SRF BLOG

The Holiday Guide to Unwrap Festive Flavors - 10 Deliciously Inspired-Gifts 'Twas the night before a holiday feast, Grills readied, skillets greased. The table set with great thought and care, Ready for the meal soon to be shared there. Visions of seared Wagyu danced in our heads, Along with smoked prime rib, And sourdough breads. Soon enough it'll be time to eat, 'Til then, enjoy the inspiration, Of tantalizing meat.     1. The Ultimate Smash Burger Kit  Smash burger fans, unite, these contents fill hearts with great delight! Epic patties, found here, plus all the tools to bring good cheer. With the best salt in town, This might just be one of the tastiest gifts to be found. > Shop Now   2. USDA Prime Steak Pack  Double R Ranch steaks are from the Northwest. Family-owned ranches raise beef that’s the best. Enjoy these four cuts, they’re in their prime. Yes, these steaks are truly sublime. > Shop Now   3. Best-Loved Bundle  It’s a favorite for a reason, and it really ‘tis the season To put out the very best, for your enjoyment, and that of guests. Dazzle, wonder, inspire, wow. Leave folks saying, “Holy cow!” > Shop Now   4. Just a Taste Weeknight Dinner Box A hip hip hooray for chef Kelly Senyei! Who shared her top picks to make dinner more swift. Let go of wondering what to make (promise it’ll be a piece of cake). Put this under the tree for your family of 3 (or 4, 5 or 6). > Shop Now   5. SRF Black® Filet Mignon 6-pack We give a bow to these filets mignons. As coveted as silk chiffon, Wagyu beef at its finest, Buttery, tender, and marbled refinement. > Shop Now   6. SRF Bestsellers  If this were a contest, all would be winners. Bestsellers that make for mouthwatering dinners. For the next cozy gathering, game night (or to escape the post-holiday fog), Pork chops, steaks, burgers, and Wagyu hot dogs (may pair well with some homemade eggnog). > Shop Now   7. Shrimp & Filet Mignon Box  Juicy and marbled, sweet and tender, We're thrilled to receive these treats from the sender. Gulf shrimp, aside the exclusive gold grade steak, We're taking these two on a delicious dinner date. > Shop Now     8. SRF Gold® Ribeye Filet 4-pack  Outside it may be cold, But inside we're cookin' up gold. Call up your three best friends, to savor this tender, hand-cut meat through the holiday's end. > Shop Now   9. Tomahawk Treasures  Let the conversation come to a lull, While these steaks are enjoyed, taste buds and hearts are full. For yourself or loved ones, it's a treasure sure to please. Now pass one more serving, pretty please! > Shop Now     10. The Great Gift  Outside on the grill, or with cast iron skillet, Whichever you choose, this meat is delicious. Cowboy steak, ribeye, and New York strip, This trio will make your taste buds flip. > Shop Now    

