SRF BLOG

Fire on the Mountain: Cooking Wagyu Steaks & Kurobuta Pork in Idaho's Backcountry   I’m working furiously to slice and plate a huge stack of SRF NY strip steaks. There’s a crew of 20 hungry skiers and snowboarders headed my way, and I can’t let them wait. They’ve been out all day on a snowcat trip, skiing and riding the backcountry surrounding Brundage Mountain near McCall, Idaho. My teammate is Bob Atkinson, Marketing Manager for Big Green Egg, the iconic kamado grill. He’s a hardworking partner and arrived with a truckload of grills. One of the Big Green Eggs is set up for indirect grilling and we use it to bring the steaks up to 1150F. We use two blazing hot grills to put a final sear on the NY strips. The backcountry snow was plentiful, and the crew arrives later than scheduled. Bob sears the steaks, and I slice them. I load each plate with portions of medium rare SRF NY strip steak, smashed Yukon Gold potatoes seared in SRF American Wagyu tallow topped with a spicy aioli, and garnish with a grilled scallion. The group includes members of 10 Barrel Brewing, pro athletes sponsored by the brewery and editors from Sunset, Gear Patrol, The Inertia and Newschoolers.com. The hungry folks grab and eat faster than I can plate. The payoff is the comments we receive. “This is the best steak I’ve ever eaten!” says one editor. I cook a lot of steaks, and must admit a SRF American Wagyu steak prepared on a Big Green Egg is hard to beat. Bob and I toast our success with a 10 Barrel Pub Beer. Big Green Egg and 10 Barrel Brewing share the same PR agency, and a six-week promotion called “The Beer Lodge” was planned at Brundage. This brought numerous pro athletes to town to ski and ride with editors, share the stories of the sponsors and produce content to promote the brands. The night before we did a fast and simple dinner of SRF Wagyu hot dogs and homemade lentil stew at the official 10 Barrel Beer Lodge, a huge property where the athletes spend their time. The deluxe rental includes a game room complete with a bar, spa and indoor swimming pool. It was a great opportunity to meet the entire group. After dinner we did a guided beer tasting and ended the evening with a group contest that included a cocktail mixing tournament, a beer pong match and “build a raft with junk and pull it across the pool” event. With world class athletes in the mix, the competition was intense. Fortunately, I was able to lean into my college party experience to help my team take second place. The final day was amazing. A foot of new powder, a bluebird sky and dinner at The Bear’s Den located on the mountain. Two extra large Big Green Eggs were hauled by snowcat to the venue. It was no easy feat to load and set-up the heavy ceramic grills. Chef Keith Moreno from 10 Barrel in Boise prepared a feast that featured SRF Kurobuta rack of pork served with a zesty salsa verde. The completed dish was juicy, robust and delicious. The perfect end to a winter adventure. Working for Snake River Farms affords me with amazing experiences like these. It’s fantastic to introduce people to our American Wagyu beef and Kurobuta pork. When the location is out of the ordinary, like in the backcountry of Idaho or a chilly hut on a ski hill, somehow our amazing products just taste a little bit better. When Bob pitched the idea to work together, he said he wanted to combine skiing and grilling and call it “Fire on the Mountain.” After three successful days serving SRF cooked on flaming Big Green Eggs, we definitely achieved his goal.  

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

What to buy for those who love to smoke meat but seem to have everything? You can’t go wrong with Wagyu Beef or Kurobuta Pork.

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

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

Napa Valley is full of talented chefs and culinary experts, but Jorge and Susie found themselves working together often and built a strong friendship outside the workplace.If you take a look at their social media feeds (at least before 2020) you’ll see festive lobster boils, beautiful alfresco table settings, and very frequently, some savory images of Snake River Farms beef and pork.

Hanger steak and skirt steak each bring distinct flavors to the grill. Hanger steak, known for its rich, beefy taste and tenderness, is great for a quick, juicy meal. Skirt steak, with its loose grain, is perfect for marinades and high-heat cooking. Understanding these differences helps you pick the best cut for your next culinary adventure.

