SRF BLOG

What is an Heirloom Turkey? On Thanksgiving Day, nothing signals the feast ahead like the rich aroma of a turkey roasting in the kitchen. An heirloom turkey elevates that experience with deeper flavor, tender meat and juiciness you won’t find in most store-bought birds.Unlike conventional breeds raised for efficiency, these turkeys are raised humanely and slowly to develop naturally reflecting generations of careful farming. Their flavor and tenderness are superior to regular turkeys, similar to the way a premium Wagyu steak outshines one from the grocery store.We’re proud to offer Organic American Heirloom Whole Turkeys from Diestel Family Ranch. These rare birds are thoughtfully raised, naturally flavorful, and ready to take center stage at your holiday table. Order Your Organic American Heirloom Turkey Today →   Heirloom vs. Heritage Turkey: What’s the Difference? You may have seen the terms “heirloom” and “heritage” used to describe turkeys and wondered what sets them apart. While the words are sometimes used interchangeably, there are some key differences to understand.   Heirloom Turkey Heirloom turkeys are rare breeds that have been carefully maintained over generations. These birds are bred with flavor and quality in mind rather than speed of growth or high production. The result is a bird that develops slowly, producing tender, juicy meat that stands out from conventional turkeys.   Heritage Turkey Heritage turkeys generally refer to birds that come from traditional lineage and are raised naturally. These turkeys follow similar breeding and raising practices to heirloom birds, but the term emphasizes the preservation of classic turkey traits and natural farming methods. Our Organic American Heirloom Turkey comes from historic breeds including Auburn, Black, and American Bronze. These breeds have been around for hundreds of years and contribute to the exceptional flavor and texture of this single, thoughtfully raised turkey. Did You Know?Heirloom turkeys produce meat that is richer, more tender and more flavorful than conventional birds. Their slow growth and natural diet give them a depth of taste you’ll notice with every bite.   What Makes This Turkey So Exceptional? Our Organic American Heirloom Turkey stands out for its flavor, appearance, and the care taken in raising it. Flavor Profile: The meat is tender, juicy, and rich, delivering a depth of taste that makes every bite memorable. Compared to conventional turkeys, the flavor is more pronounced and satisfying, perfect for a special holiday meal. Visual Authenticity: You may notice bronze and black feathers occasionally leave slight marks on the skin. This is completely natural and a sign of a turkey raised with integrity, not altered with artificial processing. Care and Quality: These turkeys grow slowly and are raised naturally, with plenty of outdoor access and a nutrient-dense diet. Every bird is traceable, so you know exactly where it comes from and how it was raised. This commitment to quality ensures a flavorful and ethically raised turkey on your Thanksgiving table. This Thanksgiving, treat your family to a turkey that stands apart. Our Organic American Heirloom Whole Turkey from Diestel Family Ranch is thoughtfully raised, full of flavor, and ready to be the centerpiece of your holiday table. Order Your Organic American Heirloom Turkey Today →   Why You’ll Want an Heirloom Turkey This Thanksgiving Imagine the centerpiece of your Thanksgiving table: a golden, perfectly roasted turkey that fills the room with a savory aroma. With our Organic American Heirloom Turkey, you’re not just serving a bird, you’re serving a piece of history and flavor that is unlike anything you’ve experienced with conventional turkeys. These birds are rare and exceptionally hard to come by. Each turkey is thoughtfully raised to ensure a superior experience from the first slice to the last bite. Here’s why our heirloom turkey stands out: Perfect Size: Available only in 14 to 16 pounds, ideal for a family gathering. Prepare Your Way: Each turkey ships frozen and unbrined, giving you complete control over seasoning and preparation. Pure and Natural: Free from artificial additives or fillers. Exceptional Flavor: Tender, juicy and rich, delivering a meal you will be proud to serve. Traceable Quality: Raised with care and fully traceable to the farm, so you know exactly where your turkey comes from. Bring home an heirloom turkey this Thanksgiving and create a meal that is as memorable as it is delicious. Order Your Organic American Heirloom Turkey Today →   Why We Partner with Diestel Family Ranch At Snake River Farms, we hold our partnerships to the highest standards. We only work with partners whose values match our commitment to quality, transparency, and ethical practices. That is why we are proud to partner with Diestel Family Ranch. You can learn more about our partnerships on our Stories + Partners page. Diestel Family Ranch is family-owned and operated, with a legacy dating back over 70 years. Their approach to turkey farming reflects generations of care and expertise. Here's what sets their regenerative practices apart: Regenerative Farming: Turkeys graze on rotational plots of land treated with nutrient-rich compost and allowed rest periods of 2 to 8 months, enhancing soil health and biodiversity. Nutrient-Dense Diet: Birds are fed an organic, vegetarian diet that supports slow growth and rich flavor. Global Animal Partnership Step-Rated: Commitment to animal welfare verified through internationally recognized standards. USDA Certified Organic and Non-GMO Project Verified: Assurance that the birds are free from synthetic additives and genetically modified ingredients. Partnering with Diestel allows us to provide you with an heirloom turkey that is ethically raised, traceable, and consistently exceptional in flavor and quality.   Bring Home an Organic American Heirloom Turkey Thanksgiving is just around the corner, and our Organic American Heirloom Turkey is ready to be the centerpiece of your holiday table. These rare, flavorful birds are only available in limited quantities, so we encourage you to order early to ensure a memorable feast. At Snake River Farms, we are selective about the farms we partner with. We only work with producers whose standards reflect the same care and quality we demand for our beef and pork. With Diestel Family Ranch, you can enjoy a turkey that is ethically raised, fully traceable, and exceptional in flavor. Make this Thanksgiving unforgettable. Order Your Organic American Heirloom Turkey Today →  

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

The Best Ham for Thanksgiving Turkey may be traditional, but we’ve found that nothing elevates a Thanksgiving table quite like a perfectly prepared Kurobuta ham. With its rich flavor, tender texture, and impressive presentation, ham has a way of turning a holiday meal into something extraordinary.At Snake River Farms, we believe the best ham for Thanksgiving should do more than feed your guests. It should create an experience they’ll remember. That’s why we turn to Kurobuta, a heritage breed ham known for its exceptional marbling, natural sweetness, and deep flavor.In this guide, we’ll walk you through how to choose the right ham for your gathering, why it deserves a place alongside turkey, and share our favorite brown sugar glaze recipe to make your holiday centerpiece shine.Ready to find your centerpiece? Shop Snake River Farms Kurobuta Ham and bring home the best ham for Thanksgiving.   Why Ham Deserves a Spot on Your Thanksgiving Table We love turkey, but the best ham for Thanksgiving brings something different to the table. Kurobuta ham pairs beautifully with classic sides and can even share the spotlight with turkey or prime rib. For many families, it has become the star of the meal all on its own.Here’s why we think ham belongs on every holiday menu: It complements or stands alone. A glazed ham sits perfectly alongside roasted turkey or beef. Or let it shine solo as your main centerpiece. Sweet and smoky flavor appeals to a crowd. Kurobuta ham’s rich marbling and hardwood smoking deliver a depth of flavor that guests look forward to year after year. The leftovers are legendary. Holiday ham makes incredible next-day meals. From hearty sandwiches to soups and breakfast dishes, there’s no shortage of ways to enjoy it. See our favorite leftover ham ideas. Looking for inspiration on what to do with your leftover ham? Watch this quick video for ideas you can put to use the very next day:  How Much Ham Do You Need Per Guest? One of the most common questions we hear is how much ham to order for Thanksgiving. The right amount depends on the size of your gathering, whether you’re serving ham as the main course or alongside turkey, and how much you want left over for the days ahead.As a general rule, we recommend planning for 8 to 12 ounces of ham per person. This ensures generous holiday portions without running short. If your guests love hearty servings or you want to guarantee plenty of leftovers for sandwiches, casseroles, or breakfast hash, plan toward the higher end.Here’s a quick breakdown to make it easier: Ham Size Avg. Weight Servings Cook Time Internal Temp. Half Boneless 3.5 lbs. 5 – 9 1.25 to 2 hrs. 140°F Whole Boneless 7 lbs. 10 – 12 1.5 to 2.5 hrs. 140°F Half Bone-In, Small 6 lbs. 8 – 10 1.5 to 2 hrs. 140°F Half Bone-In, Large 8 lbs. 10 – 12 1.75 to 2.5 hrs. 140°F Whole Bone-In, Large 16 lbs. 18 – 22 3.5 to 4 hrs. 140°F   Pro Tip: Planning ahead makes all the difference. The best ham for Thanksgiving is the one that not only looks beautiful on your table but also feeds your crowd with ease.   Choosing the Right Ham for Your Table When it comes to finding the best ham for Thanksgiving, quality matters just as much as size. The right ham should be flavorful, easy to prepare, and impressive enough to stand as your holiday centerpiece. At Snake River Farms, we make it simple by offering Kurobuta hams in a variety of sizes and styles to fit every table. Shop our full selection of Kurobuta hams and choose the perfect one for your celebration.   Features to Look for in a Holiday Ham Heritage breed quality. Kurobuta, our Berkshire pork, is renowned worldwide for its rich, signature flavor. High marbling and tenderness. The natural intramuscular fat creates a juicy, tender bite every time. Classic holiday appearance. Each ham is traditionally crafted, pre-smoked over real hardwood, and ready for your favorite glaze recipe to finish with that iconic glossy look. Learn How to Cook Your Ham to Perfection Choosing the right ham is just the first step. The real magic happens when it’s prepared the right way. From thawing and scoring to glazing and carving, we’ve got you covered with step-by-step instructions. Explore our Guide: How to Cook a Ham to ensure your Thanksgiving centerpiece comes out tender, juicy, and full of flavor.   Which Ham Should You Order? The right ham depends on the size of your gathering or if you’re just cooking for yourself. Here’s a quick guide to help you choose the best ham for Thanksgiving: Whole Bone-In Ham Best for big holiday gatherings. Feeds a crowd and makes an impressive centerpiece. Shop Whole Bone-In Ham → Bone-In Half Ham Ideal for medium-sized gatherings. Still offers the classic bone-in presentation. Shop Bone-In Half Ham → Whole Boneless Ham Convenient and easy to carve. Perfect for buffets or when you want ready-to-slice portions. Shop Whole Boneless Ham → Half Boneless Ham Ideal for smaller households or individuals. Easy to carve, no waste, and perfect for leftovers. Shop Half Boneless Ham → Brown Sugar Glaze: A Perfect Recipe for Thanksgiving The best ham for Thanksgiving deserves a glaze that enhances its natural flavor without overpowering it. Our go-to is a simple brown sugar glaze that adds a glossy finish and a touch of caramel sweetness. Quick Brown Sugar Glaze 1 cup brown sugar 2 tablespoons Dijon mustard 2 tablespoons apple cider vinegar Pinch of ground cloves (optional)   Stir ingredients together until smooth, then brush over your warmed ham during the last 20–30 minutes of cooking. The result is a sweet, sticky crust that pairs beautifully with the smoky richness of Kurobuta ham.Want to switch it up? Try these variations: Add maple syrup for extra depth Stir in a little orange zest for brightness Mix in honey or ginger for a spiced twist For more inspiration, explore our full collection of ham glaze recipes. Want to see a stunning holiday glaze in action? Watch our Glazed Ham Recipe featuring a Honey Chai Glaze with a whipped mascarpone twist. This simple but unforgettable recipe shows how the right glaze takes your Thanksgiving ham from delicious to extraordinary. Or, check out the full written recipe here for exact ingredients and directions. What to Serve with Your Holiday Ham A holiday ham is delicious on its own, but the sides and pairings you choose can elevate the entire meal. The best ham for Thanksgiving shines brightest when served with dishes that balance its sweet and smoky flavor profile.Classic side ideas for your Kurobuta ham: Creamy mashed potatoes with a touch of butter and chives Savory stuffing made with fresh herbs and toasted bread Roasted vegetables like carrots, Brussels sprouts, or sweet potatoes Cranberry sauce for a bright, tart contrast Pairing tips: Choose sides that balance sweet and savory. Ham has a natural richness that pairs well with tangy, acidic, or herb-driven flavors. Include something fresh or green, like a crisp salad or roasted greens, to keep the meal balanced. Optional drink pairings: A light red wine like Pinot Noir complements the ham’s smoky-sweet notes without overpowering it. Sparkling cider (hard or non-alcoholic) adds a festive touch and a refreshing balance to each bite. With the right pairings, your Thanksgiving ham becomes more than just a main dish,  it becomes the centerpiece of a truly memorable meal. Frequently Asked Questions About Thanksgiving Ham What type of ham is best for Thanksgiving? A smoked, fully cooked ham is easiest for holiday prep and delivers big flavor. Bone-in or boneless both work, but Kurobuta ham offers richer marbling and tenderness that make it stand out on the table. Bone-in or boneless, which is better? Bone-in hams bring a classic look and deeper flavor, plus you can use the leftover bone for soups or beans. Boneless hams are easier to carve and perfect for sandwiches or buffets. Choose based on how you plan to serve. How many guests will a 20 lb ham feed? A 20 lb ham will serve about 30 to 35 guests. Plan on 8 to 12 ounces per person for bone-in ham, or 5 to 8 ounces per person for boneless. For smaller gatherings, check our Ham Size Guide to match the right cut to your guest list. Should ham come to room temperature before serving? Let your ham sit at room temperature for 30 to 60 minutes before reheating. This helps it warm evenly without drying out. Always use a meat thermometer and heat to an internal temperature of 140°F before serving. Why Kurobuta Ham is the Ultimate Thanksgiving Choice When it comes to creating a Thanksgiving centerpiece that everyone remembers, our Kurobuta ham delivers every time. Rich flavor from heritage breed porkWe use 100% Berkshire (Kurobuta) pork, known worldwide for its deep, complex flavor. Tender, juicy texture with beautiful marblingThe natural marbling ensures every slice stays moist, tender, and delicious from the first bite to the last. Reliable, premium quality for holiday entertainingFully cooked, hardwood-smoked, and ready to glaze, our hams make it easy to serve a show-stopping main course without the stress. Make this holiday unforgettable: shop Kurobuta hams now.     Elevate Your Thanksgiving This Year A Kurobuta ham is more than a main course—it’s a centerpiece that brings people together. With its rich flavor, tender texture, and effortless preparation, it’s the perfect way to make your holiday table unforgettable.Planning ahead is key. Our hams ship frozen and keep beautifully in your freezer for up to six months, so you can order early and check one big thing off your holiday list.Order your Thanksgiving centerpiece today: Shop Kurobuta Ham. Explore More Holiday Inspiration Planning your Thanksgiving table is just the beginning. Take a look at our other holiday entertaining guides and ideas: Alternatives to Turkey for the Holidays The Complete Holiday Meal: Ham Master the Moment – Make the Most of the Holidays How to Prepare the Perfect Easter Ham Dinner Holiday Entertaining Guide – The Easiest Holiday Party Ever Make the Perfect Charcuterie Board The Perfect Christmas Ham

