Stories
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Meet Mandy Tanner: Trained Chef and Team SRF Influencer
Mandy Tanner is one of the OGs of Team SRF. If you've surfed through our website, you've seen her photography and recipes. Mandy is a bona fide chef and graduated from the French Culinary Institute.
Learn more about Mandy's background and how she became a trained chef, a photographer and an influencer. She also includes some of her favorite tips for making Snake River Farms Kurobuta ham.
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The Ultimate Pairing – Caviar and American Wagyu
Caviar is a luxurious way to elevate your steak experience. It's natural brininess and unique texture combine deliciously with the richness of American Wagyu beef. We collaborated with Tsar Nicolai Caviar, pioneers of sustainable caviar production, to explore the ultimate pairing of caviar and American Wagyu beef.
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Home for the Holidays - Chef's Version
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. -
DYNAMIC HOLIDAY DUO
It’s (much) easier than you think to add a little surf to your turf this season.
Photographer and Instagram influencer Chad Montano has the perfect way to elevate your holiday meal in less than five minutes: JUST ADD SEAFOOD.
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The Best Meat for Pot Roast
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.
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Find the Silver Lining - Introducing SRF Silver Label™ American Wagyu Beef
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™. -
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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What is Wagyu Ground Beef?
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. -
Japanese A5 Wagyu vs American Wagyu vs USDA Prime
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.