Different Types of Steak A steak dinner ranges from a simple night at home to a grand celebration at an elegant restaurant. Each occasion calls for a different cut. Here’s a guide to some of our most popular steaks. Discover what makes each steak unique, facts about each cut and how to prepare them.One tip to make every steak dinner fantastic is to start with the highest quality beef, like any of the cuts from Snake River Farms. Filet Mignon  Also known as: Tenderloin Steak, Filet, Beef Loin    You love steak with a pure, light beef flavor and texture so tender you can cut it with a butter knife.This popular cut is also known as the tenderloin, which is the perfect name because it is without a doubt the most tender cut of beef available. The filet mignon is low in fat, mild in flavor and buttery in texture. The melt-in-your-mouth texture is the calling card of this steak.Filet mignon is naturally tender and has a lower amount of marbling than steaks like the ribeyes and New York strips. They are best prepared medium rare to medium. For more tips: How to Cook a Filet Mignon.  Shop Filet Mignon         Ribeye Steak Includes: Cowboy Steak, Tomahawk, Cap of Ribeye, Rolled Cap, Eye of Ribeye    You want a steak that’s marbled, juicy and packed full of rich beef flavor.For many, this is the very definition of “steak” due to its high level of marbling. All that intramuscular fat makes ribeyes the most juicy and flavorful steak. When cut in the traditional style, there is a savory layer of fat and the intensely flavored cap. Ribeye filets are cut from the center or “eye” of the ribeye section for a boneless steak that is easy to cut and eat with minimal waste.Ribeye steaks are rich with marbling and are best prepared medium rare to medium. For more tips: How to Cook a ribeye steaks.    Shop Ribeye Steaks         New York Strip Steak   Also known as: Tenderloin Steak, Filet, Beef Loin    Your idea of a perfect steak is one with beefy flavor and firm texture you can really sink your teeth into.The New York Strip is a steak house classic and is known for good marbling and strong beef flavor. This is a steak with a definite grain that’s tender, but pleasingly firm to the bite.SRF NY strip steaks are rich with marbling and cut thick. The Steakhouse and Reverse Sear methods work well with these steaks. They are exceptionally marbled, so consider increasing your target temperature by 5°F to fully melt the intramuscular fat. For more tips: How to Cook NY strip steak. Shop New York Strip Steaks         Porterhouse Steak  Also known as: T-Bone, Sirloin Steak     You believe “variety is the spice of life” and enjoy having a filet mignon with your strip steak.These two well-loved cuts are two-steaks-in-one, with a New York strip on one side and a tenderloin on the other. The Porterhouse is cut from the larger end of the short loin and has a larger tenderloin portion.Porterhouse steaks are unique since they contain two different steaks that cook at different rates. The reverse sear method helps keep both sides cook evenly. For more tips: How to Cook a Porterhouse.     Shop Porterhouse Steak           Sirloin Steak  Also known as: Baseball Cut      You like a steak that’s lean, full-flavored with a nice chewy bite.Steaks cut from the top sirloin are a great value due to their excellent flavor and lower price relative to the “Big Four” steaks listed above. These boneless steaks have little fat and are well known for their beefy flavor and moderate tenderness.Top sirloin has a deep beef flavor, less internal marbling and a firm texture. They are best prepared medium rare to medium. For more tips: How to Cook top sirloin steaks.     Shop Sirloin Steak         Flat Iron   Also known as: Top Blade Roast, Triangle Roast, Butler Steak   You love well-marbled tender beef, but also enjoy saving a few bucks on your steak. The flat iron steak is a favorite of butchers and beef experts due to its uniform size and delicious taste. It’s sometimes called a top blade steak and comes from the shoulder or chuck. The flat iron features intense marbling, robust beef flavor and a tender texture but costs less than other more well-known cuts. The flat iron is naturally tender and are best prepared medium rare to medium. For more tips: How to Cook a flat iron.     Shop Flat Iron Steaks         Flank Steak    Also known as: London Broil, Jiffy Steak, Plank Steak  You appreciate the finer things in life, especially when it comes to your steak. Our Wagyu Flank Steak is a testament to exceptional taste and tenderness. Its broad shape makes it a breeze to slice and serve, while its rich flavor profile and remarkable tenderness defy expectations. Whether you're a seasoned chef or a home cook looking to impress, our SRF Wagyu Flank Steak is the perfect canvas for culinary creations. For more tips: How to cook a flank steak. Shop Flank Steaks  

Discover a variety of steaks, from tender filet mignon to flavorful ribeye and bold New York strip. This guide covers cooking methods to elevate each unique cut to perfection.

Master the perfect Porterhouse steak with this guide from Snake River Farms. Learn key steps to achieve a tender, flavorful result every time you cook.