Best Cooking Temp for Juicy, Flavorful Ham  Few things make a gathering feel special like carving into a beautiful ham, perfectly heated and ready to serve. At Snake River Farms, our Kurobuta hams are fully cooked, which means the secret to success is simple, bring your ham to the right finishing temp for tender, juicy results every time.In this guide, we’ll walk you through the key ham temps for cooking and glazing, plus thawing tips and reheating guidelines so you can serve your ham with confidence. Shop Snake River Farms Kurobuta Hams.   Quick Ham Temp Cheat Sheet Thawing: Fridge method (1–4 days depending on size) Cooking Temp: 140°F internal Add Glaze: ~120°F internal Reheat Leftovers: 165°F internal Why Thawing Matters Before Cooking Thawing is about even heating, not hitting a specific temperature. When your ham is fully thawed, it warms through evenly without drying out. Best method: Thaw slowly in the refrigerator. Quick option: Submerge the sealed ham in cold water, changing the water every 30 minutes. Plan ahead: Large hams can take several days to thaw completely.   Thawing Time by Ham Size: Ham Size Avg. Weight Time to Defrost Half Boneless 3.5 lbs. 1 to 2 Days Whole Boneless 7 lbs. 2 to 3 Days Half Bone-In, Small 6 lbs. 2 to 3 Days Half Bone-In, Large 8 lbs. 2 to 3 Days Whole Bone-In 16 lbs. 3 to 4 Days Quick Thaw Method Sometimes plans change, and you need your ham thawed faster. We recommend using a cool water bath only in emergencies. For detailed instructions on thawing large cuts and hams safely, including timing tips for different sizes, check out our full guide: How to Thaw Large Cuts, Roasts, and Hams.Pro Tip: Always allow extra time, better to be thawed early than still frozen on serving day. Watch our step-by-step video on properly thawing and handling large hams for best results: Thawing SRF Roasts and Hams Tips & Tricks. Target Internal Temperature for Ham The magic number? An internal temperature of 140°F.Because our Kurobuta hams come fully cooked, your goal isn’t to cook them again but to reheat gently so every slice stays moist, tender, and flavorful. Use a reliable meat thermometer for accuracy. Check the thickest part of the ham, avoiding the bone for the most accurate reading. Remove the ham from the oven just before 140°F—the temperature will rise slightly as it rests.   Get the Gear: Shop our Superfast Thermometer. Ham Size Cook Time Internal Temp. Half Boneless 1.25 to 2 hrs. 140°F Whole Boneless 1.5 to 2.5 hrs. 140°F Half Bone-In, Small 1.5 to 2 hrs. 140°F Half Bone-In, Large 1.75 to 2.5 hrs. 140°F Whole Bone-In, Large 3.5 to 4 hrs. 140°F   For a visual guide and step-by-step tips, watch our video on how to prepare a Snake River Farms Kurobuta ham. The Best Ham Temperature for Adding Glaze  For a caramelized, glossy finish, the sweet spot is glazing your ham when it reaches an internal temperature of about 120°F. This allows enough time for the glaze to set without overcooking the meat. Apply glaze during the last 20 to 30 minutes of cooking. This timing lets the sugars bubble and set without burning. For extra layers of flavor, you can reapply glaze once or twice as the ham finishes cooking. Glaze Ideas to Try: Classic Brown Sugar & Mustad Glaze Maple bourbon Glaze Honey Chai Spiced Glaze Orange and Bourbon Glaze     Target Internal Temperature for Ham Leftovers We recommend heating our fully cooked Kurobuta hams to an internal temperature of 140°F before serving. That’s your target for the main event. When it comes to leftovers, the rules shift a little: Reheat slices or chunks to 165°F internal to ensure food safety. Use a gentle oven reheat or cover with foil to prevent drying. Explore: More leftover ham recipes.   Final Tips for Perfect Ham  When it comes to serving the perfect ham, a few small steps make all the difference. Thaw completely before cooking for even, consistent heating. Stop at 140°F internal temp for juicy, tender results. Add glaze during the last 20 to 30 minutes so it caramelizes beautifully without burning. Always use a fast, accurate thermometer for precision.   For step-by-step instructions on preparation, scoring, glazing, and reheating, check out our Guide: How to Cook a Ham to ensure your holiday ham is flawless.With the right ham temp, you’ll serve a centerpiece that’s worthy of every holiday table — flavorful, perfectly heated, and ready for seconds. Perfect for Easter brunch, Christmas dinner, or a cozy Sunday supper any time of year. Shop Snake River Farms Kurobuta Hams.  

