SRF BLOG

A Guide to Winter Grilling When the temperature drops and snow starts to fall, many grillers retire their equipment for the season. But for Chris Schemm of Team SRF, winter is just another opportunity to fire up his Big Green Egg. Based in Green Bay, Wisconsin — where January averages a frosty 26°F — Chris proves that great barbecue doesn’t stop when summer ends. I’m outside all winter cooking the same things as the summer — steaks, brisket, whatever. I do hot and fast cooking and my share of low and slow. Cold weather brings unique grilling challenges, but with the right gear, preparation, and mindset, you can cook confidently year-round. Whether you’re using a Big Green Egg, charcoal, gas, or pellet grill, these winter grilling tips will help you succeed.   Chris Schemm’s Winter Grilling Tips Allow Extra Time to Preheat Frigid air means your grill takes longer to reach the desired temperature. Be patient and give it the time it needs before placing food on the grate. Stock Up on Fuel Grills work harder in cold temperatures. Whether you use charcoal, gas or wood pellets, expect to burn more fuel than usual just to maintain cooking temperature. Plan ahead and keep extra on hand. Clear a Path to Your Grill Before you start cooking, shovel a safe walkway and clear snow or ice from around the grill. Make sure all vents and lids are free of snow so your grill can function properly. Light the Area Winter days are short. Make sure your grill station is well-lit so you can see what you're doing safely — especially if you're grilling after dark. Use a Wireless Thermometer No need to hover outside in the cold. A Bluetooth thermometer — like the ones from Meater or ThermoWorks — lets you monitor internal temperatures from your cozy kitchen. Keep the Lid Closed It’s tempting to peek, but lifting the lid lets out valuable heat. Trust your thermometer, keep the lid shut and let your grill do its job. Prep Ingredients Indoors Cold air can freeze your herbs, sauces and prep ingredients in seconds. Keep everything inside until it’s time to cook to ensure quality and convenience. Dress Warm, But Smart Layer up but avoid anything loose or dangling that could catch fire — like a long scarf. Chris protects his hands with insulated grill mitts, which serve double duty: heat protection and warmth. Grill in a Protected (But Open) Area Chris built a pergola over his grill to shield it from wind and snow. Just remember: protected doesn’t mean enclosed. Never grill inside a garage or anywhere without proper ventilation — safety first. Embrace the Chill Grilling in winter isn’t just doable — it can be deeply rewarding. The contrast of the sizzling grill against a snowy backdrop makes for a memorable cooking experience. With Chris Schemm’s advice and a little extra prep, you can enjoy smoky, flame-kissed meals no matter the season. So bundle up, spark the coals and show winter who’s boss. Shop SRF for Winter Grilling Enhance your winter BBQ with premium cuts that perform perfectly in cold-weather cooking. With Chris Schemm’s advice and a little extra preparation, you can enjoy smoky, flame-kissed meals no matter the season. Wagyu Prime Rib Celebrate your next special occasion with an SRF American Wagyu prime rib roast. Hand-cut and aged for ideal flavor and texture. Shop Wagyu Prime Rib → Wagyu Sausages & Hot Dogs Crafted from 100% American Wagyu beef with signature spices. Perfect for grilling and backyard cookouts. Shop Wagyu Sausages → Double R Ranch Prime Rib Northwest source-certified prime rib roasts for a classic presentation and jaw-dropping flavor. Shop Double R Ranch Prime Rib → Wagyu Steaks From traditional steakhouse favorites to unique cuts, our American Wagyu steaks impress with rich marbling and flavor. Shop Wagyu Steaks → Meet Chris Schemm Chris Schemm is a grilling expert with Team SRF, sharing seasonal barbecue advice and recipes for year-round outdoor cooking. Follow Chris @thatgrillerguy.

A Chef’s Holiday Meal If you want to host a holiday meal that’s both stress-free and memorable, follow along as Chef Alex Cardoza guides you through a festive Christmas Eve dinner. From a show-stopping prime rib to make-ahead sides, decadent desserts, and approachable cocktails, Alex shares the exact steps he uses to wow his family every year. You don’t have to spend all day in the kitchen. Invest in a great prime rib and pair it with simple, delicious sides. I’ll show you exactly how to plan and prep everything for a relaxed, multi-course holiday meal. – Chef Alex Cardoza   Meet Chef Alex Cardoza Chef Alex takes December 24th off every year to host a family dinner. He and his wife, Tara Morgan, run Susina, a European bistro in Boise, Idaho. With years of experience in New York kitchens like The Spotted Pig, as well as catering and running restaurants in Boise, Alex has perfected the art of a celebratory holiday meal. Chef Alex Cardoza Chef Alex Cardoza is the co-owner of Susina, a European bistro in Boise, Idaho, which he runs with his wife, Tara Morgan. With roots in New York kitchens like The Spotted Pig and years of experience catering and running restaurants in Boise, Alex brings approachable technique and restaurant-quality flavor to every dish he creates. Follow Alex: SusinaBoise.com | @SusinaBoise The Holiday Menu The Adonis Cocktail – a light, balanced aperitif. SRF Bone-In Prime Rib – the show-stopping centerpiece. Find Your Perfect Holiday Prime Rib → Twice Baked Potatoes – creamy, make-ahead comfort food. Roasted Carrots with Green Herb Sauce – perfectly tender and flavorful. Steamed Green and Yellow Beans – quick, fresh, and colorful. Flourless Chocolate Cake – rich, decadent, and easy to prep. You don’t have to spend hours in the kitchen. Invest in a great prime rib and pair it with easy, make-ahead sides.   Complete Prime Rib Guide Cooking the perfect holiday prime rib doesn’t have to be intimidating. Follow these steps for a tender, juicy roast with a golden crust. Choosing Your Roast Plan for 1 pound per guest; leftovers are a holiday bonus. Bone-in preferred for maximum flavor and presentation. Learn more about bone-in vs. boneless Part 1: Preparation & Dry Brining Rest the roast at room temperature for 2 hours. This ensures even cooking. Rub with 1 teaspoon kosher salt per pound on all surfaces. Refrigerate uncovered for 8 to 72 hours to dry brine. Bring to room temperature again 2 to 3 hours before cooking.   Dry brining is crucial — it gives you a golden exterior and perfectly seasoned interior. Even a quick 8-hour brine will make a noticeable difference.   Part 2: Low & Slow Method (Restaurant-Quality) For the patient cook who wants perfectly pink meat edge-to-edge: Preheat oven to 250°F. Roast until internal temperature reaches 125 to 130°F. Optional: increase oven to 500°F for 5 to 10 minutes to crisp the exterior. Rest 30 to 60 minutes before slicing. This method produces the most evenly cooked prime rib. Use your eyes as much as your thermometer — the final sear is optional if your crust is already perfect. Part 3: Time-Pressed Method If you’re short on time but still want excellent results: Preheat oven to 425°F (375°F convection). Roast 2 hours, or until internal temp reaches 95 to105°F. Rest 1 hour at room temperature.   Carryover cooking is your friend. Pulling the roast early ensures medium-rare perfection even under time pressure. Part 4:Temperature & Equipment Rare: 120°F | Medium-Rare: 130°F | Medium: 145°F max Oven-safe probe thermometer with alarm recommended Resting: minimum 30 minutes, ideally 45 to 60 minutes A thermometer is non-negotiable. I leave mine in while resting to see exactly where the temperature ends up. Part 5: Slicing & Portions Cut 2 to 3” slabs first, then slice into smaller pieces. Guests can choose their preferred doneness, and you maximize yield. Family-style serving is more relaxed — each person can take exactly what they want.   Make-Ahead Holiday Sides Holiday entertaining is easier when sides are prepped ahead. From creamy twice-baked potatoes to perfectly roasted carrots, these recipes can be made in advance so you can focus on your prime rib and enjoy the day with family and friends. Twice Baked Potatoes This classic side is perfect for entertaining and can be prepared entirely in advance. Assemble and refrigerate up to 3 days before serving, then bake when ready. Quantities are based on 12-oz russet potatoes, serving 2 (1 potato per person). Ingredients: 2 large russet potatoes (~12 oz each) Oil and salt for rubbing potatoes ¼ cup butter ¼ cup sour cream ½ cup grated cheddar cheese, divided ¼ cup sliced scallions, divided ½ teaspoon salt (or to taste) 2 tablespoons bacon, cooked and chopped (optional) Instructions: First Bake: Preheat oven to 375°F. Wash and pat dry potatoes; prick all over with a fork. Rub lightly with oil and salt. Bake until tender, about 1 hour. Prepare Filling: While potatoes bake, cook and chop bacon (if using) and gather remaining ingredients. Remove potatoes from oven, keeping it at 375°F. Let potatoes cool until safe to handle. (Tip: Disposable gloves make this easier.) Assemble: Cut the tops off the potatoes (save for potato skins if desired). Scoop out the flesh and break up gently with a fork. Mix potato flesh with butter, sour cream, bacon, half the cheese, half the scallions, and salt. For best results, use a stand mixer until smooth. Stuff the potato shells with the mixture. Top with remaining cheddar cheese. At this point, potatoes can be refrigerated up to 3 days. Second Bake: Bake at 375°F for 30 minutes, rotating once halfway through. Potatoes are ready when cheese is golden and slightly puffy. Garnish with remaining scallions before serving.   These potatoes can be made completely ahead of time, freeing you to focus on the prime rib and other dishes on the big day.   Perfect Roasted Carrots Most roasted carrot recipes skip a crucial step: parboiling. This two-step method ensures perfectly tender, creamy carrots every time. You can prep them up to 3 days in advance, making them ideal for holiday entertaining. Roasting raw carrots directly in a hot oven can leave the centers undercooked — the water step is essential. Ingredients: 3 lbs. fresh carrots (any variety) Salt for boiling water Oil for roasting (your preference) Additional salt for seasoning 2 to 3 tablespoon butter Fresh lemon juice for serving Salsa verde (optional) Chef Tip: Make-Ahead Option— Roast carrots a few hours in advance and rewarm in the oven before serving. Instructions: Prepare Carrots: Decide on your carrot prep method: Large grocery store carrots: peel and chop as desired Petite bunched carrots: wash well and leave whole Place carrots in a large pot with plenty of boiling, salted water. Taste the water — it should be pleasantly seasoned. Boil until tender throughout, longer than you might expect. This is not a quick blanch — the goal is fully cooked cores. Remove carrots and spread on a sheet pan in a single layer to cool completely. Roast to Finish: Preheat oven to 400°F. Toss pre-cooked carrots with oil and lightly season with salt if needed. Arrange in a single layer on a sheet pan. Roast for about 20 minutes, until edges begin to brown. Add butter and roast 5 more minutes, letting it brown slightly for a warm, nutty flavor. Drizzle with fresh lemon juice before serving. Serve with salsa verde if desired.   The parboil ensures the inside is tender while roasting adds flavor and a touch of caramelization. It’s the difference between ‘good’ and ‘restaurant-quality’ carrots. Chef’s Note: Quick Green Veggie Add-On: Steam asparagus or green beans, then season with butter, salt, and pepper for a fast, fresh addition to your holiday plate. Universal Green Herb Sauce This versatile sauce is inspired by chimichurri, salsa verde, and herb sauces from around the world. It’s incredibly flexible — you can adjust the ingredients to suit your tastes or the dish you’re serving. It pairs beautifully with grilled meats, roasted vegetables, or fish, and makes about 2 cups (a strong pint). Base Ingredients: 8 ounces fresh soft herbs, peppers, or seeds (see optional additions) 2¾ tablespoon fresh lemon juice 1½ ounce ice ¾ cup olive oil 1 clove garlic, coarsely chopped 1 teaspoon chili sauce (house chili sauce or Sriracha) ½ teaspoon fish sauce 1½ teaspoon salt Optional Additions: Horseradish Capers Pickles Instructions: Combine all ingredients in a food processor or high-powered blender (like a Vitamix) for the smoothest results. Blend until you achieve a relatively smooth paste. Taste and adjust seasoning as needed. Add more lemon, salt, or chili sauce depending on your preference. This sauce is incredibly forgiving — start simple, then taste and tweak. It’s perfect for adding brightness and depth to your holiday vegetables or your prime rib.   Flourless Chocolate Cake This decadent dessert is technically a chocolate soufflé. It will puff beautifully in the oven and naturally deflate as it cools — this is completely normal. Embrace the rustic, slightly sunken appearance; it’s part of the cake’s charm. Serves 8 to 12. Ingredients: 6 tablespoons unsalted butter (3 oz.), plus more for pan Cocoa powder, for dusting 8 ounces bittersweet or semisweet chocolate, finely chopped 6 large eggs, separated ½ cup granulated sugar (100 g) Confectioner’s sugar, for dusting Sweetened whipped cream, for serving Instructions: Prepare Pan and Oven: Preheat oven to 275°F with rack in center position. Butter the bottom and sides of a 9-inch springform pan. Dust the buttered pan with cocoa powder and set aside.   Make Chocolate Base: Melt chocolate and butter together in a double boiler to form a smooth ganache. Whisk in the egg yolks. (Note: mixture may appear “broken” — this is normal.)   Prepare Meringue and Combine: In a stand mixer, beat egg whites with granulated sugar until glossy stiff peaks form. Fold ¼ of the meringue into the chocolate mixture to lighten it. Gently fold in the remaining egg whites until just combined.   Bake and Serve: Pour batter into the prepared pan. Bake 45 to 50 minutes, until the cake pulls away from the sides and is set and puffed in the center. Cool completely on a wire rack, then remove the sides of the springform pan. Serve at room temperature, dusted with confectioner’s sugar and topped with whipped cream if desired. Don’t worry if the center sinks slightly — that’s what makes a flourless chocolate cake rich, rustic, and indulgent. For extra flair, serve with fresh berries or a drizzle of green herb sauce for a subtle contrast.   The Adonis Cocktail This elegant cocktail balances sweet, fruity, and bitter flavors. Complex yet approachable, it has a low alcohol content, making it the perfect aperitif to start your holiday evening. Ingredients: 1½ ounces dry sherry (Amontillado or Fino) 1½ ounces sweet vermouth 2 dashes orange bitters Orange twist, for garnish Instructions: Fill a mixing glass with ice and shake the sherry, sweet vermouth, and orange bitters until chilled. Strain into a coupe or small cocktail glass. Garnish with an orange twist and serve neat.   This cocktail is all about balance — take the time to shake it just enough to chill without diluting. The orange twist adds a bright, aromatic finish that pairs beautifully with the richness of a prime rib holiday meal.   Closing & Holiday Tips Chef Alex reminds us: focus on the center-of-the-plate, invest in quality ingredients, and prep what you can ahead of time. A multi-course meal doesn’t have to be stressful when you plan wisely. Find Your Perfect Holiday Prime Rib →   Follow this plan and your holiday meal will be remembered long after the season ends.

