SRF BLOG

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 →    

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.

How to Cook Wagyu Steak Want to know how to cook Wagyu steak like the pros? With its rich marbling and luxurious texture, Wagyu deserves special attention—and the right technique makes all the difference. Whether you're preparing a steakhouse-style dinner at home or trying this prized cut for the first time, a few pro tips will help you get it just right.Learn how to cook Wagyu steak to perfection with the best techniques and tips to enjoy a tender, juicy, and flavorful dining experience. Table of Contents  Choosing the Right Cut  Preparing Wagyu Steak  Cooking Methods for Wagyu Steak  Resting and Serving Wagyu Steak   Common Mistakes to Avoid  Go Forth and Grill    Choosing the Right Cut As anyone who has surveyed a meat counter knows, there are many different steak cuts. Steak is defined as “a thick cut of beef” which doesn’t narrow down your choices. The most popular cuts are the ones featured on steakhouse menus, and all come from the rib and loin sections of beef cattle. These include: Ribeye - The ribeye is intensely marbled with a bold beefy flavor and tender texture. The ribeye has a center eye and an outer cap of ribeye separated by a swath of fat. Look for thick cut steaks with abundant flecks and streaks of marbling. Strip – A strip steak is highly marbled with excellent flavor and a slightly firm texture. Each steak has an external fat cap on one side and a large uniform section that is easy to slice and yields very little waste. Filet Mignon – Prized for its incredible tenderness and mild flavor, the filet mignon has a fine buttery texture that melts in your mouth. A boneless cut without a fat cap and light marbling, this steak has a mild beef flavor. Sirloin – Lean, flavorful, and a bit on the chewier side, sirloin is one of the most popular cuts for good reason. It’s more budget-friendly than the steaks listed above, making it a smart pick when you're serving a crowd.   Explore our full lineup of American Wagyu     Preparing Wagyu Steak Preparing American Wagyu steak starts well before it hits the heat. In the section below, we’ll walk through essential steps like thawing, seasoning, and bringing your steak to room temperature. Each one is designed to help you get the most out of your investment.   How to Properly Thaw Wagyu Frozen steaks retain their quality when slowly thawed in a refrigerator. Set frozen steaks on a plate or rimmed pan to catch any drips and place in the refrigerator. Thin steaks will thaw overnight, and larger steaks may take 48 hours. Plan ahead and thaw slowly to maximize the quality of Wagyu steaks. Meat scientists at Texas A&M have found that quickly freezing and slowly thawing beef has little to no impact on quality. At Snake River Farms, we use a blast freezer set to -20°F to reduce freezing time and minimize the formation of ice crystals, helping preserve the steak’s texture and flavor. Want a step-by-step guide? Check out our full article on how to thaw a Wagyu steak to make sure your steak is perfectly prepped every time. Should you Season Wagyu? Wagyu beef possesses a rich flavor which is enhanced by simply seasoning with kosher salt. If preparing Wagyu for the first time, this is an excellent way to discover its unique flavor profile. Even with its rich, beefy flavor, don’t hesitate to use your favorite seasonings and rubs. Personal preference plays a big role in finding the best way to season your Wagyu steak. Looking for the perfect finishing touch? Explore our full selection of gourmet salts to enhance the flavor of your Wagyu steak. Bringing the Steak to Room Temperature Many chefs and grill masters recommend letting a steak sit at room temperature so it will cook quickly and evenly. This is a tip that you’ll also find in many books and websites. J. Kenji Lopez-Alt, James Beard award winning author of The Food Lab took the time to put this to the test and found resting at room temperature has little impact on the finished quality of a steak. If you decide to let your steak sit at room temperature prior to cooking, do not let it sit longer than 2 hours – the maximum amount of time the USDA recommends for food safety. Cooking Methods for Wagyu Steak Cooking Wagyu steak requires a thoughtful approach to highlight its exceptional marbling and flavor. Below, you'll find three proven methods: pan searing, grilling, and sous vide. Each technique offers a unique way to bring out the best in your steak.   Pan-Seared Wagyu This simple method sets an even, golden brown crust on a steak’s exterior and allows the option of adding flavor through the use of aromatics and butter-basting. This simple method sets an even, golden brown crust on a steak’s exterior and allows the option of adding flavor through the use of aromatics and butter-basting. Best Pan to Use – A cast iron pan is the ideal tool for pan-searing steaks. A thick heavy pan holds heat for a long period of time and sears a steak quickly so the interior does not overcook. Best Oil or Cooking Medium – A neutral vegetable oil is a good choice for pan-searing steaks. There are many sources that cite the benefits of Wagyu tallow which has a high smoke point and imparts additional flavor to the steak. It’s an excellent option if you have it on hand. Pan-Searing Guide SeasonHeat a heavy skillet (cast iron is ideal) over medium heat until hot. Add a light coat of vegetable oil to the skillet. Season top side of steak with salt and pepper. SearPlace steak, seasoned side down, in skillet and sear 4 to 5 minutes until nicely browned. If the steak sticks to the skillet, it’s not ready to turn. Wait until it releases on its own. FlipTurn steak over and allow to cook for an additional 3 to 5 minutes. After 2 to 3 minutes, use a thermometer to test the thickest part of the steak. When the temperature reaches the desired level, remove from the skillet. Serve.   