SRF BLOG

Berkshire Pork and the Kurobuta Difference  Snake River Farms is renowned for American Wagyu beef. But some special meals call for ham, either as a tradition or for a change of pace. Our 100% Kurobuta pork hams elevate any meal with incredibly easy preparation and mind-blowing flavor. Learn all about the incredible heritage of Berkshire hogs and Snake River Farms Kurobuta hams — and how to choose the perfect ham for your holiday celebration.      What is Berkshire Pork? Berkshire pork comes from a specialty breed of pigs from Berkshire County, England. It is known for its higher level of marbling which lends a more tender and juicier flavor than regular pork. Berkshire pork is often referred to as Kurobuta or “black hog” in Japanese, a name given to the pigs when they were first imported to Japan. Kurobuta pork is the opposite of factory-farmed, commodified pork. Like American Wagyu cattle, Berkshire hogs are genetically predisposed to producing beautifully marbled meat. Marbling means flavor, and Kurobuta pork delivers a robust and rich sensation in every bite. You’ll notice Kurobuta pork has a deeper reddish hue than grocery store pork. That reflects its naturally higher pH, a product of exceptional marbling and an indicator of deeper flavor. Add to those qualities a closely monitored diet and humane conditions, and you’ve got pork cuts that deliver an unsurpassed dining experience.     Berkshire Pig Origins  Berkshire hogs have been bred and raised in Berkshire County, England for over 400 years. With their distinctive black color and richly hued flesh, Berkshire hogs have long been prized as a heritage breed — which means they are raised for exceptional flavor and tenderness, not speed or disease resistance like most commodity animals. Think of them in the same arena as an heirloom tomato. Berkshire pigs were some of the first imports Japan allowed at the end of its isolationist period in the 1800s. Renamed Kurobuta, their purebred progeny is still raised on the Japanese island of Kyushu, where their full flavor and remarkable juiciness gained acclaim among upscale diners throughout the 20th century.     Sustaining a Heritage of Pure Quality By the 1950s, Berkshire hogs had made their way to farms in the United States. These black beauties raked in championships and set a high standard for the American palate. In the post-World War II boom of commercial meat production, their popularity waned. Thankfully, a handful of small family farms persevered in cultivating this historic breed across the Midwest, particularly in Iowa. Much like the visionary founder of Snake River Farms, these hardworking families continue to champion sustainable farming practices and passionately safeguard the purebred genetics and superior quality of Kurobuta pork raised right here in America’s heartland.     Berkshire Pig Characteristics Snake River Farms offers a full line of Kurobuta hams that arrive at your door fully cooked and frozen for safe transport. Choose a ham sized to accommodate the number of people you’re serving, with eight to 12 ounces as the portion size. The choice of bone-in vs boneless depends on your priorities: Flavorful Tradition: If the best possible flavor is your top concern, go for the traditional look of our half or whole bone-in hams. Not only does the meat closest to the bone achieve an incredibly juicy and tender finish, but the leftover bone makes a savory foundation for soups and stocks. Convenient Serving: Opt for an SRF boneless ham if you value convenience at the table. These are comprised of the same high-quality Kurobuta pork and cured to the same level of perfection as bone-in hams, but they’re easier to slice and plate. Whichever type of SRF ham you choose, be sure to allow several days to safely thaw it before heating it thoroughly in your oven or on the grill. Get amazing flavor just as it is or change it up with our glaze recipe ideas.  

The Snake River Farms Kurobuta Porchetta Roast is a savory pork specialty that’s deliciously served in slices or as the filling for a traditional Italian sandwich.

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

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

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

 Our team loves to cook steaks. And we cook a lot of them - in skillets, ovens and on grills. We'd love to share a few of the things we've learned.Get insider tips on selecting, cooking and presenting American Wagyu beef with class and confidence from the epicureans and beef experts at Snake River Farms. 

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

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

New to ordering our products online? We have years of experience packaging, shipping and delivering high quality beef and pork right to our customers' door. Put your fears to rest about shipping American Wagyu steaks to your door with detailed info about how we protect your Snake River Farms order on the road.

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

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

How are we so certain that Snake River Farms American Wagyu beef tastes better than the best wet or dry aged choices at most grocery stores and high-end restaurants?We’re so glad you asked! Here are four reasons SRF leads the pack:

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

Expand your culinary skills with tips from the pros at Snake River Farms on various ways to cook American Wagyu Beef, from grilling to reverse searing and more.

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

Steak is universally loved throughout the world. Although the preparation and seasoning vary from country to country, you’ll find some form of steak on the table in most countries you visit.

Healthy cattle are the cornerstone of our American Wagyu program, so animal well-being is a priority. Decisions made to enhance animal health are also improve our sustainability Take a look inside the day-to-day choices that make Snake River Farms beef better for our neighbors, our animals and your family.

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

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

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

Pork Collar is a tender cut of well-marbled pork with amazing flavor. Perfect for a delicious citrus marinade and roasted on the grill.

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

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

Saddle up for the ultimate ribeye experience with tips on how to cook and share an impressive American Wagyu Cowboy Steak.