SRF BLOG

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

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.

With an SRF American Wagyu tenderloin roast, you can bring that daydream into real life. We use the same cut for both our tenderloin roast and our top-selling filets mignons; the full beef tenderloin has a distinctive narrow shape and the power to make any holiday meal deluxe and delicious.

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.

Your Kurobuta ham was the hit of the holidays. After the kitchen is cleaned and the good china is put away, there’s a generous amount of ham in your refrigerator. What’s the best way to use this precious ingredient? While ham and cheese sandwiches are tasty, there’s so much more you can do with this versatile meat. Here are some tips for using leftover ham for quick and satisfying post-holiday meals.

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.

Learn about this easy technique and the temperatures to target to create a steak cooked just the way you like it.

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