Corporate Gifting Made Easy with Snake River Farms Premium food gifts for clients, colleagues, and teams. If you’ve ever sent corporate gifts, you know the drill—tracking down mailing addresses, managing spreadsheets, coordinating delivery dates, and hoping everything arrives on time. It’s a lot of effort for a gift that might not even stand out. That’s exactly why we created our e-gifting platform. With just a few clicks, you can send premium gifts—like our American Wagyu beef boxes or Kurobuta pork collections—without needing a single address upfront. Recipients get a digital notification, choose when and where they want their gift delivered, and even have the option to swap for something they’ll enjoy more. It’s fast, flexible, and makes a lasting impression. And if you do need help—whether you're sending to one person or planning a program for a thousand—I'm here to make it easy. I’m the corporate gifting specialist at Snake River Farms, and I’ll work with you one-on-one to create a gifting experience that feels personal, seamless, and truly exceptional.   Give the Gift of SRF   Why Premium Meat Makes the Perfect Corporate Food Gift There’s no shortage of corporate gift boxes out there—but very few are truly memorable. I’ve helped send everything from last-minute digital Wagyu gifts to large-scale orders for client appreciation, and the feedback is always the same: “This was the best gift we’ve ever received.” At Snake River Farms, we’re known for delivering an experience—not just a product. Our gifts are rooted in quality, craftsmanship, and care, and that comes through the moment your recipient opens the box (or receives their digital gift notification). Here’s what makes our offerings stand out: American Wagyu Beef: The most marbled American Wagyu beef in the world, raised right here on American ranches. It's rich, buttery, and makes an impression from the very first bite. Kurobuta Pork: Often called “the Wagyu of pork,” this heritage breed pork delivers exceptional flavor and tenderness most people haven’t experienced before. Sustainable Ranching: Our ethical, responsible ranching practices align with the values many companies and clients prioritize today. Uncompromising Quality: From breed selection to final packaging, we maintain the highest standards at every step to ensure a consistently premium experience. If you want your gift to feel high-end, thoughtful, and truly different from the usual snacks or branded swag, premium meat delivers every time.   Give the Gift of SRF     Corporate Food Gift Options Whether you want to wow a VIP client with a curated Wagyu selection or send 500 digital gift invitations in minutes, we have options to fit your style, budget, and timeline. Every approach is designed to deliver the same premium quality—just in the way that works best for you and your recipients. Curated Gift Boxes ($100+ minimum per recipient) Tailored product selection based on budget and preferences Personalized gift messages (up to 250 characters) Volume discounts based on quantity ordered Custom Gifting Options (For Large-Scale Programs: 500+ Recipients) Create a gift box tailored to your preferences—whether you want to select specific steaks, adjust the price point, or plan a large order exceeding 500 recipients. Our corporate gifting specialist is ready to assist you every step of the way. Reach out by email or text, and a member of our team will respond within 48 business hours: Email: giftsrf@snakeriverfarms.com Text: ‘GIFT’ to (208) 600-1779   Two Ways to Send Corporate Food Gifts Option 1: Ship Direct to Recipients Traditional Corporate Shipping Enter individual addresses or upload recipient list (up to 1000 recipients) Include printed gift message in each package (up to 250 characters) Ship immediately or schedule delivery for later Track all gifts in one centralized dashboard Perfect when you have current shipping addresses and want traditional gift delivery   Option 2: Send as E-Gifts Digital Gift Delivery Platform Shipping addresses collected from recipients via email, text, or secure link Customizable digital gift message and virtual unwrapping experience Recipients can swap gifts for similarly priced items from SRF catalog Send instantly or schedule delivery timing Ideal for last-minute gifts or when you don't have current addresses   Option 3: E-Gift Cards Immediate delivery via email or select a date Flexible denominations starting at $50 Perfect for last-minute corporate appreciation   Give the Gift of SRF Send an SRF E-Gift Card   From Click to Delivery: Simple Corporate Gifting We’ve designed our process to be straightforward and stress-free, whether you’re sending five gifts or five hundred. From defining your goals to selecting the perfect products and scheduling delivery, every step is built to save you time while making a lasting impression on your recipients. Step 1: Define Your Gifting Goals Decide on recipient count and budget parameters Choose between curated gift boxes or individually selected items Set your delivery timeline and note any special requirements   Step 2: Product Selection & Customization Explore our premium American Wagyu and Kurobuta collections Add a personalized gift message for each recipient (up to 250 characters) Review volume discount eligibility and confirm final pricing   Step 3: Choose Your Delivery Method Option A: Direct Shipping Upload recipient addresses (up to 1,000) for immediate processing Include printed gift messages for each shipment Schedule delivery dates or ship right away Track all shipments through a centralized dashboard   Option B: E-Gift Delivery Send digital gift notifications via email, text, or a shareable link Recipients enter their own shipping details when ready Allow gift swapping for items of equal value Automated tracking keeps you informed at every step Not Just for Corporations: Premium Gifts for Every Occasion Personal & Family Occasions Holiday Celebrations: Premium gifts for family gatherings and traditions Special Milestones: Birthdays, anniversaries, and life achievements Host Appreciation: Thank-you gifts for dinner parties and events Wedding & Baby Celebrations: Memorable gifts for life's biggest moments Sympathy & Support: Thoughtful meals during difficult times Housewarming Gifts: Premium provisions for new homes Professional & Executive Gifts Boss Appreciation: Thoughtful gifts for supervisors and leadership Colleague Celebrations: Promotions, job changes, and career milestones Professional Thank-Yous: Mentors, advisors, and industry connections Networking Gifts: Building relationships at conferences and events Client Entertainment: Dinner party provisions for business entertaining at home Client Relationship Building New Client Welcome: Premium first impression gifts Contract Celebrations: Milestone achievement recognition Holiday Appreciation: Year-end gratitude expressions Referral Thanks: High-value partnership acknowledgments Employee Recognition Programs Performance Rewards: Individual achievement celebrations Team Milestones: Department goal completions Service Anniversaries: Long-term loyalty appreciation Retirement Honors: Career celebration gifts Business Development Opportunities Trade Show Follow-ups: Memorable post-event outreach Proposal Submissions: Stand-out presentation accompaniments Partnership Launches: New relationship foundations Vendor Appreciation: Supply chain relationship maintenance   Corporate Gifting Program Benefits & Support We’re proud to be a trusted choice for corporate gifting — but our American Wagyu and Kurobuta pork make personal moments just as memorable. From milestones to meaningful thank-yous, I’ll help you choose gifts that feel personal, purposeful, and unforgettable. White-Glove Service Features Dedicated corporate gifting specialists 48-hour response time guarantee Multi-address shipping coordination Custom packaging and branding options   Program Requirements & Discounts $100 minimum value per gift box Volume discounts available based on quantity Enterprise pricing for 500+ recipient programs Dedicated account management for recurring orders   Quality Assurance Promise Temperature-controlled shipping with dry ice Guaranteed freshness and quality standards Replacement policy for any delivery issues 100% satisfaction commitment     What Customers Are Saying We’re proud to make corporate gifting easy and impressive for clients like these: "Jenna was great to work with, made the process very simple, and was a great help in putting a custom package together for our customers" - Andy "Jenna provided additional option that weren't listed on the website that fit our budget and made the ordering super easy. Tracking was provided and everything was delivered quickly. Our team LOVED it!" - Kathleen "It was something very different than we have done in the past and our employees loved it." - Timothy "Excellent customer service. Rapid response time. Amazing product." - Kristen "The SRF team was easy to work with and customized my gifts. Fast, friendly, easy service! " - Libby "The variety of gifting options and the ability to tweak gift options to our needs. Also the INCREDIBLE customer service with last minute additions and questions! Jenna is SO very helpful and gracious." - Erin     Corporate Food Gifts FAQ What's the minimum order for gifting? Each gift box must have a minimum value of $100. There is no minimum number of recipients required. Can I send to more than 1000 recipients? Yes! For orders exceeding 1000 recipients, please contact our gifting team for enterprise solutions and custom pricing. How far in advance should I order? We recommend ordering 1-2 weeks in advance during regular seasons, and 3-4 weeks ahead during peak holiday periods. What personalization options are available? You can include personalized gift messages up to 250 characters, which will appear on the packing slip inside each box. Do you offer volume discounts? Yes, we provide special discounts based on the quantity of identical gifts ordered. Please contact our team for detailed pricing information. Can I use website promo codes for corporate orders? No, standard website promotions and Club SRF Rewards points do not apply to corporate gifting orders. What shipping options are available? All corporate food gifts ship via temperature-controlled delivery with dry ice to ensure freshness and quality. Can I schedule delivery dates? Yes, you can ship immediately or schedule delivery dates in advance to align with your corporate calendar. What if there's a delivery issue? We provide tracking for all shipments and have a replacement policy for any delivery problems. Our team monitors all corporate orders closely to ensure your gifts arrive fresh and on time. Ready to Send Corporate Food Gifts That Make an Impact? Premium corporate food gifts do more than just satisfy appetites—they build lasting business relationships that show you truly value your clients, colleagues, and teams. With Snake River Farms, American Wagyu beef and Kurobuta pork create memorable experiences your recipients will genuinely appreciate and remember. We offer flexible shipping options and dedicated concierge support, whether you’re sending a single gift or managing an enterprise-level program. Our focus is on delivering exceptional quality and thoughtful experiences—far beyond the typical forgettable corporate gift. If you’re ready to elevate your corporate gifting and make a meaningful impression, let’s get started. Whether you want to browse our curated gift collections, send an instant digital gift, build a multi-recipient order, or connect directly with me as your gifting specialist, we’ve made it simple. Feel free to text “GIFT” to (208) 600-1779 or email giftsrf@snakeriverfarms.com anytime. I’m committed to responding within 48 business hours and helping you craft a gifting experience that truly stands out.     Author Bio Jenna has been with Snake River Farms since 2020, starting in customer service before joining the corporate gifting team in 2021. She continues to help businesses share memorable food gifts while also supporting operations behind the scenes. Her favorite SRF cuts are Picanha and Skirt Steak—both flavorful, crowd-pleasing options she loves to recommend for gifts that make any occasion special.

