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

A comparison chart showing four circular marbling samples labeled BMS 4-5, BMS 6-8, BMS 9-10, and BMS 11-12 under the brands SRF Silver, SRF Black, SRF Gold, and SRF Gold Plus, with text indicating less marbling to more marbling and approximate BMS grade.

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.

Four cowboys on horseback riding away from the camera across a grassy field with scattered shrubs, with black cattle in the background under a clear blue sky.

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.

A map of the United States highlighting California, Oregon, Washington, Montana, Wyoming, Idaho, Nevada, Utah, Arizona, and New Mexico, with red dots marking Scale River Farm producer locations. A legend at the bottom left reads 'Scale River Farm Producer Locations'.

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.

A group of black pigs standing in a muddy outdoor pen on a farm, with a red barn, hay bale, fencing, and a large white water tank in the background.

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

A horizontal comparison chart showing four circular slices of raw pork belly in two different marbling patterns, labeled 'LOWER PH' on the left and 'HIGHER PH' on the right, with 'SRF KUROBUTA PORK' written below the higher PH slices.

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.

Preparing the perfect steak using a cast iron skillet:

  1. 1.

    Heat oven to 350°F. Heat a 12-inch cast iron skillet over medium heat. Season steaks heavily with kosher or sea salt and pepper; place on hot skillet.

  2. 2.

    Brown steaks 4 minutes, turning once. Don't turn until the steak releases from the skillet on its own.

  3. 3.

    Place skillet into preheated oven for 10-15 minutes depending on desired doneness, turning once halfway through.

  4. 4.

    Remove from oven at 120°F internal for medium rare, 130°F for medium. Always use a thermometer.

  5. 5.

    Remove steaks from skillet; tent loosely with foil. Let stand 5-10 minutes (temperature will rise about 10°F).

  6. 6.

    Enjoy, and be prepared to be complimented!

Raw tomahawk steaks with visible marbling and coarse salt crystals, resting on dark grill grates.