Want to see the pan-searing method in action? Watch our quick how-to video to learn how to achieve a perfect crust, use aromatics like a pro, and finish your steak with a rich butter baste:            Grilling Wagyu Grilling steak is a time-honored method, especially popular during the warmer months. Charcoal grilling, in particular, adds distinctive flavor and texture. While any cut can be grilled, thick steaks (at least 1 ½") with more marbling such as ribeye or strip steak are preferred. Use a 2-zone set-up with your grill. For charcoal, put all the hot coals on one side and leave the other side empty. This creates a hot side for searing and a cool side for bringing the steak to your preferred temperature. This also gives you a side to move the steak as melted fat hits the coals and flares.   Grilling Guide Generously season steak with kosher salt. Set up your grill with 2 cooking zones, leaving the vents open all the way. Place steaks on the cool side of the grill and close the lid. Flip the steaks and check their temperature every 3-4 minutes. The targets are 110°F for medium-rare or 120°F for medium. When the desired temperature is reached, move the steaks to the hot side of the grill to do a final sear. About 1 minute per side. It’s fine to flip the steaks again if you desire a deeper char. Remove the steaks and place on a cutting board. Rest 5 to 10 minutes. Serve.   Want to level up your grilling game? Check out these expert tips and guides to help you get the most out of your grill set-up: Grilling Essentials The Ultimate Grill Guide Gas, Charcoal, or Wood? Here's How Each Impacts Flavor   Ready to see it in action  Watch this quick video for a step-by-step look at the 2-zone grilling method and tips to get that perfect sear every time:             Sous Vide Wagyu Sous vide is a surefire method to cook a Wagyu steak with an interior that is evenly pink and juicy from edge to edge. It’s the ideal method for anyone who wants total control and consistent, even results every time. Sous vide temperatures differ from conventional methods. Since the steak is cooked in a moist environment, it’s best to use higher temperatures. Set your immersion circulator (the sous vide device) to these temperatures: Rare - 115°F Medium-rare - 125°F Medium - 135°F The time to cook a steak using sous vide varies depending on its size and thickness. In general, the minimum cook time is 1 hour. While it’s technically possible to sous vide a steak for several hours due to the precise temperature control, cooking it too long can result in a steak with an overly soft texture. Filet mignon should be cooked for less time since this cut has less marbling and can dry out more easily. Rare - 1 to 2 hours Medium-rare – 1 to 3 hours Medium – 1 to 4 hours   For food safety reasons, do not cook steaks for more than 3 hours when the  temperatures is set at less than 130°F.   Sous Vide Guide   Set up a water bath and select the desired temperature on the immersion circulator. Generously season steak with kosher salt. Place steak in a vacuum seal or ziplock bag. Add aromatics like garlic, rosemary, etc. if desired. Seal bag. Set the sealed bag in the water bath and cook using the recommended times. When ready, pull the bag from the water bath. Open the bag and remove the steak. Place on a plate and pat dry with paper towels. Coat a cast iron pan with a layer of neutral vegetable oil and heat over high heat. When the oil begins to smoke, place the steak in the pan and sear for about 1 minute. Flip and sear the other side. The steak is fully cooked, so sear just long enough to set a golden crust. If preparing a thick steak, use tongs to hold the steak on edge and sear the sides. There’s no need to rest a sous vide cooked steak. Serve immediately.   Curious how sous vide works with American Wagyu? Watch this step-by-step video to see how sous vide delivers edge-to-edge perfection—and how to finish with a sizzling sear that locks in flavor.         Resting and Serving Wagyu Steak Once you’ve cooked a beautiful steak, it’s important to properly rest and serve it. In the preparation instructions above, there is a note to rest your Wagyu steak. After the steak has reached your desired temperature, place it on a cutting board and let it rest for 5 to 10 minutes. Resting allows the temperature to equalize throughout the entire steak and gives time for the muscle fibers to reabsorb the natural juices. If you cut a steak open when it comes directly off the grill or skillet, it will release the juices onto the cutting board. This is a simple step that makes a big difference. Steaks are the most tender when sliced against the grain. The muscle fibers of a steak run in a specific direction which is with the grain. Cutting the steak perpendicular to the grain shortens the muscle fibers and makes the steak more tender.   Common Mistakes to Avoid Overcooking your Wagyu steakCooking to high temperatures causes the muscle fibers to contract and displace the moisture and fat making a steak tough and dry. Using too much (or not enough) seasoningWagyu steaks are naturally flavorful, but seasoning with kosher salt is a fundamental enhancer and helps beef’s inherent qualities blossom. Using your favorite rub with aromatics and seasonings adds additional flavor components. Conversely, using too much salt or rub overpowers the natural Wagyu flavor and has a negative effect on a steak’s natural goodness. Not resting properlyResting your steak allows the temperature to equalize throughout the entire cut and the natural juices are reabsorbed. Skipping this crucial step results in a loss of the juices.   Avoid the most common steak mistakes—Wagyu deserves better. Take your technique to the next level with these tools and tips designed to help you cook with confidence: The #1 Tip for Cooking Steak Perfectly Every Time Explore Our Collection of Salt & Gear Shop the Superfast Thermometer   Go Forth and Grill Here’s a quick recap of key tips to help you cook American Wagyu like a pro: Choose the cut that suits your taste and occasion. Thaw your steak slowly in the fridge for the best texture. Season simply with kosher salt—or use your favorite rub to layer on flavor. Pick a cooking method that fits your style and gear: grill, pan-sear, or sous vide. Use a meat thermometer for precision—don’t rely on guesswork. Let your steak rest for 5 to 10 minutes before slicing and serving. American Wagyu is more than a meal—it’s an experience. With just a little preparation and the right technique, you’ll serve up a steak that’s rich, tender, and unforgettable. Now fire up that grill (or cast iron) and enjoy the delicious difference.    

