SRF BLOG

Meet Peter and Cathy Seghesio, the talented people behind Journeyman. Learn about their unique history and dedication to crafting world class artisanal salumi, sausage, and cured meats using authentic Italian methods.

Learn what the term 'deckle' means when it comes to beef, and what to look for when shopping for your next wagyu brisket deckle.

Snake River Farms is now offering steak and lobster packages that match our American Wagyu steaks with high quality seafood. The lobsters are supplied by Sea to Table, owned and operated by the Dimin family.

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

Southside Market and Barbeque in Elgin, Texas is the oldest BBQ operation in the state. That’s one of the reasons Snake River Farms decided to work with Southside for our line of fully cooked American Wagyu and Kurobuta pork items.

Meet our partners, Bryan and Rachel Bracewell, the third-generation proprietors of Southside Market and Barbecue. Southside provides the expertise to produce our new line of fully cooked American Wagyu smoked brisket, Kurobuta pork steaks, and beef and pork sausages.These new products are the delicious result of combining our quality beef and pork with Southside’s 140 years of experience. Learn about Southside’s deep history that started in Texas back in 1882.

When it comes to meat and fresh vs frozen debate, it's important to understand how modern methods have closed the gap. Fresh? Frozen? Which is better? Discover the differences of fresh vs frozen meat and the effect each option has on quality.

Learn about lesser known steaks that are incredibly delicious and how the quality of American Wagyu beef elevates them to a new level.

The first step to successfully smoking meat is selecting the smoker that best suits your needs. Anyone who’s done a little smoker shopping knows there are many choices available to produce that classic smokey goodness. 

Snake River Farms is proud to produce 100% purebred Kurobuta pork, considered by chefs as the culinary equivalent of Wagyu beef. This uniquely delicious pork comes from a specific heritage breed of hog. Learn how this special breed is raised and why it is known as “the world’s finest pork”.

Steak enthusiasts are well-acquainted with the prestigious "Big Three" – ribeye, filet mignon, and strip steaks. These cuts are sought after and renowned for their sumptuous flavor and tender texture. All three originate from the rib and loin sections, often referred to as the "middle meats" due to their location.

Here at SRF, we see a lot of cookbooks (and we mean a lot of cookbooks), but these are the cream of the crop. Whether you buy them for yourself or for your favorite home cook, they’re sure to become kitchen staples.

Whether you're looking for your first grill, looking to replace your current one or add a new piece of equipment to your collection, this guide will help you select the ideal grill for you and your cooking style.

Learn more about Mandy's background and how she became a trained chef,  a photographer and an influencer. She also includes some of her favorite tips for making Snake River Farms Kurobuta ham. 

Meet the BBQ Buddha, Chris Sussman, and get his take on freeing yourself from recipes by letting your senses lead the way to smoky, grilled SRF steak nirvana.

