SRF Journal
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HOW TO COOK SALMON
Salmon is one of the most popular fish in the U.S. This top selling fish is known for its distinctive flavor, rich texture and health benefits. Salmon is an excellent source of Omega-3 fatty acids which are good for your heart, brain and eyesight.
Most of all, salmon is just plain delicious. Discover more about the types of salmon and how to prepare this amazing fish.
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Welcome to the New SRF Journal
The SRF Journal is our knowledge center for information, recipes and instruction for our products and company. We refreshed this section of our website to help you quickly find a great recipe, preparation instructions for your favorite steak or to take a closer look at various aspects of Snake River Farms.
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How to Cook Sea Scallops
Sea scallops add a touch of luxury to a meal. Tender and sweet, with a hint of brine, this popular seafood is a staple of fine dining but is also easy to prepare at home.
Learn more about this delectable bivalve, different preparation methods and check out two delicious recipes.
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HOW TO COOK HALIBUT
Halibut is a highly prized ocean-going fish known for its delicate flavor and firm flakey texture. Not only is it delicious, but halibut is low in fat and high in Omega 3 Fatty Acids. Found in the cold waters of the Northwest Pacific, this popular fish is versatile and works well with a wide range of cooking techniques.
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The Best Steak Cooking Tip - Take the Temperature
Complete books are filled with the art and science of cooking a steak, but there is one tip you can follow to achieve steak perfection time after time: check the temperature with a good quality thermometer.
Learn about this easy technique and the temperatures to target to create a steak cooked just the way you like it.
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Butcher Shop Bootcamp: Seafood
Here’s where you will discover seafood facts, tips and techniques to take your seafood cooking to the pro level. Scroll down the page to reveal more Butcher Shop Bootcamp resources.
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Butcher shop Bootcamp: Kurobuta Pork
Here’s where you will discover pork facts, tips and techniques to take your kurobuta pork cooking to the pro level. Scroll down the page to reveal more Butcher Shop Bootcamp resources.
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Butcher Shop Bootcamp: Beef
Here’s where you will discover beef facts, tips and techniques to take your steak cooking to the pro level. Scroll down the page to reveal more Butcher Shop Bootcamp resources.
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Deep Dive into SRF Beef Grades
Snake River Farms offers beef in four different grades. Double R Ranch Northwest beef options are USDA Choice and USDA Prime. American Wagyu is offered in SRF Black Label™ and SRF Gold Label™. What are the differences between these grades? And which one is best for your next meal?
We’ll explore these grades and take a look at the different flavor profiles of USDA grades and American Wagyu. -
THE KING OF STEAKS – NEW YORK STRIP VS. RIBEYE
Ask a steak aficionado to name their favorite cut and odds are they'll choose a ribeye or New York strip. These two high-end steaks have delicious reputations, but how are they different?
Both steaks are rich in flavor and tenderness, but their flavor and texture are influenced from the primal where they're sourced and the muscle structure of the area.
The New York strip is cut from the short loin and has generous marbling, but more moderate than the ribeye. This steak also has a firmer texture. The ribeye is cut from the rib section and possesses abundant marbling and a very tender texture.
Learn more about these two steaks, their differences, and the variety of ribeyes and New York strips available from Snake River Farms.
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The Cut: Ribeye
Ribeyes are often called the steak lover’s steak. Snake River Farms American Wagyu ribeye steaks are a steak lover’s dream. Beautiful marbling infuses each American Wagyu ribeye steak with complex flavor and juiciness.
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Why It’s Important to Cut Against the Grain
Why is it important to cut meat against the grain? Cutting against the grain shortens the muscle fibers of a steak and prevents a tough, chewy texture. Understanding how to cut meat against the grain is an important technique to make steaks, chops and roasts more tender.
Cutting against the grain is simple. Find the direction of the muscle fibers, then slice at a 90-degree angle. Read on to learn more about this important meat carving skill. -
IN THE BACKYARD WITH RJL
"In the Backyard with RJL" is a periodic column from Robert Jacob Lerma and features his point of view on the world of BBQ, conversations with other food folks, and topics related to Snake River Farms.
Robert Jacob Lerma is a photographer, BBQ aficionado, brand ambassador and the founder of Smoke + Mash, a social club focused on the culture of smoke (BBQ, live fire cooking, cigars) and mash (spirits). RJL lives in Austin, Texas and is a well-known figure in the world of Texas BBQ.
“My love for Texas BBQ began when I first visited in 2005. My family is from South Texas, but I grew up in California. During that initial trip, I embarked on a BBQ journey through Texas and became enamored with the culture. I still remember my first bite of great brisket at Louie Mueller. From that point, I was hooked and moved to Austin in the summer of 2008,” says RJL.
RJL is a member of Team SRF and is a Brand Ambassador for GORUCK, Hedley and Bennett, Halo Products, Lynx Grills, Fogo Charcoal and Iowa BBQ Store. His photography clients include YETI, Drew Estate and Patron. His images have been featured in numerous publications including National Geographic, NYTimes, Esquire, Forbes, Food & Wine, Bon Appétit and Outside.