Season’s Eatings–SRF All Day Long The holidays are a time for family, friends, and food. From festive centerpieces to simple everyday meals, Team SRF member Chad Montano shares easy breakfast, lunch, and dinner ideas featuring Snake River Farms American Wagyu beef and Kurobuta pork that keep your household happy all season. Chad, a professional food photographer from San Diego and original member of Team SRF, has been cooking with SRF products since 2019. “Snake River Farms is a part of my life and who I am,” he says. “I use SRF products for everything from special dinners to quick, everyday meals.”   Easy Breakfast Idea: Potato Rosti with Eggs & Kurobuta Bacon Start your morning right with a simple yet elevated breakfast. This dish combines crispy potato rosti, creamy scrambled eggs, and salty SRF Kurobuta Bacon. “When I think of breakfast, I go right to eggs, bacon, and potatoes. This dish takes these basic ingredients and makes a simple but elevated presentation that my family and I enjoy. The golden brown potato rosti adds crunch and texture. It’s the perfect vessel for creamy scrambled eggs and crispy, salty bacon,” shares Chad Montano, Team SRF member. Prep & Cook: 10 min prep | 20 min cook | Serves 1 to 2 Ingredients: 4 slices SRF Kurobuta Bacon 1 large russet potato 4 cage-free eggs ½ tablespoons fresh goat cheese 1 green onion, chopped 1 teaspoon sea salt 2 knobs unsalted cold butter Pinch of black pepper Olive oil Instructions (Quick Overview): Cook bacon in skillet or air fryer. Grate and dry potato, then fry into golden, crispy rosti. Scramble eggs with butter and goat cheese until creamy. Plate rosti topped with eggs, bacon, and green onion. Full Instructions: Cook bacon. Chad notes: “I use a skillet, but feel free to use an air fryer or your preferred method.” Wash and dry the potato. Grate into shreds using the large holes of a food grater. Transfer potato shreds to a piece of cheesecloth or dish towel, wrap tightly, and squeeze out excess water. Transfer to a bowl, season with salt and black pepper. Preheat a medium skillet over medium heat. Add enough olive oil to coat the pan (about 2 tbsp). When hot, add potatoes and press down tightly with a spatula. Cook 3–4 minutes until edges are golden. Flip onto a plate, add more oil, and cook the other side 3–4 minutes until golden brown. Transfer to a plate and sprinkle with sea salt. Crack eggs into a bowl and beat vigorously. Add butter to the skillet, then eggs. Cook over low heat, constantly mixing, until almost done. Add goat cheese, remove from heat, and continue stirring until creamy. To serve, plate the potato rosti and top with eggs, bacon, and green onion. Enjoy! Shop the Ingredients: Kurobuta Bacon → Easy Lunch Idea: Fancy Steak Sandwich For lunch or a casual dinner, a high-quality steak sandwich hits every note: beefy, cheesy, and packed with flavor. SRF New York Strip makes this simple yet satisfying. “I love a good steak sandwich! A great sandwich starts with high-quality beef, so I used the SRF New York Strip. It’s beautifully marbled, beefy, and delicious. It doesn’t need much—just a little salt and pepper and a nice crust. A quick pan sauce and cheese add layers of flavor. It’s perfect to split with someone you love,” shares Chad Montano, Team SRF member.   Prep & Cook: 30 min prep | 30 min cook | Serves 1 to 2 Ingredients: 1 SRF New York Strip 1 fresh baguette 3–4 slices provolone cheese 1 cup beef stock 1 small shallot, diced 2 knobs unsalted cold butter Sea salt & pepper Neutral oil   Instructions (Quick Overview): Season steak and let rest. Cook in skillet to medium-rare, flipping often. Make pan sauce with shallots, beef stock, and butter. Toast bread with cheese, layer sliced steak, drizzle pan sauce.   Full Instructions: Season the steak with salt and pepper and allow it to sit at room temperature for 30 minutes. Preheat a skillet over medium-high heat. Add a tablespoon of neutral oil, then carefully add the steak. Cook for 2 minutes, flip, then cook another 2 minutes and flip again. Continue flipping every minute until desired doneness. Chad likes medium-rare: internal temperature 128°F. Remove steak and let rest 10–15 minutes. In the same pan, cook shallots for 2 minutes, then add beef stock and bring to a boil. Reduce to medium-low and simmer until reduced by half (5–7 minutes). Stir in butter and adjust seasoning. Cut bread to match steak length, slice in half, drizzle with olive oil, and toast in the oven. Layer cheese, sliced steak, and drizzle with pan sauce. Serve and savor!   Shop the Ingredients: New York Strip →   Easy Dinner Idea: Panko Crusted Pork Cutlets with Honey Mustard A holiday crowd-pleaser for dinner, this dish combines juicy SRF pork cutlets with crunchy panko and a creamy honey mustard sauce.“These are a crowd pleaser! The SRF pork is beautifully marbled and full of flavor. I love using panko breadcrumbs to add the ultimate crunch, and the rosemary pairs perfectly with the pork. I prefer to make my own sauces and dressings from scratch because they just taste better. This honey mustard is creamy, tangy, and extremely easy to whip up,” shares Chad Montano.Prep & Cook: 20 min prep | 30 min cook | Serves 1 to 2Ingredients:Pork Cutlets 2 SRF boneless pork chops 1 cup panko breadcrumbs 1 sprig fresh rosemary, chopped 2 tablespoons Parmesan cheese 2 eggs, beaten 2 tablespoons flour ½ cup vegetable oil Sea salt & pepper Honey Mustard Sauce: ¼ cup mayonnaise 2 tablespoons Dijon mustard 2 tablespoons honey Pinch of salt & pepper Instructions (Quick Overview): Butterfly pork, season, and dredge in egg, flour, then panko mix. Fry in skillet until golden brown and internal temp reaches 145°F. Mix honey mustard ingredients. Serve cutlets with sauce.   Full Instructions: To make the honey mustard sauce, combine all ingredients in a small bowl and adjust seasoning to taste. Butterfly the pork chops by cutting them in half lengthwise, leaving one end attached. Open gently, cover with parchment, and pound to ¼ inch thick. Season with salt. In a large bowl, combine panko, chopped rosemary, Parmesan, and a pinch of salt and pepper. In another bowl, mix eggs and flour. Dredge each pork cutlet in the egg/flour mixture, then roll in panko, pressing firmly to adhere. Heat a large skillet over medium heat and add oil. Once hot, cook cutlets 2–3 minutes per side until golden brown and internal temperature reaches 145°F. Transfer to a cooling rack and season lightly with salt. Plate the crispy cutlets and drizzle or serve with the honey mustard sauce. Shop the Ingredients: Boneless Pork Chops →   Tips for Serving SRF All Day Long Plan simple, festive meals throughout the holidays to reduce stress. Involve family members in prep and plating — kids love helping. High-quality meat like SRF makes even simple dishes shine. Keep leftovers organized for quick next-day meals.   Make the Holidays Easy with SRF: Planning holiday meals doesn’t have to be stressful. With Snake River Farms, you can elevate every breakfast, lunch, and dinner with high-quality American Wagyu beef and Kurobuta pork that make even simple dishes feel special. From quick weekday meals to festive showstoppers, SRF products help you create memorable moments with minimal effort. Explore our full selection of holiday favorites and gift-worthy cuts in the Snake River Farms Holiday Guide to make this season delicious, easy, and unforgettable.   Chad Montano @BrieWilly Chad is a professional food and lifestyle photographer from San Diego. He combines his two passions to create high-quality content for restaurants and brands in the food industry, and has been cooking SRF products since 2019.  

Holiday Meal Planning Made Easy Flash forward to that “cheers” moment when you’ve finally taken your seat at the table. Each plate looks like it belongs in a magazine. Candles glow over the holly and pine centerpiece. You’re calm, collected, and somehow pulling off Martha Stewart-level hosting like it’s second nature. A holiday miracle? Not exactly. Just smart planning. Planning ahead is the way to get the best experience. You can make a lot in advance and freeze it. It’ll still taste fresh and bright. — Chef Lisa Peterson, A’Tavola, Boise Chef Lisa Peterson Lisa Peterson, chef and owner of A’Tavola, a gourmet marketplace and café in downtown Boise, knows that hosting a happy occasion starts well before the guests arrive. She creates full holiday meals in advance for families and swears by one golden rule: prep early, enjoy more. Three Rules to Live By for Stress-Free Holiday Hosting Start Early: Your future self will thank you. Write Everything Down: Don’t trust your memory after the third batch of cookies. Do What You Can Handle: You don’t actually have to be Ina Garten.   Holiday Meal Planning Timeline 6 Weeks Out Finalize your guest list: Good food starts with good company. Start your playlist: Set the vibe early. Recruit family DJs to curate music. Plan your menu: Pick mains, sides, desserts, and drinks. Be realistic and delegate dishes if needed. Check dietary restrictions: Gluten-free cousin? Lactose-intolerant niece? Plan accordingly. Reserve rentals: Don’t assume grandma’s folding chairs or extra tables are available.   4 Weeks Out Place your Snake River Farms order: Frozen at peak age, the meat course is easy to order in advance. December 1st is perfect for Christmas delivery. Plan your drinks: Stock the bar, supply wine, and craft a signature cocktail (and mocktails). Consider pairings with your centerpiece roast. Explore drink pairings for American Wagyu → Deep clean your kitchen and dining areas: Create space ready for magic. Inventory your holiday dishes: Do you have enough serving platters, roasting pans, and wine glasses?   2–3 Weeks Out Create your master grocery list: Organize by category for efficiency. Plan your tablescape: Get creative and seasonal — think sugared cranberries, candles, holly, or Grandma’s china. Need Inspiration? Plan Your Holiday tablescape  →    1 Week Out Thaw your beef or centerpiece roast: Prime rib or tomahawk may take several days to thaw completely. Sealed Snake River Farms products stay fresh in the fridge for up to 7 days. See our guide to thawing large cuts → Clean out fridge and freezer: Make space for prepped dishes and leftovers. Buy non-perishables: Stock canned goods, flour, sugar, and other essentials. Prep freezer-friendly dishes: Casseroles, pies, and gravy can be made ahead and frozen.   3–4 Days Out Shop for perishables: Fresh produce, dairy, herbs, and bread. Prep ingredients: Chop onions, peel potatoes, make cranberry sauce, or cube bread for stuffing. Set the table (if possible): Gather napkins, plates, silverware, and décor in advance.   1–2 Days Out Make salads and fresh dishes: Wash greens, chop veggies, and mix dressings ahead of time. Chill beverages: Keep wine, cocktails, and soft drinks ready in the fridge or cooler.   Little hands, big help: Kids can pitch in with table setup or simple prep tasks. They love having a role!   Christmas Morning Start your centerpiece roast or ham early: The main course takes time — plan ahead. Bake appetizers, casseroles, and reheat sides: Timing is key to serving everything hot.   I serve prime rib for Christmas dinner. If it’s Snake River Farms, it’s already delicious. Just season well with salt and freshly cracked pepper, start at high heat, then lower. With a good piece of meat, you don’t need to do too much.   It’s Go Time Set out appetizers and drinks: Guests can nibble while you finish the main meal. Freezer-friendly options like baked brie with a holiday egg wash design are perfect. Tidy up: Clear surfaces, put away prep tools, and empty the dishwasher for post-meal cleanup. Just before guests arrive: Light candles or twinkle lights, turn on your holiday playlist, take a deep breath, smile, and pour a drink.   Holiday hosting doesn’t have to be a high-stress, low-sleep affair. With the right plan and a solid checklist, you can actually enjoy the moment you’ve worked so hard to create.   Shop for Your SRF Holiday Centerpiece Each roast is frozen at peak age, ready to cook, and guaranteed to impress, making it easy to plan ahead while enjoying stress-free holiday hosting. Make your holiday table unforgettable with a showstopping centerpiece: American Wagyu Tenderloin Roast Exceptionally tender and elegant. Perfect for intimate dinners or special occasions when presentation matters. Shop American Wagyu Tenderloin Roast → Bone-In Prime Rib Roast A timeless holiday centerpiece with rich, beefy flavor. The bone enhances juiciness and visual appeal at the table. Shop Bone-In Prime Rib Roast → American Wagyu Tomahawk Roast Known for its dramatic presentation and bold flavor, this tomahawk roast makes any celebration unforgettable. Shop American Wagyu Tomahawk Roast → Kurobuta Rack of Pork A show-stopping roast with tender, juicy pork and deep flavor. Beautifully marbled and perfect for festive gatherings. Shop Kurobuta Rack of Pork →

The Art of the Tablescape Pull out the garlands, light the candles, and bring back a word you only hear during the most festive times of year: tablescape. More than a centerpiece, it’s the art of setting the scene and the mood when you decorate the table.A well-designed tablescape does more than just look beautiful — it creates a sense of warmth and thoughtfulness for your guests. “A great tablescape makes guests feel special. They see the amount of effort and care you put into table design,” says Lindsey Elliott, Lead Designer at Linen + Loot, an event design and rental company. “The holidays are emotional. It’s about the feelings, the warmth, the families. Decorating is a way to enhance that.” Creating a beautiful holiday table isn’t about spending big; it’s about thoughtful choices. Combine meaningful details with smart design to craft a welcoming space that feels personal, memorable, and true to your style. “Use pieces you already own in unexpected ways,” says Lindsey. “Or rent décor for an affordable, sustainable way to get a different look.” To inspire your holiday gatherings, Linen + Loot designed three distinctive holiday tablescapes — each paired with a Snake River Farms American Wagyu centerpiece that transforms your dinner into an unforgettable experience.   Modern Tablescape: Clean & Layered A modern tablescape is sleek but warm, using layers, textures, and a limited color palette to create quiet impact. How to Create It: Play with height: Mix low greenery like garlands with medium accents (small trees, ornaments) and tall candlesticks for dimension. Stick to a palette: Choose 3 to 4 complementary colors — think black, green, and metallic — and repeat them for a cohesive, minimalistic effect. Mix and match: Alternate between two different plate settings or napkin colors to add subtle variety.   Perfect Pairing: Wagyu Tenderloin Roast A tablescape this refined deserves an equally elegant centerpiece. The Snake River Farms American Wagyu Tenderloin Roast is the ultimate showpiece for a modern table — sophisticated, tender, and designed to impress. Complete the look with this showstopping roast recipe: Tenderloin Roast with Brandy Peppercorn Sauce for a steakhouse-style presentation that complements clean lines and bold flavors. Shop Now: Explore Snake River Farms Roasts →   Traditional Tablescape: Warm & Classic This style blends timeless holiday charm — rich reds, natural greenery, and candlelight — with thoughtful personal touches. It’s perfect for creating a cozy, welcoming table that celebrates family, tradition, and the joy of gathering. How to Create It: Light & Life: Candles instantly transform the mood, while live greenery or flowers add texture, warmth, and natural beauty. Make It Personal: Small details make guests feel truly seen. Tie personalized name cards with ribbon and a holly sprig, or place a wrapped gift or holiday card at each setting for a delightful surprise. Reimagine Family Heirlooms: Vintage dishware, silver, or glassware from your own collection feels meaningful yet contemporary when styled in fresh ways. Showcase the Food: Use risers — Lindsey recommends repurposing acrylic computer stands — to lift dishes above centerpieces, freeing table space and creating visual interest. Comfort Counts: Cushioned seats encourage guests to relax and linger. Linen + Loot used Blush Creek’s Queen Louis chairs to combine comfort with classic elegance.   Perfect Pairing: Wagyu Bone-In Prime Rib Roast For a warm, classic table, nothing makes a statement like the Snake River Farms Wagyu Bone-In Prime Rib Roast. Rich, juicy, and visually stunning, it’s the ultimate centerpiece for holiday entertaining. Complete the look with this showstopping roast recipe: Bone-In Holiday Prime Rib Roast with Au Jus. Shop Now: Order Your Holiday Prime Rib → Western Tablescape: Cozy & Natural Rooted in the charm of home and the outdoors, this tablescape style feels authentic, relaxed, and personal. It’s ideal for gatherings that embrace natural textures, rustic accents, and meaningful details. How to Create It:  Work With What You Have: A deep blue wall or neutral backdrop sets the tone for a nontraditional color scheme. Incorporate repurposed items like library lamps or a plaid scarf as a table runner for character. Bring the Outdoors In: Add tree trimmings, pinecones, or antler sheds to infuse organic textures and soften the table. Layer Your Setting: Start with natural wood or woven chargers to anchor the table. Add leather napkin rings, personalized name cards, or textured linens for extra warmth. Add Meaning: Incorporate family heirlooms, hand-stitched napkins, or vintage glassware to create a sense of history and personal connection. Perfect Pairing: Wagyu Tomahawk Roast For a rustic and natural table, a dramatic centerpiece is key. The Snake River Farms American Wagyu Tomahawk Roast delivers impressive size, buttery tenderness, and a “wow” factor that anchors your tablescape. Complete the look with this showstopping roast recipe: American Wagyu Tomahawk Prime Rib Roast. Shop Now: Find Your Tomahawk Roast → Bring Your Holiday Tablescape to Life No matter your style — modern, traditional, or Western-inspired — the key to a memorable holiday gathering is a table that feels thoughtful, warm, and inviting. By combining meaningful décor choices with a showstopping centerpiece, you can create a holiday tablescape that delights your guests and elevates every moment around the table.With Snake River Farms American Wagyu roasts as your centerpiece, your table becomes more than just a meal — it’s an experience. From tenderloin to bone-in prime rib to a dramatic tomahawk, each roast offers exceptional flavor, elegance, and the wow factor your holiday deserves.Make this season unforgettable: shop our full collection of American Wagyu roasts and create a tablescape that your family and friends will remember for years to come.

