SRF BLOG

Fridge? Water? Microwave? Learn about the preferred method of thawing an SRF steak to provide the best experience possible.

When it comes to meat and fresh vs frozen debate, it's important to understand how modern methods have closed the gap. Fresh? Frozen? Which is better? Discover the differences of fresh vs frozen meat and the effect each option has on quality.

Learn about lesser known steaks that are incredibly delicious and how the quality of American Wagyu beef elevates them to a new level.

What's the difference between a pork shoulder and a pork collar? A pork shoulder is exactly as described - the shoulder of the hog. The collar is part of the larger shoulder and is cut from the portion that runs from the neck to the tip of the loin. Technically it is called a “center cut boneless pork butt”. Learn more about the background of the pork shoulder and the collar as we break down the details below.

Pulled pork is one of the easiest things to make at home. Learn about the simple steps to turn a Kurobuta pork collar into a generous portion of amazing pulled pork.

The first step to successfully smoking meat is selecting the smoker that best suits your needs. Anyone who’s done a little smoker shopping knows there are many choices available to produce that classic smokey goodness. 

Brisket trimmings are incredibly versatile and can be used for so many things. While many toss their trimmings aside, we suggest saving them and using them in recipes.

Burnt ends. The name itself doesn’t sound appetizing, but to anyone who has had the pleasure of biting into one of these beautiful brisket bites, it conjures up visions of a savory, rich BBQ delicacy.Learn more about burnt ends, and more importantly, how to make them yourself in the article below. 

Snake River Farms is proud to produce 100% purebred Kurobuta pork, considered by chefs as the culinary equivalent of Wagyu beef. This uniquely delicious pork comes from a specific heritage breed of hog. Learn how this special breed is raised and why it is known as “the world’s finest pork”.

Steak enthusiasts are well-acquainted with the prestigious "Big Three" – ribeye, filet mignon, and strip steaks. These cuts are sought after and renowned for their sumptuous flavor and tender texture. All three originate from the rib and loin sections, often referred to as the "middle meats" due to their location.

New York Strips are a classic steakhouse cut and a steak that carries a premium price. A great way to economically source a pile of these premium steaks is to purchase a full striploin and cut it into New York strips yourself. Here’s a simple guide to cutting strip steaks from a whole striploin. No special equipment is required, and it’s an enjoyable way to actively participate in creating the steaks you serve.

Nothing says summer like a batch of hamburgers sizzling on the grill. These backyard bash staples are easy to make — and even easier to level up with these simple tips.

SRF’s cattle are born and bred on ranches like Northern Nevada’s massive IL Ranch — and tended to by folks like Sam Mori. Photographer Robert Jacob Lerma talks life, love and land with one of our longest-standing producers.

Here at SRF, we see a lot of cookbooks (and we mean a lot of cookbooks), but these are the cream of the crop. Whether you buy them for yourself or for your favorite home cook, they’re sure to become kitchen staples.

Three acclaimed chefs — Hugh Acheson in Athens, Georgia; Carlo Lamagna in Portland, Oregon; and Alex Lee in Old Westbury, New York — share their best tips for turning out restaurant-worthy meals in your own kitchen. Now, it’s time to put all those new ideas to work!

Whether you're looking for your first grill, looking to replace your current one or add a new piece of equipment to your collection, this guide will help you select the ideal grill for you and your cooking style.

The size of a steak is easily measured in ounces, but it’s important to know how thick it is cut. Thickness gives a complete picture of a steak’s quality. Learn about Snake River Farm’s steak cutting program and how our master butcher’s cut to thickness, not weight, to deliver a premium product to our customers.

Filet mignon is the star of many upscale restaurants. It has a reputation as an expensive cut reserved for the fanciest of occasions. One trick we use to make this luxurious cut more affordable is to purchase a whole tenderloin roast and cut it into steaks. It's easy to do and is a satisfying way to hone your home butcher skills. Learn how to make a stack of steaks from a single roast with this easy-to-follow guide.

Sous vide is a unique way to cook just about anything but is a sure fire way to cook a steak or roast perfectly every time. Fill the void of confusion about sous vide cooking with an explanation of this foolproof method for avoiding overcooked from the pros at Snake River Farms.

The experts at Snake River Farms explain the history of the Santa Maria tri tip and show you how to best cook tri tip on a smoker or grill.

Learn more about Mandy's background and how she became a trained chef,  a photographer and an influencer. She also includes some of her favorite tips for making Snake River Farms Kurobuta ham. 

Meet the BBQ Buddha, Chris Sussman, and get his take on freeing yourself from recipes by letting your senses lead the way to smoky, grilled SRF steak nirvana.

Building an impressive charcuterie board is easy with Snake River Farms small batch salami. This board of plenty is a fabulous start to a special dinner but deserves to be the main attraction at your next party or wine tasting. Piled high with cured meats, cheeses, crackers, fruit, nuts and more, your guests will be wowed by this gorgeous and delicious spread.  

Snake River Farms American Wagyu beef can be prepared using your favorite techniques and recipes. The key to achieving maximum flavor is a perfect sear — which creates a golden-brown, flavorful crust — and ample seasoning. Here are some chef-proven tips for the best finished steak or roast possible.