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

Smoke Show: Effortlessly Elevate Your Holidays with SRF Smoked Prime Rib – Just Heat & Serve A Snake River Farms prime rib makes any holiday table brighter and so much more delicious. We didn’t think it was possible to add more flavor to our American Wagyu roasts, but Bryan and Rachel Bracewell of Southside Market and Barbeque shared their idea. Start with a SRF Silver™ prime rib and carefully smoke it over genuine Texas post oak in Southside’s authentic smoker. The result is a cooked, juicy prime rib with a hint of smoke and the natural flavor of SRF American Wagyu beef.   “No surprise here,” says Bryan, “it’s just high quality beef, simple dry rub, real post oak wood, and time.” Southside is the oldest BBQ joint in Texas, a state famous for authentic barbeque. They handcraft our smoked SRF brisket, spare ribs and sausages. Just in time for the holidays, we present our smoked American Wagyu prime rib. It ships frozen. Just thaw, heat to 115°F, rest and serve. Now it’s effortless to serve a perfect holiday prime rib. Add a Touch of Texas to the Holidays  SRF Smoked Prime Rib | Average weight: 5.5 lbs. | $349   A SRF Silver™ prime rib is hand trimmed, hand seasoned, and smoked low and slow with real Texas post oak. Just heat in the oven, smoker or grill to your desired finished temp, rest and serve. > Shop Now   Leftover Prime Rib Recipes for Flavorful Meals  Leftover Prime Rib and Barley SoupTransform your leftover prime rib into a hearty, comforting beef and barley soup in just 30 minutes. This flavorful dish features tender prime rib, mushrooms, and soy sauce for added umami, with classic pearled barley adding the perfect texture. A quick and satisfying meal for any day.After the prime rib has rested, slice and serve. > Cook Now  Leftover Prime Rib French DipTurn your leftover prime rib into a delicious French dip sandwich with thinly sliced meat, creamy horseradish, and savory au jus for dipping. Quick and full of flavor, this easy recipe is perfect for using up your leftovers. > Cook Now Leftover Prime Rib Pot PieTurn your leftover prime rib into a cozy, hearty pot pie with flaky puff pastry. Prepare the filling ahead of time, then bake for a comforting meal that’s perfect for using up holiday leftovers. > Cook Now