Delicious Beef Recipes for Christmas Dinner  The aroma of a perfectly roasted beef tenderloin filling your home on Christmas Eve—there’s no scent quite like it. The excitement of planning a memorable holiday meal is always paired with the challenge of creating something that will impress your loved ones. Whether you’re a seasoned cook or trying something new this year, beef recipes for Christmas dinner are the perfect solution for a festive, unforgettable feast. At Snake River Farms, we’ve got easy, elegant, and crowd-pleasing recipes to make your holiday meal something special. From juicy Wagyu tenderloin to melt-in-your-mouth ribeye roasts, we’ve got you covered. Browse our American Wagyu Roasts or Wagyu Steaks and make this Christmas unforgettable!   Why Beef Makes Christmas Dinner Special Beef has long been a centerpiece of holiday feasts, and for good reason. Its rich flavor and versatility make it an ideal choice for everything from intimate family dinners to larger gatherings. Whether it’s a tenderloin roast for a special holiday dinner or a hearty brisket to feed a crowd, beef fits the bill for every occasion. We believe beef brings something extra to the table, especially when paired with seasonal sides and wines. Cuts like ribeye, tenderloin, brisket, and even ground beef can be elevated to new heights with the right seasoning and cooking methods. Choosing the Right Beef for Your Holiday Table Selecting the right beef for your Christmas feast is essential to creating a memorable meal. The variety of cuts available can sometimes make it tricky to choose, but don’t worry, we’re here to help! Whether you’re serving a small group or hosting a larger gathering, there’s a beef cut to match your needs, offering everything from tenderness to flavor complexity. Let’s explore some of the most popular cuts and their unique benefits to help you decide on the perfect option for your holiday dinner. Different Cuts & Their Benefits Choosing the right beef cut can make all the difference in your Christmas meal. Here’s a quick breakdown of some of our favorite cuts: Ribeye: Known for its rich marbling, ribeye is incredibly tender and flavorful, making it a favorite for holiday entertaining. Tenderloin Roast: This cut is the epitome of elegance. Perfectly cooked, it’s a showstopper on any holiday table. Brisket: If you’re looking for a slow-cooked, cozy option, brisket is ideal. It’s perfect for feeding a crowd and can be prepared in advance. Ground Wagyu: Ground Wagyu beef is surprisingly versatile. Use it for meatballs, holiday sliders, or other creative dishes. Portion Sizes and Servings When planning your holiday meal, it’s important to know how much beef to buy. Typically, we recommend around 6 to 8 ounces of beef per person, depending on the cut and how much else is being served. Don’t forget to account for leftovers, the best part of Christmas dinner! Why Buy High-Quality Beef At Snake River Farms, we’re proud to offer the highest quality American Wagyu beef. Our beef is graded for marbling, tenderness, and flavor, ensuring every bite is rich and delicious. If you want your Christmas dinner to stand out, choose quality beef that makes a difference. Learn more about what beef grading is and why it matters.   Crowd-Pleasing Beef Recipes for Christmas Dinner Now that you know which beef cuts to choose, it’s time to think about how to prepare them. The right recipe can transform a good cut into something spectacular, making your Christmas dinner an unforgettable experience. Whether you’re looking for something quick and easy or a dish that requires a bit more time and care, we’ve got the perfect recipes for you. These beef dishes are designed to be crowd-pleasers, easy to prepare, and sure to impress your guests. Wagyu Tenderloin Roast A Wagyu tenderloin roast is the definition of elegance. It’s tender, flavorful, and will undoubtedly become the star of your Christmas dinner. Doug G., one of our verified buyers, raved about it: “Cooked this Wagyu Tenderloin Roast for my family's Christmas dinner, everyone said it was hands down the best piece of meat they have ever eaten. It was so good my vegetarian sister even had a serving!” Shop our Wagyu Tenderloin Roast and check out full recipes here. Ribeye Steaks for Holiday Entertaining If you’re hosting a more casual gathering, ribeye steaks are the way to go. Quick to cook yet packed with flavor, they’re perfect for slicing and sharing. Eileen F. shared: “Your Wagyu Ribeye Steaks were the hit of our Christmas Dinner. Thank you from my whole family.” Shop our Ribeye Steaks and discover ribeye recipes here. Brisket Recipes for a Cozy Christmas For something that fills the house with irresistible aromas, a slow-cooked brisket is hard to beat. Steffanie C. raved about her experience: “This was the most tender Brisket I've eaten. We could not wait until it was finished and dug into that delicious, tender meat.” Shop our Brisket and explore delicious recipes here. Ground Beef Recipes with a Holiday Twist Ground Wagyu can be used to create all kinds of festive dishes. Think flavorful meatballs, delicious Wagyu burgers, or mini sliders that make the perfect holiday appetizer. Shop our Ground Wagyu and get easy recipes here.   Sides and Pairings to Complete Your Holiday Feast No Christmas beef is complete without the right sides and pairings. At Snake River Farms, we know the perfect accompaniments can elevate your meal from delicious to unforgettable. Whether you stick with classic favorites or add a creative twist, these options will complement your high-quality American Wagyu beef beautifully. Classic Holiday Sides Roasted potatoes: Crisp on the outside, fluffy on the inside. Add rosemary and garlic for extra flavor. Mashed root vegetables: Sweet potatoes, parsnips, and carrots make a colorful, comforting addition. Green beans: Lightly steamed or sautéed with almonds for a simple, festive touch   Creative Pairings Sauces and glazes: Try a red wine reduction, horseradish cream, or balsamic glaze to enhance your beef. Compound butters: Herb or garlic butter adds richness and flavor to steaks and roasts. Holiday twists: Roasted winter squash, caramelized onions, or pomegranate seeds add seasonal flair.   Wine and Beverage Pairings Red wines: Cabernet Sauvignon or Malbec pair beautifully with ribeye and tenderloin. White wines: A crisp Chardonnay balances richer cuts. Non-alcoholic options: Sparkling water or festive mocktails provide a refreshing contrast. Find the perfect drinks to complement your holiday beef and make your Christmas dinner complete.   Tips for Stress-Free Holiday Cooking Cooking the perfect Christmas beef can feel daunting, but it doesn’t have to be. With some planning and a few smart techniques, we help make the process easier so you can enjoy the holiday with your family. These tips focus on making the most of high-quality American Wagyu beef while keeping preparation simple and stress-free. Make-Ahead Suggestions Season and prep your beef in advance: For roasts like tenderloin or ribeye, we recommend seasoning the day before. This allows the flavors to develop while freeing up time on the big day. Prepare sides early: Mashed root vegetables, roasted potatoes, or sauces can be made ahead and gently reheated. Plan oven space: If you’re cooking multiple dishes, pre-cook or chill some sides so your beef gets the oven time it deserves. Timing and Resting Tips Follow suggested cook times for each cut: We share detailed cooking guidance in our How to Cook a Prime Rib and Guide: How to Cook a Steak posts. Rest your roast or steaks: After cooking, let the meat rest 10 to 20 minutes. This simple step ensures the juices redistribute, giving every bite maximum flavor. Use a thermometer: we recommends checking the thickest part of the cut to hit perfect doneness every time.   Cooking Methods Roasting: Ideal for tenderloin or ribeye roasts, creating a tender, flavorful centerpiece. Reverse sear: Slow-cook first, then sear for a rich, golden crust. Sous vide: Provides precise temperature control for consistent results, perfect for American Wagyu. Slow-cooking brisket: A cozy, hands-off approach for a tender, juicy cut. “This was the most tender Brisket I've eaten. The smell of it cooking had us all excited, and it was so easy to prepare!” – Steffanie C., Verified Buyer Master the ultimate Christmas roast today and make your holiday meal unforgettable with American Wagyu beef. Frequently Asked Questions about Beef for Christmas Dinner What is the best beef to serve for Christmas dinner? The best beef depends on the experience you want for your holiday meal. For an elegant centerpiece, Wagyu tenderloin is perfect. If you want rich flavor and marbling, ribeye roasts are a crowd favorite. For a cozy, slow-cooked option, brisket works beautifully. Choosing high-quality beef ensures every bite is juicy, tender, and memorable. How do people traditionally serve beef at Christmas? Many families enjoy beef as the main protein instead of turkey or ham. Popular options include roasts, ribeye steaks, or brisket, often paired with festive sides, sauces, and wine. High-quality beef elevates the holiday meal and makes serving guests easier. What should I serve with beef for Christmas dinner? Classic sides like roasted potatoes, green beans, mashed root vegetables, and fresh salads complement beef beautifully. Consider sauces, glazes, or compound butters to enhance flavor. Pairing your beef with the right wine or beverages completes the holiday experience. What is a traditional Christmas dinner menu? A traditional Christmas dinner usually includes a centerpiece protein like beef, ham, or turkey, accompanied by vegetables, mashed or roasted potatoes, sauces, and festive desserts. For a modern twist, we recommend serving high-quality American Wagyu beef with classic and creative sides for an unforgettable meal. How much beef should I plan per guest? We suggest 6 to 8 ounces of beef per person, depending on the cut and other dishes served. For larger roasts like ribeye or tenderloin, plan for slightly more to ensure generous portions and leftovers.   Make This Christmas Feast Unforgettable with the Best Beef As you plan your Christmas dinner, remember: choosing the right cut of beef is the key to a flavorful and memorable holiday meal. From Wagyu tenderloin roasts to succulent ribeye steaks, we have easy-to-follow recipes, crowd-pleasing sides, and tips to elevate your entire menu. Add those perfect festive touches, and you’re sure to impress your guests.Let us help you bring your holiday meal to life with the world’s highest quality beef—from tender, marbled Wagyu to classic prime cuts. Shop our holiday beef cuts today and make your Christmas dinner something extraordinary.Browse our American Wagyu Roasts or Wagyu Steaks and start planning your unforgettable Christmas feast now.    