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

Quarter Beef Guide: What You Need to Know Before You Buy Tired of paying premium prices for individual steaks while wondering if there's a smarter way to stock your freezer? You're not alone. Many savvy shoppers are discovering the value of buying beef in bulk, and quarter beef is leading the charge. A quarter beef purchase could be your answer—offering bulk savings, premium cuts, and months of meal planning solved in one order. Whether you're feeding a growing family, love hosting dinner parties, or simply want restaurant-quality beef at home, buying a quarter cow delivers exceptional value and convenience. Let’s explore what you actually get, how much it costs, and why our Snake River Farms Quarter Beef Box might be the smartest investment for your kitchen.   What Is a Quarter Beef? Traditionally, buying a quarter beef meant purchasing one-fourth of an entire cow, usually from a local ranch or butcher. It involved custom butchering, freezer paper, and a lot of decision-making about how you'd like your cuts prepared. We’ve modernized the experience. Our Quarter Beef Box includes premium American Wagyu beef, carefully curated and pre-portioned into ready-to-cook cuts. There’s no guesswork, no hanging weight to calculate, and no butcher jargon to decipher. We use the term "quarter beef" instead of "quarter cow" because it's the industry-standard language for retail and direct-to-consumer sales. It’s not about getting one physical quarter of a single animal—it’s about getting the equivalent mix of cuts in a balanced, usable box. Curious about what makes our beef special? Learn more about American Wagyu beef.   Is Buying a Quarter Cow Worth It?  If you’re curious whether a quarter cow is truly a good value, you’re not alone. It’s a smart question—and one we hear often. Spoiler: the savings are substantial, and the convenience pays off over time. Cost Breakdown: Quarter Beef vs. Individual Purchases Significant savings by buying beef in bulk. Our Quarter Beef Box includes approximately 65 pounds of premium American Wagyu beef for one price. If you put the same items in your shopping cart, the total cost would be almost 27% more. The current price is $1,393 compared to an individual price of $1,893. The Quarter Beef is a tremendous value so you can stock the freezer with filet mignon, ribeye, and ground beef—less sticker shock. When Quarter Beef Makes Financial Sense Our Quarter Beef Box makes the most sense when: You're feeding 3 to 4+ people regularly You cook with beef 2 to 4 times a week You have 4+ cubic feet of freezer space You're planning meals a few weeks or months ahead Over a 3 to 6 month span, you're locking in today's premium quality at a better price, avoiding inflation and weekly trips to the butcher counter.   How Much Meat Do You Get in a Quarter Cow from SRF? Wondering what you actually get when you order a quarter cow? We’ve done all the work for you—no guesswork, no butchering, no mystery boxes. Our Quarter Beef Box is fully curated and ready to stock your freezer with a well-balanced mix of steaks, roasts, and ground beef.  Our Quarter Beef Box Contents  Here’s exactly what we include:36x Ground Beef Bricks (1 lb each) = 36 lbs6x Filet Mignon (6 oz each) = 2.25 lbs4x NY Strip Steaks = ~3 lbs4x Ribeye Steaks = ~3 lbs6x Top Sirloin Steaks = ~4 lbs2x Chuck Roasts = ~6 lbs1x Flat Iron Steak = ~1.5 lbs1x Flank Steak = ~2 lbs1x Skirt Steak = ~2 lbs1x Tri-Tip = ~2.5 lbs2x Fajita Slices = ~2 lbs2x NY Strip Slices = ~1.5 lbsTotal: ~65 pounds of American Wagyu beef   How Long Will a Quarter Cow Last a Family of 4? Let’s say your household eats beef 3 to 4 times per week. That’s 12 to 16 meals a month. With ~65 pounds of beef and average portion sizes (6-8 oz per adult), the box will comfortably last 2 to 4 months, depending on how often you cook. You can expect variety, too: Weeknight dinners: Ground beef, top sirloin, chuck roast Weekend grilling: Ribeye, NY strip, tri-tip Entertaining: Filet mignon, skirt steak, flank   Understanding Beef Cuts: What's Included in Your Quarter Cow Premium Steaks (Ready for Grilling) Filet Mignon: Our most tender cut. Great for special occasions. Explore our filet mignon recipes. Ribeye & NY Strip: Richly marbled, ideal for steakhouse-style searing. Discover the difference between the New York Strip and Ribeye. Top Sirloin: Leaner, versatile, perfect for weekday grilling or slicing over salads. Learn five foolproof methods to master the perfect sirloin.   Everyday Cooking Cuts Ground Beef: Burger nights, meatballs, taco Tuesday, you name it. Chuck Roasts: Comfort food classics like pot roast, stew, or shredded beef. Specialty Cuts: Tri-tip, flank, and skirt are perfect for quick sears, fajitas, or slicing for salads and bowls. Cuts You Won't Find in Most Grocery Stores Flat Iron Steak: One of the most tender cuts after filet—a true hidden gem. Fajita & NY Strip Slices: Pre-sliced for quick cooking, stir-fries, or wraps. Want to discover more hidden gems? Check out our most underrated cuts. Practical Considerations: Storage & Meal Planning Buying beef in bulk is smart, but it also takes a little planning. From freezer space to weekly meal prep, we’re here to help you make the most of your Quarter Beef Box. It starts with proper storage and a few simple strategies to keep things easy, organized, and delicious. Freezer Space Requirements To store a full Quarter Beef Box, you’ll need at least 4 cubic feet of freezer space. We recommend organizing by cut type and using bins or freezer bags for easy access. All our beef is vacuum-sealed for maximum freshness and efficiency, reducing the risk of freezer burn and allowing for longer storage. From Freezer to Table: Meal Planning Strategy Plan weekly meals based on what you thaw. Use FIFO (first in, first out) method for rotation. Thawing tip: Transfer from freezer on to a plate and in to fridge 24 hours before cooking. Avoid beef fatigue with recipes for stir-fries, roasts, tacos, bowls, and more. Need inspiration? Browse our recipe collection for fast, flavorful ideas.     Why Choose Our Quarter Cow? There’s more to our Quarter Cow than just quantity—it’s about quality, integrity, and ease. From the exceptional caliber of our American Wagyu to the way we raise, portion, and deliver every cut, we’ve built this box to exceed expectations at every level. Here’s what sets it apart: American Wagyu vs. Commodity Beef Our American Wagyu beef stands apart in: Marbling: Rich, buttery texture Flavor: Bold and complex Tenderness: Next-level eating experience All our cattle are pasture-raised and grain-finished for ideal taste and texture. Learn more: What is American Wagyu Beef?   Sustainability & Ethical Practices We take our responsibility seriously: Raised with respect and care Sustainable ranching methods Transparent supply chain and processing We believe doing things the right way isn't optional—it's foundational to every product we offer. Learn more: Future Forward and A Matter of Respect.   Convenience & Quality Assurance No custom orders or cutting required Professionally portioned and packed Shipped frozen, delivered fresh Have questions or need prep tips? Our in-house expert is here to help—Chat with Dave for personalized guidance or contact our Customer Care team for anything else you need.   Making the Decision: Is Quarter Beef Right for You? Not sure if a Quarter Beef Box fits your lifestyle? We’ve outlined a few common scenarios to help you decide. Whether you're feeding a crowd or just cooking for two, here's how to know if buying in bulk makes sense or if individual cuts might be a better fit. Ideal Candidates for Quarter Beef Purchase Families of 4 or more Frequent entertainers Passionate home cooks Meal preppers Quality-conscious buyers   When to Consider Individual Purchases Instead Single or two-person households Limited freezer space Rare beef eaters Those who prefer rotating protein options more frequently   Quarter Beef FAQs: Shipping, Thawing & Storage Q: How long will my beef last in the freezer? All products are packed to deliver frozen or partially frozen and can be stored safely in your freezer for up to 6 months. We recommend organizing by cut type and using the FIFO (first in, first out) method to rotate your inventory and preserve peak quality. Q: What if my beef arrives thawed or cool to the touch? Our products are designed to stay cold in transit. If your order arrives partially thawed, check the internal temperature with a food thermometer. According to USDA guidelines, beef that’s been kept at 40°F or cooler is safe to store in the refrigerator for up to 7 days. Fully cooked hams can be refrigerated for up to 90 days. If you have any concerns about the condition of your delivery, reach out—we’re here to help.   Q: What’s the SRF Guarantee? We guarantee your order will arrive frozen or partially frozen with all items included and shipped to the correct address. If something doesn’t meet expectations, our customer care team is ready to make it right.   Q: How long does it take to thaw a steak or roast?  Allow approximately 6 hours per pound for safe refrigerator thawing. Most steaks will be ready in 12 – 24 hours Larger roasts may take 24 – 48 hours After thawing, we recommend using beef within 7 days  Note: Items removed from their original vacuum-sealed packaging during freezing or thawing are excluded from our quality guarantee.   Q: How should I dispose of the dry ice? Leave the dry ice in the shipping box and place it in a well-ventilated area (like outside or in the garage) until it evaporates. Note: Do not place dry ice in a sink, trash can, or enclosed space—it can cause damage due to its extreme temperature.     Ready to Stock Your Freezer? Your Next Steps Here’s what you get with our Quarter Beef Box: 65 lbs of premium American Wagyu beef Over 25% savings compared to individual cuts Ready-to-cook variety for weeknight meals and special occasions Convenient delivery to your door Order your Quarter Beef Box today and bring the ranch-to-table experience home.  

