SRF BLOG

An Expert's Guide to Grills  There’s nothing like cooking in the great outdoors. The aroma and sound of steaks sizzling on an open grill are the best part of a summer day. Whether you're looking for your first grill, looking to replace your current one or add a new piece of equipment to your collection, this guide will help you select the ideal grill for you and your cooking style.   Let's Get Grilling The first step to successful outdoor cooking is selecting the grill that best suits your needs. Anyone who’s done a little grill shopping can tell you there are many choices available for cooking in the open air. Which grill is best for you? Let’s start by looking at the different types of fuel used for outdoor grills. One note before we get started. Regardless of the grill purchased, its performance will be greatly improved by purchasing a high-quality thermometer. Handheld units are great for checking doneness of meat and models that monitor the grill temperature let you know what’s actually happening under the hood.   Fuel There are three primary types of fuel used in grills and this is the primary way to categorize your outdoor cooking source.    Charcoal This is the OG of grill fuel and produces very high heat that beautifully sears steak. Charcoal also imparts a smoky flavor that many associate with grilled meat. This fuel is available in different forms. The most well know are the charcoal briquettes, those pillow-shaped black squares which are made from sawdust and small pieces of wood. Lump charcoal has enjoyed a strong following and is made by slowly burning pieces of wood in an oxygen free environment to extract sap, moisture and any natural chemicals. There are also rectangular shaped charcoal logs that have gained popularity. Click here to buy from BBQGuys.   Gas Gas is the most convenient form of fuel and falls into two types. The first is propane, the favorite fuel of Hank Hill and readily available. It’s usually purchased in portable 20 lb. metal tanks and is often available as an exchange program. The second type is natural gas which is piped into your home and requires a special connection to the outside grill. Click here to buy from BBQGuys.   Wood Pellets This fuel type looks exactly as you might imagine. Sawdust is compressed into pieces about the diameter of a pencil and are about ½” long. These are used in grills specifically designed for them. They burn clean and are available in different wood types to vary the smoke. This fuel produces low even heat ideal for larger cuts like pork shoulder and brisket. This is not the best fuel to generate high heat for searing steaks. Click here to buy from BBQGuys.    Grill Types Grills fall into the same category as fuel. Here is a look into each grill including pros/cons and the best application for each type.    Kettle Grills This iconic grill shape is what many of us think of when it comes to outdoor cooking. These charcoal grills are available in a wide range of sizes (and colors) and can be purchased for a reasonable price. Weber is the industry leader providing a range of excellent quality grills. Many companies make these grills, but keep in mind that higher prices generally equate to better quality. Although any type of charcoal can be used, these grills perform best with briquettes since they are uniform in size, burn at an even rate and can easily be set up at a consistent level or pushed to one side for 2-zone cooking.    Size – Diameters of 14” to 22”. 22” is a good size providing 363 square inches of grill space. Price - $50 to $800 Temperature Control – Very good, although this can vary with the features of each grill. Ease of Use – Very good. Use a charcoal chimney for fast and easy charcoal lighting. Sear – Excellent. These charcoal grills burn hot and put a nice char on steaks. Flavor – Excellent. The rendered fat dripping on coals produces wonderful savoriness.   Click here to buy from BBQGuys.     Kettle Grill Tips Use “natural” or “hardwood” briquettes since these do not contain any additional additives. Light charcoal with a chimney and avoid the off flavors of lighter fluid. Preheat your grill with the lid closed to prevent meat from sticking. Keep the lid closed to maintain heat and keep flare-ups to a minimum. Add chunks of hardwood, soaked in water, to add even enhance the charcoal flavor.   Gas Grills Is convenience important to you? A gas grill might be the answer. Simply turn on the gas, ignite, preheat and you are ready for action. In addition, clean-up is less messy since there is no charcoal to wrangle or ash to dispose of after the cook. Adjusting the temperature of a gas grill is easy since all you must do is turn a knob. It is important to obtain a gas grill with more than one burner, and three or more add even more flexibility and grilling capacity. Multiple burners let you set up the grill for two-zone cooking to cook more gently on the cool side, then provides plenty of BTUs for a final sear. Some higher-end grills include a sear burner, a special attachment that pumps out a high level of heat for an ideal final sear. Size – A huge range of options but choose one with at least two burners. Price - $150 to $5,000 Temperature Control – Excellent, just turn the knob Ease of Use – Excellent, the easiest grill to own and operate. Sear – Very good. Unless your grill has a sear burner, gas grills don’t achieve the same heat as charcoal. Flavor – Very good. Added flavor can be developed by adding hardwood chips to the grill. Click here to buy from BBQGuys.      Gas Grill Tips If using propane, keep an extra tank as a backup and avoid untimely shortages. Check gas lines for leaks and bad connections at least once a year. Leave one burner off to create a resting place in case of flare-ups. Keep the lid closed to maintain heat, especially for thick-cut steaks. Boost flavor by adding hardwood chips soaked in water on the coals or use a smoker box.   Wood Pellet Grill A relative newcomer to the grilling world, wood pellet grills are outstanding for convenience and temperature control. They feature a large, continuous supply of fuel for “point and shoot” control that’s hard to beat when cooking larger cuts. Traeger is the most well-known brand of this genre and pioneered the technology in 1982. Today there are many competitors including big names like Weber and small production companies like Green Mountain, Memphis and MAK. Regardless of the maker, pellet grills have a lot of electronic bells and whistles like digital pellet controllers and wi-fi connections to monitor and control the cook. Keep in mind access to electricity is required to make these grills go. Look for grills that can adjust the temperature in degrees. Some basic models have a simple “low, medium, high” dial which is less than optimal. Wood pellet grills are not cheap, and you pay for the convenience. As with most things, the more the features, the higher the price. Consider what you actually need before putting down your hard-earned cash. Wood pellet grills truly excel for slow cooking meat and are the easiest way to smoke brisket or pork shoulder. They are not outstanding to use as regular grills. Despite recent improvements, less expensive charcoal grills do a much better job of producing a final sear. Regardless, these grills are worth a look. Size – Diameters of 14” to 22”. 22” is a standard size providing 363 square inches of grill space. Price - $350 to $5,000 Temperature Control – Excellent, easy adjustment and “set and forget” for longer cooks. Ease of Use – Excellent. Digital controls make it simple to operate. Sear – Good. Perhaps the weakest point of wood pellet grills. Flavor – Excellent. Smoke levels can be increased by reducing the temperature. Click here to buy from BBQGuys.      Wood Pellet Grill Tips Lower temperatures produce more smoke. Pellets burn clean at higher temps with almost no smoke. Clean the grill often. An ugly combo of grease and ash can build up inside and cause problems. Follow the maintenance plan – there are a lot of moving parts that require periodic attention. Play around with different wood pellets to find the right flavor profile for your cook. To get a nice final sear on steaks, preheat a cast iron skillet on the grill surface.   Kamado Style Grills These ceramic clay grills trace their history back to the ancient Asian cookers. They became popular in the U.S. when military folks shipped them home after World War II. The Big Green Egg was introduced in 1974 and continues to be a top offering. There are numerous other brands to consider including Komodo, Kamado Joe, Primo and even Weber has grills in this category. The thick sides of these grills retain and reflect heat well. The tight seal and vent system controls temperature very well. Because of the grill shape, they can be tricky to set up for 2-zone cooking. Optional ceramic inserts and divided fire bowls assist in controlling the temperature to one side. There are also oval shaped Kamado grills which alleviate this problem without extra equipment. A big advantage of a Kamado grill is its versatility. They are outstanding smokers and roast meat exceptionally well. The thick sides also work in cold weather where thinner sided grills can struggle to maintain grilling temperatures. By closing all the vents, the coals are starved of oxygen and extinguished. Shake out the ash and the remaining charcoal is ready to go for the next grilling session. Kamado grills use charcoal and take more work to light than a wood pellet or gas grill, however, with a little practice they can be quickly brought up to speed with minimal effort. These grills retain heat very well, so the cool down period takes longer than other grills. A purchase is more of an investment than a metal grill and can ring up in excess of $1,000. Size – A wide variety is available. For example, Big Green Eggs range from Mini (10”) to 2XL (29”) Price - $400 to $5,000 Temperature Control – Excellent. The sealed lid and vent system is effective. Ease of Use – Very good. Sear – Excellent. These charcoal grills burn hot and put a nice char on steaks.   Click here to buy from BBQGuys.  Kamado Grill Tips  Lump charcoal is our preferred fuel for Kamado-style cookers for high, even heat. Use a chemical free starter or torch to light the charcoal. No lighter fluid, please. Keep the lid closed to allow the ventilation system to do its job. Burp the lid before opening – open the lid an inch or two a couple times to prevent a face full of flame. Remove excess ash before using to keep the airflow moving through the Kamado We independently select all products and services. If you click through links we provide, we may earn a commission.    