Christmas Prime Rib There’s something magical about gathering around the table for a Christmas prime rib dinner. The aroma, the golden crust, the first juicy slice — it’s a holiday tradition that brings everyone together. At Snake River Farms, we believe the centerpiece of your holiday meal should be as memorable as the celebration itself. That’s why we craft this guide to help you plan, cook, and serve the perfect prime rib Christmas dinner with confidence. Whether you’re roasting for a cozy family meal or hosting a grand holiday feast, we’ll walk you through how to select the best cut, prepare it perfectly, and round out your prime rib Christmas dinner menu with sides, desserts, and expert carving tips. Cook the Perfect Prime Rib to see the technique in action: Choose the Best Christmas Prime Rib When it comes to Christmas prime rib, the key to a flawless feast starts with selecting the right cut. Whether you’re hosting a grand holiday gathering or an intimate prime rib Christmas dinner, the right roast sets the tone for the entire menu. Bone-In vs. Boneless Bone-In Prime Rib: Delivers unbeatable flavor and a classic presentation. The bones insulate the meat, keeping it juicy as it roasts. Boneless Prime Rib: Easier to carve and serve — ideal for streamlined entertaining. Pro Tip: To enjoy the best of both worlds, cut the bones away before cooking and tie them back on with butcher’s twine. After the roast is done, remove the rib section and return it to the oven for about 20 minutes. Slice the rack into individual ribs and serve alongside the roast as a bonus treat for your guests. Portion Planning Plan for 1 to 1.5 pounds per person. A 7-bone roast serves about 12 to14 guests, while smaller roasts are perfect for intimate dinners. Prime Rib Options from Snake River Farms Grade Flavor Profile  Best For USDA Choice  Balanced marbling, approachable flavor  Large gatherings  SRF Gold Grade Wagyu Rich marbling and tenderness Show stopping special occasions SRF Black Grade Wagyu Luxurious, intensely marbled roast The ultimate indulgence    Make this year's holiday unforgettable — Shop Prime Rib Today.  Planning ahead? See our Guide to Thawing Large Cuts, Roasts, and Hams for timing and tips.   How to Cook a Christmas Prime Rib Once you’ve selected the perfect Christmas prime rib, it’s time to focus on preparation. From seasoning to roasting, every step plays a role in achieving that signature Snake River Farms flavor — a melt-in-your-mouth tenderness and rich, buttery taste that defines a true holiday centerpiece. Whether you’re serving a prime rib Christmas dinner for a large gathering or an intimate meal, proper technique makes all the difference. With the right tools, timing, and a few insider tips, you can bring steakhouse-quality results to your own kitchen. Oven-Roasted Prime Rib Preparation: Thaw the roast in the refrigerator for 3 to 4 days. Slow, refrigerator thawing preserves flavor and texture. For step-by-step guidance on thawing large roasts safely, see our Guide: How to Thaw Large Cuts, Roasts, and Hams. Season generously with kosher salt or your preferred rub. Let the roast sit at room temperature for 2 hours before cooking. Cooking: Preheat the oven to 350°F. Roast the prime rib until it reaches the desired internal temperature: Rare: 110°F | Medium Rare: 120°F | Medium: 130°F | Medium Well: 140°F Rest the roast for at least 30 minutes before slicing. Your Guide to the Perfect Oven-Roasted Prime Rib with Red Wine Sauce Recipe.   Smoked Prime Rib Preparation: Thaw the roast in the refrigerator for 3 to 4 days for even cooking.  Apply your favorite seasoning or rub to the roast. Let the roast sit at room temperature for 2 hours before smoking. Smoking: Preheat the smoker to 225°F. Smoke the roast until it reaches the desired internal temperature: Rare: 110°F | Medium Rare: 120°F | Medium: 130°F | Medium Well: 140°F Resting: Rest the smoked roast for at least 30 minutes before slicing to retain juices. Follow our Smoked Prime Rib with Orange Rosemary Rub recipe for step-by-step guidance.  Learn how to smoke a prime rib like a pro with our complete smoking guide. Master smoking your Christmas Prime Rib with our step-by-step video:   Insider Tip: Smoke Without the WorkLove the flavor of smoked beef but short on time? Our Wagyu Smoked Prime Rib is fully smoked and ready to reheat, delivering all the rich, wood-fired taste of a traditional smoke without the long cook.- Simply reheat to an internal temperature of 120 to 125°F for medium rare, then rest and carve.- Finish in your oven or sous vide for a gentle, even reheat.- Perfect for busy hosts who still want that impressive, smokehouse-style centerpiece on the Christmas table. Fool-Proof Techniques & Tips Cooking a Christmas prime rib doesn’t have to be intimidating. With a few tried-and-true techniques, you can achieve a tender, evenly cooked roast that’s worthy of a holiday celebration. The “500 Rule” for Prime Rib Also called the closed-oven method, the 500 Rule is a simple way to cook prime rib: Preheat the oven to 500°F. Place your seasoned roast inside and close the door. Cook for 5 minutes per pound (e.g., 6 lb × 5 = 30 minutes). Turn off the oven and let the roast rest inside for about 2 hours. This generally produces a medium-rare roast, but note: You can’t check internal temperature unless using a leave-in thermometer with an external readout. The high heat sears the exterior but can slightly overcook outer layers. Pro Tip: If you prefer more control over doneness, the reverse sear method ensures a perfectly pink interior with a flavorful crust. Internal Temperature Is Key: Use the prime rib temp chart below to cook to your preferred doneness. Preference Description Internal Temp.  Rare  Red, cool center 110°F Medium Rare  Red, warm center 120°F Medium  Pink throughout  130°F Medium Well  Primarily grey, sliver of pink 140°F Use the times below as a helpful reference, but let your thermometer have the final say. This approach ensures your prime rib turns out perfectly every time. Weight Medium Rare  Medium  About 1.5 lbs. 27 to 34 min.  35 to 42 min.  About 2 lbs.  40 to  49 min.  49 to 59 min.  Always use a meat thermometer rather than relying solely on timing. Shop the SRF Super-Fast Thermometer and make perfect doneness effortless. Common Mistakes to Avoid: Cooking straight from frozen — thaw fully for even results. Skipping the rest period — resting lets juices redistribute. Under-seasoning — generous seasoning ensures a flavorful crust.   Want s fool-proof method for perfect prime rib? Explore tips and tricks from Chef Edward Higgins.  Watch Prime Rib Tips and Tricks to make sure your holiday roast is flawless:    Building Your Prime Rib Christmas Dinner Menu Creating a memorable Christmas prime rib dinner is all about harmony — balancing rich, savory flavors with fresh, bright, and festive touches. Whether you’re hosting an intimate family meal or a full holiday gathering, a thoughtful menu brings the celebration to life. Start with light appetizers, build out hearty sides that complement the roast, and finish with a dessert that leaves everyone smiling. Holiday Starters Begin your prime rib Christmas dinner with something fresh and elegant. The goal is to whet your guests’ appetites without overshadowing the star of the show. Shrimp cocktail with a tangy horseradish sauce Smoked salmon served with lemon and dill Fresh arugula salad with shaved Parmesan and a simple vinaigrette These light bites bring a bright, refreshing contrast to the richness of your main course. Holiday Sides No prime rib dinner menu is complete without comforting sides that enhance the roast’s flavor and texture. Think creamy, savory, and beautifully seasoned. Roasted vegetables like carrots, Brussels sprouts, or Shrimp Louie Salad Creamy mashed or roasted Tallow potatoes for buttery depth Yorkshire pudding or fresh dinner rolls to soak up every drop of au jus Each dish adds balance — from the earthy sweetness of roasted veggies to the silky texture of whipped potatoes. Holiday Desserts End your Christmas prime rib dinner with a touch of nostalgia. Traditional sweets with a seasonal twist create a perfect finale for a luxurious meal. Rich chocolate cake with ganache or peppermint glaze Spiced apple pie with vanilla bean ice cream Festive fruit tart topped with fresh berries and a hint of citrus These desserts capture the essence of the holidays — indulgent, joyful, and just the right amount of sweet. Our Favorite Holiday Prime Rib Recipes Bring the full holiday menu together with these expertly crafted prime rib recipes: Porcini-Dusted Prime Rib with Mushroom-Shallot Reduction – Elevate your prime rib with a rich, savory reduction. Bone-In Holiday Prime Rib Roast with Au Jus – Classic flavors for an impressive holiday centerpiece. Bone-In Prime Rib with Shallot Red Wine Jam & Black Pepper Gravy – A bold, flavorful roast with a savory-sweet twist that delights every holiday table.     Serving and Carving Your Prime Rib Proper serving and carving ensures your Christmas prime rib looks as impressive as it tastes. Resting Your Prime Rib Allow the roast to rest for 10–15 minutes after slicing to let the juices redistribute. This keeps each slice tender and flavorful. Prime Rib Carving Tips Use a long, thin-bladed knife for clean, even slices. Slice against the grain into ½-inch thick portions for optimal tenderness. For bone-in roasts, separate the ribs from the bones and return them to the oven briefly to crisp before serving.   Get Your Christmas Prime Rib Today Make this holiday season unforgettable with a show-stopping prime rib centerpiece. Here’s a quick guide to help you choose the best Snake River Farms prime rib: Wagyu Boneless Prime Rib Easy to carve and perfect for buffets or smaller gatherings where convenience matters. Shop Boneless Wagyu Prime Rib → Wagyu Bone-In Prime Rib Impressive centerpiece with rich flavor. The bone enhances juiciness and presentation. Shop Bone-In Wagyu Prime Rib → Wagyu Tomahawk Roast Show-stopping presentation with extra-long bones. Perfect for celebrations and dinner parties. Shop Wagyu Tomahawk Roast → Wagyu Smoked Prime Rib Fully cooked and expertly smoked for rich flavor. Just heat and serve for a no-stress holiday meal. Shop Wagyu Smoked Prime Rib → Double R Ranch Bone-In Prime Rib Classic Northwest beef with hearty flavor. A traditional choice with beautiful bone-in presentation. Shop Double R Ranch Bone-In Prime Rib → Double R Ranch Boneless Prime Rib Convenient, tender, and easy to carve. A versatile choice for both holidays and special dinners. Shop Double R Ranch Boneless Prime Rib →

Taste the Gold Standard  SRF Gold Plus™ American Wagyu represents the pinnacle of indulgence — celebrated for its remarkable tenderness, deep, buttery flavor, and exceptional marbling. Graded BMS 11–12, the highest level on the marbling scale, every cut features intricate strands of intramuscular fat that melt as the beef cooks, creating outstanding juiciness and a tender texture that simply melts on the palate. Available in several cuts, SRF Gold Plus™ beef redefines what extraordinary truly means. How to Pick the Right Grade for Your Tastes To understand how Snake River Farms classifies its beef grades, it helps to know how the United States Department of Agriculture (USDA) grades domestic beef. The USDA system separates beef into eight categories based on intramuscular fat (marbling) and key eating qualities like tenderness, juiciness, and flavor. The two highest USDA grades are Prime and Choice, with Prime featuring abundant marbling. At Snake River Farms, our beef exceeds USDA standards. To measure these higher levels of marbling and quality, we use the 12-point Beef Marbling Score (BMS) a system used to evaluate beef marbling. Our American Wagyu grades align with this scale as follows: SRF Silver® – BMS 5. Abundant marbling equivalent to USDA Prime. SRF Black® – BMS 6–8. Significantly more marbling than USDA Prime. SRF Gold® – BMS 9–10. Dramatically more marbling than USDA Prime. SRF Gold Plus™ – BMS 11–12. The highest marbling available from Snake River Farms.   The American Wagyu Difference American Wagyu beef offers unique characteristics that extend beyond marbling. Every Snake River Farms steak — regardless of grade — delivers a distinct buttery aroma, enhanced juiciness, and deep umami flavor that make for an exceptional eating experience. SRF Gold Plus™ amplifies all these traits to an extraordinary level. Snake River Farms American Wagyu is the result of crossbreeding purebred Japanese Wagyu with high-quality American cattle. Our animals are raised on family-owned ranches and fed a carefully balanced diet for a longer period than conventional beef. These practices produce beef with the rich marbling of Japanese Wagyu and the bold, robust flavor characteristic of top-tier American steaks and roasts.   Why Choose SRF Gold Plus™ SRF Gold Plus™ represents the highest level of American Wagyu — crafted for those who demand the very best. Graded BMS 11–12, the top of the marbling scale, it delivers unmatched richness, tenderness, and buttery flavor in every cut. Each piece reflects Snake River Farms’ uncompromising commitment to quality, animal care, and the art of exceptional beef.Want to see the marbling magic of SRF Gold Plus™ up close? Watch our video and discover why it's the ultimate in American Wagyu! SRF Gold Plus Cooking Tips The high degree of marbling in SRF Gold Plus™ benefits from slightly higher cooking temperatures to allow the intramuscular fat to fully render. Many chefs find this beef most flavorful and tender when cooked closer to medium. Even steak lovers who typically prefer rare cuts often find that medium rare to medium yields the most satisfying experience. Recommended finished internal temperature: 130°F Ideal range: 125°F–135°F for excellent results Resting: Allow a minimum of 10 minutes before slicing to let the internal temperature equalize and the marbling redistribute for optimal flavor and juiciness.     The Gold Standard of American Wagyu Graded at the top of the marbling scale, SRF Gold Plus™ delivers unparalleled richness, tenderness, and flavor. Experience marbling at its most refined — a true expression of Snake River Farms craftsmanship. About Snake River Farms As the pioneer of American Wagyu, Snake River Farms continues to raise the bar for quality and consistency. Our commitment to humane animal care, sustainable ranching practices, and meticulous attention to detail has earned the trust of chefs and home cooks nationwide. If you already know our Black and Gold designations, SRF Gold Plus™ represents the next evolution — our most luxurious expression of American Wagyu marbling and flavor.

