SRF BLOG

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

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

Discover how blast-frozen meat from Snake River Farms delivers safer quality, fresher flavor and more convenience right to your door for an elevated experience.

Denver Steak vs. Zabuton Steak: What’s the Difference? Zabuton? Denver steak? Have you heard of these unique cuts? Get the lowdown on Denver steaks vs. zabuton steaks, from where the names originate to which one makes the cut for superior dining, at Snake River Farms. Ever seen zabuton steak on a menu and wondered what it was? Or been perplexed by something called a Denver steak? What’s the difference between these two steaks and where do they come from? The pros at Snake River Farms love sharing our expertise on beef cuts and how to prepare an amazing meal with any of our American Wagyu beef cuts. Get the American Wagyu beef lowdown on zabuton vs. Denver steaks, where the names come from and more.   Zabuton in Japanese In the Japanese language, the word ‘zabuton’ means pillow. It’s the traditional Japanese cushion used for sitting on the floor, and it’s often used in Western circles for soft support while meditating. The name translates to a particularly rare cut of Japanese Wagyu beef that is cut and served in small, neat square cubes that resemble those sitting pillows.    A Surprising Source Zabuton is sourced from the shoulder or chuck primal. It is a unique cut and is a variation on NAMP 116E with the addition of the neck end of the 116D. It can also be described as the extension of the chuck tail flap/underblade. The zabuton is sourced from the chuck primal, part of the shoulder. This area is made up of three muscles, the primary being the serratus ventralis. Also known as the Beef Chuck, Under Blade Roast, this area below the shoulder blade continues to the ribs and backbone. Many cuts from the underblade area tend to be tough and are therefore relegated to ground beef or stew meat. But the highly marbled Zabuton is a shining exception. While the shoulder muscles get a lot more use than other areas of the animal — making them tougher — the specific area that yields a zabuton steak is more of a support muscle that is less used and comprises more intramuscular fat (aka marbling). That makes it a more tender and flavorful steak option. That also makes it a more difficult cut to achieve and as a result, it’s less common in butcher shops and on menus.   The Beef Checkoff Program Before about 2009, you would have been hard-pressed to find zabuton steaks offered in American restaurants. And no one had ever heard of a Denver steak. Enter the Beef Checkoff Program, established in a Farm Bill from the 1980s and overseen by the USDA and the Cattleman’s Beef Board (CBB). This program supports consumer interest in the beef industry through research, marketing and education initiatives aimed at elevating a consistently high-quality experience of buying and serving beef.   Mile-High Marketing Moniker One goal of the Checkoff program is to identify and promote “new” cuts of beef. Even though the profession of butcher has been around as long as humans have been eating meat — as in forever — some cuts fall in and out of fashion for the vaguest of reasons. In 2009, the program “unveiled” its latest “discovery”: The Denver Steak. Which is actually the zabuton but with a more American name that played better to focus groups.    Zabuton vs. Denver Steak: Rumble in the Rockies So, what’s the difference between a zabuton steak and a Denver steak? Or as Shakespeare would put it: What’s in a name? A steak by any other name would taste as juicy. That’s right: A Denver steak and a zabuton steak are essentially the exact same thing, just with two different names. The fully American invention of the Denver steak has its roots in Japanese culture, much as Snake River Farms American Wagyu beef owes its lineage to the Japanese Wagyu cattle we imported for crossbreeding. The next time you see a Denver steak on a menu, spark a little dinner table conversation about its origins, and look for it among the American Wagyu steaks from Snake River Farms.  

Get the lowdown on the surprising way Snake River Farms American Wagyu beef can be a heart-healthy addition to any diet, even if it sounds too good to be true.

Looking for the best steak for fabulous dining? Choose the best cut of steak with confidence with these pointers from the pros at Snake River Farms.

You’ve likely seen USDA grade listed on meat labels at the supermarket. You may also have heard about meat-grading systems from other countries.What is beef grading? Who devised these systems? And why should you care about beef grading?

How is Snake River Farms American Wagyu beef different from other online sources of American Wagyu? It all comes down to three things: fearless innovation, in-house excellence and forward-thinking sustainability.

The experts at Snake River Farms can help. We break down where the term Wagyu originated, what it means for the quality of beef you’re buying and why choosing American Wagyu can level up your next steak.

One question we hear a lot is: What is the difference between SRF Black® and SRF Gold® beef? The short answer is marbling. Our SRF Gold cuts include much more marbling than our SRF Black cuts. But even our Black steaks and other cuts have marbling superior to USDA Prime beef.  Here’s your primer on American Wagyu beef, domestic and international meat grading systems and what it means to choose SRF Black or Gold cuts.

What’s the deal with beef marbling? Is it a real thing or a marketing gimmick? And what, exactly, does it have to do with the quality of meat and how your steaks taste?  At  Snake River Farms, superior beef is our bread and butter. Here’s the lowdown on what beef marbling means and how it impacts the flavor of your SRF steaks and roasts.

Deciding which steak to buy is sometimes easier said than done. Here's a guide to help you learn about the different cuts of beef, where they're sourced, and facts about marbling and tenderness. Get answers to your burning (grilling?) questions about beef cuts from the pros at Snake River Farms.

Serve up the perfect steak every time with the Snake River Farms Guide to the Best Way to Cook a Steak, from choosing the finest cut to pro plating tips. 

Chef Keller provided us with some of his tips for cooking Snake River Farms American Wagyu steaks. He focused on two steaks – the cap of ribeye and the filet mignon – but his helpful information works to improve any cut.