The size of a steak is easily measured in ounces, but it’s important to know how thick it is cut. Thickness gives a complete picture of a steak’s quality. Learn about Snake River Farm’s steak cutting program and how our master butcher’s cut to thickness, not weight, to deliver a premium product to our customers.

Filet mignon is the star of many upscale restaurants. It has a reputation as an expensive cut reserved for the fanciest of occasions. One trick we use to make this luxurious cut more affordable is to purchase a whole tenderloin roast and cut it into steaks. It's easy to do and is a satisfying way to hone your home butcher skills. Learn how to make a stack of steaks from a single roast with this easy-to-follow guide.

Sous vide is a unique way to cook just about anything but is a sure fire way to cook a steak or roast perfectly every time. Fill the void of confusion about sous vide cooking with an explanation of this foolproof method for avoiding overcooked from the pros at Snake River Farms.

The experts at Snake River Farms explain the history of the Santa Maria tri-tip and show you how to best cook tri-tip on a smoker or grill.

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.  Don’t look at Mandy Tanner’s Instagram (@daydreamworkshop) posts if you’re hungry. Her glossy pics of grilled Snake River Farms Tomahawk, Cowboy and other American Wagyu beef cuts will torture your grumbling belly with deliciously captured details. The Orange County, California native took a high school class in photography but largely taught herself how to capture beautiful images of food with her iPhone. “I [recently] made the jump to a mirrorless full-frame camera, took a lot of bad pictures and learned in manual mode,” says the 41-year-old mother of one. “I’m pretty proud of what I’ve done the last few years.” Tanner’s journey to becoming a social media influencer sponsored by Traeger grills followed a winding road. While studying business in college, she interned at a recording label for an exec who had gone to culinary school. She introduced Tanner to some of the best restaurants in Los Angeles — which tapped into a passion for food that had first sparked in her childhood. “My grandmother is one of the big food influences in my life,” she says, remembering Italian pasta made from scratch on summer visits. Her parents divorced when she was 6, but those trips to her grandmother’s home nourished her with a lasting impression. “I’ve been able to take pictures of food we actually eat, carry the artistry through to every meal I make,” she says. While working with renowned chef Stephane Beau camp in an LA restaurant, Tanner expressed an interest in becoming a food stylist. “He said, ‘First learn to cook everything properly, with the proper techniques, then learn the tricks to make it look good on camera.’ It’s a whole different thing.”   So, Tanner left an uninspiring undergrad foray to attend the French Culinary Institute (now International Culinary Center) in New York City. She graduated with honors in 2005 with a degree in pastry arts.   These twin passions for food and photography converged when Tanner was in culinary school. Her parents wanted to see what she was working on, but emailing photos across the country was cumbersome, so she started posting on Instagram. That way, her folks could share their pride with all their friends. And unlike images of food in magazines — which are often coated with inedible substances to achieve that photogenic sheen — Tanner’s pics are the unadulterated real deal. “I’ve been able to take pictures of food we actually eat, carry the artistry through to every meal I make,” she says. After meeting and marrying her husband in Nashville, then giving birth to her daughter, Tanner’s little family of three moved to Texas. And new opportunities for expanding her skill set presented themselves. “I really wanted to learn how to make a brisket,” she says. “Backyard barbecue is completely different from anything we were doing in restaurants. It’s an art that they don’t have schools for — brisket, you have to learn by doing.” As Tanner’s popularity on social media grew, so did her culinary repertoire. Gaining sponsorship from Traeger Grills upped her influencer cred while sparking new inspiration for her cooking adventures. “As a mom, it’s one of the best grills,” she says. “I can monitor it from my iPhone or Apple watch, so I can play with my child or go to her dance class and [still] know the internal temp of my brisket.” Tanner loves cooking so many things that it’s hard to pinpoint her favorite. But one particular meal always hits home for her.  

Chris Sussman: The BBQ Buddha’s Quest for Grill Nirvana    Meet the BBQ Buddha, Chris Sussman, and get his take on freeing yourself from recipes by letting your senses lead the way to smoky, grilled SRF steak nirvana. Chris is a member of Team SRF and has published two books: "The Four Fundamentals of Smoking - Pit Master Secrets to Making Incredible BBQ at Home" and “The Ultimate Big Green Egg Cookbook”. Both are available from your favorite book seller. Pit master Chris Sussman began his journey toward barbecue enlightenment early. His father owned steakhouses in the Washington, D.C., area, and Sussman worked in them as a busboy, line cook, server and more throughout his adolescence. Regular visits to relatives included frequent stops at Pierce’s Pit BBQ in Williamsburg, Virginia, where pulled pork sandwiches were topped with house-made coleslaw and accompanied by ice cold bottles of Dr. Pepper. Back home, Sussman and his dad mixed brands of sauce, trying to replicate Pierce’s unique flavors. “Much like the ‘Karate Kid,’ you’ve got to go through the motions before you can have clarity,” he says. The 55-year-old northern Virginia native continues to experiment, learn and cook award-winning dishes, with a preference for Snake River Farms American Wagyu New York strip steaks and Big Green Egg grills. Follow his quest to break free from the tyranny of recipes and find grilling Nirvana.   The BBQ Buddha's Origin Story In college, Sussman studied philosophy and fell in love with Eastern schools of thought, especially Buddhism. Throughout the stages of his life — marriage, fatherhood, a first career in IT, his long exploration of offset smoke grilling — he carried the principles of Buddhism with him. But one was a recurrent stumbling block. “I just can’t commit to being a vegetarian,” he says. “It’s a hard line for me because I love barbecue so much.” His wife, Debbie, cut through his struggle with pragmatism: “She said, ‘there’s no rules in life, just be both.’” With that loving permission, he humbly accepted his moniker as the BBQ Buddha.   The Why, The Wood, and The Way During his corporate years, Sussman relieved weekday stress with weekend grilling. He treated food like an engineering project, keeping meticulous journals of his failures and obsessing over the rules of each recipe. After years of research, he had an epiphany. “I started seeing the story between the recipes,” he says. He began to see that he was relying too heavily on prescribed steps that pertained to only one cook’s specific environment, cut of meat, type of grill. As he learned to trust his own five senses, he picked up on nuances that indicated how different types of wood affected flavor, how various environs produced heat, how meat reacted to temperature, time and technique. These insights revealed Sussman’s way of “Grilling by Feel,” which has become his true Buddhist path. “If you want to learn how to cook great things over live fire, I’m the Buddha to lead you to the way,” he says.   The Fundamentals of Fearlessness Sussman’s book, “The Four Fundamentals of Smoking,” lays out the basic elements you need to know how to control to master your grilling universe. Get your autographed copy on Sussman’s website. Here’s a teaser of those four principles to pique your appetite: Combustion and Fuel Source: Explore live wood vs. dead wood, wood as fuel source vs. what wood does to your food. “White, billowing smoke is just the show, the beginning,” Sussman says. “You don’t want that acrid flavor on your food.” Humidity: “Smoky flavor comes from the gases released through combustion, and the way those gases are absorbed in the meat is through proper humidity in your cooking environment.” This section discusses the cues to manage that. Temperature Control: What is the linear effect of temperature to time? Why is barbecue between 225 and 250 degrees? “Temp and time are just numbers, but it’s not a one-for-one relationship,” Sussman says. “Mastering those variables breaks you open as a cook, especially on live fire.” How to Know When It’s Done: “This trips everyone up. I go into the visual and touch cues, in addition to time and internal temp, to master knowing that this meat is finished.”   The Buddha's Bottom-Line Advice “Don’t be afraid to fail, even with that super expensive piece of Snake River Farms beef,” Sussman counsels. “You bought it for a reason, now go out there and learn how to do it.”    

