Pioneers of American Wagyu

Where the best of East meets West, Snake River Farms American Wagyu Beef is a cross of prized Wagyu bloodlines and high quality American beef breeds that results in rich, buttery beef with a taste like none-other. 

Snake River Farms prides itself on being the Pioneers of American Wagyu, being family owned and operated for over 56 years.  SRF works closely with family farms and ranches in the Northwest in a closed-loop production system to ensure the highest quality from ranch to table.

How to Cook

SRF Tenderloin Steak

  • For 1.5” steaks, heat a skillet over medium-high heat. Add a light coat of vegetable oil to the skillet. Season steaks with salt and pepper. Place steaks in hot skillet and sear for 4 minutes, turning once. If a steak sticks to the skillet, it’s not ready to turn. Wait until it releases on its own. Place skillet in a 350°F degree oven for 10 to 20 minutes depending on desired doneness.

  • Turn once halfway through the cooking time. Internal temperature is the most accurate way to know if your steak is done. Keep a good quality thermometer on hand. Remove from oven when preferred internal temperature is reached. 

  • Remove steaks from skillet and cover loosely with aluminum foil. Let stand 5 to 10 minutes. The steaks will continue to cook and the temperature will rise about 5°F. 
cooked and sliced filet mignon on plate with butter sauce and greens |lifestyle

SRF Boneless Ribeye Steak

  • For 1.5” steaks, heat a skillet over medium-high heat. Add a light coat of vegetable oil to the skillet. Season steaks with salt and pepper. Place steaks in hot skillet and sear for 4 minutes, turning once. If a steak sticks to the skillet, it’s not ready to turn. Wait until it releases on its own.

  • Place skillet in a 350°F degree oven for 10 to 20 minutes depending on desired doneness. Turn once halfway through the cooking time. Internal temperature is the most accurate way to know if your steak is done. Keep a good quality thermometer on hand. Remove from oven when preferred internal temperature is reached. 
  • Remove steaks from a skillet and cover loosely with aluminum foil. Let stand 5 to 10 minutes. The steaks will continue to cook and the temperature will rise about 5°F. 
|lifestyle

SRF New York Strip Steak

  • For 1.5” steaks, heat a skillet over medium-high heat. Add a light coat of vegetable oil to the skillet. Season steaks with salt and pepper. Place steaks in hot skillet and sear for 4 minutes, turning once. If a steak sticks to the skillet, it’s not ready to turn. Wait until it releases on its own.
  • Place skillet in a 350°F oven for 10 to 20 minutes depending on desired doneness. Turn once halfway through the cooking time. Internal temperature is the most accurate way to know if your steak is done. Keep a good quality thermometer on hand. Remove from oven when preferred internal temperature is reached. 
  • Remove steaks from skillet and cover loosely with aluminum foil. Let stand 5 to 10 minutes. The steaks will continue to cook and the temperature will rise about 5°F.
cooked and sliced NY strip steak on cutting board with rosemary sprig and salt |lifestyle

SRF Brisket

  • Heat smoker to 300°F. Place brisket in smoker, fat side down, and cook for 2 to 2.5 hours, misting with water, beef broth or apple juice every 30 minutes.
  • Use aluminum foil or uncoated butcher paper to wrap your brisket. We are looking for the perfect color and are following the “wrap on color” technique. As soon as the exterior bark is a dark reddish/brown color, it’s time to wrap. Use two lengths of paper about 2½ feet long. Overlap them, place the brisket in the center and wrap all sides.
  • Place the wrapped brisket back on to the grill. After 2 hours, begin to check the brisket for doneness. Remember temperature is a good guide, but the feel of the brisket is the final factor to decide when it is ready to come off the grill. We are looking for the perfect time to “pull on feel.” The temperature range for this can vary but is approximately 205°F to 210°F.

smoked and sliced brisket on cutting board with knife

Frequently Asked Questions

What internal temperature should I cook my steak to? 

The internal temperature you pull your steak off heat at is entirely dependent on the degree of doneness you prefer. All steaks will raise about 5°F during the rest period so aim for the below temperatures with a meat thermometer to reach your desired eating experience:


Rare - red, cool center - 115°F

Medium Rare - red, warm center - 125°F

Medium - pink throughout - 135°F

Medium Well  - primarily grey, sliver of pink - 145°F

Why should I rest my steak?

It is important to not immediately cut into your steak after pulling it from heat, but rather allow it a period of rest for at least 5 minutes before serving. 

Heat on the surface of the steak forces all the juice towards the middle, so if you cut into it right away, those juices will all flow out of the steak leaving it more dry and less flavorful. 

The rest period allows all those juices to redistribute throughout the steak and the steak fibers to 'relax' and create a juicy, tender bite.

What makes American Wagyu different than USDA Choice or Prime beef?

American Wagyu Beef has more natural marbling than traditional beef due to the breed. More marbling means more flavor and tenderness. The USDA grading scale for traditional beef simply cannot capture the amount of marbling in American Wagyu which grades well above USDA Prime. The result is a rich, buttery experience with a unique, umami packed flavor.

Sliced steak on a black plate with rosemary, held by two hands.

Experience the highest quality American Wagyu

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