Christmas Gifts for Grillers Stumped on what to get the griller in your life this Christmas? We’ve all been there. The BBQ enthusiast on your list already has a garage full of gadgets and an apron collection that could rival a restaurant. But finding something truly memorable and useful doesn’t have to be stressful.At Snake River Farms, we’ve curated a list of thoughtful, premium Christmas gifts for grillers that go beyond the usual tools and utensils. From unforgettable American Wagyu boxes to expert-approved accessories and stocking stuffers, these ideas will spark joy (and a few flames) for any BBQ lover. Why the Right Griller Gift Counts Selecting the perfect gift for a griller isn’t just about checking a name off your holiday list. It’s about celebrating their passion for flavor, fire, and the art of great cooking. The right gift can inspire new techniques, encourage creativity, and make every cookout more enjoyable. Whether they’re a weekend backyard chef or a full-fledged pitmaster, what you give should reflect their love for the craft.   Every Griller Is Unique Not all grillers are the same. Some are backyard beginners learning to master temperature zones, while others could win a competition with their brisket technique. The best Christmas gifts for grillers reflect that individuality and help them refine their skills or enjoy their craft even more. Consider what your griller loves most: Tools and gadgets for those who love precision and control Premium meats for those who believe flavor starts with quality Grilling accessories for those who enjoy the ritual of the process   Avoiding Generic Gifts Let’s face it. Most grillers already have a drawer full of novelty aprons and bargain-brand utensils. Generic gear often disappoints because it doesn’t perform or last. Instead, go for curated, high-quality gifts designed by and for people who truly understand BBQ. The right gift makes a statement that you recognize their passion and want to help them take it to the next level.   Why SRF Makes the Best Grilling Gift Every griller knows that great BBQ starts with great ingredients. That’s where Snake River Farms shines. Our meats are sourced from trusted ranches, raised with care, and crafted for exceptional quality and flavor. Each cut delivers an unforgettable experience that any griller will appreciate from the first sizzle to the final bite. Premium Meats and Seafood American Wagyu Beef: Known for exceptional marbling, tenderness, and deep flavor. It’s the ultimate upgrade for any grill session. Kurobuta Pork: Rich, juicy, and unbelievably tender. This heritage pork brings gourmet flavor to any backyard feast. USDA Choice and Prime Beef: Classic favorites that deliver reliable flavor and consistent results. Sustainably Caught Seafood: From buttery salmon to grill-ready shellfish, our seafood is perfect for surf and turf fans. Shop our full collection of American Wagyu and Kurobuta Pork, explore our USDA Choice and Prime Beef, and discover sustainably caught seafood to find the perfect gift for the griller in your life.     Gift Boxes for the Ultimate Experience If you want to make a lasting impression, our curated gift boxes are the way to go. Each box is filled with premium cuts and grilling favorites, carefully packaged to surprise and delight any BBQ enthusiast. Whether you’re gifting a first-time griller or a seasoned smoke master, there’s a box that fits their flavor style.   Tuffy Stone’s Backyard Grilling Box | $293 For the griller who already has it all, this curated box delivers something truly special. Created with Barbecue Hall of Famer Tuffy Stone, it features premium American Wagyu and Kurobuta pork cuts plus his signature Steak Night Prime Seasoning—a gift that brings championship-level flavor and expertise straight to the backyard. Perfect for holiday gatherings, weeknight dinners, or weekend cookouts, these cuts offer rich texture, bold flavor, and the quality Snake River Farms is known for. It’s a memorable Christmas gift for grillers who take pride in their craft and love sharing great food with family and friends. Box Includes: (1) American Wagyu Black Tri Tip (1) Kurobuta Pork Loin Roast (2) American Wagyu Black NY Strip Slices (1) American Wagyu Zabuton 12 oz (1) FREE Tuffy Stone Steak Night Prime Seasoning Shop Tuffy Stone's Backyard Grilling Box Griller's Choice Box | $311 Looking for a Christmas gift that brings the steakhouse home? The Griller’s Choice Box is packed with premium USDA Choice cuts, including NY Strips, Ribeyes, Bone-In Ribeye Filets, and a show-stopping Tomahawk. It’s the perfect gift for grillers who love bold, beefy flavor and the thrill of cooking top-quality cuts. Whether your recipient prefers searing, grilling, or slow-roasting, this collection delivers rich tenderness and unforgettable flavor with every bite. Ideal for holiday gatherings or special dinners, it’s a gift that turns any backyard cookout into a five-star steak night. Box Includes: (2) USDA Choice NY Strip 1" (2) USDA Choice Ribeye 1" (2) USDA Choice Bone-In Ribeye Filet (1) USDA Choice Tomahawk   Shop Griller’s Choice Box The Great Gift | $416 For the griller who deserves something extraordinary this holiday season, The Great Gift delivers five premium American Wagyu steaks that will impress any meat lover. This collection features a SRF Gold® Cowboy Steak, SRF Black® Ribeyes, and SRF Gold® New York Strips, combining the rich, buttery flavor of Wagyu with the bold taste of American beef. Whether your recipient is grilling outside or searing indoors in a cast iron skillet, these cuts offer unmatched tenderness, deep flavor, and that classic Snake River Farms quality. It’s a memorable Christmas gift for grillers that will elevate every holiday cookout and special meal. Box Includes: (1) SRF Gold® Cowboy Steak (2) SRF Black® Ribeye Steak 1" (2) SRF Gold® NY Steak 1"   Shop The Great Gift The Griller's Pack | $321 Take the guesswork out of grilling this holiday season with The Griller’s Pack. Packed with SRF Gold® Ribeyes, Filet Mignons, American Wagyu Hamburger Patties, and Hot Dogs, this box has something for every guest and every grill. It also includes our SRF Signature Steak Seasoning, making it easy to deliver rich, bold flavor every time. Whether your recipient is hosting a family gathering, tailgate, or backyard cookout, this collection covers all the bases. It’s a thoughtful and practical Christmas gift for grillers that brings premium cuts, variety, and classic Snake River Farms quality to every meal. Box Includes: (2) SRF Gold® Ribeye 1" (2) SRF Gold® Filet Mignon 6 oz. (1) American Wagyu Hot Dogs 1 lb. (2) American Wagyu Hamburger Patties (1) SRF Signature Steak Seasoning Shop The Griller’s Pack Stocking Stuffers Every Griller Will Love Sometimes the little things make the biggest impact. Stocking stuffers are perfect for rounding out a larger gift or adding thoughtful touches for any griller. These essentials combine practicality with fun, letting your BBQ enthusiast try something new or upgrade their favorite tools. Wagyu Beef Jerky & Sticks Combo Pack Give the gift of bold, snackable flavor this holiday season with our Wagyu Beef Jerky & Sticks Combo Pack. Crafted from premium American Wagyu, this duo pairs tender, savory jerky with smoky, flavorful beef sticks—perfect for grillers, snack lovers, or anyone who appreciates world-class beef in a convenient, ready-to-eat form. Each bag of jerky is made from whole-muscle cuts, lightly seasoned with tamari, pepper, garlic, onion, sea salt, and a touch of cane sugar. The accompanying smoked beef sticks are packed with rich, savory flavor and the satisfying snap every meat lover craves. Individually wrapped for on-the-go enjoyment, this combo is an ideal Christmas gift for grillers or anyone who loves premium beef anytime, anywhere. Shop Wagyu Beef Jerky & Sticks Combo Pack Salt & Seasonings Elevate every cookout this holiday season with our Salts & Seasonings, crafted to bring out the best in Snake River Farms beef and pork. From flavorful dry rubs to our Jacobsen kosher salt, each seasoning adds balanced, rich flavor that enhances every cut, making even a simple meal feel special. Perfect as a stocking stuffer or an add-on to any gift box, these chef-quality seasonings let grillers experiment, refine, and enjoy the art of seasoning like a pro. It’s a thoughtful Christmas gift for grillers that turns every steak, roast, or pork chop into a flavorful masterpiece. Shop Salt & Seasonings Thermapen® ONE Digital Thermometer Make sure every steak, chop, or roast is cooked to perfection this holiday season with the Thermapen® ONE Digital Thermometer. This professional-quality tool delivers temperature readings in one second or less, accurate within 0.5°F, so grillers can cook with confidence every time. Its auto-rotating digital display and bright backlight make it easy to read at any angle—even during after-dark cookouts. Built to last, the Thermapen ONE is waterproof, durable, and backed by a 5-year warranty. It’s a practical and thoughtful Christmas gift for grillers who value precision and consistency on the grill. Shop Thermapen ONE Smithey Mighty Spatula Upgrade your griller’s toolkit this holiday season with the Smithey Mighty Spatula. Crafted with a full-tang walnut handle and durable stainless steel blade, this heirloom-quality spatula is built to last and makes flipping, turning, and serving a breeze. With a wide 4.25” blade and extra-deep neck, it’s perfect for everything from smash burgers to pancakes and sheet cakes. The sharp, chiseled edges slip easily under delicate foods, making it a versatile and practical Christmas gift for grillers who value quality tools on and off the grill. Shop Smithey Mighty Spatula SRF Apparel Give the gift of style and grilling pride this holiday season with SRF Apparel. From soft tees to hats and aprons, our branded gear lets grillers show off their love for Snake River Farms both in and out of the backyard. With limited drops on select items, each piece is a special find that makes a thoughtful Christmas gift for grillers. Perfect for stocking stuffers or adding to a larger gift, SRF apparel combines quality, comfort, and a passion for great food. Shop SRF Apparel Why SRF Gifts Stand Out Choosing the right gift for a griller is about more than just flavor—it’s about creating an experience they’ll remember. Every Snake River Farms gift is crafted with care, from premium meats to thoughtful presentation. Our gifts are designed to impress, whether your recipient is just learning to grill or has been perfecting their craft for years. Premium American Wagyu and Kurobuta PorkOur American Wagyu delivers unmatched marbling and tenderness, while Kurobuta pork provides rich, juicy flavor. Both are perfect for creating show-stopping meals that any griller will appreciate. Curated for Flavor, Quality, and PresentationEach gift is thoughtfully selected and packaged to ensure a memorable unboxing experience. From the first glance to the last bite, every detail is designed to impress. Perfect for Any Skill Level or BBQ OccasionWhether your griller is a backyard beginner or a seasoned pitmaster, our gifts elevate their grilling experience. They’re perfect for holidays, special occasions, or just a weekend cookout. Explore all Snake River Farms Holiday Guide

What is an Heirloom Turkey? On Thanksgiving Day, nothing signals the feast ahead like the rich aroma of a turkey roasting in the kitchen. An heirloom turkey elevates that experience with deeper flavor, tender meat and juiciness you won’t find in most store-bought birds.Unlike conventional breeds raised for efficiency, these turkeys are raised humanely and slowly to develop naturally reflecting generations of careful farming. Their flavor and tenderness are superior to regular turkeys, similar to the way a premium Wagyu steak outshines one from the grocery store.We’re proud to offer Organic American Heirloom Whole Turkeys from Diestel Family Ranch. These rare birds are thoughtfully raised, naturally flavorful, and ready to take center stage at your holiday table. Order Your Organic American Heirloom Turkey Today →   Heirloom vs. Heritage Turkey: What’s the Difference? You may have seen the terms “heirloom” and “heritage” used to describe turkeys and wondered what sets them apart. While the words are sometimes used interchangeably, there are some key differences to understand.   Heirloom Turkey Heirloom turkeys are rare breeds that have been carefully maintained over generations. These birds are bred with flavor and quality in mind rather than speed of growth or high production. The result is a bird that develops slowly, producing tender, juicy meat that stands out from conventional turkeys.   Heritage Turkey Heritage turkeys generally refer to birds that come from traditional lineage and are raised naturally. These turkeys follow similar breeding and raising practices to heirloom birds, but the term emphasizes the preservation of classic turkey traits and natural farming methods. Our Organic American Heirloom Turkey comes from historic breeds including Auburn, Black, and American Bronze. These breeds have been around for hundreds of years and contribute to the exceptional flavor and texture of this single, thoughtfully raised turkey. Did You Know?Heirloom turkeys produce meat that is richer, more tender and more flavorful than conventional birds. Their slow growth and natural diet give them a depth of taste you’ll notice with every bite.   What Makes This Turkey So Exceptional? Our Organic American Heirloom Turkey stands out for its flavor, appearance, and the care taken in raising it. Flavor Profile: The meat is tender, juicy, and rich, delivering a depth of taste that makes every bite memorable. Compared to conventional turkeys, the flavor is more pronounced and satisfying, perfect for a special holiday meal. Visual Authenticity: You may notice bronze and black feathers occasionally leave slight marks on the skin. This is completely natural and a sign of a turkey raised with integrity, not altered with artificial processing. Care and Quality: These turkeys grow slowly and are raised naturally, with plenty of outdoor access and a nutrient-dense diet. Every bird is traceable, so you know exactly where it comes from and how it was raised. This commitment to quality ensures a flavorful and ethically raised turkey on your Thanksgiving table. This Thanksgiving, treat your family to a turkey that stands apart. Our Organic American Heirloom Whole Turkey from Diestel Family Ranch is thoughtfully raised, full of flavor, and ready to be the centerpiece of your holiday table. Order Your Organic American Heirloom Turkey Today →   Why You’ll Want an Heirloom Turkey This Thanksgiving Imagine the centerpiece of your Thanksgiving table: a golden, perfectly roasted turkey that fills the room with a savory aroma. With our Organic American Heirloom Turkey, you’re not just serving a bird, you’re serving a piece of history and flavor that is unlike anything you’ve experienced with conventional turkeys. These birds are rare and exceptionally hard to come by. Each turkey is thoughtfully raised to ensure a superior experience from the first slice to the last bite. Here’s why our heirloom turkey stands out: Perfect Size: Available only in 14 to 16 pounds, ideal for a family gathering. Prepare Your Way: Each turkey ships frozen and unbrined, giving you complete control over seasoning and preparation. Pure and Natural: Free from artificial additives or fillers. Exceptional Flavor: Tender, juicy and rich, delivering a meal you will be proud to serve. Traceable Quality: Raised with care and fully traceable to the farm, so you know exactly where your turkey comes from. Bring home an heirloom turkey this Thanksgiving and create a meal that is as memorable as it is delicious. Order Your Organic American Heirloom Turkey Today →   Why We Partner with Diestel Family Ranch At Snake River Farms, we hold our partnerships to the highest standards. We only work with partners whose values match our commitment to quality, transparency, and ethical practices. That is why we are proud to partner with Diestel Family Ranch. You can learn more about our partnerships on our Stories + Partners page. Diestel Family Ranch is family-owned and operated, with a legacy dating back over 70 years. Their approach to turkey farming reflects generations of care and expertise. Here's what sets their regenerative practices apart: Regenerative Farming: Turkeys graze on rotational plots of land treated with nutrient-rich compost and allowed rest periods of 2 to 8 months, enhancing soil health and biodiversity. Nutrient-Dense Diet: Birds are fed an organic, vegetarian diet that supports slow growth and rich flavor. Global Animal Partnership Step-Rated: Commitment to animal welfare verified through internationally recognized standards. USDA Certified Organic and Non-GMO Project Verified: Assurance that the birds are free from synthetic additives and genetically modified ingredients. Partnering with Diestel allows us to provide you with an heirloom turkey that is ethically raised, traceable, and consistently exceptional in flavor and quality.   Bring Home an Organic American Heirloom Turkey Thanksgiving is just around the corner, and our Organic American Heirloom Turkey is ready to be the centerpiece of your holiday table. These rare, flavorful birds are only available in limited quantities, so we encourage you to order early to ensure a memorable feast. At Snake River Farms, we are selective about the farms we partner with. We only work with producers whose standards reflect the same care and quality we demand for our beef and pork. With Diestel Family Ranch, you can enjoy a turkey that is ethically raised, fully traceable, and exceptional in flavor. Make this Thanksgiving unforgettable. Order Your Organic American Heirloom Turkey Today →  