Make the Perfect Charcuterie Board Building an impressive charcuterie board is easy with Snake River Farms small batch salami. This board of plenty is a fabulous start to a special dinner but deserves to be the main attraction at your next party or wine tasting. Piled high with cured meats, cheeses, crackers, fruit, nuts and more, your guests will be wowed by this gorgeous and delicious spread.   In the French tradition, charcuterie (pronounced "shahr-ku-tuh-ree") is the art of preparing and assembling cured meats and meat products. The idea of charcuterie has become very popular outside of France, and the term has evolved to include a variety of foods besides meat.    Choose A Board Start by choosing a board, it can be as simple as a wood cutting board, serving tray, etc. If you are having a large event, consider making more than one board to ensure your guests have plenty to snack on.    Start With Bowls Small bowls work great for jams, dips, honey, mustard, or olives. The best part is they don’t have to match! Use different bowls to avoid a matchy-matchy look. Bowls also create a great foundation to rest crackers against, stack cheese by, etc.    Add the Cheese Pick 2 to 3 cheeses with different textures and milk types. Some great options that can be found at most grocery stores are goat cheese, brie, and sharp cheddar. Soft cheeses like goat cheese and brie don’t necessarily need to be cut before, just be sure to include a serving knife.    Pile on the Meat Authentic French charcuterie features cured meat, so here is where to include your favorite varieties. We used two different types of Snake River Farms salami (which is like French saucission) for their rich and savory flavors.  If you're feeling French, you can also add pates, terrines or rillettes.  Regardless of what you use, be generous to add balance to the board.    Add Some Crunch A variety of crackers can add dimension to your board. Check the deli section and cracker aisle of your grocery store – look for rounds, rectangles, wheat, white, etc. Another great option is cutting a baguette into small slices.    Fill in with Fresh Fill in the gaps on your board with fresh seasonal fruit. Grapes, berries and dried fruits are great choices and pair well with most cheeses.    

Snake River Farms American Wagyu beef can be prepared using your favorite techniques and recipes. The key to achieving maximum flavor is a perfect sear — which creates a golden-brown, flavorful crust — and ample seasoning. Here are some chef-proven tips for the best finished steak or roast possible.