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

  The Delmonico – A Steak of Aristocratic Proportions The Delmonico is a steak you sometimes see on the menu of a high-end steakhouse. As often occurs in the steak world, there’s no agreement on the precise definition of the Delmonico. Some say it’s a ribeye, some say it’s a New York strip. There's general agreement the Delmonico is a large, well-marbled, thick-cut steak. A popular theory is it was served at Delmonico’s, known as the first fine dining restaurant in the U.S. Since the restaurant operated in the 1840s, there is not a record of the exact cut that was the Delmonico.    The Distinguished Delmonico The Snake River Farms Delmonico is a very rare and exclusive steak with a history of its own. John Kosmidis, COO of Prime Food Distributor (our dry-aging and specialty cut partner), worked in his uncle’s butcher shop as a boy and gave us background into the history of the Delmonico steak as was told to him when he was 11 years old. The head butcher at his uncle’s shop had worked at The Waldorf Astoria in New York City. Known for elegance and outstanding customer service, the Waldorf maintained its own butcher shop. One of the hotel’s most esteemed guests was the Prince of Monaco. At that time, as it is today, a visit to NYC was not complete without a lavish steak dinner. The Waldorf’s in-house butchers would prepare for the Prince’s visit by sourcing the finest beef subprimals they could find Using the full striploin, the special steak was cut from the 13th rib. This is the only rib bone within the striploin complex. This very specific location yielded a steak that was highly marbled, possessed a distinctive texture, and weighed more than two pounds. The loosely translated French name for this cut is de Monaco or del Monaco in Italian. Assuming these were starting points, we can postulate that over time the name evolved to simply Delmonico.   What is a Delmonico Steak  The Delmonico steak is cut from the longissimus dorsi muscle where the rib primal and loin primal converge. Each beef animal has 13 ribs, numbered from 1 at the front to 13 at the rear. Ribs 6 through 12 (7 total ribs) are associated with the rib primal. The 13th rib is part of the loin and this is specifically where the Delmonico is sourced.   The loin primal is where New York strip steaks are cut so the Delmonico resembles a large strip steak. At this point, the spinalis dorsi (or cap of ribeye) and internal swath of fat ends, leaving a solid rectangular section of well-marbled beef.   Because the Delmonico is a cut from the loin, only two Delmonico steaks can be sourced from each cow, one from each side.   How Does the Delmonico Taste? The Delmonico has a flavor that is rich and delicious. Since it is cut from the section between the ribeye and strip steak, it has a deep beefiness and is exceptionally juicy from its intense marbling. The texture is very similar to a great strip steak – firm and satisfying. It does not contain the swath of fat that is found in a ribeye, so it is more uniform. This is a bone-in steak, so the meat on the bone side is insulated from the heat and stays very juicy and tender.   BACK TO TOP     What's the Best Way to Cook the Delmonico? The Delmonico is a large, thick steak and an ideal candidate for the reverse sear. This can be accomplished using an oven and skillet indoors or a grill set up in 2-zone fashion outdoors. Sous vide, very similar in theory to the reverse sear, is also an excellent way to prepare the Delmonico.  Good results can also be obtained using the steak house method. The American Wagyu beef experts at Snake River Farms breakdown each method for how to cook a Delmonico steak:   Steak House Method  Heat oven to 350°F Generously season the Delmonico on both sides with kosher salt or your favorite steak rub. Since this is a very thick steak, season the sides. Heat a heavy skillet over medium-high heat. Add a light coat of neutral vegetable oil, like grapeseed or canola. Place the steak in the hot skillet and sear for 4 minutes on each side. Also, sear the edge with the fat cap for about 2 minutes. Place the Delmonico and skillet in the heated oven. After 5 minutes, flip the steak. Let bake another 4 minutes and check the temperature. A steak of this size may show a good deal of temperature variability so test the temperature in multiple spots. When the steak reaches your desired temperature (rare - 110°F, medium-rare - 120°F, medium - 130°F) remove from the oven, pull from the skillet, set on a cutting board and let it rest. Loosely cover with foil to help retain heat. As noted many times, this is a very large steak and the resting period is more important than with smaller cuts. Let it rest at least 10 minutes. 15 minutes is better. This allows time for the ample juices to be reabsorbed and to let the temperature throughout the entire steak. Slice and serve. To make slicing easier, cut the bone from the steak. The grain of the Delmonico changes direction from one end of the steak to the other. Find the section where the grain changes direction and cut the steak at that point so you have two pieces. Slice each section of the steak against the grain at a 90 degree angle. This shortens the muscle fibers and makes each bite provide a more tender slice.     