak Pack  Double R Ranch steaks are from the Northwest. Family-owned ranches raise beef that’s the best. Enjoy these four cuts, they’re in their prime. Yes, these steaks are truly sublime. > Shop Now   3. Best-Loved Bundle  It’s a favorite for a reason, and it really ‘tis the season To put out the very best, for your enjoyment, and that of guests. Dazzle, wonder, inspire, wow. Leave folks saying, “Holy cow!” > Shop Now   4. Just a Taste Weeknight Dinner Box A hip hip hooray for chef Kelly Senyei! Who shared her top picks to make dinner more swift. Let go of wondering what to make (promise it’ll be a piece of cake). Put this under the tree for your family of 3 (or 4, 5 or 6). > Shop Now   5. SRF Black® Filet Mignon 6-pack We give a bow to these filets mignons. As coveted as silk chiffon, Wagyu beef at its finest, Buttery, tender, and marbled refinement. > Shop Now   6. SRF Bestsellers  If this were a contest, all would be winners. Bestsellers that make for mouthwatering dinners. For the next cozy gathering, game night (or to escape the post-holiday fog), Pork chops, steaks, burgers, and Wagyu hot dogs (may pair well with some homemade eggnog). > Shop Now   7. Shrimp & Filet Mignon Box  Juicy and marbled, sweet and tender, We're thrilled to receive these treats from the sender. Gulf shrimp, aside the exclusive gold grade steak, We're taking these two on a delicious dinner date. > Shop Now     8. SRF Gold® Ribeye Filet 4-pack  Outside it may be cold, But inside we're cookin' up gold. Call up your three best friends, to savor this tender, hand-cut meat through the holiday's end. > Shop Now   9. Tomahawk Treasures  Let the conversation come to a lull, While these steaks are enjoyed, taste buds and hearts are full. For yourself or loved ones, it's a treasure sure to please. Now pass one more serving, pretty please! > Shop Now     10. The Great Gift  Outside on the grill, or with cast iron skillet, Whichever you choose, this meat is delicious. Cowboy steak, ribeye, and New York strip, This trio will make your taste buds flip. > Shop Now    

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

Steak lovers not only appreciate a great cut of beef, but also the entire experience, from picking out the steak to expertly cooking it, and finally experiencing the mouthwatering flavor explosion of the perfect bite.Keep reading and discover our five favorite gifts for steak lovers.

Do you have someone on your holiday shopping list who is passionate about grilling up a great steak? Chances are you have no idea what to give them because, well, they already have a grill! However, there’s something every grill master always wants more of – a great cut of meat! 

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

What to buy for those who love to smoke meat but seem to have everything? You can’t go wrong with Wagyu Beef or Kurobuta Pork.

Snake River Farms American Wagyu beef is delicious by itself, but the addition of a little high quality salt really brings out the flavor. When it comes to salt, it's hard to beat the quality and purity of the products from Jacobsen Salt Co. test test

The SRF Crafted Seasoning Pack is designed to enhance the rich flavors of Snake River Farms' American Wagyu and Kurobuta pork. Each blend brings out the best in your grilling for an elevated culinary experience.

Napa Valley is full of talented chefs and culinary experts, but Jorge and Susie found themselves working together often and built a strong friendship outside the workplace.If you take a look at their social media feeds (at least before 2020) you’ll see festive lobster boils, beautiful alfresco table settings, and very frequently, some savory images of Snake River Farms beef and pork.