  The Delmonico – A Steak of Aristocratic Proportions The Delmonico is a steak you sometimes see on the menu of a high-end steakhouse. As often occurs in the steak world, there’s no agreement on the precise definition of the Delmonico. Some say it’s a ribeye, some say it’s a New York strip. There's general agreement the Delmonico is a large, well-marbled, thick-cut steak. A popular theory is it was served at Delmonico’s, known as the first fine dining restaurant in the U.S. Since the restaurant operated in the 1840s, there is not a record of the exact cut that was the Delmonico.   In the Delmonico Guide: The Distinguished Delmonico What is the Delmonico Steak How does the Delmonico Taste? What's the Best Way to Cook the Delmonico? Steak House Method Reverse Sear Sous Vide Grilling Slicing the Delmonico Our Favorite Delmonico Recipes Wagyu Delmonico Steak from Snake River Farms   The Distinguished Delmonico The Snake River Farms Delmonico is a very rare and exclusive steak with a history of its own. John Kosmidis, COO of Prime Food Distributor (our dry-aging and specialty cut partner), worked in his uncle’s butcher shop as a boy and gave us background into the history of the Delmonico steak as was told to him when he was 11 years old. The head butcher at his uncle’s shop had worked at The Waldorf Astoria in New York City. Known for elegance and outstanding customer service, the Waldorf maintained its own butcher shop. One of the hotel’s most esteemed guests was the Prince of Monaco. At that time, as it is today, a visit to NYC was not complete without a lavish steak dinner. The Waldorf’s in-house butchers would prepare for the Prince’s visit by sourcing the finest beef subprimals they could find Using the full striploin, the special steak was cut from the 13th rib. This is the only rib bone within the striploin complex. This very specific location yielded a steak that was highly marbled, possessed a distinctive texture, and weighed more than two pounds. The loosely translated French name for this cut is de Monaco or del Monaco in Italian. Assuming these were starting points, we can postulate that over time the name evolved to simply Delmonico.   What is a Delmonico Steak  The Delmonico steak is cut from the longissimus dorsi muscle where the rib primal and loin primal converge. Each beef animal has 13 ribs, numbered from 1 at the front to 13 at the rear. Ribs 6 through 12 (7 total ribs) are associated with the rib primal. The 13th rib is part of the loin and this is specifically where the Delmonico is sourced.   The loin primal is where New York strip steaks are cut so the Delmonico resembles a large strip steak. At this point, the spinalis dorsi (or cap of ribeye) and internal swath of fat ends, leaving a solid rectangular section of well-marbled beef.   Because the Delmonico is a cut from the loin, only two Delmonico steaks can be sourced from each cow, one from each side.   How Does the Delmonico Taste? The Delmonico has a flavor that is rich and delicious. Since it is cut from the section between the ribeye and strip steak, it has a deep beefiness and is exceptionally juicy from its intense marbling. The texture is very similar to a great strip steak – firm and satisfying. It does not contain the swath of fat that is found in a ribeye, so it is more uniform. This is a bone-in steak, so the meat on the bone side is insulated from the heat and stays very juicy and tender.   BACK TO TOP     What's the Best Way to Cook the Delmonico? The Delmonico is a large, thick steak and an ideal candidate for the reverse sear. This can be accomplished using an oven and skillet indoors or a grill set up in 2-zone fashion outdoors. Sous vide, very similar in theory to the reverse sear, is also an excellent way to prepare the Delmonico.  Good results can also be obtained using the steak house method. The American Wagyu beef experts at Snake River Farms breakdown each method for how to cook a Delmonico steak:   Steak House Method  Heat oven to 350°Generously season the Delmonico on both sides with kosher salt or your favorite steak rub. Since this is a very thick steak, season the sides. Heat a heavy skillet over medium-high heat. Add a light coat of neutral vegetable oil, like grapeseed or canola. Place the steak in the hot skillet and sear for 4 minutes on each side. Also, sear the edge with the fat cap for about 2 minutes. Place the Delmonico and skillet in the heated oven. After 5 minutes, flip the steak. Let bake another 4 minutes and check the temperature. A steak of this size may show a good deal of temperature variability so test the temperature in multiple spots. When the steak reaches your desired temperature (rare-110°F, medium-rare-120°F, medium-130°F) remove from the oven, pull from the skillet, set on a cutting board and let it rest. Loosely cover with foil to help retain heat. As noted many times, this is a very large steak and the resting period is more important than with smaller cuts. Let it rest at least 10 minutes. 15 minutes is better. This allows time for the ample juices to be reabsorbed and to let the temperature throughout the entire steak. Slice and serve. To make slicing easier, cut the bone from the steak. The grain of the Delmonico changes direction from one end of the steak to the other. Find the section where the grain changes direction and cut the steak at that point so you have two pieces. Slice each section of the steak against the grain at a 90 degree angle. This shortens the muscle fibers and makes each bite provide a more tender slice.     