More than Just Age - Why Snake River Farms Beef Tastes Better

More than Just Age - Why Snake River Farms Beef Tastes Better 

Our regular customers tell us SRF steaks and roasts just taste better than the beef they buy at grocery stores, online companies and even many top shelf restaurants.

Learn why Snake River Farms American Wagyu, whether it’s wet or dry aged, is so much flavorful and delicious.

How are we so certain that Snake River Farms American Wagyu beef tastes better than the best wet or dry aged choices at most grocery stores and high-end restaurants?

We’re so glad you asked! Here are four reasons SRF leads the pack:

1. We Start with Better Beef

At most grocery stores and restaurants, you’ll find beef choices graded USDA Select or Prime. And those are good cuts of meat. But Snake River Farms beef is American Wagyu beef, which is an entirely different breed. Literally. Our founder imported purebred Japanese Wagyu cattle in the 1980s and bred them with American cows to create this whole new breed. All Wagyu cattle are genetically predisposed to develop marbling that is far superior to the highest USDA grades of beef. This means we’re starting off with better beef, even before the aging process. 

2. We Have a Large-Scale Facility Dedicated to Aging Beef

The best time to age beef is while it is still in a large primal or subprimal cut. These large sections of carcass are a bit unwieldy — unless, of course, you have a full-scale facility dedicated to the aging process. We’re one of the first and very few American beef producers with a true Ranch to Table business model, where we control the entire supply chain from genetic conception to delivery at your door. Most grocery stores and restaurants don’t have the space, time or manpower to separate large slabs of beef into single servings, let alone to house them in a meticulously controlled environment and monitor their aging with scientific precision. We do. 

3. We Have Invested Time and Resources into Our Process

As you might have guessed, building a full-scale aging facility wasn’t cheap. But at Snake River Farms, we believe in doing things the right way, even if it’s a bit harder or more expensive. That’s because we know the end product is worth it. So, we have a staff of skilled technicians constantly monitoring and gathering data on our beef through the entire process. We wet age all our American Wagyu steaks for 21 days because the science tells us that’s the point of optimal flavor and tenderness. Our dry aged beef is aged for at least 30 days, or until our aging experts deem it ready for the most discerning palates. 

4. We're Total Nerds

Everyone at Snake River Farms geeks out about the details of our business. Whether they’re the geneticists tracking the sires and cows, the ranchers working on ever better sustainability practices, the nutritionists formulating well-rounded and locally sourced cattle feed or the friendly customer service reps helping get your family’s order shipped to your door, all SRF team members love digging into the minutia to make the whole thing work better. We know any chain is only as strong as its weakest link, and our supply chain comprises some of the toughest and smartest people in the business. Knowing exactly what goes into our beef and where it spends every minute between our ranch and your table guarantees that every piece of Snake River Farms American Wagyu beef is not only better than what you’ll find at most grocers or restaurants — it’s the best you’ll ever taste. Period.