Tailgate Smoker Recipes That Bring the Smoke and the Crowd Tailgating isn't just about tossing burgers on the grill anymore. It’s about low and slow heat, deep smoky flavor, and the kind of swagger that turns a parking lot into a pre-game legend. We’ve taken our favorite smoker recipes—the bold, the juicy, the crowd-tested—and turned them into a playbook built for game day. These dishes bring the flavor and hold up like champions, whether you’re feeding five friends or a full crew of superfans. From bacon-wrapped meatballs to brisket burgers with whiskey jam, pork collars that practically shred themselves, and smoky sausage links with just the right snap—we’ve got your lineup.   Table of Contents  Feed the Whole Crew: Smoker Recipes for Tailgating Smoked Burgers + Tailgate Sandwiches  Ready-to-Heat Favorites for Game Day  Make-Ahead Smoker Tips for Early Starts Game Day Smoker Tips + Tailgate Setup FAQs About Smoking Meat on Game Day  Final Whistle: Tailgate Bold, Tailgate Smoked      Feed the Whole Crew: Smoker Recipes for Tailgating   When game day’s on the line, you need more than just good food—you need enough of it. The best smoker recipes are the ones that stretch, shred, and slice easily, feeding a crowd without keeping you tied to the grill. We've smoked our way through dozens of tailgates, and these are the dishes we count on when it's time to rally the crew.   A Few Heavy Hitters for the Main Event When we’re feeding a full parking lot (or close to it), we go straight to the cuts that deliver bold flavor and enough servings to keep everyone full and happy.   Kurobuta Pork Collar: Known for its marbling and melt-in-your-mouth texture, this is the pork we reach for when we’re smoking low and slow. It's rich, juicy, and pulls apart like a dream. Want to make it into a tailgate classic? Try our Pulled Pork from Kurobuta Pork Collar recipe—perfect on buns, nachos, or straight off the board. American Wagyu Spicy Smoked Beef Sausage: Fully cooked and full of bold, beefy flavor, these sausages are built for game day. We like to slice them up for crowd-friendly boards or serve them in buns with all the fixings. Pair them with our Smoked Hot Sausage Links with Tomato and Red Pepper Jam recipe for next-level tailgate flavor. American Wagyu Tri Tip: With its triangular shape and deep marbling, tri tip is made for slicing and sharing. It’s fast to smoke, easy to carve, and makes an incredible centerpiece. For big flavor with a twist, try our Smoked Tri Tip with Green Pipián Romesco Sauce. Kurobuta Pork Shoulder: Rich, juicy, and always a crowd-pleaser, this cut is our go-to for feeding a full crew. Perfect for long smokes, easy pulling, and serious tailgate flavor. It takes a while to fully cook, so it's worth doing the day before. Smoked Pork Shoulder Heat smoker to 250°F to 275°F. Trim excess fat and apply pork rub generously. Smoke, fat cap up, 4–5 hrs or until internal temp reaches 165°F. Wrap tightly in foil with 2–3 cups of apple juice. Return to smoker, cook to 200°F internal temp (5–7 hrs). Check tenderness with a probe (should feel like room temp butter). Let rest 1 hour, then unwrap and pull pork. Shop Kurobuta Pork Shoulder Want to feed a crowd?  Check out our Quarter Beef — a perfect pack of premium cuts ready for your smoker and guaranteed to impress.   “We had family over for a BBQ, smoking and cooking the pork collar on a Green Mountain grill, we all were so impressed by the flavor of the pork!it was melt in your mouth good! Everyone went home with left overs!” - Sharon S., Verified Buyer  Bite-Sized Smoker Favorites Tailgates aren’t just about the main event—sometimes it’s the bites that steal the show. These small-format crowd-pleasers are easy to prep, quick to serve, and always the first to disappear.   American Wagyu Gourmet Hot Dogs: These hot dogs aren’t your average stadium fare. Cut them into bite-sized pieces and grill or smoke them for a quick, savory snack that’s perfect for pre-game grazing. Want a crowd-favorite twist? Try our Smoked Hot Dog Bites recipe. American Wagyu Ground Beef: Rich, buttery, and full of umami, this is our go-to ingredient for tailgate meatballs. Wrap them in bacon, toss them in the smoker, and watch what happens. The Smoked Bacon-Wrapped Meatballs recipe hits every salty, smoky note you crave on game day. American Wagyu Brisket: Brisket is a full-plate commitment, but we love smoking one at home, then turning it into tacos for a more mobile tailgate experience. If you want a next-level flavor combo, check out our Wagyu Brisket Tacos with Elotes Jalapeño Ranch. Kurobuta Pork Bacon: Smoky, thick-cut, and intensely flavorful—our Kurobuta bacon is a must-have tailgate MVP. We use it to wrap jalapeños stuffed with cheese and sausage for the ultimate two-bite snack. Try our Bacon-Wrapped Jalapeño Poppers recipe and watch them disappear before kickoff. Bacon Jalapeño Poppers Prep Time: 15 min Cook Time: 20 min Serves: 6 Halve and seed 6 large jalapeños. Fill each with cream cheese and shredded cheddar. Wrap with SRF Kurobuta bacon; secure with toothpicks. Brush grill with SRF Beef Tallow. Grill until bacon is crisp and filling is melty, turning occasionally. Shop Kurobuta Bacon Want a hassle-free tailgate? Check out our Boxes for curated favorites and top cuts—perfect for sharing (or keeping) on game day.   “First time tasting and smoking a wagyu brisket and it was amazing! The most tender and juicy brisket I have ever had. The quality was truly worth every penny!” -Justin L., Verified Buyer    Smoked Burgers + Tailgate Sandwiches When it comes to tailgate food, burgers and sandwiches always get the crowd fired up. But don’t settle for basic. Build them with bold, smoked cuts and unexpected flavor combinations that keep fans talking long after the final whistle. From brisket burgers to smoky Cubanos, these hand-held heroes pack serious tailgate swagger.   Burgers That Go Beyond Basic Forget everything you know about game-day burgers. Ours start with American Wagyu and end with smoke, richness, and layers of craveable toppings. Start with our Smoked Brisket Burgers with Onion Whiskey Jam—a smoky, juicy twist on a classic that brings deep beefy flavor and a sweet-savory kick. Stack with toasted brioche buns, melty cheddar, pickled onions, and spicy mustard—or set up a build-your-own station so everyone can customize their own masterpiece. Amazing on a Sunday game day!!!!!! Perfect way to make a simple meal that much better.” - Lukas Z., Verified Buyer  Sandwiches With Bold Personality Tailgate sandwiches should be anything but ordinary. We like ours stacked high, smoked low, and loaded with flavor from the first bite to the last. Try our California Tri Tip Sandwiches with Avocado and Chimichurri. Sliced American Wagyu tri tip brings rich flavor and smoky depth, while fresh avocado and herby chimichurri brighten up every bite. For something hearty and fully loaded, the Kurobuta Pork Cubano Sandwich is the move. Layered with smoky pork, ham, Swiss, pickles, and mustard, then pressed to perfection—it’s everything you want in a tailgate sandwich. Pro tip: Pre-slice and press sandwiches at home, then reheat on a griddle or flat top at your tailgate setup for melty, crispy results. Master every flip and press: For perfectly flipping and pressing your smoked burgers and sandwiches, the Smithey Mighty Spatula is a game-changer. Durable, precise, and built to handle everything from burgers to Cubanos—this is the tool you didn’t know you needed for your smoker setup.   Ready-to-Heat Favorites for Game Day For the ultimate convenience without sacrificing flavor, these fully cooked, smoked cuts are perfect for prepping ahead. Just heat, serve, and watch the crowd cheer. American Wagyu Smoked BrisketRich and tender with deep smoke flavor, this brisket reheats beautifully. Slice it thin and serve on toasted buns with pickles and your favorite BBQ sauce for instant crowd-pleasers. Wagyu Smoked Prime RibFully cooked and richly marbled, our smoked prime rib needs only gentle reheating. Serve with horseradish cream and roasted veggies for an elevated tailgate feast. Wagyu Smoked Tri TipSliced and smoky, the tri tip is great for build-your-own sandwiches or paired with chimichurri and grilled bread for bold, handheld flavor. No Grill? No Problem. Our American Wagyu Beef Jerky brings bold flavor with zero prep—just open and snack. Perfect for the drive, the lot, or mid-game fuel → Explore Jerky.       Make-Ahead Tips for Early Starts Experienced tailgaters know the secret to success: prep ahead and relax when the game day excitement hits. Smoking meat low and slow is a labor of love, but it doesn’t have to keep you up all night or tied to the smoker on game day. With the right preparation and storage strategies, you can have flavorful, ready-to-serve dishes that hold heat and keep their juicy, smoky goodness—even after a night in the cooler. Some cuts are just made for make-ahead magic. Pulled pork, tri tip, and smoked sausages all reheat beautifully while maintaining their tenderness and bold flavors. After smoking, wrap your meat tightly in foil to seal in moisture and protect against drying out. Store in a cooler or insulated container to keep temperatures steady without overcooking or cooling too quickly. When you’re ready to eat, reheat gently over indirect heat on the grill or with a small tailgate smoker, warming through without sacrificing juiciness.   Want to up your tailgate game? Explore our Ultimate Meat Smoker Guide for expert tips, must-have tools, and everything you need to prep and smoke like a pro. Game Day Tips + Tailgate Setup Tailgating with a smoker isn’t just about the food—it’s about the full game day experience. From gear setup to time management, planning ahead makes all the difference. Whether you're parking lot pros or backyard rookies, a little strategy goes a long way. Here’s how to keep the smoke rolling, the flavors bold, and the vibes stress-free. How to Tailgate with a Smoker Smokers bring serious flavor, but they also come with extra logistics. These tips will help you nail setup, timing, and temps for a winning tailgate. Bring the right smoker. Portable models like the Weber Smokey Mountain or Traeger Ranger are compact, reliable, and built for mobility. Offset or pellet smokers work too, as long as you have space and fuel ready to go. Plan for fuel and temperature management. Wind, rain, or cold temps can throw off your cook. Bring extra charcoal, pellets, or propane, and use wind guards or insulated blankets if needed. A leave-in thermometer is your MVP for tracking temps without lifting the lid. Start early and rest your meat. Low and slow takes time, so fire up your smoker well before kickoff. Don’t forget to factor in a 30 to 60 minute rest period—especially for big cuts like brisket or tri tip. Find your perfect fit: Explore our Smoker Style Guide to choose the right setup for your game day goals → Smoker Style: How to Choose the Perfect Smoker.   Keep It Simple, Tidy, and Delicious You’re feeding a crowd—streamline your setup so you can spend more time enjoying the game and less time cleaning up. Prep zones matter. Folding tables create space for slicing, seasoning, and serving. Stack coolers by use (raw meats vs. drinks/snacks) to avoid cross-contamination. Pack a trash bag and keep a bin or crate handy for dirty gear. Serve smart. Paper boats, butcher paper, and disposable gloves make service and cleanup a breeze. Bring paper towels, wipes, and foil for wrapping leftovers or transporting hot items home. Season like a pro. Try SRF’s Santa Maria-style seasoning for big, bold flavor with minimal prep. Or go all-in with the SRF Signature Steak Seasoning to level up anything from brisket to burgers. Get the full playbook: Read our top tips for an easy, delicious, and stress-free tailgate → Great Tailgate Tips and Tricks. Frequently Asked Questions About Smoking Meat on Game Day What is the best meat to smoke for tailgating? If you plan to start and finish smoking meat at your tailgate it’s best to go with smaller cuts like sausages. Large cuts like brisket and pork shoulder can be smoked in advance and reheated once you’re set-up.  Can I smoke food the day before a tailgate? Yes, just be sure to store it properly and reheat gently. Wrapping brisket or ribs in butcher paper and reheating them onsite. What smoker is best for on-the-go tailgating? Portable pellet smokers, compact charcoal grills, and drum-style smokers can all work. It depends on having a vehicle that carries the smoker you use. How do you keep smoked food hot during a tailgate? Wrap your meat in foil or butcher paper, then store it in an insulated cooler or Cambro-style carrier to maintain warmth without drying it out. Final Whistle: Tailgate Bold, Tailgate Smoked You don’t have to grill to be a tailgate hero. Showing up with something smoked low and slow might just be your winning move. Smoke adds depth, complexity, and undeniable tailgate cred—especially when you’re feeding a crowd that craves bold flavor. Whether it’s a whole brisket smoked to perfection, pulled pork sliders prepped the night before, or bite-sized bacon bombs fired off fresh, smoked meats bring unmistakable energy to game day. They're rich, satisfying, and guaranteed to draw a crowd around your setup. And when the cuts come from Snake River Farms? You’ve already won. Our American Wagyu and Kurobuta pork deliver unmatched marbling, tenderness, and big-time flavor that holds up in any smoker. Grab a curated box, build your lineup, and roll into the lot ready to impress. Tailgate like a pro → Shop Curated Boxes.  