The Best Way to Cook a Turkey Cooking the perfect Thanksgiving turkey can feel like a big challenge. We’ve all heard the stories of dry breast meat, unevenly cooked legs, or a bird that looks beautiful on the outside but isn’t fully done in the middle. First-time cooks and seasoned hosts alike often ask: What’s the best way to cook a turkey? Should we turn it while roasting? How long should it take? Preparing a turkey should be exciting—not stressful. With the right approach, you can roast a bird that’s juicy, golden, and unforgettable. In this guide, we’ll walk you through the best way to cook a turkey from start to finish, including how to choose the right bird, how much turkey you’ll need, and step-by-step cooking instructions.   How to Choose the Right Turkey The centerpiece of Thanksgiving deserves to be more than ordinary. At Snake River Farms, we offer a 14 to 16 lb American Heirloom whole turkey that brings rich flavor, exceptional texture, and the kind of quality we’re proud to stand behind. Here’s why it’s the perfect choice for your holiday table: Heirloom heritage, richer flavor – Raised from traditional heirloom breeds, this turkey delivers a depth of flavor and firmer texture that you won’t find in standard grocery store birds. Family-owned and operated – These turkeys come from a family-run farm that’s been perfecting their craft for generations, ensuring attention to detail and a genuine commitment to quality. Organic and responsibly raised – Certified USDA Organic, Non-GMO Project Verified, and raised without antibiotics or growth stimulants. Every step of the process supports both animal welfare and flavor integrity. Naturally better eating experience – With heirloom genetics and thoughtful farming practices, the meat roasts up juicy and tender, making it easier to achieve a show-stopping result on your first try—or your fiftieth. Want to learn more about what makes an heirloom turkey different from conventional breeds? Check out our guide: What Is an Heirloom Turkey? Ready to elevate your holiday feast? Order your American Heirloom Whole Turkey now and taste the difference!   How Much Turkey Do We Need? Planning portions is one of the most important steps in preparing a holiday meal. We recommend 1 to 1.5 pounds of turkey per adult. This gives you generous servings while leaving enough for leftovers if desired. Portion Guidelines 1 to 1.5 lbs. per adult – Adjust for smaller appetites or if you want plenty of leftovers. Consider the crowd – For kids or lighter eaters, aim closer to 1 lb. per person; for hearty appetites or a festive spread, lean toward 1.5 lbs.   Roasting Times by Weight  Weight  Roasting Time (Approx.)  6 to 10 lbs.  2 hrs.  10 to 12 lbs.  2 to 2 ¾ hrs. 12 to 14 lbs. 2 ¾ to 3 ½ hrs. 14 to 16 lbs. 3 ½ to 3 ¾ hrs. 16 to 18 lbs. 3 ¾ to 4 hrs.  18 to 20 lbs. 4 to 4 ½ hrs.   Pro Tip: If you’re roasting your turkey unstuffed, decrease the cooking time by about 30 minutes. Key Temp Tip: For a juicy, perfectly cooked turkey, always prioritize internal temperature over cooking time. Roast your turkey until it reaches 150°F in the thickest part of the breast and 155°F in the legs. This ensures tenderness, safety, and moisture. Let it rest for 30 minutes before carving to allow the juices to redistribute.  We recommend the SuperFast Thermometer for instant, accurate temperature readings to guarantee a flawless result every time. Pro Tip: Careful portion planning and using a thermometer will help you serve a flavorful centerpiece and make sure there’s enough for everyone to enjoy seconds—or leftovers.   Preparing Your Turkey Before roasting, a little prep goes a long way toward a juicy, flavorful bird. Proper thawing, handling, and seasoning ensures your turkey cooks evenly and turns out perfectly golden. Follow these steps to get your turkey ready for the oven or smoker. Thawing Your Turkey Proper thawing is essential for even cooking and juicy results. We recommend planning ahead so your turkey is fully thawed before seasoning and roasting. Refrigerator Method (Recommended) Allow approximately 6 hours per pound of turkey. Keep the bird in its original packaging and place it on a tray to catch any drips. Example: A 12-pound turkey will need about 3 days to fully thaw in the fridge.   Cold Water Method (Faster) Submerge the turkey in its original packaging in cold water. Change the water every 30 minutes to keep it cold. Allow roughly 30 minutes of thawing time per pound. Example: A 12-pound turkey will take about 6 hours using this method.   Tips for Success Never thaw your turkey at room temperature — this can create unsafe conditions. Never thaw your turkey in the microwave — it can cook unevenly and create food safety risks. Make sure the turkey is fully thawed before seasoning and roasting. Planning ahead ensures the bird cooks evenly and helps you avoid stress on the big day.   Prepping the Bird Once your turkey is fully thawed, it’s time to get it ready for the oven. A little prep goes a long way toward even cooking and a beautifully roasted bird. Preheat the oven to 325º F. Remove the turkey from its packaging. Take out the neck and giblets from the cavities. You can save them for gravy or stock if you like. Rinse and pat dry with cold water and paper towels. Dry skin helps the turkey brown nicely. Optional: Add stuffing if desired. Keep in mind that an unstuffed turkey will cook a bit faster.   Turkey Rub A flavorful rub is key to a perfectly seasoned turkey. Here’s how we do it:Ingredients 4 tablespoons oil (melted butter, margarine, olive oil, etc.) 4 teaspoons salt, or to taste 2 teaspoons paprika Steps Mix the rub ingredients together in a small bowl. Apply the rub evenly over the exterior of the turkey. For extra flavor, gently rub some under the skin as well. Place the turkey breast-side up in a roasting pan. Add approximately 2 cups of water or broth to the pan to keep the meat moist during cooking.   Best Way to Roast Your Turkey in the Oven  Now that your turkey is prepped and seasoned, it’s time to roast it to perfection. Roasting at a consistent temperature ensures even cooking, juicy meat, and beautifully browned skin. Following these simple steps helps take the guesswork out of roasting so you can focus on enjoying the holiday. Oven Temperature and Timing Preheat the oven to 325º F. Place the turkey breast-side up in a roasting pan. There’s no need to turn the bird; it will brown evenly on its own. Optional: Loosely cover the turkey with foil during the last hour to prevent over-browning. Pro Gravy Tip: Heat 1 cup of white wine (do not boil) and pour it over the turkey halfway through roasting. This adds rich flavor and helps keep the meat moist. Checking Doneness and Resting Don’t rely on time alone. Use a thermometer to check the temperature in multiple spots. Target an internal temperature of 150°F. (measured in the thickest part of the bird) and a temperature of at least 165°F. for the legs. Remove the turkey from the oven when it reaches the target temperature. Cover and let rest for 30 minutes or more before carving. Resting allows the juices to redistribute for a perfectly juicy bird.   Best Way to Cook a Turkey for Beginners  Cooking your first turkey can feel intimidating, but it doesn’t have to be. By focusing on a few key steps, you can confidently roast a juicy, flavorful bird.   Key Tips for Beginners 1. Monitor internal temperature, not just time. Cooking times vary depending on the size of your bird, oven accuracy, and whether it’s stuffed. A reliable meat thermometer takes the guesswork out and ensures your turkey is safe and perfectly cooked. 2. Use the included nylon truss. To secure the truss: hold the drumsticks together, lift the ring, and pull it over the drumsticks. To remove: lift the ring and pull it up and over the end of the drumstick. The nylon truss is oven- and microwave-safe and can withstand temperatures up to 450º F. 3. Avoid common mistakes. Overcooking: Check the internal temperature rather than relying solely on time. Under-seasoning: Apply your rub evenly, including under the skin if possible. Skipping rest time: Let the turkey rest at least 15 minutes to redistribute juices before carving. 4. Quick tips from fellow cooks: “I always tent foil over the breast if it’s browning too fast—it keeps it moist.” “Don’t rush thawing. Fully thawed turkey cooks more evenly and tastes better.” By keeping these tips in mind and following the truss instructions, beginners can avoid common pitfalls and roast a turkey that’s both delicious and impressive.   How to Smoke a Honey Glazed Turkey  Smoking a turkey adds a rich, smoky flavor that pairs beautifully with a sweet and tangy honey glaze. Here’s how we do it: Ingredients Brine: 8 cups water ½ cup kosher salt ⅓ cup sugar 1 teaspoon peppercorns   Glaze: ⅓ cup honey ¾ cup packed brown sugar 2 tablespoons unsalted butter ¼ cup apple cider vinegar 2 teaspoons Dijon mustard ¼ cup bourbon (optional) Turkey: 5 to 8-pound bone-in turkey breast 1 tablespoon butter or canola oil Instructions Prepare the Brine In a large container, combine 2 cups of boiling water with salt, sugar, and peppercorns. Stir until dissolved. Add 6 cups of cold water and ice to cool the brine. Submerge the turkey breast, ensuring it’s fully covered. Refrigerate for 8 hours or overnight. Make the Glaze In a small saucepan over medium-low heat, combine honey, brown sugar, butter, apple cider vinegar, Dijon mustard, and bourbon. Stir to dissolve the sugar and bring to a simmer. Continue cooking until the glaze thickens enough to coat the back of a spoon. Prepare the Smoker Preheat the smoker to 250°F (121°C) for indirect cooking. Add wood chips or pellets, like apple or cherry, for a mild, sweet smoke flavor. Prepare the Turkey Remove the turkey from the brine, rinse, and pat dry with paper towels. Rub the turkey with butter or canola oil to promote even browning. Smoke the Turkey Place the turkey breast-side up in the smoker. Smoke until the internal temperature reaches 130°F (54°C), about 90 minutes. Begin basting with the prepared glaze every 15 minutes. Continue smoking until the internal temperature reaches 150°F (66°C). The temperature will rise to 155°F (71°C) as the turkey rests. Rest and Serve Remove the turkey from the smoker and let it rest, uncovered, for at least 20 minutes before slicing. Serve with additional glaze on the side for dipping. Smoking a turkey adds a rich, smoky flavor that pairs beautifully with a sweet and tangy honey glaze. Here’s how we do it. If you’re ready to get started, shop our American Heirloom whole turkey here.   Featured Recipe: Turkey and Bacon Eggs Benedict Turn leftover turkey into a creative brunch with this easy Turkey and Bacon Eggs Benedict. Servings: 2 to 4Prep Time: 10 minutesCook Time: 15 minutesTotal Time: 25 minutes Ingredients: 4 English muffins, split and toasted 4 to 6 slices leftover cooked turkey 4 slices Snake River Farms bacon 4 large eggs 1 tablespoon white vinegar (for poaching eggs) For the Hollandaise Sauce: 3 egg yolks 1 tablespoon lemon juice ½ cup melted butter Salt and pepper to taste Instructions  Cook the Bacon and Turkey In a skillet over medium heat, cook the bacon until crispy. Warm the leftover turkey slices in the same pan for added flavor. Poach the Eggs Fill a medium saucepan with water and bring to a gentle simmer. Add the white vinegar. Crack eggs into individual small bowls and gently slide them into the water. Poach for 3 to 4 minutes until the whites are set but yolks remain runny. Remove eggs with a slotted spoon and drain on paper towels. Make the Hollandaise Sauce In a heatproof bowl, whisk egg yolks and lemon juice until slightly thickened. Slowly drizzle in melted butter while whisking continuously. Season with salt and pepper. Keep warm. Assemble the Eggs Benedict Place toasted English muffin halves on plates. Layer with warmed turkey slices, crispy bacon, and poached eggs. Spoon Hollandaise sauce generously over the top. Optional: Garnish with chopped chives or a pinch of paprika. Serve Immediately Enjoy a decadent brunch featuring leftover turkey with the rich flavor of Snake River Farms bacon. Make the most of your leftover turkey by pairing it with the rich, savory flavor of Snake River Farms bacon. Bring this recipe to life with our Kurobuta pork bacon.     Frequently Asked Questions Do we need to turn the turkey while roasting? No, the bird will brown evenly without turning. What temperature should we cook the turkey? We recommend roasting at 325º F and checking the internal temperature for accuracy. How much turkey should we plan per person? Plan 1 to 1.5 pounds per adult, adjusting for leftovers or smaller appetites. How do we make flavorful gravy? Use pan drippings and optional white wine, heated but not boiled. How to Choose the Right Turkey Choose the right turkey size for your gathering—plan 1 to 1.5 pounds per adult. Prep your bird carefully: remove giblets, pat dry, and season with your favorite poultry rub. Roast at 325º F, monitoring internal temperature to ensure a juicy, perfectly cooked turkey. Use leftover turkey creatively—our Turkey and Bacon Eggs Benedict is a delicious example. Pair your meal with our signature products, like Wagyu beef roast or Kurobuta pork roasts, for a complete holiday spread. Rest the turkey at least 30 minutes before carving to retain flavor and juices. Ready to start your holiday feast? Shop our American Heirloom whole turkey and other holiday favorites here.  

