Tips & Tricks
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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.
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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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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.
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Take it Outside
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.
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Summer Grilling for a Group
Grilling is synonymous with steak. Here at Snake River Farms we heartily support that notion. But here’s a thought - the next time you have a bunch of friends and family heading to your backyard, try firing up a larger cut of beef or pork.
Team SRF, our hand-picked squad of chefs, pitmasters and grilling experts, presents three delicious recipes, custom made for a larger number of hungry folks.
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Summer Like a Pro
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!
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HOW TO COOK SRF SEAFOOD
New to cooking seafood? Here are some basic preparation instructions to make our wild-caught lobster, fish, scallops and shrimp. All our seafood is sustainably caught in coastal waters throughout the U.S. These fresh-frozen delicacies from the sea are fast and easy to make in your kitchen or on the grill.
We also have a variety of recipes for our seafood in the Recipes & Tips section of the Snake River Farms website.