Tailgate Grill Recipes That Score Big on Game Day The smoke’s rising, the playlist is locked in, and kickoff is around the corner. Whether you're tailgating at the stadium or grilling from your driveway, this is where the pre-game magic happens. The best tailgate menus hit that perfect balance—easy to prep, packed with flavor, and made to feed a hungry crew. From juicy American Wagyu burgers and bold sausages to fast sides and a few unexpected showstoppers, we’ve got recipes built to win the day. We’re also sharing expert setup tips to help you stay ahead of the chaos—so you can actually enjoy game day, not just man the grill. Need a head start? Stock up with our Griller’s Pack—loaded with crowd-favorite cuts, ready to hit the heat.   Table of Contents  The Ultimate Tailgate Menu Ideas  Level Up Your Tailgate Grill Skills with Expert Guides  Easy Tailgate Setup + Grill Tips  More Game Day Food: Easy Tailgate Sides   Must-Have Meats + Tailgate Packs  Final Whistle: Tailgate Like It Matters    The Ultimate Tailgate Menu Ideas The best game day menus don’t overcomplicate things—they just hit all the right notes. You want a mix of fast, grill-friendly proteins, crowd-pleasing sides, and a few bold upgrades to keep it interesting. These tailgate grill recipes are designed for flavor, ease, and flexibility. Prep ahead, pack them up, and fire away when the timing’s right. Whether you’re feeding a few close friends or your entire fantasy league, this lineup delivers.   Grilled Meats That Steal the Show When the grill’s hot and the crowd’s hungry, these are the MVPs. Easy to cook, easy to serve, and guaranteed to bring the flavor. Teres MajorThe sleeper hit. This tender, steakhouse-worthy cut delivers big on flavor and cooks up quickly—perfect for tailgating. Spicy Smoked Sausages & Bacon BratwurstBold, smoky, and built for feeding a crowd. Toss them on the grill and serve with buns, beer mustard, or sliced on a platter. Tri Tip Roast or Smoked Tri TipTender, beefy, and versatile. Slice it for sliders or tacos, or serve it Santa Maria-style with beans and salsa. American Wagyu Hot DogsA classic, upgraded. These all-beef hot dogs have deep flavor, snappy casing, and real tailgate energy. Winning Play: Stock your cooler with Snake River Farms game day meats and let the grill do the heavy lifting. Level Up Your Tailgate Grill Skills with Expert Guides Want to bring your game day grilling to the next level? We have you covered with in-depth guides that cover everything from picking the best steaks to smoking brisket low and slow. Best Cuts of Steak for GrillingNot all steaks are created equal on the grill. Learn which cuts give you the most flavor, tenderness, and perfect grill marks in The Best Cuts of Steak for Grilling. Whether you want something quick-cooking or slow-roasted, this guide will help you pick winners every time. Mastering Brisket on the Charcoal GrillSmoking brisket might seem intimidating, but it’s all about technique and patience. Get step-by-step instructions and pro tips in Grill Smoked Brisket: Smoking a Brisket on Charcoal Grills to achieve tender, juicy results that’ll have everyone cheering. Southside BBQ Done RightIf you want to impress your crew with bold, authentic Southern flavor, check out How to Prepare SRF Southside BBQ. This guide dives into seasoning and cooking methods that bring out the best in your cuts. Perfect Grilled Tri Tip Every TimeTri tip is a tailgate favorite for a reason. Follow the expert advice in How to Grill a Snake River Farms American Wagyu Tri Tip for juicy, tender tri tip with that signature smoky crust. Winning Play: Bookmark these guides and keep them handy on game day. With Snake River Farms as your grilling coach, you’re set to impress the crowd and score big on flavor.     Next-Level Tailgate Burgers Burgers are a tailgate essential, but when you start with American Wagyu, they become a game day highlight. Rich, juicy, and crowd-approved, they’re perfect for burger bars, loaded sliders, or anything in between.   Build a Better Burger The secret to a next-level burger is simple: better beef. Our American Wagyu ground beef brings buttery flavor and perfect texture to every bite—no need to overdo it on toppings. Set up a DIY burger bar with bold cheeses, tangy sauces, and crunchy extras. Or go with pre-built sliders for an easy-to-grab option that keeps the grill line moving. Winning Play: Watch how to make the perfect Wagyu burger: Pick Your Perfect Patty When it comes to tailgate burgers, the star is the patty—and Snake River Farms offers a range that fits every craving and cooking style. Choose from: SRF Pioneer Burger — a classic, handcrafted patty with rich flavor and great grill marks. Pioneer Sliders — perfect for crowd-friendly, snackable bites. American Wagyu Ground Beef Brick Pack — ideal for DIY burgers with fresh ground quality. SRF Hamburger Patties (1 lb) — ready-made convenience for quick grilling. American Wagyu Dry-Aged Patties (Fresh, 1 lb) — for those who want next-level richness and depth. Wagyu Pioneer Smash Burgers — thin, crispy, and perfectly portioned for smash burger fans. Whether you’re firing up full-size patties or smash burgers, there’s a Snake River Farms option built to impress. Press Play to Pick Your Patty: See how four patties, cooked the same way, deliver different flavor:   Smash Burgers for the Win Wagyu smash burgers are a tailgate game changer—fast to cook, with crispy, caramelized edges and juicy centers that keep fans coming back for more. Thanks to their quick cook time and irresistible texture, they’re perfect for feeding a crowd without the wait. Plus, smash burgers play beautifully on a portable griddle, making them tailgate-friendly whether you’re at the stadium or backyard grilling. Ready to score big on game day? Grab the Smash Burger Bundle — perfectly portioned, handcrafted American Wagyu patties that make tailgate cooking easy and delicious. Fire up the griddle, stack your toppings, and watch your crowd cheer every juicy bite. Winning Play: Watch the full smash burger demo: Easy Tailgate Setup + Grill Tips A great tailgate isn’t just about what you’re grilling—it’s about how well you’re set up. The best hosts know that a few smart moves before the game make everything run smoother when it’s go time. From organizing your gear to packing your cooler with strategy, a little prep goes a long way. Having the right tools and ingredients in place means less scrambling and more time soaking up the pre-game buzz.   Whether you’re cooking for a crew or just a few, this checklist keeps you covered: What to Pack + Prep Ahead Fold-out tables for a sturdy prep and serving station Portable coolers with dedicated space for raw meats, drinks, and sides Knife, fuel, and seasoning kits to keep your essentials organized and ready Extra foil, paper towels, and trash bags to stay clean and keep things moving Santa Maria Style Seasoning for that bold, smoky flavor that levels up everything from tri tip to veggies Want to take it next level? Learn how to throw a full Santa Maria–style tailgate feast   6 Tailgate Recipes that Bring Big Game Day Energy  Get fired up for kickoff with these game day recipes, tailgate-tested favorites made to impress a crowd. From sizzling skewers to steakhouse-worthy mains, each dish is designed to deliver big flavor with minimal fuss.    1. Grilled Picanha  This Brazilian-style cut was made for tailgating. Rich, juicy, and packed with flavor, picanha delivers big steak energy without the fuss. We slice it into thick steaks, thread them on skewers, and grill them over high heat for that perfect char. Serve them hot off the grill with or without chimichurri—either way, it’s a total crowd-pleaser that’s easy to pass around and even easier to devour. Explore Grilled Picanha Recipe 2. Hanger Steak with Chimichurri This is the kind of steak that stops the game—at least for a few bites. Hanger steak is known for its deep, beefy flavor and tender texture, making it a standout on the grill. We sear it hot and fast, then slice it thin and top it with a punchy chimichurri loaded with fresh herbs, garlic, and a splash of vinegar. Serve it up on a platter for easy grazing or tuck it into warm tortillas for next-level steak tacos.   Explore Hanger Steak with Chimichurri Recipe   3. Grilled Flank Steak with Corn This recipe hits the sweet spot between hearty and fresh. Flank steak is quick to grill and easy to slice—ideal for game day crowds. Paired with a vibrant confetti corn salad bursting with sweet corn, peppers, and herbs, it brings color and flavor to your tailgate spread. Serve it sliced on a platter or build your own tacos right off the grill.   Explore Grilled Flank Steak with Corn Recipe   4. Pork Belly Skewers Tailgate food doesn’t get much better than this—crispy, fatty pork belly grilled to perfection and finished with a bold chili-lime salt. These skewers are big on flavor and built for sharing, with just the right balance of heat, citrus, and richness. Serve them hot off the grill and watch them disappear before halftime.   Explore Pork Belly Skewers Recipe   5. Grilled Sausage Charcuterie Board This one’s a guaranteed crowd favorite—an all-meat board loaded with sizzling sausage, bold flavors, and game day ease. We grill up a mix of our favorite sausages, then slice and serve them alongside classic charcuterie board staples like pickles, mustards, and crusty bread. It’s easy to prep, easy to customize, and perfect for grazing between plays.   Explore Grilled Sausage Charcuterie Recipe   6. Chili Lime Shrimp Skewers Light, zesty, and ready in minutes—these shrimp skewers bring a fresh twist to your tailgate lineup. Marinated in chili, lime, and garlic, the shrimp cook fast on the grill and pack a punch of bright, citrusy heat. They’re perfect as a lighter option alongside heavier meats, or served as handheld apps while the main course finishes up..   Explore Chili Lime Shrimp Skewers Recipe       More Game Day Food: Easy Tailgate Sides These easy tailgate recipes are built for real game day action—no forks, no fuss, just crowd-pleasing flavor you can eat standing up. Whether you're gathered around the grill, walking the lot, or perched on a cooler, these sides are designed to travel well, hold up in warm weather, and pair with everything from hot dogs to tri tip. Each one adds color, crunch, and balance to your tailgate menu—no sit-down spread required.   Charred Corn Chili-Lime Butter (No Plate Needed) Prep Time: 10 minCook Time: 10 to12 minServes: 6 Ingredients 6 ears of corn, husked 3 tablespoon softened butter 1 teaspoon melted SRF Beef Tallow Zest and juice of 1 lime ½ teaspoon chili powder Salt to taste Instructions In a small bowl, mix softened butter, tallow, lime zest, juice, and chili powder. Grill corn over medium-high heat, rotating until lightly charred. Brush with chili-lime butter and season with salt. Serve hot or room temp—no forks needed.   Crispy Smashed Potato Bites (Tailgate Finger Food) Prep Time: 10 minCook Time: 25 minServes: 4 to 6 Ingredients 1.5 lbs baby Yukon gold potatoes 2 tablespoons melted SRF Beef Tallow Salt and cracked pepper Optional: garlic powder, rosemary, or grated parmesan Instructions Boil potatoes in salted water until fork-tender, about 15 minutes. Drain and cool slightly. Smash gently with a cup or fork. Drizzle with tallow and season. Grill on a hot grate or roast at 400°F for 10 to12 minutes until golden and crisp. Pro Tip: Tallow gives these crispy edges that olive oil just can’t match. Confetti Corn Salad Cups (Pack + Serve Cold) note: Serve in small cups with forks for walkable tailgate snacks.Prep Time: 15 minServes: 6 to 8 Ingredients 3 cups grilled corn (brushed with tallow before grilling) 1 cup cherry tomatoes, chopped ½ cup red bell pepper, diced ¼ cup red onion, finely chopped 1 to 2 tablespoon lime juice 1 tbsp olive oil or neutral dressing Salt, pepper, and chopped cilantro Instructions Grill corn and brush lightly with melted SRF Beef Tallow for depth. Let cool, then cut from cob. Toss with remaining ingredients and chill at least 1 hour. Serve in small cups with forks for easy, mobile tailgate snacking.     Romaine Wedge with Bacon + Blue Cheese (Crisp Salad in a Cup) Prep Time: 10 minNo cooking requiredServes: 6+ Ingredients 2 heads romaine, leaves separated 6 slices cooked SRF bacon, crumbled (crisped in SRF tallow, if desired) ½ cup blue cheese crumbles 1 cup cherry tomatoes, halved Optional: pickled onions, ranch drizzle, chives Instructions Lay romaine leaves on a platter to create handheld “cups.” Fill each with bacon, cheese, and tomatoes. Drizzle lightly with ranch or vinaigrette just before serving. Pro Tip: Frying bacon in beef tallow adds an umami punch and ties in with your main grill lineup.   Bacon Jalapeño Poppers (Bold Heat Bite Sized) Prep Time: 15 minCook Time: 20 minServes: 6 Ingredients 6 large jalapeños, halved and seeded 4 oz cream cheese 4 oz shredded cheddar 12 strips SRF Kurobuta Bacon 1 tsp SRF Beef Tallow (for brushing the grill) Instructions Fill jalapeño halves with cream cheese and cheddar. Wrap each with bacon and secure with toothpicks. Brush the grill or griddle with melted tallow. Grill poppers over medium heat, turning occasionally, until bacon is crisp and filling is melty.   Must-Have Meats + Tailgate Packs Want to take the guesswork out of game day? These SRF meats and grill packs are ready to cook, easy to prep, and built for bold flavor. From handcrafted hot dogs to smoky tri tip and craveable sausages, these picks make it simple to bring your A-game to the tailgate. Whether you're cooking on the fly or stacking your cooler with all-stars, here are our top choices to build your best lineup yet.   Wagyu Hot Dogs A game day classic—snappy, beefy, and anything but ordinary. Smoked Habanero Sausage Packed with smoky heat and melty cheese—tailgate-ready flavor bombs. Bacon Bratwurst Juicy, smoky, and made with real Kurobuta bacon for extra indulgence. Smoked Tri Tip Pre-smoked and ready to heat, slice, and serve—no grill required. American Wagyu Ground Beef The foundation of next-level burgers, sliders, and meatballs. Build your own game day lineup › Subscribe to customize your next box. Final Whistle: Tailgate Like It Matters Tailgating is more than a meal—it’s a vibe. Make yours unforgettable by choosing delicious, quality cuts that simplify prep and deliver unbeatable flavor. When your crew is happy and satisfied, the whole day feels like a win. Snake River Farms meats are crafted for moments like this—ready to help you bring the heat and keep the good times rolling. Bookmark your favorite recipes, start planning your game day spread, and get ready to make memories around the grill. And remember: pack the tongs, the playlist, and plenty of napkins—you’ll want to savor every bite. Want more tips? Check out our full Great Tailgate Tips and Tricks guide. Want a stress-free way to stock up? Subscribe and save on your favorite game day meats—custom boxes, flexible delivery, and serious tailgate flavor in every shipment.  