The Snake River Farms American Wagyu tri-tip falls between a steak and a roast. It’s delicious cut into steaks, but really shines when prepared as one large piece on the grill. Our tri-tip is lean but bursting with flavor.

Choose the best steaks for your next special occasion with tips from the beef pros at Snake River Farms, plus recipes and cooking guides for juiciest results.

Carne asada is a dish that’s frequently found on the menu at Mexican restaurants. The simple translation for carne asada is “beef grilled.” In its common form, steak is marinated, grilled, sliced and served in tacos or burritos. In this form it is most often a good, but unmemorable dish.

Sit down at a great steakhouse and you'll find a special section on the menu for dry-aged steaks. These are the premium selections which you’ll quickly notice also carry premium prices. Are dry-aged steaks really better? Why are dry-aged steaks more expensive? Let’s take a look at dry-aging, its benefits and what to expect from dry-aged beef.

There are steaks and then there’s the tomahawk steak – a thick cut ribeye with a long, exposed bone. Set a beautifully cooked tomahawk on the table and watch the carnivores gathered gasp and salivate in a simultaneous Pavlovian response. Let’s learn more about the tomahawk and discuss how to cook it perfectly.

Expert cooks and novices alike call the reverse sear the best way to cook a steak. While we agree it’s a fantastic method, let’s take a minute to talk about the process and the best steaks to use for the reverse sear.

Alvin Cailan is a high-profile chef in America's Filipino food movement. We first met Alvin at his now-legendary restaurant, Eggslut in Los Angeles, a foodie cult favorite specializing in affordable but sophisticated egg sandwiches.

Build a Better Burger: Tips from a World Burger Champion  While anyone can make a pretty decent burger, not everyone can win the title of World Burger Champion. We talked to 2012 World Burger Champion, Jason Stucki, to learn a few pro tips and up our burger game. Jason is also a chef and Grand Champion BBQ Pitmaster so he knows a thing or two about making meat more delicious. Read on for some of Jason's burger making secrets.    Source the Best Ingredients: Beef  The cattle breed as well as the cuts used to make ground beef will affect how beefy a burger will taste, and the moisture retained once cooked.  Snake River Farms American Wagyu ground beef is a blend of Wagyu and high quality American breeds, making it really beefy with a great fat to meat ratio (75% lean to 25% fat). This means the burgers are juicy and flavorful.   Buns  Choose buns that are soft, but dense enough to hold up to the burger and toppings. Look for 2 to 2 ½-inch buns for sliders and 4 to 4 ½-inch buns for full-size burgers. Buns are a personal preference, just keep the bun-to-burger ratio in mind. For most burgers, I prefer brioche or challah buns with their slightly sweet eggy flavor, great texture and golden crust. I also like potato rolls for sliders.   Mayonnaise & Greens Real mayonnaise has a higher fat content than the juice dripping from the burger. Applying a thin layer on the toasted bottom bun repels the juice from the burger so the bottom bun is less likely to get soggy. Placing your favorite lettuce or fresh greens on top of the mayo and under the burger adds another layer to catch the juice dripping from the burger.   Toppings  The sky is the limit! After the burger has been flipped, place cooked or hot toppings directly on the burger followed by the cheese. Place cold toppings like sliced tomatoes on the burger while plating, and sauces under the toasted top bun.   Shaping Keep the meat very cold and handle it as little as possible. Use 3 ounces shaped into a 3-inch patty for sliders, and 7 to 8 ounces shaped to a 5-inch patty for full-size burgers (the burgers will shrink while cooking, so they'll end up the same diameter as the buns). Form loose balls, then shape in advance and refrigerate until ready to cook so they are cold when they go on the grill.    Seasoning Season each burger with plenty of coarse salt and freshly ground black pepper on each side right before placing it on the grill.    Cooking Cook burgers on a grill or on cast iron set at 425°F. When the burger has cooked halfway up the sides and has released itself from the grill (approximately 4 minutes with sliders, 5 to 6 minutes with full-size burgers), it's time to flip. Only flip once, and immediately top with hot or cooked toppings and/or cheese. Close the lid for 3 to 4 more minutes. The burgers are ready when the cheese has melted and the burger has released itself from the grill. It's important to leave the burgers alone so they develop a great sear, which adds an incredible amount of flavor and a steak-like texture. Snake River Farms burgers are best when cooked to medium with a hot, pink center.    Plating Let burgers rest for a couple minutes on a cooling rack before putting them on buns. This reduces the risk of a soggy bun. Use the time to toast the buns on the grill while the burgers rest. Then assemble the burgers and serve.   About Jason Stucki  Jason is a chef, restaurateur, World Burger Champion and Grand Champion BBQ Pitmaster. He grew up on a farm in southern Utah raising cattle, pigs, goats, chickens, and fruit and vegetable crops. His family cooked all of their meals on a wood burning stove and ate what the land provided. They opened an organic restaurant and bakery in the 80's in Moab, Utah where Jason worked. Over the past 13 years, Jason has owned restaurants and bars as well as catered large-scale events and festivals. His past projects include Lucky 13 Bar & Grill, Zocalo Mexican Bistro, Lucky 13 Smokehouse, and The Trolley Wing Company. Jason now works as a consultant and enjoys cooking competitively as well as teaching barbecue, grilling, and live-fire cooking classes. Jason has won many awards and is currently competing nationally on the professional BBQ circuit.

Of all the delicious products we sell at Snake River Farms, you could argue our hot dogs are the easiest to cook. Throw them on the grill or broil them in the oven. There are many ways to prepare a hot dog, but which way is best?