SRF BLOG

Kurobuta vs Berkshire Pork: What’s the Difference? Snake River Farms is renowned for American Wagyu beef. But some special meals call for ham, either as a tradition or for a change of pace. Our 100% Kurobuta pork hams elevate any meal with incredibly easy preparation and mind-blowing flavor. Learn all about the incredible heritage of Berkshire hogs and Snake River Farms Kurobuta hams — and how to choose the perfect ham for your holiday celebration.    What is Berkshire Pork? Berkshire pork comes from a specialty breed of pigs from Berkshire County, England. It is known for its higher level of marbling which lends a more tender and juicier flavor than regular pork. Berkshire pork is often referred to as Kurobuta or “black hog” in Japanese, a name given to the pigs when they were first imported to Japan. If you’re interested in a deeper dive into the heritage pork, explore our full guide: Heritage Pork Guide: The Complete Guide to Kurobuta Pork.Kurobuta pork is the opposite of factory-farmed, commodified pork. Like American Wagyu cattle, Berkshire hogs are genetically predisposed to producing beautifully marbled meat. Marbling means flavor, and Kurobuta pork delivers a robust and rich sensation in every bite. You’ll notice Kurobuta pork has a deeper reddish hue than grocery store pork. That reflects its naturally higher pH, a product of exceptional marbling and an indicator of deeper flavor. Add to those qualities a closely monitored diet and humane conditions, and you’ve got pork cuts that deliver an unsurpassed dining experience.   Berkshire Pig Origins  Berkshire hogs have been bred and raised in Berkshire County, England for over 400 years. With their distinctive black color and richly hued flesh, Berkshire hogs have long been prized as a heritage breed — which means they are raised for exceptional flavor and tenderness, not speed or disease resistance like most commodity animals. Think of them in the same arena as an heirloom tomato.Berkshire pigs were some of the first imports Japan allowed at the end of its isolationist period in the 1800s. Renamed Kurobuta, their purebred progeny is still raised on the Japanese island of Kyushu, where their full flavor and remarkable juiciness gained acclaim among upscale diners throughout the 20th century.     Sustaining a Heritage of Pure Quality By the 1950s, Berkshire hogs had made their way to farms in the United States. These black beauties raked in championships and set a high standard for the American palate. In the post-World War II boom of commercial meat production, their popularity waned. Thankfully, a handful of small family farms persevered in cultivating this historic breed across the Midwest, particularly in Iowa. Much like the visionary founder of Snake River Farms, these hardworking families continue to champion sustainable farming practices and passionately safeguard the purebred genetics and superior quality of Kurobuta pork raised right here in America’s heartland.     Berkshire Pork Characteristics & Choosing the Right SRF Ham Snake River Farms offers a full line of Kurobuta hams that arrive fully cooked and frozen for safe delivery. Choose a size based on the number of guests — plan for 8 to 12 ounces of ham per person — and decide between bone-in and boneless depending on your priorities: Flavor-Focused TraditionIf flavor takes priority, choose a half or whole bone-in ham. The meat closest to the bone becomes exceptionally juicy and tender, and the leftover ham bone adds incredible richness to soups and stocks. Convenience and Easy ServingIf you prefer simple slicing and plating, go with an SRF boneless ham. It delivers the same high-quality Kurobuta experience without navigating around the bone at the table.   Whichever style you choose, allow several days to thaw safely, then heat in the oven or on the grill. Enjoy it as-is or elevate the experience with one of our ham glaze recipes. For more pork inspiration after the holidays: Guide: How to Cook a Ham. Bone-In Half Ham Traditional bone-in ham with incredible flavor and juiciness, perfect for smaller gatherings. Shop Bone-In Half Ham → Whole Bone-In Ham Classic full-sized bone-in ham for holiday feasts and special occasions. Shop Whole Bone-In Ham → Whole Boneless Ham Fully cooked, easy-to-slice boneless ham, perfect for stress-free serving. Shop Whole Boneless Ham → Half Boneless Ham Convenient half-sized boneless ham, perfect for smaller dinners or leftover meals. Shop Half Boneless Ham → Frequently Asked Questions About Berkshire Pork What makes Berkshire pork different from regular pork? Berkshire pork, also called Kurobuta, comes from a heritage breed prized for superior marbling, tenderness, and flavor. Its higher fat content and deeper color result in a juicier, richer taste compared with conventional pork. Is Kurobuta pork the same as Berkshire pork? Yes. Kurobuta is the Japanese name for Berkshire pork, reflecting the breed’s origin and its reputation for luxurious flavor and exceptional juiciness. How should I cook Berkshire pork for the best flavor? Kurobuta pork can be roasted, grilled, or slow-cooked. For hams, choose bone-in for maximum flavor or boneless for convenience. For detailed guidance, see our Guide: How to Cook a Ham and Best Way to Cook a Pork Chop. Can Berkshire pork be used for pulled pork? Absolutely. Cuts like pork collar are perfect for slow-cooked pulled pork, yielding tender, flavorful meat. Check out our How to Make Pulled Pork from a Pork Collar guide for step-by-step instructions. Where can I buy high-quality Berkshire pork? Snake River Farms offers 100% American Kurobuta pork, raised under strict humane and sustainable practices to ensure superior taste and marbling in every cut. Experience the Rich Taste of Heritage Pork Whether you’re planning a holiday centerpiece, a cozy dinner, or an elevated weeknight meal, Berkshire pork (Kurobuta) delivers unmatched flavor and tenderness that will impress any guest. From fully cooked hams to versatile chops and slow-cooked cuts, Snake River Farms offers heritage pork raised responsibly and crafted for memorable meals. Explore our full selection and bring the rich, juicy taste of Kurobuta pork to your table today: Shop Kurobuta Pork.  