Discover how to cook a New York strip steak like a pro. This guide covers everything from selecting the perfect cut to achieving the ideal sear and doneness.

Learn how to cook the perfect sirloin steak with Snake River Farms’ easy-to-follow guide, ensuring a tender and flavorful result every time.

Elevate your cooking skills with this guide on how to prepare the perfect filet mignon. Learn the best methods to achieve a tender, juicy steak every time, from seasoning tips to cooking techniques. Perfect for any special occasion or a luxurious meal at home.

Master the art of slow-cooked perfection with this grill-smoked brisket recipe. Achieve tender, smoky beef with step-by-step instructions that guide you through prepping, seasoning, and smoking a mouthwatering Snake River Farms brisket for a truly unforgettable meal.

SRF Kurobuta salami is delicious by itself, but their flavors shine when paired with wine. The best combinations accent and balance the flavor profiles of the wine and salami. Keep in mind, the best pairings are the ones that taste best to you! We consulted with Pete Seghesio, an acclaimed winemaker and founder of Journeyman Meats, to discover his suggestions for the best wines to pair with his different types of salami.

Discover the ultimate guide to Snake River Farms Kurobuta Ham. Learn everything from choosing the perfect ham to cooking methods, ensuring your meal is a showstopper.

Smoking a brisket can feel like an impossible task, but we’re here to help.

Looking for fast, flavorful meals that fit into your busy schedule? This collection of quick recipes is designed to help you whip up delicious dinners with minimal effort.

Chef Edward Higgins' tried-and-true method will turn you into a holiday hero. What a dilemma. Prime rib is the ultimate holiday showstopper, yet it’s laden with heartbreak potential — and Edward Higgins, executive chef at The Lively in Boise, Idaho, thinks he knows why. 

Elevate your holiday gathering with a delectable menu created by culinary maestros Nathan Michael and Julia Flowers. Discover a tantalizing lineup, including their signature Pepper Jelly Glazed Ham, Creamy Caramelized Onion Dip, indulgent Pimento Mac and Cheese, refreshing Shrimp Louie Salad, and a Spiced Maple Bourbon Cocktail that will leave your guests raving. Unwrap the secrets to a memorable holiday feast.

Chef Chris Cosentino brings his expertise in whole animal cookery to Snake River Farms with exclusive recipes for the American Wagyu Tomahawk Prime Rib Roast. Perfect for a show-stopping holiday meal!

Snake River Farms Kurobuta hams are savory and delicious simply heated and served. If your taste buds are craving a little something extra, it’s easy to add a special touch of flavor with a glaze. A ham glaze can be as basic or fancy as you desire. Adding a glaze doesn’t have to be time-consuming with this fast-and-easy glaze. A great glaze combines elements of sweet, acid, and spice.