Thanksgiving Steak: The Ultimate Holiday Dinner Guide Thanksgiving menus often revolve around turkey, ham, or a classic beef roast. But this year, we invite you to celebrate something different — a true Steaksgiving.Steak is indulgent, versatile, and perfectly suited for the holiday table. Whether you’re looking for a dramatic centerpiece, an elegant secondary entrée, or simply an option for guests who prefer beef, steak delivers. At Snake River Farms, we believe a Thanksgiving steak creates a holiday spread that feels elevated, exciting, and memorable.In this guide, we’ll walk you through the best cuts for a steak Thanksgiving dinner, expert cooking methods, ideal temperatures, festive side pairings, and why choosing the right grade of beef for Thanksgiving makes all the difference. Why Steak Belongs on the Thanksgiving Table Turkey, ham, and prime rib are the “big three” proteins of the holiday season. But when you want to surprise your guests with something that feels both familiar and new, steak is the answer. Serving steak on Thanksgiving isn’t about breaking tradition — it’s about elevating it. Steak works beautifully as: A show-stopping centerpiece in place of the roast A second entrée that complements turkey or ham An option for guests who simply love beef over poultry No one feels left out, and your menu becomes more flexible for gatherings of all sizes. Pro Tip: When planning your holiday table, consider serving a mix of cuts. Offer a smaller cut like Filet Mignon for elegant plated servings, and a larger cut like Ribeye or Tomahawk as a dramatic centerpiece that can serve multiple guests. This makes your steak Thanksgiving dinner both versatile and impressive.   The Best Steak Cuts for Thanksgiving Dinner Choosing the right cut of beef sets the tone for your holiday meal. Each steak offers its own character, from tender and buttery to rich and dramatic. Here are our top picks for a Steaksgiving. Filet Mignon Filet Mignon is the ultimate choice for elegance. Its buttery texture and tenderness make it perfect for guests who appreciate a refined steak experience. Flavor and Texture: Exceptionally tender with a mild, delicate flavor Serving Style: Works well as a plated entrée or a smaller centerpiece How-To Guides: How to Cook a Filet Mignon Recipe Inspiration: Filet Mignon with Tallow-Seared Mushrooms and Onions Shop the Cut: Wagyu Filet Mignon   Ribeye  For a dramatic centerpiece, Ribeye or Tomahawk delivers bold flavor and impressive presentation. Rich marbling ensures juicy, tender meat that stands out on the holiday table. Flavor: Juicy and full-bodied with exceptional marbling Presentation: The Tomahawk’s long bone adds a striking visual centerpieceBest Cooking Methods: Reverse sear or steak house method for even cooking and a perfect crust How-To Guides: How to Cook a Ribeye Steak | How to Cook a Cast Iron Ribeye Recipe Inspiration: Coffee-Crusted Tomahawk with Charred Scallion Chimichurri Shop the Cut: Snake River Farms American Wagyu Ribeye   Porterhouse The Porterhouse combines two classic cuts in one: tenderloin and strip. It offers variety in flavor and texture, making it ideal for sharing. Flavor and Size: Rich flavor and tenderness that satisfy a crowd Presentation: Perfect for carving tableside and serving family-style Best Cooking Methods: Reverse sear or steakhouse method to cook both sides evenly How-To Guides: How to Cook a Porterhouse Steak | Porterhouse vs Ribeye Recipe Inspiration: Porterhouse Surf and Turf with Garlic Lemon Caper Sauce | Steak Diane with Lobster Sauce Shop the Cut: Snake River Farms Porterhouse Steaks   New York Strip The New York Strip is a versatile choice that pairs well with a variety of sides or can stand on its own as a second entrée. Its bold flavor and firm texture make it a crowd-pleaser. Flavor and Texture: Bold, beefy flavor with a satisfying chew Best Cooking Methods: Grilling, pan-searing, sous vide, or reverse sear for even doneness and a perfect crust Recipe Inspiration: Pan-Seared NY Strip with Red Wine Pan Sauce | Bone-In NY Strip with Wild Mushroom Cream Steak Sauce How-To Guides: The King of Steaks: New York vs Ribeye Shop the Cut: Snake River Farms New York Strip Steaks   Pro Tip: Plan your holiday table around a mix of cuts. A smaller cut like Filet Mignon offers elegance for individual servings, while a larger cut like Ribeye or Tomahawk creates a dramatic centerpiece. Porterhouse or New York Strip adds versatility for larger gatherings or family-style meals. Not sure which steak to choose for your Steaksgiving? Discover How to Pick a Good Steak to select the perfect cut for your holiday table.   3 Expert Cooking Methods for Thanksgiving Steak Cooking a steak for your holiday table can be faster and more controlled than roasting a traditional holiday roast. With the right methods, your Thanksgiving steak can be cooked to perfection, whether you are preparing a dramatic Ribeye, elegant Filet Mignon, or a shareable Porterhouse. Reverse Sear The reverse sear is ideal for thick cuts, giving you an even cook from edge to center and a perfectly browned crust. This method works especially well for Ribeye, Tomahawk, and Porterhouse steaks. Start by cooking your steak slowly at a lower temperature and finish with a high-heat sear for that signature steakhouse crust. Watch how to master the reverse sear: How to Cook a Steak: The Reverse Sear Method Direct Grilling For a classic char and quick cooking, direct grilling is your go-to method. High heat sears the exterior while keeping the interior juicy and flavorful. This method is excellent for New York Strip or smaller cuts like Filet Mignon that benefit from a quick, high-heat approach. See this method in action: Cook a Steak with Direct Grilling Method Steak House Method  The steakhouse method combines a pan-sear with an oven finish for restaurant-quality results at home. It’s a reliable technique for all large cuts, ensuring even cooking and a rich, flavorful crust. This method is particularly useful for cuts you want to serve as a centerpiece for your steak Thanksgiving dinner.Learn the steakhouse method: The Steakhouse Method Pro Tip: You might have heard of the ‘333 rule’ for steak — three minutes on each side, three times. It can work for a quick pan sear, but for a Thanksgiving steak worthy of the holiday table, we recommend using proven methods like reverse sear or the steakhouse method. Pair these techniques with high-quality American Wagyu or premium beef for unforgettable results. Shop our American Wagyu steaks and try these methods for a holiday meal your guests will remember.   Perfect Steak Temps for Your Holiday Dinner Getting the temperature right is key to a memorable steak Thanksgiving dinner. Whether you are serving a tender Filet Mignon or a hearty Ribeye, knowing the target internal temperature ensures each cut is cooked perfectly. Remember, the temperature listed is when the steak should be removed from the heat. The meat will continue to cook slightly during the resting period, giving you consistent results every time. Preference  Description  Internal Temp.  Rare Red, cool center  110°F Medium Rare Red, warm center  120°F Medium  Pink throughout  130°F Medium Well  Primarily grey, sliver of pink  140°F   Pro Tip: Pull your steaks a few degrees before your target temperature and let them rest for 5 to 10 minutes. This carryover cooking allows the steak to reach the perfect doneness while keeping it juicy and flavorful.  Seasoning and Temperature Even the finest cut of beef benefits from proper seasoning and careful attention to doneness. Preparing your steak with the right seasoning and cooking it to the ideal temperature ensures your holiday meal is unforgettable. Start with seasoning: Before cooking, the right seasoning sets the foundation for flavor. Watch this short guide to learn how to season your steak perfectly: Master the perfect temperature: Knowing when your steak reaches the ideal doneness is crucial. This video walks you through internal temperatures and tips for checking doneness so every cut comes out just right:    Building a Complete Holiday Menu with Steak A steak-centered Thanksgiving menu feels festive and unexpected while still pairing beautifully with traditional holiday dishes. From appetizers to sides, sauces, and beverages, every element can highlight the rich flavors of American Wagyu beef.   Appetizers to Start the Celebration Small bites are the perfect way to kick things off without overshadowing the main course. These appetizers balance richness with freshness, setting the tone for a steak-centered holiday feast. Flank Steak Crostini with Blue Cheese Sauce – savory, tangy, and elegant. Charcuterie Board – a mix of cheeses, cured meats, and seasonal fruits for a shareable starter. Garlic Butter Steak Bites – quick to make and always a crowd favorite.   Pairing Steak with Traditional Thanksgiving Sides Classic sides can take on new life when paired with steak. Bold flavors and rich textures complement Wagyu beautifully: Apple Brined Bacon & Brussels – smoky, salty, and bright. Smashed Tallow Taters with Spicy Aioli – a hearty, flavorful take on holiday potatoes. Wagyu Ground Beef Mac & Cheese – indulgent comfort food that feels right at home on a Thanksgiving table. Bacon Bratwurst Cornbread Stuffing – a savory twist on a holiday classic.   Serving Suggestions Steak doesn’t have to replace the turkey—it can complement it. Serving steak as a second centerpiece alongside turkey or ham offers your guests more to enjoy.Pair with festive sauces for a finishing touch: Red Wine Reduction Herb Butter Steakhouse Au Jus   Beverage Pairings The right drink brings balance and elevates the meal: Bold red wines like Cabernet Sauvignon or Malbec accentuate the marbling and richness of Wagyu. Festive sparkling wines provide a refreshing contrast to hearty holiday flavors. Pro Tip: Appetizers set the tone for your Steaksgiving. Choose small bites that hint at the rich flavors of your main course without filling up your guests too early. Get more holiday menu inspiration in How to Create a Memorable Thanksgiving Menu.   Beef for Thanksgiving: Why Quality Matters The quality of the beef you serve is just as important as how you cook it. For a steak-centered Thanksgiving, choosing the right grade ensures tenderness, flavor, and a show-stopping presentation at the table. Understanding Beef Grading Not all beef is created equal. Grading provides a quick way to understand what you’re buying and how it will perform at the table: USDA Choice – good quality with moderate marbling, a step up from standard supermarket beef. USDA Prime – higher marbling for richer flavor and tenderness, often served in fine restaurants. American Wagyu – combines traditional Wagyu genetics with American cattle, delivering exceptional marbling, buttery texture, and unmatched flavor. Why it matters: Marbling (the fine streaks of fat within the muscle) acts as built-in seasoning. It melts during cooking, enhancing tenderness, boosting flavor, and creating a visually stunning centerpiece. Learn More: Deep Dive into SRF Grades | What is Beef Grading and Why is it Important   Make This the Year of Thanksgiving Steak Turn your holiday meal into an unforgettable experience with a beautifully cooked Snake River Farms steak. Mix and match cuts—filet mignon for elegance, ribeye for richness, or a tomahawk for a dramatic centerpiece. Make this year a Steaksgiving to remember—shop our wagyu steaks and elevate your holiday table.

The Best Ham for Thanksgiving Turkey may be traditional, but we’ve found that nothing elevates a Thanksgiving table quite like a perfectly prepared Kurobuta ham. With its rich flavor, tender texture, and impressive presentation, ham has a way of turning a holiday meal into something extraordinary.At Snake River Farms, we believe the best ham for Thanksgiving should do more than feed your guests. It should create an experience they’ll remember. That’s why we turn to Kurobuta, a heritage breed ham known for its exceptional marbling, natural sweetness, and deep flavor.In this guide, we’ll walk you through how to choose the right ham for your gathering, why it deserves a place alongside turkey, and share our favorite brown sugar glaze recipe to make your holiday centerpiece shine.Ready to find your centerpiece? Shop Snake River Farms Kurobuta Ham and bring home the best ham for Thanksgiving.   Why Ham Deserves a Spot on Your Thanksgiving Table We love turkey, but the best ham for Thanksgiving brings something different to the table. Kurobuta ham pairs beautifully with classic sides and can even share the spotlight with turkey or prime rib. For many families, it has become the star of the meal all on its own.Here’s why we think ham belongs on every holiday menu: It complements or stands alone. A glazed ham sits perfectly alongside roasted turkey or beef. Or let it shine solo as your main centerpiece. Sweet and smoky flavor appeals to a crowd. Kurobuta ham’s rich marbling and hardwood smoking deliver a depth of flavor that guests look forward to year after year. The leftovers are legendary. Holiday ham makes incredible next-day meals. From hearty sandwiches to soups and breakfast dishes, there’s no shortage of ways to enjoy it. See our favorite leftover ham ideas. Looking for inspiration on what to do with your leftover ham? Watch this quick video for ideas you can put to use the very next day:  How Much Ham Do You Need Per Guest? One of the most common questions we hear is how much ham to order for Thanksgiving. The right amount depends on the size of your gathering, whether you’re serving ham as the main course or alongside turkey, and how much you want left over for the days ahead.As a general rule, we recommend planning for 8 to 12 ounces of ham per person. This ensures generous holiday portions without running short. If your guests love hearty servings or you want to guarantee plenty of leftovers for sandwiches, casseroles, or breakfast hash, plan toward the higher end.Here’s a quick breakdown to make it easier: Ham Size Avg. Weight Servings Cook Time Internal Temp. Half Boneless 3.5 lbs. 5 – 9 1.25 to 2 hrs. 140°F Whole Boneless 7 lbs. 10 – 12 1.5 to 2.5 hrs. 140°F Half Bone-In, Small 6 lbs. 8 – 10 1.5 to 2 hrs. 140°F Half Bone-In, Large 8 lbs. 10 – 12 1.75 to 2.5 hrs. 140°F Whole Bone-In, Large 16 lbs. 18 – 22 3.5 to 4 hrs. 140°F   Pro Tip: Planning ahead makes all the difference. The best ham for Thanksgiving is the one that not only looks beautiful on your table but also feeds your crowd with ease.   Choosing the Right Ham for Your Table When it comes to finding the best ham for Thanksgiving, quality matters just as much as size. The right ham should be flavorful, easy to prepare, and impressive enough to stand as your holiday centerpiece. At Snake River Farms, we make it simple by offering Kurobuta hams in a variety of sizes and styles to fit every table. Shop our full selection of Kurobuta hams and choose the perfect one for your celebration.   Features to Look for in a Holiday Ham Heritage breed quality. Kurobuta, our Berkshire pork, is renowned worldwide for its rich, signature flavor. High marbling and tenderness. The natural intramuscular fat creates a juicy, tender bite every time. Classic holiday appearance. Each ham is traditionally crafted, pre-smoked over real hardwood, and ready for your favorite glaze recipe to finish with that iconic glossy look. Learn How to Cook Your Ham to Perfection Choosing the right ham is just the first step. The real magic happens when it’s prepared the right way. From thawing and scoring to glazing and carving, we’ve got you covered with step-by-step instructions. Explore our Guide: How to Cook a Ham to ensure your Thanksgiving centerpiece comes out tender, juicy, and full of flavor.   Which Ham Should You Order? The right ham depends on the size of your gathering or if you’re just cooking for yourself. Here’s a quick guide to help you choose the best ham for Thanksgiving: Whole Bone-In Ham Best for big holiday gatherings. Feeds a crowd and makes an impressive centerpiece. Shop Whole Bone-In Ham → Bone-In Half Ham Ideal for medium-sized gatherings. Still offers the classic bone-in presentation. Shop Bone-In Half Ham → Whole Boneless Ham Convenient and easy to carve. Perfect for buffets or when you want ready-to-slice portions. Shop Whole Boneless Ham → Half Boneless Ham Ideal for smaller households or individuals. Easy to carve, no waste, and perfect for leftovers. Shop Half Boneless Ham → Brown Sugar Glaze: A Perfect Recipe for Thanksgiving The best ham for Thanksgiving deserves a glaze that enhances its natural flavor without overpowering it. Our go-to is a simple brown sugar glaze that adds a glossy finish and a touch of caramel sweetness. Quick Brown Sugar Glaze 1 cup brown sugar 2 tablespoons Dijon mustard 2 tablespoons apple cider vinegar Pinch of ground cloves (optional)   Stir ingredients together until smooth, then brush over your warmed ham during the last 20–30 minutes of cooking. The result is a sweet, sticky crust that pairs beautifully with the smoky richness of Kurobuta ham.Want to switch it up? Try these variations: Add maple syrup for extra depth Stir in a little orange zest for brightness Mix in honey or ginger for a spiced twist For more inspiration, explore our full collection of ham glaze recipes. Want to see a stunning holiday glaze in action? Watch our Glazed Ham Recipe featuring a Honey Chai Glaze with a whipped mascarpone twist. This simple but unforgettable recipe shows how the right glaze takes your Thanksgiving ham from delicious to extraordinary. Or, check out the full written recipe here for exact ingredients and directions. What to Serve with Your Holiday Ham A holiday ham is delicious on its own, but the sides and pairings you choose can elevate the entire meal. The best ham for Thanksgiving shines brightest when served with dishes that balance its sweet and smoky flavor profile.Classic side ideas for your Kurobuta ham: Creamy mashed potatoes with a touch of butter and chives Savory stuffing made with fresh herbs and toasted bread Roasted vegetables like carrots, Brussels sprouts, or sweet potatoes Cranberry sauce for a bright, tart contrast Pairing tips: Choose sides that balance sweet and savory. Ham has a natural richness that pairs well with tangy, acidic, or herb-driven flavors. Include something fresh or green, like a crisp salad or roasted greens, to keep the meal balanced. Optional drink pairings: A light red wine like Pinot Noir complements the ham’s smoky-sweet notes without overpowering it. Sparkling cider (hard or non-alcoholic) adds a festive touch and a refreshing balance to each bite. With the right pairings, your Thanksgiving ham becomes more than just a main dish,  it becomes the centerpiece of a truly memorable meal. Frequently Asked Questions About Thanksgiving Ham What type of ham is best for Thanksgiving? A smoked, fully cooked ham is easiest for holiday prep and delivers big flavor. Bone-in or boneless both work, but Kurobuta ham offers richer marbling and tenderness that make it stand out on the table. Bone-in or boneless, which is better? Bone-in hams bring a classic look and deeper flavor, plus you can use the leftover bone for soups or beans. Boneless hams are easier to carve and perfect for sandwiches or buffets. Choose based on how you plan to serve. How many guests will a 20 lb ham feed? A 20 lb ham will serve about 30 to 35 guests. Plan on 8 to 12 ounces per person for bone-in ham, or 5 to 8 ounces per person for boneless. For smaller gatherings, check our Ham Size Guide to match the right cut to your guest list. Should ham come to room temperature before serving? Let your ham sit at room temperature for 30 to 60 minutes before reheating. This helps it warm evenly without drying out. Always use a meat thermometer and heat to an internal temperature of 140°F before serving. Why Kurobuta Ham is the Ultimate Thanksgiving Choice When it comes to creating a Thanksgiving centerpiece that everyone remembers, our Kurobuta ham delivers every time. Rich flavor from heritage breed porkWe use 100% Berkshire (Kurobuta) pork, known worldwide for its deep, complex flavor. Tender, juicy texture with beautiful marblingThe natural marbling ensures every slice stays moist, tender, and delicious from the first bite to the last. Reliable, premium quality for holiday entertainingFully cooked, hardwood-smoked, and ready to glaze, our hams make it easy to serve a show-stopping main course without the stress. Make this holiday unforgettable: shop Kurobuta hams now.     Elevate Your Thanksgiving This Year A Kurobuta ham is more than a main course—it’s a centerpiece that brings people together. With its rich flavor, tender texture, and effortless preparation, it’s the perfect way to make your holiday table unforgettable.Planning ahead is key. Our hams ship frozen and keep beautifully in your freezer for up to six months, so you can order early and check one big thing off your holiday list.Order your Thanksgiving centerpiece today: Shop Kurobuta Ham. Explore More Holiday Inspiration Planning your Thanksgiving table is just the beginning. Take a look at our other holiday entertaining guides and ideas: Alternatives to Turkey for the Holidays The Complete Holiday Meal: Ham Master the Moment – Make the Most of the Holidays How to Prepare the Perfect Easter Ham Dinner Holiday Entertaining Guide – The Easiest Holiday Party Ever Make the Perfect Charcuterie Board The Perfect Christmas Ham

