Chef's Gold

AMERICAN WAGYU

Pure tenderloin fat is finely ground, compressed into shape, then dry-aged. Add dry-aged flavor to steaks, burgers and potatoes. Use in place of demi-glace or butter for basting. Each block weighs 8 oz.

Dry-Aged in NYC

Proprietary Dry-Aged Process

Dry-Aged for 30+ Days

Chef’s Gold is dry-aged beef fat that imparts nuanced dry-aged flavor to steaks, roasts or hamburgers. It’s delicious on roasted potatoes and vegetables. Only fat from the tenderloin section is used because it has the unique characteristics of being firm and brittle. Once the singular fat is segregated, it is hand trimmed, ultrafine ground, formed and dry-aged using the same process as our steaks and roasts.

Each block weighs 8 oz.

Let the Chef’s Gold sit at room temperature prior to using for best results.

When pan-searing steaks, add two or three tablespoons of Chef's Gold at the end. When it liquifies, baste the steaks to impart flavor and richness.

Use Chef’s Gold in place of butter or tallow in recipes.

Place a pat or two of Chef's Gold on a finished steak or burger so it melts and adds dry-aged flavor.

Melt Chef’s Gold and brush on a prime rib or roast right before serving.

Details

Chef’s Gold is dry-aged beef fat that imparts nuanced dry-aged flavor to steaks, roasts or hamburgers. It’s delicious on roasted potatoes and vegetables. Only fat from the tenderloin section is used because it has the unique characteristics of being firm and brittle. Once the singular fat is segregated, it is hand trimmed, ultrafine ground, formed and dry-aged using the same process as our steaks and roasts.

Each block weighs 8 oz.

Cooking Tips

Let the Chef’s Gold sit at room temperature prior to using for best results.

When pan-searing steaks, add two or three tablespoons of Chef's Gold at the end. When it liquifies, baste the steaks to impart flavor and richness.

Use Chef’s Gold in place of butter or tallow in recipes.

Place a pat or two of Chef's Gold on a finished steak or burger so it melts and adds dry-aged flavor.

Melt Chef’s Gold and brush on a prime rib or roast right before serving.

"Excellent! Everything I have purchased from Snake River Farms has been top notch!"

"Excellent marbling! Excellent flavor!"

"Great flavor, tender, juicy and simply delicious!!"

"Our new go to for a great steak!"

“The Wagyu steaks are sooooo delicious. . They were the best we’ve ever tasted and will continue to order them!!!”

"Absolutely the best in terms of tenderness and consistently delicious."

"Never disappointed no matter what cut."

"We are over the moon pleased with our beef."

PRIMAL CUT GUIDE

The Loin

The source of steakhouse favorites, the loin is prized for its tenderness, rich flavor, and iconic cuts like filet mignon, New York strip, porterhouse, and T-bone.

Ranch to Table

Every step is managed by us, from ranching and feeding to processing and delivery. That's how we ensure exceptional quality in every cut.

Ranching
Carefully raised American Wagyu on Northwest ranches.
Cattle Feeding
Extended feeding programs create rich marbling and flavor.
Beef Processing
Hand-trimmed, expertly prepared, and shipped directly to your door.

FAQ

Everything you need to know before your first bite.

Find answers to our customers' most commonly asked questions.

What is American Wagyu?

American Wagyu is purebred Japanese Wagyu crossbred with high-quality American cattle breeds. The result is beef with rich marbling that bastes itself as it cooks, delivering deep beef flavor and exceptional juiciness. In a thin, high-heat cut like the outside skirt, that marbling makes a meaningful difference in the finished bite.

What is the Snake River Farms Guarantee?

We guarantee that your order will deliver frozen or partially frozen with all items included to the provided address. If you have any concerns or issues with your order, please don't hesitate to reach out to our team. As our founder Robert Rebholtz, Sr. said, "We want our customers to want to do business with us."

What is dry-aged beef?

Snake River Farms have partnered with the Prime Food Distributor out of New York to deliver a dry-aged experience unmatched by anyone in the industry. Their proprietary system carefully controls and measures every step of the dry-aging process. Lighting, airflow, humidity, temperature, and cleanliness are carefully controlled to create an environment which produces the purest essence of beef. All subprimals are aged to a minimum of 30 days and cut to perfection by master butchers.