Reverse Sear  This is the preferred cooking method for steak fanatics and is an outstanding way to prepare a cut of this significant weight and thickness. The lower starting temperature cooks the meat slowly and evenly, so it is ready for a perfect final sear. How to reverse sear the Delmonico steak:   Heat oven to 250°F to 275°F degrees. Lower temperatures will take longer but provide a more even cook. Season steak with kosher salt, pepper and/or your favorite rub. Line a rimmed baking sheet with foil and place a metal rack on top. Set the steak on the rack. The idea is to elevate the steak from the pan so heat can circulate freely. Place the pan, grill and steak in the oven. Bake until the steak reaches the temperature that matches your preference (rare - 110°F, medium-rare - 120°F, medium - 130°F) using a meat thermometer. Check the temperature in the center of the thickest part of the steak. This will take anywhere from about an 1 hour to 1.5 hours. Since every oven is different, start checking the temperature after 45 minutes. Do not overcook! Once your steak hits your desired target temperature, remove it from oven, loosely cover with foil and allow to rest for 10 to 15 minutes. Add a light coating of vegetable oil to a heavy skillet and heat over high heat until hot. Sear steak on each side for 60 to 90 seconds to form a beautiful crust. Also sear the fat cap. Remove from the pan, slice against the grain and serve.   Sous Vide  This is a very precise way to cook your Delmonico but requires minimal effort for a perfect steak. This requires an immersion circulator and a water bath container. How to sous vide the Delmonico Steak:   Set your immersion circulator to desired temperature (see chart below) and heat water bath. The temperatures for sous vide are higher than for other methods but are proven to work best for this method. Season the Delmonico with salt and pepper and seal with a food sealer or place in a zip lock freezer bag and remove excess air by placing open bag in water bath and then sealing. Doneness Temp Range Time Range Rare 122° to 125°F 1.75 to 2 hrs. Medium Rare  125° to 130°F 2 to 2.5 hrs. Medium  130° to 135°F 2 to 2.5 hrs. 3. Place sealed bag into the sous vide tank. See above chart for cooking time range. It's fin to cook the steak for up to 3 hours. 4. Remove steak from the bag, place on a cutting board or rack and remove excess moisture with paper towels or clean kitchen towel. Season with salt. 5. Place a cast iron or other heavy skillet on burner. Add neutral vegetable oil and heat over medium high heat until the oil starts to smoke. 6. Add the steak to the pan and sear on all sides so that the entire cut has a nice brown crust. Since the steak is already cooked, the goal is to get a savory brown crust on all surfaces as quickly as possible. 7. Remove from the skillet, allow to rest for a few minutes. 8. Slice against the grain and serve.  Grilling If you prefer the flavor of grilled meat, here’s how to cook your Delmonico in the great outdoors. Any grill works, as long as it can be set up with a hot side and a cool side. How to grill the Delmonico steak:   Season the Delmonico liberally with kosher salt. You can also add your favorite rub, like the Snake River Farms Steak Seasoning. Set your grill up for two-zone cooking. For charcoal grills, arrange the hot coals to one half of the grill. For gas grills, turn the burner on one side to a medium low setting. The idea is to turn the covered grill into an oven. If your grill has air vents, close them to about half to keep the temperature lower. Place the Delmonico on the cool side and close the lid. Check the internal temperature of the steak frequently. Flip the steak each time you check. The cool side of a grill radiates heat from the bottom and occasional turning will cook the steak evenly. When the steak reaches the desired temperature (rare -110°F, medium-rare - 120°F, medium - 130°F), remove it from the grill. Lift the lid and open the vents to get the grill up to high heat. For gas grills, turn the heat to its highest setting. Rest the steak on a cutting board for at least 10 minutes while the grill comes to temperature. Quickly put a final sear on the steak on the hot grill. Remove and allow to rest for a few minutes. Slice against the grain and serve.     BACK TO TOP     Slicing the Delmonico When you come across a cut as special as the legendary Delmonico steak, you want to do it justice. Fortunately, the culinary experts at Snake River Farms have found that the Delmonico fits perfectly into any of our renowned ribeye or NY strip recipes. Here are some of the best recipes for Delmonico steak: Steakhouse Delmonico With Potatoes and AsparagusThe Delmonico is a steakhouse legend with a storied history. Team SRF member Mandy Tanner has created an awe-inspiring dinner that features the SRF Gold Grade Delmonico. Mandy elevated the classic side dish potatoes au gratin with Yukon Golds and the nutty richness of gouda cheese. To round out the meal, Chef Tanner offers up chilled asparagus with a Dijon lemon butter sauce. To add texture, the veggies are topped with crispy breadcrumbs. > Learn More. Sous Vide Delmonico (or NY Strip) With Truffle ButterAs you might guess from its name, the NY strip is one of the last steaks cut from the striploin end and has collagenous material that can be a little tough. Chef Emmanuel Baiden (@mannyeasts on Instagram) developed a recipe that uses sous vide cooking to help soften the chewy bits.As an elegant touch, the steak is finished with a special compound butter made with shallots, garlic and real truffles. This is a great final touch to try on other steaks. This recipe requires an immersion circulator (sous vide machine).  > Learn More.  Steakhouse Delmonico (or Ribeye): Restaurant Steaks at HomeHere's a simple marinade with the flavors of a classic steakhouse ribeye. Easy to make, this marinade is a great way to elevate Steak Night to mimic restaurant style steak. Sarah Kelly is a Boise native and self-taught chef with broad restaurant experience in restaurant from fine dining to barbeque. She was the executive chef at the Lodge at Cordillera in Vail where she met her husband, DK. Together they moved back to Boise, opened the local legend, Bleubird, closed it in 2017 and opened Petite 4, a French-inspired restaurant which is a cornerstone of the Boise culinary scene. > Learn More.  Get a USDA Prime Delmonico Steak delivered directly to your door and prepare yourself for a meal fit for royalty.   BACK TO TOP      