  A Casual Yet Elegant Holiday Dinner Creating an impressive holiday dinner doesn’t have to be hard work. Chef Mandy Tanner shares her secrets for serving an elegant meal with less stress by using clever short cuts and advanced prep to keep things casual.The holidays are always a special time of year. Family gatherings and visits from friends bring new memories. The aroma from the prime rib cooking in the oven guides everyone to gather in the kitchen and makes me a bit nostalgic.Over the years I’ve developed some tricks to keep prep to a minimum the day of a holiday feast. I prepare dishes in advance and add store-bought ingredients to the menu so I can spend less time cooking and more time with the people I love.     Mandy Tanner | @CHEFMANDYTANNER This classically trained chef studied pastry arts at the French Culinary Institute in New York City. After working for several years in restaurants in California and Tennessee, she now works as a recipe developer and food photographer for major brands. She lives in Nashville with her husband, daughter, and two dogs, Chuck Short Rib and Ziti.     The Menu Charcuterie & Cheese Board  SRF American Wagyu Bone-In Prime Rib  Caesar Salad with Parmesan, Seed & Nut Crisps Potatoes Au Gratin  Roasted Winter Squash  Berry Crisp with Mascarpone Cream    This restaurant worthy menu might look daunting, but short cuts like preparing dessert in advance and using store-bought salad dressing make prep on the day of the holiday meal casual and easy. The showstopper centerpiece is a SRF Silver™ Wagyu bone-in prime rib. It has the incredible characteristics of American Wagyu beef with a bit less marbling and a lower price point.The potatoes au gratin and roasted squash add richness and homey flavors your guests will love while the Caeser salad is bright, light and adds an acidic bite to balance the meal. The homemade berry crisp is surprisingly easy to make but is a crowd pleasing finish. Whether you are hosting or helping, our favorite holiday recipes are sure to be enjoyed with the people you love. Gather in the kitchen and around the table and make some memories together this holiday season.   1. Charcuterie & Cheese Board A grazing board of thinly sliced SRF Kurobuta salami and assorted cheeses is impressive and can be enjoyed by your guests while waiting for the meal to cook. Add fresh fruit, nuts, dried berries, crackers, sliced cranberry nut bread and any of your favorite items to round out the platter. Arrange everything on a rustic wood board to create a delicious introduction to your special holiday meal. > Shop Now   2. SRF American Wagyu Bone-In Prime Rib with Au Jus  This year make a SRF American Wagyu bone-in prime rib the showstopper centerpiece of your holiday meal. It comes tied with butcher’s twine, ready to prepare. This easy oven method starts by cooking the prime rib at a lower temperature and finishes with high heat to get that delicious outside crust. An au jus made with the pan drippings and roasted vegetables is enriched with store-bought beef broth to deepen the flavor. > Cook Now   3. Caesar Salad with Parmesan Seed and Nut Crisps  This refreshing Caesar salad replaces croutons with Parmesan, seed and nut crisps for a festive twist. The crisps look elegant but are so simple to make. Use any seeds, nuts, and spices you enjoy or have on hand, or keep it simple with just salt and pepper. I recommend freshly grated Parmesan cheese for best results. The Parmesan crisps make a wonderful addition to a charcuterie and cheese board as well. Prep: 10 minutes | Cooking: 10 minutes | Inactive: 10 Minutes | Servings: 8  to 10 Ingredients:  Parmesan Seed and Nut Crisps  1 ½ cups (6 oz.) finely grated Parmesan cheese ¼ cup sunflower seeds ¼ cup pistachios, roughly chopped ¼ cup hazelnuts, roughly chopped 1 teaspoon fennel seed 1 teaspoon coriander seed 1 teaspoon cumin seed ½ teaspoon flaky salt ½ teaspoon freshly ground pepper ¼ teaspoon garlic powder, optional ¼ teaspoon onion powder, optional Caesar Salad 4 romaine hearts, halved from root to tip ½ to 1 cup Caesar dressing, homemade or store bought