Yes, chefs reach for comforting favorites,too — and now you can make them yours.
During the holidays, chefs toss aside the tools of their trade in favor of crinkled recipe cards and grandma’s favorite poultry shears. We talked to some of our favorite chefs — Mandy Tanner, Sarah Kelly, and Meredith Deeds — about their ideas for comforting classics to prepare during the holiday season.
These homey yet elevated ideas are ideal for informal family brunches, cozy dinners while binging holiday movies, and “what are we going to do with all of these leftovers?” meals.
Pot roast is a classic American dish that many think of as the ultimate comfort food. A perfect pot roast is tender and melt in your mouth, all the while filling it with rich, beefy flavor. How do you choose the best meat for pot roast? There are many options, but we’ve found a specific cut, all but guaranteed to make your next pot roast memorable and delicious.
If you're a Snake River Farms enthusiast, you already know about our Black and Gold marbling designations. SRF Black Label™ (also known as Black Grade) represents our standard high level of marbling for our American Wagyu beef. Those looking for our top tier of marbling select products with the SRF Gold Label™.
Now, we're excited to offer a third option of marbling for Snake River Farms American Wagyu beef: Silver Label™ American Wagyu. The marbling for SRF Silver Label American Wagyu falls just below SRF Black Label™.
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.
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.
You may think of ground beef as a cheaper meat and something you may recall from your childhood. Traditional and easy dinners were often made of basic ground beef – think spaghetti with meat sauce, tacos, boxed dinner, and sloppy Joes. Often boring and unimaginative, ground beef was the go-to protein source when you needed to feed your family quickly.
Enter the scene – Wagyu ground beef. If you have never tried Wagyu ground beef, then you are in for a taste extravaganza. It stands ready to elevate your burger and beef game to the next level. While still a quick-cooking protein, it will enhance those dinners of years past and take them up a notch or two!
Read on to learn more about Wagyu ground beef and how it differs from regular beef, plus we include some of our favorite recipes that you are sure to love.
While Japanese Wagyu beef has been around for a very long time, it was first introduced to the United States in 1976 when Morris Whitney imported two Black Wagyu and two Red Wagyu bulls from Japan. Then in the early 1990s, around 200 more bulls and females were imported to create that signature American Wagyu beef.
Unless you are a beef enthusiast, you may not have heard of Wagyu until recent years, as this type of beef has started to appear more prominently on restaurant menus across the country.
As we become more adventurous in our at-home cooking and trying to recreate those delectable dishes we have on special nights out, one consideration is recreating a memorable steakhouse night at home.
From USDA Prime to American Wagyu and even Japanese A5 Wagyu beef, which is the best option for you? We break down the differences between each and help you decide on the best beef for your next steakhouse experience.
When the warm weather calls, it’s time to take your feast outside. Team SRF member Kelly Cahoon loves to entertain outdoors. This trained chef and busy mother firmly believes “more is more” when it comes to hosting an event, even something as casual as a summer picnic.
Kelly put together a perfect summer spread for her family and friends highlighting Snake River Farms using her culinary know-how. Learn all about her creative secrets and dive into her amazing recipes.
Summer is the time to get outside and exercise your grilling muscles. We convinced some of our favorite BBQ and grilling experts to share their never-fail backyard grilling tips and secrets. There's something here for both beginning and expert grill masters. We learned a few new tricks we're ready to try out right away.
Take a spin through these 12 ideas then fire up the grill and get ready to summer like a pro!
Snake River Farms has partnered with Southside Market and Barbeque to create a line of smoked, fully cooked staples of Central Texas BBQ: brisket, beef short ribs, pork steak and sausage.
Smoked on a classic off-set smoker burning Texas post oak wood, these authentic smoked American Wagyu and Kurobuta pork items are delicious and easy to prepare. Read on to learn the specific heating instructions for each cut.