Different Types of Steak A steak dinner ranges from a simple night at home to a grand celebration at an elegant restaurant. Each occasion calls for a different cut. Here’s a guide to some of our most popular steaks. Discover what makes each steak unique, facts about each cut and how to prepare them.One tip to make every steak dinner fantastic is to start with the highest quality beef, like any of the cuts from Snake River Farms. Filet Mignon  Also known as: Tenderloin Steak, Filet, Beef Loin    You love steak with a pure, light beef flavor and texture so tender you can cut it with a butter knife.This popular cut is also known as the tenderloin, which is the perfect name because it is without a doubt the most tender cut of beef available. The filet mignon is low in fat, mild in flavor and buttery in texture. The melt-in-your-mouth texture is the calling card of this steak.Filet mignon is naturally tender and has a lower amount of marbling than steaks like the ribeyes and New York strips. They are best prepared medium rare to medium. For more tips: How to Cook a Filet Mignon.  Shop Filet Mignon         Ribeye Steak Includes: Cowboy Steak, Tomahawk, Cap of Ribeye, Rolled Cap, Eye of Ribeye    You want a steak that’s marbled, juicy and packed full of rich beef flavor.For many, this is the very definition of “steak” due to its high level of marbling. All that intramuscular fat makes ribeyes the most juicy and flavorful steak. When cut in the traditional style, there is a savory layer of fat and the intensely flavored cap. Ribeye filets are cut from the center or “eye” of the ribeye section for a boneless steak that is easy to cut and eat with minimal waste.Ribeye steaks are rich with marbling and are best prepared medium rare to medium. For more tips: How to Cook a ribeye steaks.    Shop Ribeye Steaks         New York Strip Steak   Also known as: Tenderloin Steak, Filet, Beef Loin    Your idea of a perfect steak is one with beefy flavor and firm texture you can really sink your teeth into.The New York Strip is a steak house classic and is known for good marbling and strong beef flavor. This is a steak with a definite grain that’s tender, but pleasingly firm to the bite.SRF NY strip steaks are rich with marbling and cut thick. The Steakhouse and Reverse Sear methods work well with these steaks. They are exceptionally marbled, so consider increasing your target temperature by 5°F to fully melt the intramuscular fat. For more tips: How to Cook NY strip steak. Shop New York Strip Steaks         Porterhouse Steak  Also known as: T-Bone, Sirloin Steak     You believe “variety is the spice of life” and enjoy having a filet mignon with your strip steak.These two well-loved cuts are two-steaks-in-one, with a New York strip on one side and a tenderloin on the other. The Porterhouse is cut from the larger end of the short loin and has a larger tenderloin portion.Porterhouse steaks are unique since they contain two different steaks that cook at different rates. The reverse sear method helps keep both sides cook evenly. For more tips: How to Cook a Porterhouse.     Shop Porterhouse Steak           Sirloin Steak  Also known as: Baseball Cut      You like a steak that’s lean, full-flavored with a nice chewy bite.Steaks cut from the top sirloin are a great value due to their excellent flavor and lower price relative to the “Big Four” steaks listed above. These boneless steaks have little fat and are well known for their beefy flavor and moderate tenderness.Top sirloin has a deep beef flavor, less internal marbling and a firm texture. They are best prepared medium rare to medium. For more tips: How to Cook top sirloin steaks.     Shop Sirloin Steak         Flat Iron   Also known as: Top Blade Roast, Triangle Roast, Butler Steak   You love well-marbled tender beef, but also enjoy saving a few bucks on your steak. The flat iron steak is a favorite of butchers and beef experts due to its uniform size and delicious taste. It’s sometimes called a top blade steak and comes from the shoulder or chuck. The flat iron features intense marbling, robust beef flavor and a tender texture but costs less than other more well-known cuts. The flat iron is naturally tender and are best prepared medium rare to medium. For more tips: How to Cook a flat iron.     Shop Flat Iron Steaks         Flank Steak    Also known as: London Broil, Jiffy Steak, Plank Steak  You appreciate the finer things in life, especially when it comes to your steak. Our Wagyu Flank Steak is a testament to exceptional taste and tenderness. Its broad shape makes it a breeze to slice and serve, while its rich flavor profile and remarkable tenderness defy expectations. Whether you're a seasoned chef or a home cook looking to impress, our SRF Wagyu Flank Steak is the perfect canvas for culinary creations. For more tips: How to cook a flank steak. Shop Flank Steaks  

Explore the open road with Snake River Farms' Roadside Assistance, a blog series that uncovers the best tips and tricks for grilling, cooking, and savoring premium beef on your travels. Whether you're tailgating or camping, this guide ensures you’re equipped with the knowledge to enjoy a gourmet experience wherever you go.

Gerard Masih loves his rugged hunting lifestyle. But when it's time to camp with the family, easy does it. You can follow him on Instagram: @gmas101