Parmesan seed and nut crisps    Instructions:  For the Parmesan crisps: Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper. Sprinkle the grated Parmesan in an even layer on the parchment paper. Combine all seasonings and sprinkle evenly over the layer of cheese. Place the sheet pan on a rack in the center of the oven and bake for 10 minutes, or until the cheese is light golden brown. Remove the pan from the oven and allow to cool completely before breaking into large pieces. This can be made in advance and stored in an air tight container at room temperature for up to a week. For the Caesar salad: When ready to serve, arrange the romaine hearts on a serving platter and drizzle with Caesar dressing, as desired. Top with the Parmesan seed and nut crisps. Enjoy!   4. Potatoes Au Gratin Au gratin by definition means sprinkled with cheese or breadcrumbs, or both, and browned, creating a delicious texture on top. This recipe uses only cheese for the topping, making it a delicious and gluten-free side dish. Gold potatoes are peeled and thinly sliced and layered with a garlic and herb infused cream and shredded cheese. Avoid soaking the potatoes in cold water so they retain their starch and help thicken the sauce naturally. This recipe can be prepared in advance and reheated for serving. Prep: 15 minutes | Cooking: 1 Hour | Servings: 8  to 10 Ingredients:  3 to 4 pounds (5 to 6 medium) gold potatoes, peeled and thinly sliced 2 tablespoons butter, plus more for greasing the baking dish 5 cloves garlic, minced or grated 1 teaspoon kosher salt ½ teaspoon pepper 2 teaspoons fresh thyme leaves 2 teaspoons (5 leaves) sage leaves, chopped 2 cups heavy cream ½ cup finely grated Parmesan cheese, divided 3 ½ cups freshly grated cheese, such as cheddar and Gruyère Fresh chives, thinly sliced    Instructions:  Preheat the oven to 425°F. Lightly grease a large (10-inch) pie dish or casserole dish with butter. In a medium saucepot, over medium heat, add the butter, garlic, salt, pepper, thyme, and sage. Cook stirring constantly, until the butter is bubbly, garlic is fragrant and lightly golden, 1 to 2 minutes. Immediately add the cream, and reduce the heat. Cook over medium-low just until the cream is warmed and garlic and herbs begin to infuse the cream, 2 to 3 minutes. Remove from heat and stir in 2 tablespoons of Parmesan cheese. In a bowl, combine the remaining Parmesan cheese with the shredded cheddar and Gruyère. Arrange a layer of thinly sliced potatoes in the bottom of the baking dish. Sprinkle with about 1 cup of the cheese. Pour about 1/3 of the cream mixture over the potatoes. Repeat with additional potatoes, cream and cheese, ending with cheese on the final layer. Place the pie plate on a rimmed baking sheet to keep the oven clean if it spills over. Cover with foil, and place on a rack in the oven and bake for 45 minutes. Remove the foil and continue baking until the potatoes are cooked and the top is golden brown, about 15 to 30 minutes. Remove the potatoes from the oven and allow to cool slightly before serving. Top with fresh chives if desired and serve warm. Enjoy!   5. Roasted Winter Squash with Maple Brown Butter  Winter squash transforms into a colorful side dish by simply roasting in the oven with a little oil and salt. A quick brown butter and maple sauce makes this side dish one you will use year after year.Winter squash comes in a variety such as kabocha, red kuri, delicata, acorn, and butternut. Kabocha and delicata are featured in the photo, but any variety or mix will be delicious. Pine nuts are optional but add great texture. Substitute another nut if you prefer. Try roasted pecans, walnuts, or hazelnuts. The squash can be roasted in advance and warmed for serving. Prep: 10 minutes | Cooking: 35 to 40 minutes | Servings: 8  to 10 Ingredients: Winter Squash 3 to 4 winter squash, such as kabocha, red kuri, delicata, or butternut squash 2 tablespoons olive or avocado oil 1 tablespoon kosher salt ¼ cup toasted pine nuts, or other nuts, for garnish, optional 2 teaspoons fresh thyme leaves, for garnish, optional Maple Brown Butter 8 