Snake River Farms is part of Agri Beef Co., a family owned and operated business that was founded in 1968 by Robert Rebholtz, Sr. Learn about the humble beginnings of our company and how Rebholtz pioneered American Wagyu beef.

Anyone can throw together a tailgate party, but what if you want to do it up and impress the team? All you need is a little planning and some Snake River Farms American Wagyu beef to amp your prefunk to new heights.Here are tips, tricks and recipes from our favorite chefs, influencers and tailgater experts to make each pre-game meal a winner this year.

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

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

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

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

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

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

If you’re a regular at the local butcher shop, occasionally you might see a cut of beef out of the ordinary. A steak in this category is the zabuton. Also called the Denver steak, this is a rich and tender cut that deserves your attention. Learn more about the zabuton, its tie to Japan, the best way to prepare it and more.

The hanger steak is a cut that’s often mentioned but is hard to find in grocery stores. This steak was relatively unknown in the U.S. until about 25 years ago. About that time, hanger steak popped up on restaurant menus and built a delicious reputation. You can purchase this elusive steak at Snake River Farms, but here are a few things to know before it arrives at your door.

Find out whether a bone-in cut yields better flavor than a boneless cut or it’s all just a myth with tips by the bone-picking beef experts at Snake River Farms.

Drink Pairings – Which Beverage is Best with Snake River Farms American Wagyu? Red wine and steak is the classic pairing.

Fire up your flavor experience by learning how gas, charcoal or wood pellet grilling can affect the taste of your Snake River Farms American Wagyu beef.

Get the lowdown on wet-aged vs. dry-aged beef, including how each process works and how it affects your dining experience. 

Discover how blast-frozen meat from Snake River Farms delivers safer quality, fresher flavor and more convenience right to your door for an elevated experience.