Reverse Sear  This is the preferred cooking method for steak fanatics and is an outstanding way to prepare a cut of this significant weight and thickness. The lower starting temperature cooks the meat slowly and evenly, so it is ready for a perfect final sear. How to reverse sear the Delmonico steak:   Heat oven to 250°F to 275°F degrees. Lower temperatures will take longer but provide a more even cook. Season steak with kosher salt, pepper and/or your favorite rub. Line a rimmed baking sheet with foil and place a metal rack on top. Set the steak on the rack. The idea is to elevate the steak from the pan so heat can circulate freely. Place the pan, grill and steak in the oven. Bake until the steak reaches the temperature that matches your preference (rare-110°F, medium-rare-120°F, medium-130°F) using a meat thermometer. Check the temperature in the center of the thickest part of the steak. This will take anywhere from about an 1 hour to 1.5 hours. Since every oven is different, start checking the temperature after 45 minutes. Do not overcook! Once your steak hits your desired target temperature, remove it from oven, loosely cover with foil and allow to rest for 10 to 15 minutes. Add a light coating of vegetable oil to a heavy skillet and heat over high heat until hot. Sear steak on each side for 60 to 90 seconds to form a beautiful crust. Also sear the fat cap. Remove from the pan, slice against the grain and serve.   Sous Vide  This is a very precise way to cook your Delmonico but requires minimal effort for a perfect steak. This requires an immersion circulator and a water bath container. How to sous vide the Delmonico Steak:   Set your immersion circulator to desired temperature (see chart below) and heat water bath. The temperatures for sous vide are higher than for other methods but are proven to work best for this method. Season the Delmonico with salt and pepper and seal with a food sealer or place in a zip lock freezer bag and remove excess air by placing open bag in water bath and then sealing. Doneness Temp Range Time Range Rare 122° to 125°F 1.75 to 2 hrs. Medium Rare  125° to 130°F 2 to 2.5 hrs. Medium  130°F to 135°F 2 to 2.5 hrs. 3. Place sealed bag into the sous vide tank. See above chart for cooking time range. It's fin to cook the steak for up to 3 hours. 4. Remove steak from the bag, place on a cutting board or rack and remove excess moisture with paper towels or clean kitchen towel. Season with salt. 5. Place a cast iron or other heavy skillet on burner. Add neutral vegetable oil and heat over medium high heat until the oil starts to smoke. 6. Add the steak to the pan and sear on all sides so that the entire cut has a nice brown crust. Since the steak is already cooked, the goal is to get a savory brown crust on all surfaces as quickly as possible. 7. Remove from the skillet, allow to rest for a few minutes. 8. Slice against the grain and serve.  Grilling If you prefer the flavor of grilled meat, here’s how to cook your Delmonico in the great outdoors. Any grill works, as long as it can be set up with a hot side and a cool side. How to grill the Delmonico steak:   Season the Delmonico liberally with kosher salt. You can also add your favorite rub, like the Snake River Farms Steak Seasoning. Set your grill up for two-zone cooking. For charcoal grills, arrange the hot coals to one half of the grill. For gas grills, turn the burner on one side to a medium low setting. The idea is to turn the covered grill into an oven. If your grill has air vents, close them to about half to keep the temperature lower. Place the Delmonico on the cool side and close the lid. Check the internal temperature of the steak frequently. Flip the steak each time you check. The cool side of a grill radiates heat from the bottom and occasional turning will cook the steak evenly. When the steak reaches the desired temperature (rare-110°F, medium-rare-120°F, medium-130°F), remove it from the grill. Lift the lid and open the vents to get the grill up to high heat. For gas grills, turn the heat to its highest setting. Rest the steak on a cutting board for at least 10 minutes while the grill comes to temperature. Quickly put a final sear on the steak on the hot grill. Remove and allow to rest for a few minutes. Slice against the grain and serve.     BACK TO TOP     Slicing the Delmonico When you come across a cut as special as the legendary Delmonico steak, you want to do it justice. Fortunately, the culinary experts at Snake River Farms have found that the Delmonico fits perfectly into any of our renowned ribeye or NY strip recipes. Here are some of the best recipes for Delmonico steak: Steakhouse Delmonico With Potatoes and AsparagusThe Delmonico is a steakhouse legend with a storied history. Team SRF member Mandy Tanner has created an awe-inspiring dinner that features the SRF Gold Grade Delmonico. Mandy elevated the classic side dish potatoes au gratin with Yukon Golds and the nutty richness of gouda cheese. To round out the meal, Chef Tanner offers up chilled asparagus with a Dijon lemon butter sauce. To add texture, the veggies are topped with crispy breadcrumbs. > Learn More. Sous Vide Delmonico (or NY Strip) With Truffle ButterAs you might guess from its name, the NY strip is one of the last steaks cut from the striploin end and has collagenous material that can be a little tough. Chef Emmanuel Baiden (@mannyeasts on Instagram) developed a recipe that uses sous vide cooking to help soften the chewy bits.As an elegant touch, the steak is finished with a special compound butter made with shallots, garlic and real truffles. This is a great final touch to try on other steaks. This recipe requires an immersion circulator (sous vide machine).  > Learn More.  Steakhouse Delmonico (or Ribeye): Restaurant Steaks at HomeHere's a simple marinade with the flavors of a classic steakhouse ribeye. Easy to make, this marinade is a great way to elevate Steak Night to mimic restaurant style steak. Sarah Kelly is a Boise native and self-taught chef with broad restaurant experience in restaurant from fine dining to barbeque. She was the executive chef at the Lodge at Cordillera in Vail where she met her husband, DK. Together they moved back to Boise, opened the local legend, Bleubird, closed it in 2017 and opened Petite 4, a French-inspired restaurant which is a cornerstone of the Boise culinary scene. > Learn More.  Get a USDA Prime Delmonico Steak  delivered directly to your door and prepare yourself for a meal fit for royalty.   BACK TO TOP      

