Pioneers of American Wagyu
Snake River Farms is the longest standing American Wagyu program with over 25 years of experience in raising and advancing the breed in the U.S. We work with family-owned ranches selected for their expertise and commitment to humanely raise the finest livestock. Hard work and long hours are spent at every step from ranch to table resulting in beef with unforgettable flavor and tenderness. Snake River Farms is the choice of award-winning chefs around the world and is now available in select retail stores.
Taste the Difference
Snake River Farms American Wagyu beef is in a class of its own. Every richly marbled steak and roast provides a unique dining experience. Each bite reveals beef with a buttery texture, complex flavors, subtle sweetness, and a lingering finish. Snake River Farms beef grades well above USDA Prime, the highest USDA quality grade, therefore we use the Japanese Beef Marbling Score grading system to capture and convey our premium quality.
East Meets West
The foundation of Snake River Farms American Wagyu comes from ancient Japanese origins – purebred Wagyu animals from famed bloodlines are the base of our herd. We cross our own purebred Wagyu bulls with traditional, high-quality cattle to provide the melt-in-your-mouth experience. This combination of “East meets West” embodies the marbling of Japanese beef together with the hearty and robust beefy flavor of traditional American beef creating a product that is the best of both worlds.
Ranching Partners
Snake River Farms works with local ranching families throughout the Northwest. We search out producers who embrace the same Western values we do of raising the highest quality cattle with a strong commitment to animal well-being, land stewardship and their communities. Snake River Farms takes pride in preserving the iconic heritage and traditions of the Western way of life.
The World's Finest Pork
Snake River Farms is proud to produce 100% Berkshire pork. Referred to as Kurobuta (black hog) in Japan, it is considered the culinary equivalent of Wagyu beef and is highly regarded for its internal marbling. Using the oldest Berkshire bloodlines in the United States, Snake River Farms American Kurobuta Pork has cultivated an international following for its juicy tenderness and intense flavor.
Individualized Care
Our 100% Berkshire hogs are raised with great care from start to finish in our network of family farms. The herds are kept small for individualized attention and care without the use of gestation stalls or growth promotants. The extraordinary care combined with a slow-fed approach makes Snake River Farms Kurobuta Pork the finest pork available.
Premium Flavor
Snake River Farms Pork features small, fine streaks of marbling that make each cut tender and juicy. Unlike traditional white pork, Kurobuta Pork is richer in flavor and much darker in color due to a naturally higher pH that retains more juice through the cooking process.
Method
PREPARING THE PERFECT STEAK USING A CAST IRON SKILLET:
Heat oven to 350°F. Meanwhile, heat 12-inch cast iron skillet over medium heat until hot. Season steaks heavily with kosher or sea salt and pepper; place steaks on hot skillet.
Brown steaks 4 minutes, turning once. Do not turn until the steak releases from the skillet on its own. If the steak is sticking to the skillet it is not ready to turn.
Place skillet into preheated oven for 10–15 minutes depending on desired doneness, turn once half way through cooking time.
Remove from oven when internal temperature reaches 120°F for medium rare; 130°F for medium doneness. Always use a thermometer to determine doneness.
Remove steaks from skillet; tent loosely with aluminum foil. Let stand 5 to 10 minutes before serving. (Temperature will continue to rise about 10°F.)
Enjoy and be prepared to be complimented!
DELICIOUSCraft Burgers
Preparing a Juicy Burger on the Grill or Skillet:
Pick your patty size by splitting the beef in the package as follows:
- In half for 8oz patties
- In thirds for 5.3oz patties
- In quarters for 4oz patties
Roll each separated section into a ball then press down on the top with the back side of a plate to form a flat patty to desired thickness and width.
Preheat grill or skillet to medium heat.
Season patties with salt and pepper and place them flat on the grill or skillet, leaving some room in between patties.
Cook one side until juices come through the top. Turn patty over and continue cooking until internal temperature reaches 160°F.
Prepare burger toppings to your preference and enjoy! Always use a meat thermometer to determine internal temperature on your beef.
The Perfect Pork Chop
Preparing the Perfect Pork Chop Using a Cast Iron Skillet:
Heat oven to 350°F. Meanwhile, heat 12-inch cast iron skillet over medium heat until hot. Season steaks heavily with kosher or sea salt and pepper; place steaks on hot skillet.
Brown chop on one side for 2 minutes. Do not turn until the chop releases from the skillet on its own. If the chop is sticking to the skillet it is not ready to turn. Flip chop.
After flipping chop to the other side, immediately place skillet into preheated oven for 10-15 minutes depending on desired doneness.
Remove from oven when internal temperature reaches 145°F for medium rare; 130°F for optimal doneness.
Remove steaks from skillet; tent loosely with aluminum foil. Let stand 5 to 10 minutes before serving. (Temperature will continue to rise about 10°F.)
Enjoy and be prepared to be complimented!