How to Cook Salmon Salmon is one of the most popular fish in the U.S. This top selling fish is known for its distinctive flavor, rich texture and health benefits. This unique fish is an excellent source of Omega-3 fatty acids which are good for your heart, brain and eyesight. Most of all, salmon is just plain delicious. Discover more about the types of salmon offered by Snake River Farms and how to prepare this amazing fish.   Types of Salmon Take a look at your local seafood counter and you’ll see more than one kind salmon. There are five primary salmon species commonly found at the market – chinook (also called king), coho, pink, sockeye and Atlantic. Each type of salmon has unique characteristics including color, fat content and texture. We’ll talk about the specific traits of the three species SRF offers below.Another important factor to consider when buying salmon where it is harvested. The two options are farmed raised or sourced in the wild. Wild-caught salmon provides the best of all worlds. It has superior flavor, texture, natural color, and is a sustainable since it is raised in the natural coastal fisheries which are carefully monitored and maintained. Nutritionally, farmed salmon has more fat, but wild salmon contains a higher amounts of Omega-3 fatty acids and naturally occurring minerals like iron and calcium. Wild salmon has a pronounced natural color, while farmed salmon is fed supplements to boost the color of the flesh. All salmon on the SRF website is wild-caught.All farm-raised salmon is the species Salmo salar, also known as Atlantic salmon. Commercial salmon farming operations are located around the world. The two largest producers are Norway and Chile. Just like beef ranches some salmon farms are better than others. Third-party entities exist to certify farmed salmon based on quality and sustainability.   1. Coho Salmon Coho salmon, also known as silver salmon, has a lighter red-orange color and a lower fat content than sockeye and king salmon. Coho has a medium fat content with a mild, subtle flavor that’s slightly sweet. Coho salmon’s texture is medium firm, with a gentle bite.In the wild, coho are a dark metallic blue or greenish color and their backs with silver sides and a light colored belly. These salmon are generally smaller in size, so they are a good source of larger cuts, like the 1.8 lb. fillets available from SRF.   2. Sockeye Salmon  Sockeye salmon is sometimes referred to as red salmon, due to its bright red-orange flesh and savory rich flavor. The skin of sockeye salmon also turns a deep red hue as the migratory fish travels upstream to spawn. When you find sockeye in the seafood counter, the skin is sliver since the wild-caught fish are caught in the ocean.Sockeye is a small variety of Pacific salmon with an average weight of 10 pounds. This species is celebrated for its firm texture and rich flavor. Wild caught sockeye has a high level of flavorful fat which ranks just behind the fat content found in King salmon.   3. King Salmon Known as Chinook Salmon, the King Salmon is the largest Pacific salmon species. King salmon weigh about 40 pounds but can be as large as 80 pounds. Known for its deep red color, king salmon has a high level of rich oil. Its omega-3 fatty acid levels are twice as high as sockeye. King salmon has succulent flesh with delicate, large flakes and a buttery texture. Its flavor is rich, but milder compared to sockeye, making it an ideal choice for palates that prefer a more mild profile.     Salmon Internal Temperature  The natural fat content of salmon provides great flavor and makes it more heat resistant than leaner fish. Regardless, it’s important to know the best internal temperature for salmon cooked to perfection. No matter the cooking method used, carefully monitor the temperature to avoid overcooked and dry fish.Chefs recommend, and we agree, the ideal temperature for salmon is 125°F. This is a medium level of doneness that is rich and moist with gently flaking salmon. Cooking to a temperature higher than 130°F. can produce dry, overly firm results. Salmon is a fish that some prefer seared with a cool center. If you prefer rare, cook to a temperature of at least 120°F.   Grilled Salmon  Grilled salmon is a summertime stand-by. Since salmon has a higher oil content than many fish, it holds up well to this cooking method. Salmon’s rich flavor does not require anything more than simple seasonings and the bright burst of fresh lemon. An easy grilling method for salmon filets is to cook them skin side down and allow them to cook without flipping. This develops a crispy skin and eliminates concerns of fish sticking to the grill. Fully defrost salmon filets in the refrigerator for at least 8 hours. Pat filets dry and brush both sides generously with olive oil. Season with salt and pepper on both sides of the fillets Set your grill up for 2-zone cooking with a hot side and a cool side. Heat clean grill to medium/high (about 400°F). Lightly season the grill with paper towels dipped in a high smoke point vegetable oil (avocado and grapeseed are good) to help prevent sticking. Place salmon on the grill, skin side down on the cool side and close the lid. Cook until the skin is light brown and the flesh is opaque. Total grilling time will be about 10 minutes, but open the lid and check the temperature after about 5 minutes. Continue to monitor the temperature and remove salmon from the grill when it reaches 125°F. Allow to rest 5 minutes. Squeeze fresh lemon juice on top and serve.   