tablespoons butter ½ cup maple syrup Pinch of salt    Instructions:  Preheat the oven to 425°F. Prepare the winter squash: Wash and cut the squash into large pieces (6 to 8 pieces for kabocha or red kuri, 1-inch-thick slices for butternut or delicata squash). Remove and discard the seeds with a spoon. Place the squash on a rimmed baking sheet in a single layer. Drizzle the squash with oil and season with salt, tossing to combine. Place the baking sheet on a rack in the oven, and cook until the squash is tender and there is little to no resistance when pierced with the tip of a knife or toothpick, 35 to 40 minutes. Prepare the maple brown butter: In a small saucepot over medium-low heat, add the butter and cook until melted and bubbling. The milk solids will begin to brown and sink to the bottom, and the butter will have a nutty smell, 3 to 5 minutes. You may swirl the pan or use a wooden spoon or spatula to see the color. When it is a light golden brown, remove the saucepot from the heat and add the maple syrup and a pinch of salt. Stir to combine. Cook on low for 2 to 3 minutes to warm the maple syrup and thicken the mixture slightly. Remove from the heat and rewarm if needed, just before serving. (This can be cooled and then covered and refrigerated if making in advance.) Remove the squash from the oven and transfer to a serving dish. Top with warm maple brown butter, toasted pine nuts, and fresh thyme leaves, as desired. Enjoy!   6. Berry Crisp with Mascarpone Cream  This elegant and easy berry crumble dessert fills your kitchen with warm and sweet aromas as it bakes. In the winter it works beautifully with frozen berries, which are picked at their peak season. Whipped mascarpone cream with a hint of nutmeg is the finishing touch. Use mixed berries, cherries, blueberries, strawberries, or a combination of your favorites. This dessert can be served at room temperature or enjoyed warm. A good quality vanilla ice cream instead of the mascarpone is a time-saving short cut. Either way, this dessert is a sweet way to finish a memorable meal. Prep: 20 minutes | Cooking: 35 minutes | Servings: 8  to 10 Ingredients: Berry Crisp  2 pounds (6 to 8 cups) frozen fruit, such as pitted cherries and mixed berries, thawed Zest and juice of ½ lemon ¼ cup brown sugar 1 teaspoon vanilla bean paste, or vanilla extract, optional 2 tablespoons granulated sugar 2 tablespoons cornstarch ¼ teaspoon salt Berry Crisp Topping  ¾ cup all-purpose flour ¾ cup brown sugar ½ cup rolled oats ½ teaspoon ground cinnamon ¼ teaspoon salt 8 tablespoons butter, melted Mascarpone Cream  1 cup heavy cream ½ cup powdered sugar ½ teaspoon vanilla bean paste, or vanilla extract 1/8 teaspoon nutmeg, or cinnamon ½ cup (4 oz.) mascarpone    Instructions:  When ready to bake, preheat the oven to 375°F. For the berry crisp: In a large bowl, add the berries and their juices, lemon zest and juice, brown sugar, vanilla, and salt, and gently stir to combine. In a small bowl combine the cornstarch and granulated sugar. This will prevent it from clumping together. Then add it to the berry mixture and stir to combine. Transfer the mixture to a 2 to 3 quart baking dish. Prepare the topping: In a medium bowl, add the flour, brown sugar, oats, cinnamon, salt and melted butter, and stir with a wooden spoon or spatula to combine. Sprinkle the topping evenly over the berries, breaking up any pieces larger than a golf ball. Place the baking dish on a rimmed baking sheet (in case of overflow) and then on a rack in the oven. Bake until the berries are bubbling and thickened, and the topping is golden brown, 30 to 35 minutes. Meanwhile, prepare the mascarpone cream: In the bowl of a stand mixer with the whisk attachment, or with a hand mixer, add the cream and whisk to soft peaks. Add the powdered sugar, vanilla, and nutmeg and continue whisking until stiff peaks form. Add the mascarpone and mix until just combined. Transfer to a bowl or container, and cover and keep refrigerated until ready to serve. Remove the berry crisp from the oven and allow to cool before serving with mascarpone cream. Enjoy!  