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

Wagyu vs. Kobe: What’s the Difference? In the world of premium beef, the terms Wagyu and Kobe cause excitement and confusion. Both types of beef are synonymous with luxurious marbling, distinct flavor and buttery tenderness. Although these two names are sometimes used interchangeably, they are not the same. In fact, all Kobe is Wagyu, but not all Wagyu is Kobe. What exactly makes each different? Here’s a breakdown. Table of Contents  What is Wagyu Beef? What is Kobe Beef?  How are Wagyu and Kobe Beef Similar?  What are the Key Differences Between Wagyu and Kobe? Is Kobe the Best Wagyu in Japan? What are the Different Types of Wagyu Beef? Can You Get Real Kobe Beef in the U.S.? What is American Wagyu Beef?  American Wagyu vs. Japanese Wagyu Is American Wagyu Real Wagyu? Final Thoughts   What is Wagyu Beef? Wagyu is a famous breed of cattle from Japan. Wagyu translates to “Japanese cow” (wa = Japanese, gyu = cow) a term that refers to all Japanese beef cattle. Wagyu cattle were used for farm and agricultural work because of their high level of endurance. This ability to work hard was due to Wagyu’s high level of intramuscular fat cells, the same characteristic that produced rich and tender beef.   What is Kobe Beef? Kobe beef is a specific type of Wagyu born, raised and processed in the Hyōgo prefecture in Japan, near the city of Kobe. The Kobe standards require the cattle is from the Tajima bloodline and is raised under strict methods that impart a unique flavor. Only about 3,000 head of cattle per year qualify as true Kobe beef. So, by definition, all Kobe beef is Wagyu, but not all Wagyu beef is Kobe.   How are Wagyu and Kobe Beef Similar? Wagyu and Kobe are types of Japanese beef that are derived from a specific breed of Japanese cattle. Both are known for extremely high amount of marbling, distinctive flavor and melt-in-the-mouth texture. This all starts with the proper genetics, but the finished quality of the beef is fostered though careful care and feeding. Authentic Wagyu and Kobe are raised carefully in low-stress conditions by specialty breeders. Each animal receives individualized attention and is fed a carefully planned diet. Young cows start with organic rice straw and move to nutrient rich grains such as corn, barley, rice bran and gluten feed to develop marbling and flavor.      What are the Key Differences between Wagyu and Kobe? The primary difference between these two types of beef is location. Kobe beef cattle must be born, raised, fed and slaughtered within the Hyogo prefecture near Kobe. Kobe beef is sourced from a Tajima or Tajiri strain of Wagyu. Hypothetically, start with two Wagyu animals with identical Tajima bloodlines. Raise one in Hyogo and the other in Montana using the same precise techniques and protocols required by the Kobe Beef Association. After the animals mature and are processed, the beef from Hyogo prefecture is called Kobe and the beef in Montana is Wagyu. Here’s a comparison: FEATURE WAGYU KOBE  Origin Japan, USA, Australia  Hyogo Prefecture, Japan  Breed  Any of the 4 Wagyu Breeds Purebred Tajima (Black) Availability  Widely Available  Rare and limited supply  Price  Premium Ultra-premium  Regulation  Less regulated outside Japan Strictly monitored and verified      Is Kobe the Best Wagyu in Japan? Kobe is arguably the most recognized breed of Wagyu but there are other legendary breeds of Wagyu throughout Japan. These include Matsusaka beef from the Mie prefecture and Ohmi beef from the Shiga prefecture. Each strain of Wagyu possesses unique characteristics which influence their flavor profiles. The location is thought to impact the quality and flavor of the beef, much like terroir is said to influence the finished quality of a wine. Each type of Wagyu has a distinct flavor and ultimately the “best beef” is based on personal taste and preference.   What are the Different Types of Wagyu Beef? Within the broad category of Wagyu beef there are four different breeds, each with its own unique qualities. Japanese Black (Kuroge): Possesses the most marbling of the four breeds. The beef is rich, butter with deep umami flavor and aroma. About 90% of all Wagyu comes from Japanese Black animals including all Kobe, Matsusaka and Ohmi beef. Japanese Brown (Akage): Produces beef that is leaner with a milder flavor profile. The result is an eating experience that is lighter than other Wagyu.  Also known as Kumamoto or Red Wagyu. Japanese Shorthorn (Nihon Tankaku): A leaner breed with a distinct flavor that is described as savory and slightly nutty. Primarily raised in Northern Japan. Japanese Polled (Mukaku): The least common of the four breeds, Japanese Polled Wagyu is lean with a rich umami flavor and firmer texture.   Can You Get Real Kobe Beef in the U.S.? It is possible to purchase authentic Kobe beef in the United States, but the quantity of genuine Kobe is very limited. Since the total production of Kobe is so low, very little is available for import. True Kobe beef can be purchased from select high end retail shops, online retailers and exclusive restaurants. Real Kobe beef comes with documentation, so request the paperwork to ensure you’re purchasing bona fide Kobe. What is American Wagyu Beef? When purebred Wagyu are crossbred with other non-Wagyu cattle breeds, it yields American Wagyu which features rich marbling and the traditional beef flavor preferred by American palates. "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    Want to Try American Wagyu for yourself? Shop Snake River Farms American Wagyu beef and discover bold flavor with rich, buttery marbling.  American Wagyu vs. Japanese Wagyu The difference between American Wagyu and Japanese Wagyu is the amount of marbling and flavor profiles. Japanese Wagyu beef has extremely high levels of fat marbling, leading to a very rich flavor best enjoyed in small portions. Japanese Wagyu is often thinly sliced and served in yakiniku (grilled) or shabu-shabu (hot pot) dishes for this reason. American Wagyu beef is the result of crossbreeding traditional beef cattle with purebred Wagyu. The result is a perfect blend of Wagyu’s buttery marbling and the robust beef flavor that American beef is known for. World class chefs consider it is the best of both worlds.   Is American Wagyu Real Wagyu? American Wagyu is real form of Wagyu but is the result of crossbreeding purebred Japanese Wagyu with other Continental cattle breeds. It is not 100% pure Wagyu but provides a higher level of marbling than USDA Prime (the highest level of marbling recognized on the U.S. scale) as well as the buttery, umami flavor and aroma associated with purebred Wagyu.   Final Thoughts The difference between Wagyu and Kobe comes down to specificity and standards. The analogy of Champagne and sparkling wine is often used. Think of Wagyu as the broader category—like sparkling wine—and Kobe as a prestigious subcategory, akin to Champagne. Both are good quality, but Champagne is more highly regarded and carries a premium price. Whether you’re a steak connoisseur or simply a curious carnivore, understanding the Wagyu vs. Kobe distinction helps you shop smarter, order wiser, and fully appreciate the work behind every delicious bite. Ready to Taste the Difference? Explore our full selection of American Wagyu beef — from buttery-smooth steaks to richly marbled roasts — and experience the best of both worlds.     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.

The Best Cuts of Steak for Grilling: A Complete Guide Outdoor cooking is one of the best things about summer, but it’s not easy choosing the best steak to throw on the grill. There are so many different cuts to choose from, how do you know which steak will deliver the most flavor, tenderness and make the biggest impression? Here’s a guide to the world of steaks so you can choose the best cuts for grilling.Any steak can be cooked on a grill, but here are two factors that make some cuts perform better than others. 1. Marbling Choose a steak with generous marbling. Marbling, or intramuscular fat, provides flavor, creates a juicier steak, adds tenderness and promotes even cooking on the grill. Learn more about marbling → 2. Thickness A thicker steak distributes the heat and cooks more evenly. A thin steak may cook too fast on a hot grill. Choose steaks that are at least 1 inch thick. For best results use steaks that are 1½ inches thick. Why steak thickness matters → Table of Contents  What Makes a Great Grilling Steak Which Cut of Steak is Best for Grilling What are the Best Butcher’s Cuts for Grilling What's the Most Tender Steak to Grill Quick Decision Guide  Tips for Grilling the Perfect Steak  Which Cut of Steak is Best for Grilling? The best steak cut for grilling is a personal choice. What do you want the most from a steak? Factors to consider are tenderness, flavor and value. Your steak choice will vary based on the occasion or desired dining experience. The steak for an impromptu Tuesday night cookout will be much different than the one for your dad’s birthday celebration. Here are five top contenders for steaks to grill. Each of these are well-known cuts and perform well on a charcoal or gas grill. Ribeye – Ranked the number one steak by beef aficionados due to its intense marbling and rich beefy flavor. The high amount of intramuscular fat creates a tender, juicy and savory steak. New York Strip – Well marbled, but leaner than a ribeye. A firm, moderately tender texture and deep beef flavor. It is easy to trim and slice since it does not have large pockets of fat. Filet Mignon – The most tender of all steaks with a buttery texture. Lightly marbled with a mild flavor. Porterhouse  – Two steaks in one:  a tender filet mignon and a robust New York strip separated by a T-shaped bone. Sirloin – A lean steak with satisfying beef flavor and a pleasing firm bite. A popular cut that represents excellent value. Pro Tip: For a bold, juicy grill favorite, start with a well-marbled American Wagyu Ribeye. Want a recipe to match? Try our Cowboy Steak with Blistered Corn and Tomatoes. Grill-Ready Idea: Fire up a New York Strip and turn it into a show-stopping sandwich with this Grilled NY Strip with Goat Cheese & Pesto.   What are the Best Butcher’s Cuts for Grilling? Butcher’s cuts are the steaks without the pedigree of the popular, and higher priced, steakhouse favorites. These cuts are sourced from multiple locations and possess unique flavors and textures that are enhanced when cooked on a grill. Outside Skirt Steak – This steak is the diaphragm muscle, which receives a lot of exercise and creates deep flavor. A surprisingly marbled cut that is exceptionally rich and buttery. It has a thick, strong grain, so cutting against the grain is critical for a tender bite. Bavette – A cut from the bottom sirloin, it’s also known as the “flap meat”. It has a thick grain with a loose texture which crisps up beautifully on the grill. The flavor is very beefy with a hint of minerality. Picanha – The foundation of Brazilian style, this triangular shaped cut is juicy, flavorful with a firm texture. Also known as the sirloin cap and the coulotte, this is a large cut that can be cut into steaks or grilled as one piece. Hanger Steak – A long, coarse grained cut from the plate primal. Moderate marbling adds juiciness while the overall flavor profile is intensely beef-forward with a subtle mineral edge. Flank Steak – A favorite steak with moderate marbling, bold beef essence and a tender bite when cut against the grain.   Pro Tip: Curious about lesser-known cuts? Explore our guide to Underrated Butcher’s Cuts and try something new on the grill.Try This: Grilled Hanger Steak shines with a punchy chimichurri recipe, or make your next taco night legendary with our Flank Steak with Confetti Corn.   What's the Most Tender Steak to Grill If your top priority is melt-in-your-mouth texture, filet mignon is the most tender steak you can grill. Cut from the psoas major, a non-weight-bearing muscle, it’s naturally soft and buttery even without extensive marbling. Take one bite of filet mignon and you’ll know immediately this is a very tender steak. It’s not just your senses, but it is scientifically proven to be the most tender of all steaks using the shear force test. Using this objective method, here is a list of the most tender steaks as identified by meat scientists: Filet Mignon – The most tender steak you can grill, filet mignon delivers a smooth, buttery bite with subtle flavor and an elegant finish. Flat Iron – Well marbled and juicy with excellent beefiness, this steak is best served medium rare to medium, but remains flavorful when cooked to higher temperatures. Cap of Ribeye Steak – Sometimes called “the tastiest cut on the cow” this legendary cut is beautifully marbled, juicy and delicious. Zabuton – A richly marbled cut from the chuck (shoulder) with a buttery texture and robust flavor. It’s also known as the Denver steak. Teres Major – Another gem from the chuck, this is also known as the shoulder tender. Shaped like a small tenderloin, it is packed with deep, savory richness. Tenderness Tip: Filet Mignon is the king of tenderness—but flat iron and Zabuton offer amazing texture at a great value.Try This: Go beyond classic with these Kalbi-Style Tenderloin Kebabs. Quick Decision Guide Can’t decide? Here’s a quick reference to help you pick the perfect steak based on what matters most to you.   Beef Flavor vs. Tenderness If You Want...  Choose...  Bold Beef Flavor  Ribeye, Skirt, Hanger  Maximum Tenderness Filet Mignon, Flat Iron  Cooking Style Cooking Method Best Cut   Quick Sear Ribeye, Strip, Skirt Reverse Sear Thick Ribeye, Porterhouse Marinate & Slice Flank, Skirt, Hanger, Sirloin  Budget Price Point Recommended Cuts   Premium Picks  Filet Mignon, Ribeye, Porterhouse  Great Value Flat Iron, Sirloin, Denver    Pro Tip: Can’t decide? Try multiple cuts with one of our SRF Boxes. They’re curated for variety, value, and unforgettable grill nights.   Tips for Grilling the Perfect Steak Let it Rest Before and After — Bring steak to room temp before grilling. After grilling, rest it 5-10 minutes to retain juices. Season Simply — Salt and pepper go a long way. Let the beef shine. Use High Heat — Get your grill hot (450°F+) to sear and lock in flavor. Don’t Overcook — Use a meat thermometer: Rare: 120-125°F  |  Medium-rare: 130-135°F  |  Medium: 140-145°F Slice Against the Grain — Especially important for flank, skirt, and hanger cuts. Slicing against the grain shortens muscle fibers, making the bite more tender.   More Ways to Master the Grill: Get step-by-step techniques and recipes in our Cooking Guides. Final Thoughts  Whether you're grilling up a celebration-worthy porterhouse or slicing marinated skirt steak for tacos, the right cut makes all the difference. Ribeye, filet mignon, and strip steaks consistently top the charts for their flavor and grill-worthiness, while lesser-known options like flat iron and Denver steak offer surprising tenderness at a great value. The key is to match the cut to your taste preferences, cooking method, and budget. With this complete guide in hand, you’re ready to light the fire and grill the perfect steak every time.       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.