Berkshire Pork and the Kurobuta Difference  Snake River Farms is renowned for American Wagyu beef. But some special meals call for ham, either as a tradition or for a change of pace. Our 100% Kurobuta pork hams elevate any meal with incredibly easy preparation and mind-blowing flavor. Learn all about the incredible heritage of Berkshire hogs and Snake River Farms Kurobuta hams — and how to choose the perfect ham for your holiday celebration.      What is Berkshire Pork? Berkshire pork comes from a specialty breed of pigs from Berkshire County, England. It is known for its higher level of marbling which lends a more tender and juicier flavor than regular pork. Berkshire pork is often referred to as Kurobuta or “black hog” in Japanese, a name given to the pigs when they were first imported to Japan. Kurobuta pork is the opposite of factory-farmed, commodified pork. Like American Wagyu cattle, Berkshire hogs are genetically predisposed to producing beautifully marbled meat. Marbling means flavor, and Kurobuta pork delivers a robust and rich sensation in every bite. You’ll notice Kurobuta pork has a deeper reddish hue than grocery store pork. That reflects its naturally higher pH, a product of exceptional marbling and an indicator of deeper flavor. Add to those qualities a closely monitored diet and humane conditions, and you’ve got pork cuts that deliver an unsurpassed dining experience.     Berkshire Pig Origins  Berkshire hogs have been bred and raised in Berkshire County, England for over 400 years. With their distinctive black color and richly hued flesh, Berkshire hogs have long been prized as a heritage breed — which means they are raised for exceptional flavor and tenderness, not speed or disease resistance like most commodity animals. Think of them in the same arena as an heirloom tomato. Berkshire pigs were some of the first imports Japan allowed at the end of its isolationist period in the 1800s. Renamed Kurobuta, their purebred progeny is still raised on the Japanese island of Kyushu, where their full flavor and remarkable juiciness gained acclaim among upscale diners throughout the 20th century.     Sustaining a Heritage of Pure Quality By the 1950s, Berkshire hogs had made their way to farms in the United States. These black beauties raked in championships and set a high standard for the American palate. In the post-World War II boom of commercial meat production, their popularity waned. Thankfully, a handful of small family farms persevered in cultivating this historic breed across the Midwest, particularly in Iowa. Much like the visionary founder of Snake River Farms, these hardworking families continue to champion sustainable farming practices and passionately safeguard the purebred genetics and superior quality of Kurobuta pork raised right here in America’s heartland.     Berkshire Pig Characteristics Snake River Farms offers a full line of Kurobuta hams that arrive at your door fully cooked and frozen for safe transport. Choose a ham sized to accommodate the number of people you’re serving, with eight to 12 ounces as the portion size. The choice of bone-in vs boneless depends on your priorities: Flavorful Tradition: If the best possible flavor is your top concern, go for the traditional look of our half or whole bone-in hams. Not only does the meat closest to the bone achieve an incredibly juicy and tender finish, but the leftover bone makes a savory foundation for soups and stocks. Convenient Serving: Opt for an SRF boneless ham if you value convenience at the table. These are comprised of the same high-quality Kurobuta pork and cured to the same level of perfection as bone-in hams, but they’re easier to slice and plate. Whichever type of SRF ham you choose, be sure to allow several days to safely thaw it before heating it thoroughly in your oven or on the grill. Get amazing flavor just as it is or change it up with our glaze recipe ideas.  

