SRF BLOG

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.     

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.     

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.  

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

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

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

It’s (much) easier than you think to add a little surf to your turf this season. Photographer and Instagram influencer Chad Montano has the perfect way to elevate your holiday meal in less than five minutes: JUST ADD SEAFOOD. "The seafood Snake River Farms is sourcing is all really good," Chad says. Whether you choose a surf-and-turf box of filets mignons, ribeyes, and seafood, or pick a standalone fish or shellfish delivery that can be added to any meal, SRF seafood unlocks a new level of flavor. “The classic is lobster tail and filet mignon because they go together really well,” he says. “Even though filets are lean, you still get a very rich texture from them. And when they’re cooked right, they’re mouthwatering with a nice crust and perfectly medium rare inside. “That’s amazing,” he says. “But when paired with seafood, your taste buds go wild.” SRF seafood amplifies meals with great texture, sweetness, and fresh flavors, Chad says, and they’re versatile enough to fit any menu or cooking style. As an avid griller from Southern California, where it’s almost never a bad day to cook outside, he’s adept at preparing seafood hot and fast over an open flame. It’s easy to cook shrimp, scallops, or lobster tails while your beef is resting. Shrimp and scallops cook in under five minutes and you can judge their doneness by sight. But for lobster, Chad recommends pulling out a quick-read thermometer, like the Thermoworks Super-Fast Pocket Thermometer, to test the internal temperature. He swears by 140°F. “That’s been the sweet spot for me,” he says.  “Usually people recommend cooking to 145°F, but carry-over cooking after you pull it off the heat will bring it up to that temperature. At 140°F, it’s perfect — nice and succulent and not chewy or overcooked.” If you’re not blessed with sunny San Diego weather, it’s just as easy to get perfect results with a cast iron skillet and a stovetop. “I really like scallops cooked in a pan with a little bit of oil to get a hard sear, and once they’re flipped, maybe a little bit of butter or some aromatics, and that’s it,” Chad says.  However you choose to bring seafood to your holiday table this year, Chad says it will make your gathering just a little more special without a lot of fuss. “It’s so good, and so simple, and you really don’t need to do much to let the flavors shine through,” he says.

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

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

Pot roast is a classic American dish that many think of as the ultimate comfort food. A perfect pot roast is tender and melts in your mouth, all the while filling it with rich, beefy flavor. How do you choose the best meat for pot roast? There are many options, but we’ve found a specific cut, all but guaranteed to make your next pot roast memorable.

Find the Silver Lining - Introducing SRF Silver Label™ American Wagyu Beef  If you're a Snake River Farms enthusiast, you know about our Black and Gold marbling designations. SRF Black® (also known as Black Grade) represents our standard high level of marbling for our American Wagyu beef. Those looking for our top tier marbling select products with the SRF Gold®.   A third option for Snake River Farms American Wagyu beef is SRF Silver™ with marbling that falls below SRF Black®.      How to Pick the Right Grade for Your Tastes To understand how we classify SRF beef grades, it's good to know the basics of United States Department of Agriculture (USDA) beef grading. The USDA separates domestic beef into eight grades based on intramuscular fat, also known as marbling, and other qualities like tenderness, juiciness, and flavor. The two highest grades are Prime and Choice. Prime is the top grade on the USDA scale and features abundant marbling.  At Snake River Farms, we produce beef that measures above USDA scores. We use the 12-point Beef Marbling Score or Beef Marbling Standard (BMS) from the Japanese Meat Grading Association (JMGA) to measure the higher levels of marbling and quality that make our beef stand out.  SRF Black® and SRF Gold® both score above USDA Prime, while SRF Silver™ has marbling scores like USDA Prime: SRF Silver Label™ has a BMS of 4 to 5 with similar marbling to USDA Prime grade beef. SRF Black® has a BMS of 6 to 8 with significantly more marbling than USDA Prime grade beef.  SRF Gold® registers a BMS of 9 or higher and contains the highest level of marbling we offer.      Much More Than Marbling Marbling is a primary factor in determining beef quality. Other elements that affect flavor and texture are the cattle breed and how the animals are raised. Snake River Farms American Wagyu is a cross between purebred Japanese Wagyu and high-quality American cattle. These unique animals are raised on family-owned ranches and fed a special diet over a longer period of time than commodity beef. Both factors influence the final quality of SRF beef. The result is American Wagyu beef that has the rich marbling of Japanese Wagyu and the robust beef flavor that most folks associate with top-tier steaks and roasts.     Why Choose SRF Silver Label? While the marbling of SRF Silver Label™ American Wagyu is very similar to USDA Prime, it has other qualities that create a superior beef-eating experience. Meat scientists (yes, there really are meat scientists!) have run comprehensive taste tests and found that American Wagyu is significantly higher in buttery aroma and flavor, juiciness, tenderness, and umami. Although the results are from a scientific test, the differences are easy to detect for anyone who enjoys a good steak. SRF Silver Label™ offers a new option to our full line of American Wagyu and USDA Choice and Prime beef. This new addition is a delicious option worth exploring.     

Snake River Farms offers beef in five different grades. Double R Ranch Northwest beef options are USDA Choice and USDA Prime. American Wagyu is offered in SRF Silver™, SRF Black® and SRF Gold®. What are the differences between these grades? And which one is best for your next meal? We’ll explore these grades and look at the different flavor profiles of USDA grades and American Wagyu.

Ribeyes are often called the steak lover’s steak. Snake River Farms American Wagyu ribeye steaks are a steak lover’s dream. Beautiful marbling infuses each American Wagyu ribeye steak with complex flavor and juiciness.

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

Japanese A5 Wagyu is a premium grade of beef  prized by chefs and foodies worldwide. Learn how A5 wagyu compares to American wagyu.

Smoked on a classic off-set smoker burning Texas post oak wood, these authentic smoked American Wagyu and Kurobuta pork items are delicious and easy to prepare. Read on to learn the specific heating instructions for each cut.

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! 

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.