Customer Reviews

Overall rating: 4.785714 / 5 from 84 reviews.

AI Generated Review Summary

Chef's Gold is a premium dry-aged beef fat from the tenderloin section, known for its excellent nutty flavor and ability to enhance the taste of steaks, roasts, hamburgers, and roasted potatoes. Customers highly appreciate its long-lasting quality and the unique touch it adds to dishes.

Summary topics

Flavor Profile: 42%
Enhancing Touch: 10%
Taste and Quality: 11%

Review topics: [flavor, quality, gold, order, steak, touch, addition, potatoes, ribeye, make].

Review highlights

"The nutty flavor was like eating a perfect dry aged steak." — Jessica C.
"With a little salt and pepper the Chef's Gold really helped the rich beef flavor shine through." — Peter Q.
"the perfect touch to finish a good steak, also great fot roasting potatoes" — Raymond V.

Reviews

This really was good. I

"This really was good. I would also like to buy seasoned butter, do you have that available?"

— Tina B. (5/5)

Chef’s Gold elevated our grilled

"Chef’s Gold elevated our grilled 1 1/2” prime ribeye beyond any level of deliciousness that we had previously experienced. AMAZING! OUTSTANDING! So glad I finally bought it with my meat order."

— Carol B. (5/5)

Husband enjoys cooking with it,

"Husband enjoys cooking with it, added a nice touch to the steaks"

— Julia C. (5/5)

Great product!!

"Great product!!"

— Randy P. (5/5)

The steaks are so good,

"The steaks are so good, this isn't really making them better."

— Mark C. (2/5)

Indeed very good. I use

"Indeed very good. I use this on top of my ribeyes as they're cooked and resting. It melts in a few minutes leaving food dry-age flavor. Reason for my 4/5 stars is bc I think the flavor could still be more intense. . . maybe they can offer like a 60+ dry aged tallow option in the future. In any case, very good stuff."

— Gerardo C. (4/5)

This was my first time

"This was my first time using Chefs Gold on my steaks and I must say this stuff really is "gold". I always sous vide my steaks first, then I get my cast iron pan hot and ready to sear my steaks with this Chefs Gold, great combo, will be buying again, thx"

— Terrayl E. (5/5)

I honestly bought this as

"I honestly bought this as a splurge item to go along with my steaks that I purchased. I ended up just keeping it in the freezer and micro-planed about 1/3 into some regular 90/10 beef and what a world of difference it made to that burger meat!!! Absolutely stunning quality. When you inspect the tallow, you can visually see the faint pink marbling of the meat that remained from the rendering process. Will definitely order again!"

— Christopher K. (5/5)

I have been a chef,

"I have been a chef, recipe developer, food writer, and actor for over 40 years. I’m always on the lookout for interesting products and the first time I tasted your Chef’s Gold, I was hooked. I love making Risotto alla Milanese… but who has beef marrow sitting around the house? Chef’s Gold stands in for the marrow perfectly. While working in the Food & Wine test kitchen a while ago, I was introduced to your Tomahawk steak. We are not huge meat eaters, but I was totally blown away by the flavor. This year, for Christmas, I decided to make my husband’s favorite dinner, steak au poivre. This would usually call for refinancing the house to buy some tenderloin, but I decided to give your Teres Major a try. Better than tenderloin in EVERY way… much beefier, barely (if at all) less tender. And to gild the lily, I sautéed the potatoes for Christmas dinner in Chef’s Gold as well… OMG! Since there are only two of us, I had enough left (uncooked) to make a Beef and Black Pepper Stir Fry. And boy is a stir fry with great beef a revelation! Speaking of lily-gilding, some of that risotto with slices of the Teres Major was perfection! I’m not kidding when I say your products are just amazing. I’m enclosing some pictures as well as a link to my F&W article about this risotto. So glad you’re there! David McCann Saffron, wine, and beef tallow enrich this golden risotto with comforting flavor. Get the recipe at Food & Wine. Read More: https://www.foodandwine.***/recipes/saffron-risotto?utm_source=emailshare&utm_medium=social&utm_campaign=shareurlbuttons"

— Charlie H. (5/5)

Love the Chef's Gold. You

"Love the Chef's Gold. You can using it for searing or cut a little slice and melt it on top of the steak. Wonderful flavor."

— Travis B. (5/5)