The Snake River Farms Kurobuta Porchetta Roast is a savory pork specialty that’s deliciously served in slices or as the filling for a traditional Italian sandwich.

Snake River Farms is part of Agri Beef Co., a family owned and operated business that was founded in 1968 by Robert Rebholtz, Sr. Learn about the humble beginnings of our company and how Rebholtz pioneered American Wagyu beef.

A Great Tailgate - Tips & Tricks from SRF  Anyone can throw together a tailgate party, but what if you want to do it up and impress the team? All you need is a little planning and some Snake River Farms American Wagyu beef to amp your prefunk to new heights. Here are tips, tricks and recipes from our favorite chefs, influencers and tailgater experts to make each pre-game meal a winner this year.   General Tips A successful tailgater is all about organization. Here’s how to keep the action lively and your stress to a minimum level.    Field Position Before you head to the stadium, check to see where tailgating is permitted and review any rules that may apply. Find out when the gates open so you can set up, feed the team and properly pre-function before kick-off.  Check for restrictions like no glass containers, no open flames, etc. These will factor into all the other aspects of your planning. Game Plan Take a few minutes to jot down an outline of your tailgater. Plan out the menu, drinks, cooking gear and clean up supplies you’ll need.  Prepare your supplies and do the shopping a few days before the game to minimize last minute side trips. Pack a folding table to expand your serving and prep area onsite. Load up a large box or plastic container with the basics – plates, cups, flatware, napkins, hand sanitizer, wet wipes, trash bags and paper towels. This makes set-up, take down and clean up a snap. Cook and prepare as much of your food prior to the game as you can. Pack side dishes, salads and the like in resealable bowls that act as serving containers and go right from cooler to table. Bring at least two coolers – one for food and one for drinks. Load up the drink cooler with ice and beverages the day so everything is icy cold at the stadium.   Bring the Heat Make sure you have all the supplies to make your grill game ready. For gas grills, have a full tank. For charcoal grills, make sure you have plenty of charcoal and your favorite starting method ready. Build a toolbox of grill necessities including tongs and spatulas. Throw in some aluminum foil to keep things warm. Why is it the butane BBQ lighters always go missing? Pack several so you’re fire-ready when it’s time to start the grill. Preheat your grill well in advance, especially if you’re using a charcoal grill. This lets you start cooking as soon as guests arrive.   Inside the Red Zone - Food Ideas and Tips Impressive food is a must for an awesome tailgating experience. Here are simple ideas to streamline the sideline and kick your tailgater up a notch.    Make it Customizable - Let your guests build their own plates exactly the way they want them. Small and Mighty - Bite sized foods don’t require a fork and knife and are fun to eat. Serving large steaks or tri tip? Slice larger cuts into smaller sizes that are easier to handle.  Hot and Fast - Burgers, dogs, small steaks are great choices that cook fast so grill time is kept short. On the Side - Don’t apply sauces or condiments in advance. Let guests add their favorite flavor as much or as little as they prefer. Don't Forget the Kids - Prepare time-tested kid-friendly options. Hot dogs, cheese quesadillas and chips will make them feel welcome. Don’t forget the soft drinks!   Belly Up to the Bar The Slider Bar – Shape 3 oz. slider patties using Snake River Farms American Wagyu ground beef. These cook fast on the grill and you can fire up a round of piping hot burgers in a few minutes. Have all the usual items – ketchup, mustard, mayo, lettuce, tomato, onion and pickles. Offering different types of buns is an unexpected way to add variety – Hawaiian rolls, pretzel buns and ciabatta are fun options. Check out our blog post about how to build your burger bar. Hot Dog Bar – Hot dogs are the unrivaled stadium food, but you can go above and beyond by serving Snake River Farms American Wagyu dogs. Choose toppings that are tasty and fun, but also can sit out without wilting, melting or getting out of control. Think relish, sauerkraut, pickles, chopped tomatoes, onions, hot peppers, blue cheese, grated cheddar and crispy bacon bits. Assemble a variety of buns – pretzel, poppy seed, crusty rolls and good ol’ fashioned hot dog buns, set out the dogs and let everyone go wild. Baked Potato Bar – This is a trick we learned at our own tailgater. We wanted to do something different than our usual burgers, dogs and steaks and the baked potato bar was born. Choose medium-sized Idaho bakers (we know from experience it is possible to have potatoes that are too big!) and bake them off the morning of the event. Wrap them in a towel and place them in an empty cooler. Chili (made with SRF ground beef or tenderloin pieces) is a hearty and satisfying topping. You can also grill up kebabs of SRF tenderloin to serve. Round things out with grated cheese, chopped green onion, diced onion, bacon bits, jalapenos, sour cream or anything else that strikes your fancy. This is a great food option for cooler weather.   