Berkshire Pork and the Kurobuta Difference  Snake River Farms is renowned for American Wagyu beef. But some special meals call for ham, either as a tradition or for a change of pace. Our 100% Kurobuta pork hams elevate any meal with incredibly easy preparation and mind-blowing flavor. Learn all about the incredible heritage of Berkshire hogs and Snake River Farms Kurobuta hams — and how to choose the perfect ham for your holiday celebration.      What is Berkshire Pork? Berkshire pork comes from a specialty breed of pigs from Berkshire County, England. It is known for its higher level of marbling which lends a more tender and juicier flavor than regular pork. Berkshire pork is often referred to as Kurobuta or “black hog” in Japanese, a name given to the pigs when they were first imported to Japan. Kurobuta pork is the opposite of factory-farmed, commodified pork. Like American Wagyu cattle, Berkshire hogs are genetically predisposed to producing beautifully marbled meat. Marbling means flavor, and Kurobuta pork delivers a robust and rich sensation in every bite. You’ll notice Kurobuta pork has a deeper reddish hue than grocery store pork. That reflects its naturally higher pH, a product of exceptional marbling and an indicator of deeper flavor. Add to those qualities a closely monitored diet and humane conditions, and you’ve got pork cuts that deliver an unsurpassed dining experience.     Berkshire Pig Origins  Berkshire hogs have been bred and raised in Berkshire County, England for over 400 years. With their distinctive black color and richly hued flesh, Berkshire hogs have long been prized as a heritage breed — which means they are raised for exceptional flavor and tenderness, not speed or disease resistance like most commodity animals. Think of them in the same arena as an heirloom tomato. Berkshire pigs were some of the first imports Japan allowed at the end of its isolationist period in the 1800s. Renamed Kurobuta, their purebred progeny is still raised on the Japanese island of Kyushu, where their full flavor and remarkable juiciness gained acclaim among upscale diners throughout the 20th century.     Sustaining a Heritage of Pure Quality By the 1950s, Berkshire hogs had made their way to farms in the United States. These black beauties raked in championships and set a high standard for the American palate. In the post-World War II boom of commercial meat production, their popularity waned. Thankfully, a handful of small family farms persevered in cultivating this historic breed across the Midwest, particularly in Iowa. Much like the visionary founder of Snake River Farms, these hardworking families continue to champion sustainable farming practices and passionately safeguard the purebred genetics and superior quality of Kurobuta pork raised right here in America’s heartland.     Berkshire Pig Characteristics Snake River Farms offers a full line of Kurobuta hams that arrive at your door fully cooked and frozen for safe transport. Choose a ham sized to accommodate the number of people you’re serving, with eight to 12 ounces as the portion size. The choice of bone-in vs boneless depends on your priorities: Flavorful Tradition: If the best possible flavor is your top concern, go for the traditional look of our half or whole bone-in hams. Not only does the meat closest to the bone achieve an incredibly juicy and tender finish, but the leftover bone makes a savory foundation for soups and stocks. Convenient Serving: Opt for an SRF boneless ham if you value convenience at the table. These are comprised of the same high-quality Kurobuta pork and cured to the same level of perfection as bone-in hams, but they’re easier to slice and plate. Whichever type of SRF ham you choose, be sure to allow several days to safely thaw it before heating it thoroughly in your oven or on the grill. Get amazing flavor just as it is or change it up with our glaze recipe ideas.  

Everyone knows popular and high-end steaks like the ribeye, filet mignon and NY strip, but there are other cuts a beef lover should know. Meet the butcher’s cuts, delicious steaks you might not know, like skirt, flank and flat iron steaks. See why they’re on our list of must-try cuts at Snake River Farms.

Let’s get into the juicy details about ribeyes, one of our most popular American Wagyu steaks.

How did the strip steak take on the name of the city that never sleeps? Let’s take a bite out of Big Apple history and discuss this famous cut’s origins. Then we’ll get to pro tips for cooking up an impressive American Wagyu New York strip steak at home.

 Learn more about the filet mignon, including where it comes from and how to cook it in this article.  

Not all sirloin steaks are created equal, so read on to learn about this cut, how to choose the best version and how to cook the perfect sirloin steak. 

What likely started out as two neighbors competing for the best 'que on the block has turned into one of today’s most spirited food competitions. While the art of smoking meat is nothing new, the last decade has seen competitive BBQ explode onto the food scene. Learn the basics of competition barbecue from SRF's own Meat Maven and BBQ expert Annella Kelso. She'll also fill you in on the KCBS, the SRF Challenge and the 180 Club.