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

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

Summer Dinner Party: Guys Night In with Snake River Farms There’s something special about calling the guys over, firing up the grill, and making an evening out of great food, good bourbon, and better company. This is my go-to way to host a no-fuss, high-reward summer dinner party—and with Snake River Farms American Wagyu on the grill, it always turns into something epic. If you’ve ever wondered what to serve for a solid Guys Night In, this is it: Cowboy Steaks reverse-seared to perfection, bold sides, and a dessert that hits the spot without being fussy. Everything’s easy to prep and even easier to devour.   The Vibe: Laid-Back, Full-Flavored, All Fire When I’m hosting the guys, I keep the setup simple: Cold drinks in a cooler, not a bar cart Classic rock or country on the playlist Everything served family-style right off the grill or skillet One unforgettable main course: thick, juicy, show-stopping Cowboy Steaks The secret weapon? High-quality American Wagyu beef from Snake River Farms. It does 90% of the work—rich flavor, beautiful marbling, and that wow factor that always gets a “Dude, where did you get this?” reaction. If you want to elevate the drink setup, check out our Backwoods Bar ideas—a laid-back, rugged way to serve drinks without overthinking it.     Guys Night In Menu for a Summer Dinner Party This dinner party menu serves 6–8 and balances crowd-pleasing flavors with minimal prep. It’s built around Cowboy Steaks, with sides that hold their own and a cast iron dessert that brings it all home.   "For the person who has everything on your gift list.. SRF  Wagyu Cowboy Steak will delight and impress. My friend was absolutely delighted! Thank you!" - Debi P., verified buyer   Reverse Seared Cowboy Steaks with Chimichurri Why it works: The SRF Gold® Cowboy Steak is thick, juicy, and dramatic—in the best way. Reverse searing delivers consistent doneness and a steakhouse-style crust.   KEY INGREDIENTS: 2 SRF Gold® Cowboy Steaks (2.5 lbs each) Kosher salt Fresh ground pepper Finishing salt   INSTRUCTIONS: Salt generously. Let rest for 1 hour or overnight. Preheat oven or set up a two-zone grill at 250°F. Cook low and slow to internal temp (e.g., 120°F for medium-rare). Rest 15–20 minutes. Sear hot and fast for crust. Slice, season, and top with chimichurri. Get the full recipe here Pro Tip: The reverse sear method is ideal for thick cuts like the Cowboy Steak. Read our full Reverse Sear Guide to dial it in. Chimichurri Sauce for Steak This sauce is a blend of five key elements: fresh herbs (parsley, cilantro, oregano), aromatics (garlic, shallots), spice (fresh or dried chilis), acid (vinegar) and olive oil. For those who don’t like cilantro, feel free to substitute more parsley.KEY INGREDIENTS:  1 bunch flat leaf (Italian) parsley, finely chopped  ½ bunch cilantro, finely chopped 2 tablespoons chopped fresh oregano (can sub 1 teaspoon dried oregano) 1 small shallot, finely chopped 1 teaspoon dried red chili flakes (can sub a chopped fresh Fresno or jalapeño chili) 2 to 3 cloves garlic, finely chopped 1 cup (approximately) olive oil 2 to 3 tablespoons red wine vinegar 1 teaspoon kosher salt   INSTRUCTIONS:  Put everything but the oil and vinegar in a bowl and mix to combine. Add about ½ the olive oil to the mixture and stir. You want all the dry ingredients to be lightly suspended in oil and the overall consistency to be sauce-like. Add more oil as needed. Add 1 to 2 tablespoons of the red wine vinegar, then taste. You’re looking for a good balance of herbal and tart. Adjust to suit your taste. Taste and do a final adjustment of the salt, chili and vinegar levels. Optional: You can put everything in a blender and pulse lightly to chop and combine.    Pro tip: You can make this the day before your dinner. Store in the refrigerator and let it sit at room temperature about an hour before you serve. Pan-Roasted Brussels Sprouts with Bacon Why it works: Rich, salty bacon with crispy sprouts delivers a savory punch. The lime finish adds balance.   KEY INGREDIENTS:  1 lb Brussels sprouts 4 slices SRF Apple Brined Uncured Bacon Olive oil 1 lime INSTRUCTIONS:  Crisp the bacon. Set aside. Sear sprouts in bacon fat until golden. Chop and toss with bacon. Finish with fresh lime juice. View full recipe   Smashed Tallow Potatoes with Spicy Aioli Why it works: Crispy and rich thanks to SRF Beef Tallow, these potatoes are a crowd favorite with a spicy finish.   KEY INGREDIENTS:  2 lbs Yukon Gold potatoes 2 cups SRF Beef Tallow Kosher salt, parsley Spicy aioli (mayo + hot sauce) INSTRUCTIONS:  Boil potatoes until tender. Smash flat. Brush with tallow and roast at 350°F until crispy (about 25 minutes). Finish with salt, parsley, and aioli. Get the recipe Cast Iron Berry Cobbler This dessert is impressive and is amazingly easy to make. You can bake this the day before or have the ingredients ready to go and pop it in the oven at the start of dinner to serve the cobbler warm. Peaches and blueberries are great in this recipe, but use any fruit you have on hand.  Why it works: Sweet, rustic, and simple. Serve with ice cream and a second round of bourbon. KEY INGREDIENTS:  1 cup all purpose flour ⅔ cup granulated sugar 2 teaspoons baking powder 2 teaspoons vanilla extract 1 cup buttermilk   2 cups of your favorite in season berries and fruit, washed ½  stick salted butter 1 pint vanilla bean ice cream    INSTRUCTIONS:  Heat the oven to 350°F. Place a 10 inch cast iron skillet over medium low heat and add butter. Allow to gently brown, then remove from heat. I do this while I’m mixing the batter and it’s usually ready just as I finish. Sift flour, sugar and baking powder together in a mixing bowl. Add vanilla extract and buttermilk. Mix until the batter is smooth. Pour batter into the cast iron skillet with the brown butter. Top the batter with your fruit, spread evenly. Sprinkle a tablespoon or so of sugar over the top. Place into the oven and bake for 45 minutes or until the top is brown and the edges along the cast iron skillet are crisp. Serve with a scoop of vanilla bean ice cream.  Bonus Tip: Want to pair your Cowboy Steaks with something that holds its own? We rounded up our favorite bourbon, wine, and cocktail pairings for American Wagyu—because a great steak deserves a great drink.   What to Order for Guys Night In Make it easy—stock up on these Snake River Farms essentials ahead of your summer dinner party: SRF Gold® Cowboy Steaks: The centerpiece of your menu SRF Apple Brined Uncured Bacon: Adds depth and flavor to your sides SRF Beef Tallow: For ultra-crispy potatoes or next-level skillet cooking   Want to perfect the cooking method? Use our Reverse Sear Cooking Guide for flawless results.   Planning Ahead? Make It a Gift If your Guys Night doubles as a Father’s Day celebration—or you're thinking ahead for birthdays or host gifts—Snake River Farms makes it easy to send something unforgettable. Top Father’s Day Food Gifts Food Gifts for Men   Both guides are packed with standout picks that deliver big flavor and even better memories.   "I bought a tomahawk steak for each of my 3 sons as a small gift for their traveling to see us after my wife experienced some medical problems. I just got a message from one son saying the steak was one of the best he has ever had. Our grandkids loved it too. I'll be buying again." - Breton L., verified buyer   Your Guys Night Starts Here Great food. Good bourbon. Even better company. That’s what it’s all about. With American Wagyu from Snake River Farms, you’ll pull off a dinner that’s big on flavor and low on fuss—just the way it should be. So grab the steaks, fire up the grill, and get the guys over. You bring the fire—we’ll bring the beef.     Author Bio Dave Yasuda has worked with Snake River Farms for over 12 years, cooking virtually every product we sell. He has prepared SRF products for photoshoots, food festivals, company events, and customers. A skilled home cook, Dave has collaborated in the kitchen with award-winning chefs, recipe developers, and content creators to enhance his culinary skills. He has also been a featured guest on numerous food-centric podcasts, including Bon Appetit’s “Dinner SOS” hosted by Chris Morocco.

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

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   Looking for the perfect gift for Father’s Day or just want to surprise the steak lover in your life? Explore our handpicked Steak Gifts for Dad — a curated collection of unforgettable American Wagyu cuts that make every occasion extra special.   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     Make Their Day Unforgettable Start a tradition they’ll crave year after year. Whether you’re shopping for birthdays, Father’s Day, or a just-because surprise, Snake River Farms steak gifts for Dad deliver unforgettable flavor and quality—right to his door. 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. Make his Father's Day Unforgettable — Shop Steak Gifts That Raise the Bar.   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 Beef Marbling Score (BMS), which measures marbling that exceeds the USDA scale.  SRF Silver® – BMS 5. Abundant marbling equivalent to USDA Prime.   SRF Black® – BMS 6–8. Significantly more marbling than USDA Prime.   SRF Gold® – BMS 9–10. Dramatically more marbling than USDA Prime.   SRF Gold Plus™ – BMS 11–12. 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.   Want more ideas? Explore our full collection of Steak Gifts for Dad and find the perfect way to fire up Father’s Day—or any day worth celebrating. 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 Philadelphia 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 that involves cooking meat over an open flame using red oak wood. The grill is adjustable, allowing the meat to be raised or lowered over the coals for precise heat control and smoky flavor. This style of grilling dates back to the mid-1800s and has changed very little over the past 175 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—and the same goes for getting ready to tailgate. The chef got his grill from Santa Maria BBQ Outfitters; the 18" x 12" size is portable enough to easily load into your truck before the game. Be sure to source either red oak or good-quality lump charcoal. Then grab a lighter, an ignition aid, and 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 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. With its quick cooking time and ability to develop a flavorful crust while staying tender, tri-tip is ideal for this grilling method. 3. Get GrillingLet your tri tip is at room temperature up to two hours before you cook, then 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 so the meat doesn't scorch or burn. 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 a savory crust will form slowly as you’re grilling with a lower amount of 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. After resting, slice it thinly and serve alongside a Santa Maria-style salsa. For the sausages, we’re going 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 the sausage casing bursts - then pull and let rest 5 to 10 minutes. 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 Coca Cola 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.