Best Cooking Temp for Juicy, Flavorful Ham  Few things make a gathering feel special like carving into a beautiful ham, perfectly heated and ready to serve. At Snake River Farms, our Kurobuta hams are fully cooked, which means the secret to success is simple, bring your ham to the right finishing temp for tender, juicy results every time.In this guide, we’ll walk you through the key ham temps for cooking and glazing, plus thawing tips and reheating guidelines so you can serve your ham with confidence. Shop Snake River Farms Kurobuta Hams.   Quick Ham Temp Cheat Sheet Thawing: Fridge method (1–4 days depending on size) Cooking Temp: 140°F internal Add Glaze: ~120°F internal Reheat Leftovers: 165°F internal Why Thawing Matters Before Cooking Thawing is about even heating, not hitting a specific temperature. When your ham is fully thawed, it warms through evenly without drying out. Best method: Thaw slowly in the refrigerator. Quick option: Submerge the sealed ham in cold water, changing the water every 30 minutes. Plan ahead: Large hams can take several days to thaw completely.   Thawing Time by Ham Size: Ham Size Avg. Weight Time to Defrost Half Boneless 3.5 lbs. 1 to 2 Days Whole Boneless 7 lbs. 2 to 3 Days Half Bone-In, Small 6 lbs. 2 to 3 Days Half Bone-In, Large 8 lbs. 2 to 3 Days Whole Bone-In 16 lbs. 3 to 4 Days Quick Thaw Method Sometimes plans change, and you need your ham thawed faster. We recommend using a cool water bath only in emergencies. For detailed instructions on thawing large cuts and hams safely, including timing tips for different sizes, check out our full guide: How to Thaw Large Cuts, Roasts, and Hams.Pro Tip: Always allow extra time, better to be thawed early than still frozen on serving day. Watch our step-by-step video on properly thawing and handling large hams for best results: Thawing SRF Roasts and Hams Tips & Tricks. Target Internal Temperature for Ham The magic number? An internal temperature of 140°F.Because our Kurobuta hams come fully cooked, your goal isn’t to cook them again but to reheat gently so every slice stays moist, tender, and flavorful. Use a reliable meat thermometer for accuracy. Check the thickest part of the ham, avoiding the bone for the most accurate reading. Remove the ham from the oven just before 140°F—the temperature will rise slightly as it rests.   Get the Gear: Shop our Superfast Thermometer. Ham Size Cook Time Internal Temp. Half Boneless 1.25 to 2 hrs. 140°F Whole Boneless 1.5 to 2.5 hrs. 140°F Half Bone-In, Small 1.5 to 2 hrs. 140°F Half Bone-In, Large 1.75 to 2.5 hrs. 140°F Whole Bone-In, Large 3.5 to 4 hrs. 140°F   For a visual guide and step-by-step tips, watch our video on how to prepare a Snake River Farms Kurobuta ham. The Best Ham Temperature for Adding Glaze  For a caramelized, glossy finish, the sweet spot is glazing your ham when it reaches an internal temperature of about 120°F. This allows enough time for the glaze to set without overcooking the meat. Apply glaze during the last 20 to 30 minutes of cooking. This timing lets the sugars bubble and set without burning. For extra layers of flavor, you can reapply glaze once or twice as the ham finishes cooking. Glaze Ideas to Try: Classic Brown Sugar & Mustad Glaze Maple bourbon Glaze Honey Chai Spiced Glaze Orange and Bourbon Glaze     Target Internal Temperature for Ham Leftovers We recommend heating our fully cooked Kurobuta hams to an internal temperature of 140°F before serving. That’s your target for the main event. When it comes to leftovers, the rules shift a little: Reheat slices or chunks to 165°F internal to ensure food safety. Use a gentle oven reheat or cover with foil to prevent drying. Explore: More leftover ham recipes.   Final Tips for Perfect Ham  When it comes to serving the perfect ham, a few small steps make all the difference. Thaw completely before cooking for even, consistent heating. Stop at 140°F internal temp for juicy, tender results. Add glaze during the last 20 to 30 minutes so it caramelizes beautifully without burning. Always use a fast, accurate thermometer for precision.   For step-by-step instructions on preparation, scoring, glazing, and reheating, check out our Guide: How to Cook a Ham to ensure your holiday ham is flawless.With the right ham temp, you’ll serve a centerpiece that’s worthy of every holiday table — flavorful, perfectly heated, and ready for seconds. Perfect for Easter brunch, Christmas dinner, or a cozy Sunday supper any time of year. Shop Snake River Farms Kurobuta Hams.  

How to Smoke a Ham Few things rival the rich aroma and bold flavor of a perfectly smoked ham.At Snake River Farms, all of our Kurobuta hams are fully cooked and smoked over real hardwood, which means you’re starting with incredible flavor from the very first slice. But here’s the secret: giving your ham a second trip through the smoker at home adds a “double-smoke” depth and lets you finish it with a glaze that makes it unforgettable. In this guide, we’ll walk you through exactly how to smoke a ham step by step. We’ll cover how long to smoke a ham (and specifically how long to smoke a pre-cooked ham), plus share glaze inspiration like our favorite smoked ham with brown sugar glaze. We’ll also show you why beginning with a Snake River Farms Kurobuta ham guarantees unmatched flavor, tenderness, and presentation. Before you get started, you might want to explore a few additional resources to prep your ham like a pro: Explore More Ham Prep Guides: How to Cook a Ham How to Prepare the Perfect Easter Ham Dinner The Perfect Christmas Ham The Complete Holiday Meal: Ham Edition Why Start with Kurobuta Ham? Not all hams are created equal. When you’re taking the time to double-smoke and glaze a centerpiece for your table, the quality of the ham matters just as much as the method. That’s where our Kurobuta ham stands apart. Heritage Breed Excellence - Made from 100% Berkshire hogs — known as Kurobuta in Japan — this heritage pork is celebrated for its deep color, fine-grained texture, and beautiful marbling. Flavor Advantage - Kurobuta pork is naturally tender, juicy, and flavorful. Each ham carries a subtle sweetness and a touch of smoke from the hardwood smoking process that we build upon when you finish it in your smoker at home. Traditional Craft - Every ham is cured with our signature family recipe, then smoked over real hardwood. This time-honored approach gives it an unmistakable flavor and quality. Options for Every Table - Choose bone-in for a traditional centerpiece and the bonus of flavor-packed leftovers, or go with boneless for easier carving and serving. We offer both whole and half hams so you can select the right size for your gathering. Trusted Quality - Our hams are consistently praised by professional chefs, BBQ competitors, and home cooks for their tenderness, presentation, and bold flavor. Sustainably Raised - We partner with small family farms where Berkshire hogs are humanely cared for, never treated with hormones, and raised on a slow-feed program that enhances both flavor and quality. When you choose Kurobuta pork, your smoked ham will stand out — rich in flavor, tender in texture, and unforgettable at the table. Learn more about what makes our hams truly special and why Kurobuta pork is unlike any other. Read the full guide here.   Snake River Farms Kurobuta stands alone in the pork world. The color is deep and vibrant and the fat, amazingly succulent and complex. -Chef Kris Komori - James Beard Semi-Finalist How Much Ham Per Person & Cooking Times Before you heat your ham, it’s helpful to know how much to serve and how long it will take. Even though our Kurobuta hams are fully cooked, warming them properly ensures they stay juicy, tender, and flavorful. Use the guide below to plan servings and heating times for any size ham. Ham Size and Servings Recommendations: Plan for at least 8 ounces per person. If you want leftovers or are serving hearty eaters, aim for 12 ounces per person. Ham Size Avg. Weight Servings Cook Time Internal Temp. Half Boneless 3.5 lbs. 5 – 9 1.25 to 2 hrs. 140°F Whole Boneless 7 lbs. 10 – 12 1.5 to 2.5 hrs. 140°F Half Bone-In, Small 6 lbs. 8 – 10 1.5 to 2 hrs. 140°F Half Bone-In, Large 8 lbs. 10 – 12 1.75 to 2.5 hrs. 140°F Whole Bone-In, Large 16 lbs. 18 – 22 3.5 to 4 hrs. 140°F Ham Cooking Guidance All our Kurobuta hams are fully cooked, so heating times are shorter than for raw hams. Keep these tips in mind: Target 140°F internal temperature at the thickest part of the ham. Check several spots, especially for bone-in hams, to ensure even heating. Avoid overheating — higher temperatures can reduce moisture and tenderness. Shop for your perfect Kurobuta ham today and make your next meal unforgettable.   What You’ll Need to Smoke a Ham Even though our Kurobuta hams arrive fully cooked and pre-smoked, having the right tools and ingredients ensures your finishing process adds maximum flavor and presentation appeal. Here’s what we recommend. Smoker - A charcoal, pellet, wood-fired, or electric smoker works perfectly for finishing your ham. Set it low and slow to gently warm the ham and enhance the smoky flavor without drying it out. Wood Chips or Chunks - We suggest apple, cherry, or hickory wood to complement the natural sweetness of our Kurobuta ham. These fruit and hardwood options create a delicate layer of smoke that enhances, rather than overwhelms, the flavor.Pro Tip: If you’re using an electric smoker, add a handful of apple or cherry wood chips to the smoker box. This gives your Kurobuta ham that extra layer of flavor you’d expect from a traditional smoker, without any extra effort. Meat Thermometer - Even though the ham is fully cooked, a meat thermometer is essential to monitor internal temperature and avoid overcooking. We aim for a warm, juicy ham without drying the edges.Make it easy with our SuperFast Thermometer for quick, accurate readings every time. Glaze Ingredients - Finishing your ham with a glaze adds both flavor and visual appeal. Popular options include: Brown sugar Maple syrup Honey Mustard For inspiration, check out our Bourbon Orange Glazed Kurobuta Ham recipe — a perfect example of a sweet, savory glaze that enhances the natural richness of our ham. Roasting Pan & Aluminum Foil - Use a roasting pan to transport your ham safely to and from the smoker. Aluminum foil is great for loosely covering the ham while it rests, keeping it moist and allowing the glaze to set. Optional Extras - For presentation and serving, consider keeping these on hand: Basting brush Carving knife Cutting board Apron Ready to master your smoked ham? Learn more about choosing the perfect smoker and gift-worthy options for meat lovers in our guides: An Expert's Guide to Smokers and The Ultimate Gift Guide for Meat Smokers. Preparing Your Kurobuta Ham A little prep goes a long way to ensure your ham heats evenly and your glaze sets perfectly. Taking the time to thaw, temper, and (optionally) score the surface sets the stage for a beautiful finish. These simple steps not only enhance flavor and texture but also guarantee your Kurobuta ham makes a show-stopping centerpiece. Thaw the Ham Properly Plan ahead for the best results. Fully thaw your ham in the refrigerator — larger hams can take several days. Use the guide below to estimate thawing time based on size: Ham Size Avg. Weight Time to Defrost Half Boneless 3.5 lbs. 1 to 2 Days Whole Boneless 7 lbs. 2 to 3 Days Half Bone-In, Small 6 lbs. 2 to 3 Days Half Bone-In, Large 8 lbs. 2 to 3 Days Whole Bone-In 16 lbs. 3 to 4 Days Quick Thaw Method Sometimes plans change, and you need your ham thawed faster. We recommend using a cool water bath only in emergencies. For detailed instructions on thawing large cuts and hams safely, including timing tips for different sizes, check out our full guide: How to Thaw Large Cuts, Roasts, and Hams. Watch our step-by-step video on properly thawing and handling large hams for best results: Thawing SRF Roasts and Hams Tips & Tricks.   Score the Surface (Optional) Scoring the ham creates shallow cuts in a diamond pattern. This step: Allows glazes to penetrate deeper Adds a professional, attractive presentation Select Your Glaze or Rub Choose a glaze that complements the natural sweetness of Kurobuta pork. Options include: Sweet (brown sugar, honey, maple) Savory (mustard, spice rubs) Balanced combinations (chef-inspired blends) For inspiration and step-by-step tips on finishing your ham with the perfect glaze, check out our Ham Glaze Guide. Position the Ham for Smoking Place the ham fat side up on the smoker rack. This allows the natural juices to baste the meat as it warms, keeping it tender and flavorful. Pro Tip: Lightly pat the ham dry before applying glaze. This helps the glaze adhere better and develop a beautiful, caramelized finish during smoking.   The Wagyu of Hams! Delicious Ham, not too salty, very tender. I have a family of foodies and they were very impressed with the quality of the ham, the size and the presentation. We followed a recipe (twice smoked ham) on the Snake River Farms website and it was spectacular.  - Nancy A., Verified Buyer     How to Smoke a Ham (Step-by-Step) Even though our Kurobuta hams are fully cooked, finishing them in the smoker adds a subtle “double-smoke” flavor that makes them unforgettable. Whether you choose to glaze it or enjoy it plain, the ham will be juicy, tender, and full of rich, savory flavor. Follow these steps for beautifully warmed and flavorful results. Steps: Preheat the SmokerSet your smoker to 225 to 250°F for low-and-slow warming. Place the Ham on the SmokerPosition the ham fat side up on the smoker rack, ensuring proper airflow around the meat for even warming. Monitor Internal TemperatureWarm the ham until it reaches 135°F at the thickest part. Because it’s already fully cooked, this ensures it’s heated through without drying out. Apply the Glaze (Optional)Brush the ham evenly with your chosen glaze. Cover and smoke for 5 minutes to set the first layer. Repeat until the glaze is fully absorbed or the internal temperature reaches 140°F. Rest the HamRemove from the smoker and let it rest loosely covered with foil for 15–20 minutes before slicing to retain juices.   Pro Tips: Keep a water pan in the smoker to maintain moisture. Use mild fruit woods like apple or cherry to complement the ham’s natural sweetness. Save the bone for soups or stews — it adds rich flavor to stocks and sauces. For leftover ideas, check out our Leftover Kurobuta Ham Recipes.   Easy to handle as far as prepping it; the size I purchased was awesome for the crowd with plenty of leftovers. Flavor and texture are amazing. Never did I have a smoked ham this delicious. It was flavorful and juicy. I admire the quality of the product. It’s easy to tell that it’s a cut of meat that had been handled properly and with respect of the animal. The cook is, again, super easy. The ham comes with a instruction booklet. So that is very helpful. - Rebecca M., Verified Buyer The Benefits of Smoking a Kurobuta Ham Finishing a fully cooked Kurobuta ham in the smoker adds extra flavor and depth, creating a tender, juicy centerpiece that stands out at any meal. Unmatched Flavor - Our Kurobuta hams are naturally tender, juicy, and packed with rich, smoky-sweet flavor. Finishing them in the smoker adds another layer of depth, creating a centerpiece your family and friends will remember. Expertly Crafted - Cured with a time-honored family recipe and smoked over real hardwood, our hams deliver consistent, high-quality results every time. Perfect for Any Occasion - Whether it’s holidays, backyard BBQs, or family dinners, smoking your ham elevates every table and makes any meal feel special. Simple to Prepare - Because our hams are fully cooked, the smoking process is approachable for any home cook. Follow our step-by-step guide for professional results with minimal effort. Shop Kurobuta hams now to start planning your next unforgettable meal.