How Does Snake River Farms Package and Ship Their Products?

We ship our products with dry ice, a reusable thermal bag and the most sustainable packaging in the business to keep everything frozen right to your doorstep. Receive in 1 to 3 days of ordering or schedule for a date in the future. <a href='https://snakeriverfarms.zendesk.com/hc/en-us/articles/5466051324699-Shipping-and-Packaging'>Learn more about packaging and shipping.</a>

What Is The Snake River Farms Guarantee?

We are committed to delivering the highest quality products and an exceptional experience to your doorstep. If you are not completely satisfied with your order, please reach out to our <a href='https://snakeriverfarms.zendesk.com/hc/en-us/articles/4404729041307-How-Do-I-Contact-SRF-Customer-Care-'>Customer Care Team</a> so we can work to a resolution. <a href='https://snakeriverfarms.zendesk.com/hc/en-us/articles/1260804572749-What-is-the-Snake-River-Farms-Guarantee-'>Click here to learn more about the SRF guarantee.</a>

What Is SRF Black Label and SRF Gold Label?

All SRF products are American Wagyu. We use the Japanese Beef Marbling Score (or BMS) to measure the marbling present in the beef. Both SRF Black Label and SRF Gold Label grade above USDA Prime. The SRF Black Label grades between a BMS 6 to 8, and the Gold Label is the highest marbled with a BMS score at 9+. <a href='https://snakeriverfarms.zendesk.com/hc/en-us/articles/1260804502230-What-is-American-Wagyu-Black-and-Gold-Grade-'>Read about the difference.</a>

How Long Will My SRF Products Last and How Should I Store Them?

For optimal quality, you can store your SRF products in the freezer for up to 6 months. Per USDA guidelines, if meat is kept at 40 °F or below, you can safely store thawed meat in the refrigerator for 7 days in its original cryovac seal. <a href='https://snakeriverfarms.zendesk.com/hc/en-us/articles/1260804502050-How-long-will-my-products-last-'>More details.</a>

Who is Snake River Farms?

Snake River Farms is a family owned and operated business based in Boise, Idaho. Founded in 1968, the business grew from cattle ranching and feeding to what it is now, one of the very few who can truly and authentically offer ranch-to-table beef. <a href='https://www.snakeriverfarms.com/about-us/'>Learn more about the SRF story.</a>

How Does SRF Practice Sustainability?

For us, it is a simple concept: Do what’s right by the land, by your neighbor, by the animals you raise, and by the customer. From ranching and grazing to delivery to customers’ doorsteps, we implement sustainability through every step of the ranch-to-table process. <a href='https://www.snakeriverfarms.com/recipes/post/sustainability-at-snake-river-farms/'>More details about our sustainability practices.</a>

Wagyu Zabuton Steak

Name: Wagyu Zabuton Steak
Brand: Wagyu Zabuton Steak
SKU: SRF Zabuton Stk
Price: 69 USD
Availability: OutOfStock

Description

One look at the intense marbling of the American Wagyu zabuton, also known as the Denver steak, gives you a hint at how it will taste. The abundant intramuscular fat translates to plentiful flavor and juiciness. This cut has a slightly subdued beefiness that is savory and buttery in both flavor and texture. In fact, meat scientists have found this is the 4th most tender of all beef cuts.

The name "zabuton" from the Japanese word for a flat and square pillow which is how the steak appears when served in Japanese cuisine. This cut is beautiful grilled as a whole steak and ideal for Japanese inspired dishes like shabu shabu (hot pot) or seared yakiniku style (similar to Korean BBQ).

The large section where we source the Denver steak has a shape that is not symmetrical, so this cut may have some variation in size and shape.

Beef Grading

The USDA (United States Department of Agriculture) separates domestic beef into eight grades, based on intramuscular fat or marbling, and other qualities like tenderness, juiciness, and flavor. The two highest grades are Prime and Choice. Prime is the top grade on the USDA scale and features an abundant amount of marbling.

Snake River Farms produces beef that measures above the USDA scores. To grade these higher levels of marbling and quality, we utilize the 12-point BMS (Beef Marbling Score or Beef Marbling Standard) from the Japanese Meat Grading Association (JMGA). SRF Black Label ™ and SRF Gold Label ™ both score above USDA Prime.

SRF Black Label ™ is rated a BMS of 6 to 8 with significantly more marbling than USDA Prime graded beef.

SRF Gold Label ™ registers a BMS of 9 to 12 and contains the highest level of marbling we offer.

Cooking Tips

The zabuton is a richly marbled steak that's unique in flavor and texture. Here are a few helpful hints:

Be sure to completely thaw your steak before cooking.
Reverse searing (cooking at a low temp, then finish searing) is the best method for this steak.
A slightly higher finished internal temperature (med-rare: 130 instead of 125) helps to full render the rich marbling.
Rest your steak at least 10 minutes before serving to let the internal temperature equalize and allow the juices to be reabsorbed.
Finish your steak with a light sprinkle of flaky salt for a nice presentation and an appetizing salty crunch.

For more tips see our Steak Guide.

Beef Diagram

The Denver steak, or zabuton, is sourced from the shoulder or chuck primal. It is a unique cut and is a variation on NAMP 116E with the addition of the neck end of the 116D. It can also be described as the extension of the chuck tail flap/underblade.

This area is made up of three muscles, the primary being the serratus ventralis. Also known as the Beef Chuck, Under Blade Roast, this area below the shoulder blade continues to the ribs and backbone. Many cuts from the underblade area tend to be tough and end up as ground beef or stew meat. But the highly marbled Zabuton is a shining exception.

The shoulder muscles get a lot more use than other areas of the animal which makes them tougher, the specific area that yields a zabuton steak is more of a support muscle that is less used and contains a high level of marbling. That makes it a more tender and flavorful steak option. That also requires superior butchery skills and as a result, it is less common at meat counters.

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Wagyu Zabuton Steak

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