Baked Salmon in Parchment  Cooking salmon in parchment (en papillote) is a French technique that steam cooks the fish with wonderfully moist and tender results. The finished dish resembles poached salmon and captures all the natural juices of the fish. Fully defrost the salmon in the refrigerator for at least 8 hours. Heat oven to 400°F. Cut baking parchment into a rectangular about three times longer than the salmon filets. You will need one piece of parchment for each filet. Place a ½ tablespoon of butter in the middle of the parchment. Place salmon on top. Brush filets with olive oil and season with salt and pepper. Place thin slices of lemon on top. Finish with a sprinkle of chopped green onion. Pull up the two longest ends of the parchment up and fold them two to three times. Close with paper clips. Roll the two ends of the parchment to seal them and close with more paper clips. Set the parchment packets on a baking sheet and place in the oven. Bake for until the internal temperature reached 125°F (about 9 to 10 minutes). The salmon filets should be opaque and the flesh just beginning to flake. Checking the temperature of the salmon is more of a challenge with this method. Go ahead and poke the thermometer probe through the parchment after about 6 or 7 minutes.   Air Fryer Salmon  The air fryer has quickly become a kitchen equipment staple and we receive frequent requests for prep methods using this time saving appliance. This method produces results that resembles pan seared salmon – a moist interior and crisp exterior. Air fryers cook food quickly, so check internal temp early and often to prevent overcooking. Fully defrost the salmon in the refrigerator for at least 8 hours. Pat filets dry and brush with olive oil. Season with salt and pepper. Set air fryer to 400°F. When hot, place filet in the basket skin side down. Total cook time is 7 to 8 minutes. After 5 minutes, check the salmon internal temperature. The target is 125°F. When the filets reach 125°F. remove from air fryer. Season with fresh lemon juice and serve.   How to Cook Frozen Salmon  Forget to thaw your salmon the night before? It is possible to cook salmon filets from frozen with good results. Here are two different methods to try when you’re in a time crunch. BAKED SALMON – Frozen Salmon Brush filets with olive oil and season with salt and pepper. Arrange the filets in an ovenproof baking dish. Seal the baking dish with foil. This provides an enclosed environment to thaw the fish and retain its moisture. Bake for 15 minutes. Remove foil and bake until the internal temperature reaches 125°F (about 9 to 10 minutes). Let rest for 3 to 4 minutes. Serve with lemon wedges. AIR FRYER – Frozen Salmon Pat filets dry and brush with olive oil. Season with salt and pepper. Set air fryer to 400°F. When hot, place filet in the basket skin side down. Total cook time is 7 to 8 minutes. After 5 minutes, check the salmon internal temperature. The target is 125°F.   Our Favorite Salmon Recipes  Honey Garlic Glazed Salmon Sweet and savory honey and garlic glazed salmon is a favorite. The glaze comes together quickly and coats the salmon before baking it in the oven. The salmon is flavorful and delicious and great accompanied by a salad or sautéed greens for a quick and impressive meal. > Learn More Basic Grilled King Salmon A fast way to cook our King Salmon is to use a skillet or grill. Brush with olive oil and season with salt and pepper. Cook the fillets, skin side down over medium high until the skin is crisp, then flip over and finish for two more minutes.> Learn More   Salmon is a dish that is loved by many due to its rich flavor and health benefits. It’s easy to prepare using a wide number of preparation methods and is the centerpiece of quick meals or more formal dinners. A beautiful protein by itself, but try it alongside a Snake River Farms steak for a simple Surf & Turf.     

Halibut is a highly prized ocean-going fish known for its delicate flavor and firm flakey texture. Not only is it delicious, but halibut is low in fat and high in Omega 3 fatty acids. Found in the cold waters of the Northwest Pacific, this popular fish is versatile and works well with a wide range of cooking techniques.

Cutting against the grain is simple. Find the direction of the muscle fibers, then slice at a 90° angle. Read on to learn more about this important meat carving skill.

Think all pork chops are thin and dry? Snake River Farms Kurobuta pork chops will change your mind forever. Here's how to make the most of them.

Create the perfect Easter ham dinner with tips on choosing, preparing, and serving a delicious Kurobuta ham. This guide covers everything from selecting sides to ensuring a memorable holiday meal.

New to cooking seafood? Here are some basic preparation instructions to make our wild-caught lobster, fish, scallops and shrimp. All our seafood is sustainably caught in coastal waters throughout the U.S. These delicacies from the sea are fast and easy to make in your kitchen or on the grill. 

Learn how to cook skirt steak to perfection with simple tips and techniques for searing, grilling, and broiling this flavorful cut from Snake River Farms