Steak lovers not only appreciate a great cut of beef, but also the entire experience, from picking out the steak to expertly cooking it, and finally experiencing the mouthwatering flavor explosion of the perfect bite.Keep reading and discover our five favorite gifts for steak lovers.

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.     

Alternatives to Turkey for the Holidays Turkey is the customary star of holiday meals. Although it’s most often tied to Thanksgiving dinner, Americans eat an estimated 22 million turkeys on Christmas. It’s a dish steeped in family history, but a poll by the AP-NORC Center for Public Affairs Research found just 3 in 10 U.S. adults say turkey is their favorite dish for their holiday feast. The primary reason Americans serve turkey is tradition. It’s what their mother, grandmother and great-grandmother made for holiday meals, so it’s the family convention that everyone follows.We completely understand that turkey for the holidays is a sacred ritual that many just can’t abandon. But for those pioneering souls looking to break free of the shackles of a turkey-fueled Thanksgiving, Christmas, or other major celebration, we present three delicious alternatives. Each one is festive, appetizing and offers loads more flavor than the old-school bird.     1. Kurobuta Boneless Ham: A Juicy, Flavorful Holiday Alternative   SRF hams are juicy, tender and packed with flavor. Made with 100% Berkshire pork (also known as Kurobuta in Japan), which has more fine marbling than conventional breeds, these hams are often rated the "best" in numerous comparisons. Made with traditional smokehouse methods using a signature cure, these hams are a crowd-pleaser and have become a new tradition for many of our customers.The boneless hams are easy to prepare and a cinch to carve. They are available in multiple sizes, so it's easy to find the perfect size for your holiday meal. For those looking for a traditional appearance, SRF also offers a bone-in Kurobuta ham.     2. Tenderloin Roast: The Perfect Holiday Dish for Steak Lovers Savor the same mild flavor and tenderness of filet mignon steak when you serve this elegant roast. The tenderloin roast is a simple way to elevate your Thanksgiving feast, which your guests will talk about for weeks to come. A helpful feature of this impressive roast is how quickly it cooks. A reverse sear takes about an hour so you can spend more time with your guests.  SRF offers tenderloin roasts cut from American Wagyu or USDA Choice beef. American Wagyu options include three different levels of marbling, from excellent to outstanding:  SRF Silver™, SRF Black® and SRF Gold®.      3. Kurobuta Rack of Pork: A Show-Stopping Roast for Holiday Feasts This bone-in Kurobuta pork roast has quietly become one of our favorite items to serve for holiday meals. We like to think of it as the pork equivalent of a bone-in beef prime rib, and it is an exciting roast to bring to the table. Each rack includes 10 to 12 bones providing a generous serving for 8 to 10 guests. This impressive roast is easy to make and takes about an hour to prepare, which means you don’t have to spend all day in the kitchen to serve a magnificent holiday feast.  

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

How to Create a Memorable Thanksgiving Menu  When my wife and I gather our family around the table for Thanksgiving, there’s nothing we cherish more than sharing a meal that’s as comforting as it is memorable. This year, we’re diving into the rich flavors of Snake River Farms with a meal curated to bring everyone together, starting with a Herb & Garlic Crusted Bone-In Rack of Pork, tender and full of savory goodness. Paired with a hearty Bacon Bratwurst Cornbread Stuffing, each bite brings warmth and a bit of smoky indulgence to the table. And, of course, the Apple Cured Bacon & Brussels Sprouts Gratin adds a creamy, flavorful touch, balancing everything with its crispy, caramelized edges. These dishes aren’t just food—they’re our way of creating a feast that speaks to family, connection, and those little moments we hold close.    Herb & Garlic Crusted Bone-in Rack of Pork This Herb & Garlic Crusted Bone-In Rack of Pork features a savory crust of fresh herbs, garlic, and Dijon mustard, perfectly complementing the tender, juicy Kurobuta pork. Roasted to perfection, it’s a simple yet elegant centerpiece for any special occasion or family gathering. > Learn More.       Bacon Bratwurst Cornbread Stuffing  This Bacon Bratwurst Cornbread Stuffing combines the rich flavors of SRF Bacon Bratwurst, fresh herbs, and hearty cornbread for a savory, comforting side dish. Perfectly baked to golden perfection, it’s a delicious addition to any holiday meal. > Learn More.       Apple Brined Bacon & Brussel Sprouts Gratin  The Apple Brined Bacon & Brussels Sprouts Gratin combines smoky apple-brined bacon, tender Brussels sprouts, and a rich, creamy cheese sauce, all topped with a golden, crispy panko finish. This indulgent side dish adds the perfect balance of savory, smoky, and creamy flavors to your holiday feast. > Learn More.    

Snake River Farms American Wagyu beef is delicious by itself, but the addition of a little high quality salt really brings out the flavor. When it comes to salt, it's hard to beat the quality and purity of the products from Jacobsen Salt Co. test test

The SRF Crafted Seasoning Pack is designed to enhance the rich flavors of Snake River Farms' American Wagyu and Kurobuta pork. Each blend brings out the best in your grilling for an elevated culinary experience.