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.
Glance at your local meat counter or scroll through the websites of beef companies and you’ll see many terms to describe their steaks and roasts. It’s not always obvious if the attributes are positive or negative. Or do they mean anything at all?
Take a closer look at the definition of common meat terms to find, and purchase, the best products for you.
What's the difference between a pork shoulder and a pork collar?
A pork shoulder is exactly as described - the shoulder of the hog.
The collar is part of the larger shoulder and is cut from the portion that runs from the neck to the tip of the loin. Technically it is called a “center cut boneless pork butt”.
Learn more about the background of the pork shoulder and the collar as we break down the details below.
Your partner surprises you with dinner at a new, local steakhouse. What cuts of beef are you automatically drawn to? Ribeye? Of course. New York Strip? Oh, most definitely. Filet mignon? Yes, please!
Ribeye, New York strip, and filet mignon are the most popular cuts among aspiring steak afficionados. But dig a little deeper and you’ll discover other, lesser-known cuts of beef that offer everything the big three do, at a more affordable price point. These underrated beef cuts deserve to have the spotlight thrown directly on them and that’s just what we intend to do.
Kurobuta is recognized as uniquely delicious and high quality pork in culinary circles throughout the world. This premium pork is sourced from a specific heritage breed of hog. Known as Berkshire in England and Kurobuta in Japan, the same hog breed is used for the flavorful pork, prized in both countries.
Steak lovers know about the Big Three – ribeye, filet mignon and strip steaks. These are the most sought after, and most expensive, steaks all known for their luxurious flavor and tender texture. All three are from the rib and loin portions, sometimes called the “middle meats” because of their location.
But what about lesser-known specialty steaks? These are sometimes called “butcher’s cuts” because they’re the value packed steaks that butchers take home for themselves. We’ll explore our favorite specialty cut steaks and take a closer look at where they are sourced.