Need More Food Ideas? Here are Some Great Grilling Recipes That are Easily Adaptable to Your Next Tailgate. Quick, Easy, and Delicious American Wagyu Hot Dog with Kimchi Coleslaw This recipe adds a Korean spin to coleslaw and is the perfect creamy-spicy-crunchy topping for the plump and juicy American Wagyu dogs. > Learn More   Burger Guacamole Chef Cailan’s simple, but spectacular recipe for Burger Guacamole is one of our favorites. The secret ingredient that sets it apart is yuzu kosho, a Japanese condiment with yuzu (a super sour citrus fruit), chiles, and salt that explodes with flavor and depth. Mix up a batch and add it to your favorite burger today!! > Learn More   A Cut Above Your Neighbor’s Tailgate  Grilled Pichanha The picanha is the star of traditional Brazilian churrasco barbecues. A surprisingly flavorful cut, the picanha is rich and juicy and has a tender sirloin steak texture. While it can be roasted whole, this recipe call for cutting the picanha into steaks and placing them on skewers for an authentic presentation. Serve as is or make chimichurri sauce for a delicious combination. > Learn More   Flavor Difference: Gas, Charcoal or Wood Pellet Grilling Fire up your flavor experience by learning how gas, charcoal or wood pellet grilling can affect the taste of your Snake River Farms American Wagyu beef. > Learn More   For Overachievers Looking to Impress Grilled Cowboy Steak and Heirloom Tomato & Burrata Salad Tomato and Burrata are a classic summer dish. Turn this delicious combination into a complete meal with a perfectly grilled Cowboy steak from Snake River Farm. The large bone-in ribeye looks beautiful on a platter and is large enough to serve 2 to 4 of your favorite people. > Learn More   Go Deep - A Winning Tailgate Menu from Chef Eric Hellner of The Metropolitan Grill in Seattle, WA  A great tailgating experience calls for a solid menu with an unexpected surprise or two. Here are simple ideas that are easy but kick your tailgate up a notch. The first surprise on our menu is Snake River Farms flank steak. It’s a flavorful cut that always wows people. Bring a basic grill and cook the steak onsite to get your guests salivating from the delicious aromas. We like to have a cooler of beer handy, but our second surprise is a Pendleton Sagebrush cocktail to start things off with some flair.   Here are three great things to ensure a memorable tailgate:  Great Beef  Snake River Farms Flank Steak This savory cut weighs in at 2 pounds or more and will impress the folks with its flavor and texture. To prepare, season generously with kosher salt and pepper. For a little more flavor, you can make a seasoning blend with red pepper, garlic salt, onion salt and paprika. Or you can use the SRF Steak Seasoning for an easy and savory way to add flavor. Set up your grill in 2-zone mode with a hot side and a cool side. When the grill is hot, sear your flank steak 2 to 3 minutes per side to form a nice crust. If you don’t hear the beef sizzle on the grill, it’s not hot enough! After you’ve seared your flank steak, move it to the cool side of the and let it cook until the internal temperature reaches 130 degrees. This takes about 12-15 minutes. Remove the steak from the grill and let it rest for at least 5 minutes to let the juices come back up and the meat to set. Be certain to cut it against the grain. Slice it thin, so it’s tender and easy to eat. Plate it up or leave it on a cutting board and let your guests dig in. Great Sides Roasted Pepper Platter Toss sweet onion wedges with sliced red, yellow and green peppers in olive oil and roast on the grill. Sprinkle kosher salt over the veggies.    Corn with Chili-Lime Butter Mix 1 stick butter with 2 teaspoons chili powder and the zest of 1 lime. Slather on hot corn on the cob.   Potato Salad Use red potatoes in your favorite recipe for a change of pace.  Great Cocktail Pendleton Sagebrush A refreshing cocktail that compliments the menu. Created by Thomas Price, a Master Sommelier at the Met. Muddle a fresh sage leaf and an orange slice in the bottom of a tall glass. Fill the glass with ice and squeeze 1 lime wedge and 2 orange slices over the top. Add 2 ounces Pendleton whiskey, ½ ounce triple sec and top with ginger ale.

Everyone knows popular and high-end steaks like the ribeye, filet mignon and NY strip, but there are other cuts a beef lover should know. Meet the butcher’s cuts, delicious steaks you might not know, like skirt, flank and flat iron steaks. See why they’re on our list of must-try cuts at Snake River Farms.

Let’s get into the juicy details about ribeyes, one of our most popular American Wagyu steaks.