Denver Steak vs. Zabuton Steak: What’s the Difference? Zabuton? Denver steak? Have you heard of these unique cuts? Get the lowdown on Denver steaks vs. zabuton steaks, from where the names originate to which one makes the cut for superior dining, at Snake River Farms. Ever seen zabuton steak on a menu and wondered what it was? Or been perplexed by something called a Denver steak? What’s the difference between these two steaks and where do they come from? The pros at Snake River Farms love sharing our expertise on beef cuts and how to prepare an amazing meal with any of our American Wagyu beef cuts. Get the American Wagyu beef lowdown on zabuton vs. Denver steaks, where the names come from and more.   Zabuton in Japanese In the Japanese language, the word ‘zabuton’ means pillow. It’s the traditional Japanese cushion used for sitting on the floor, and it’s often used in Western circles for soft support while meditating. The name translates to a particularly rare cut of Japanese Wagyu beef that is cut and served in small, neat square cubes that resemble those sitting pillows.    A Surprising Source Zabuton is sourced from the shoulder or chuck primal. It is a unique cut and is a variation on NAMP 116E with the addition of the neck end of the 116D. It can also be described as the extension of the chuck tail flap/underblade. The zabuton is sourced from the chuck primal, part of the shoulder. This area is made up of three muscles, the primary being the serratus ventralis. Also known as the Beef Chuck, Under Blade Roast, this area below the shoulder blade continues to the ribs and backbone. Many cuts from the underblade area tend to be tough and are therefore relegated to ground beef or stew meat. But the highly marbled Zabuton is a shining exception. While the shoulder muscles get a lot more use than other areas of the animal — making them tougher — the specific area that yields a zabuton steak is more of a support muscle that is less used and comprises more intramuscular fat (aka marbling). That makes it a more tender and flavorful steak option. That also makes it a more difficult cut to achieve and as a result, it’s less common in butcher shops and on menus.   The Beef Checkoff Program Before about 2009, you would have been hard-pressed to find zabuton steaks offered in American restaurants. And no one had ever heard of a Denver steak. Enter the Beef Checkoff Program, established in a Farm Bill from the 1980s and overseen by the USDA and the Cattleman’s Beef Board (CBB). This program supports consumer interest in the beef industry through research, marketing and education initiatives aimed at elevating a consistently high-quality experience of buying and serving beef.   Mile-High Marketing Moniker One goal of the Checkoff program is to identify and promote “new” cuts of beef. Even though the profession of butcher has been around as long as humans have been eating meat — as in forever — some cuts fall in and out of fashion for the vaguest of reasons. In 2009, the program “unveiled” its latest “discovery”: The Denver Steak. Which is actually the zabuton but with a more American name that played better to focus groups.    Zabuton vs. Denver Steak: Rumble in the Rockies So, what’s the difference between a zabuton steak and a Denver steak? Or as Shakespeare would put it: What’s in a name? A steak by any other name would taste as juicy. That’s right: A Denver steak and a zabuton steak are essentially the exact same thing, just with two different names. The fully American invention of the Denver steak has its roots in Japanese culture, much as Snake River Farms American Wagyu beef owes its lineage to the Japanese Wagyu cattle we imported for crossbreeding. The next time you see a Denver steak on a menu, spark a little dinner table conversation about its origins, and look for it among the American Wagyu steaks from Snake River Farms.  

Get the lowdown on the surprising way Snake River Farms American Wagyu beef can be a heart-healthy addition to any diet, even if it sounds too good to be true.

Looking for the best steak for fabulous dining? Choose the best cut of steak with confidence with these pointers from the pros at Snake River Farms.

You’ve likely seen USDA grade listed on meat labels at the supermarket. You may also have heard about meat-grading systems from other countries.What is beef grading? Who devised these systems? And why should you care about beef grading?

The experts at Snake River Farms can help. We break down where the term Wagyu originated, what it means for the quality of beef you’re buying and why choosing American Wagyu can level up your next steak.

One question we hear a lot is: What is the difference between SRF Black® and SRF Gold® beef? The short answer is marbling. Our SRF Gold cuts include much more marbling than our SRF Black cuts. But even our Black steaks and other cuts have marbling superior to USDA Prime beef.  Here’s your primer on American Wagyu beef, domestic and international meat grading systems and what it means to choose SRF Black or Gold cuts.

What’s the deal with beef marbling? Is it a real thing or a marketing gimmick? And what, exactly, does it have to do with the quality of meat and how your steaks taste?  At  Snake River Farms, superior beef is our bread and butter. Here’s the lowdown on what beef marbling means and how it impacts the flavor of your SRF steaks and roasts.

Deciding which steak to buy is sometimes easier said than done. Here's a guide to help you learn about the different cuts of beef, where they're sourced, and facts about marbling and tenderness. Get answers to your burning (grilling?) questions about beef cuts from the pros at Snake River Farms.