SRF BLOG

Find Your Perfect New York Strip Steak  The New York strip is one of the most popular steakhouse cuts. Known for beautiful marbling, a firm satisfying texture and rich flavor, it's the first choice for many steak lovers. Take a bite out of Big Apple history and learn the origins of the New York strip and how to perfectly cook this famous cut. New York is renowned for many specialty foods. The clam chowder, cheesecake and pizza that bear the Empire City’s name are instantly recognizable. How did the strip steak take on the name of the city that never sleeps? Let’s take a bite out of Big Apple history and discuss this famous cut’s origins. Then we’ll get to pro tips for cooking up an impressive American Wagyu New York strip steak at home.   Find Your Perfect New York Strip Steak Moderate Marbling - USDA Choice Abundant Marbling - USDA Prime High Marbling - American Wagyu Black Label Highest Marbling - American Wagyu Gold Label   One Steak. Many Names. The New York strip has many aliases. You may see it incognito on menus as an ambassador steak, club steak, hotel steak or Kansas City strip. As this delectable cut became more popular, two names evolved as the front runners - the New York strip and the Kansas City strip. Delmonico’s Restaurant in Manhattan is credited with coining the name "New York strip".  Established in the 1830s as the country’s first fine dining restaurant with white tablecloths and a vast wine cellar, Delmonico’s introduced many culinary delights, including Eggs Benedict and Baked Alaska. As the bastion of American fine dining, this venerable restaurant decided to menu this cut from the striploin as the New York strip. The name became the most commonly used monikers of the strip steak. That being said, you can still walk into a good steak house in Kansas City and order a Kansas City strip.    Cut From the Loin Region Boneless strip steaks are cut from the longissimus dorsi muscle in the loin primal. It’s the same muscle that produces delectable ribeyes, but it runs along a steer’s entire back, spanning the chuck, rib and loin regions. The section closer to the animal’s tail gets less use than the forward areas, which leaves the loin section awash with tenderness. That most tender of all steaks, filet mignon, comes from the tenderloin, a subprimal of the loin. Separating the tenderloin from the short loin leaves the beef strip loin, which is then portioned into New York strips. You may not realize it, but a T-bone comprises two steaks — a New York strip and a filet mignon with the intersecting bone left intact. The rare combination of a strip steak’s location and the superior marbling of American Wagyu beef make our New York strip an exceptional choice.    How to Cook a New York Strip Like a Pro Whether you’re a die-hard griller or an experimental home chef, the cooking method you choose can make or break your American Wagyu steaks. A fast and hot cooking environment, like your grill, is great for cuts that are less than 1.5 inches thick, like the Manhattan New York Filet. Thicker trip steaks benefit from a slower method, and we have two options. Season strip steaks with high-quality salt and pepper or your favorite seasonings before you start — and don’t forget to let them rest for five to 10 minutes before serving. Slice against the grain for the tenderest bite.  The Steakhouse Method - Watch Chef Hugh Acheson demonstrate this easy, year-round method with a cast iron skillet. > Learn More The Reverse Sear - Perfect for the 1.5-inch-thick Gold Grade New York Strip, this method slowly brings a thicker steak to your desired internal temp in the oven, then seals in flavor with a finishing pan sear. > Learn More Direct Grilling - See our pro tips for foolproof grilled steaks at home that look and taste like the most expensive item on the menu. > Learn More   Our Favorite Recipes Cedar Planked New York Steak with Rosemary & Honey Impress your guests with this haute BBQ recipe that will infuse a fantastic cedar flavor into your steak, accentuated with a bit of sweet and slight spice. This one is almost as fun to cook as it is to eat. > Learn More Tuscan-Style NY Strip with Arugula Here's a great way to serve a rich steak and lighten it up for summer's warmer evenings. Inspired by a lunch served during a bike trip through Tuscany, this simple salad has just six ingredients - steak, arugula, parmesan cheese, lemon juice, olive oil and salt. > Learn More Pan-Seared NY Steak with Red Wine Pan Sauce An excellent way to make a steak more interesting is to make a pan sauce. This recipe uses a good-quality red wine to deglaze the sumptuous brown bits left after searing a steak. Add shallots, rosemary, broth and a few pats of butter to bind it into an ideal syrupy consistency. > Learn More NY Strip Steak Sandwich The best version of this portable meal starts with a fresh baked bun with the right amount of chew and soft bread inside. Add a spicy layer of horseradish and mayo, then top with slices of provolone cheese known for its smooth texture and a mild smoky profile. Sautéed onions and peppers add depth. Stack all this together and you've got a sandwich fit for royalty.  > Learn More    

New to ordering our products online? We have years of experience packaging, shipping and delivering high quality beef and pork right to our customers' door. Put your fears to rest about shipping American Wagyu steaks to your door with detailed info about how we protect your Snake River Farms order on the road.

 Learn more about the filet mignon, including where it comes from and how to cook it in this article.  

Not all sirloin steaks are created equal, so read on to learn about this cut, how to choose the best version and how to cook the perfect sirloin steak. 

How are we so certain that Snake River Farms American Wagyu beef tastes better than the best wet or dry aged choices at most grocery stores and high-end restaurants?We’re so glad you asked! Here are four reasons SRF leads the pack:

What likely started out as two neighbors competing for the best 'que on the block has turned into one of today’s most spirited food competitions. While the art of smoking meat is nothing new, the last decade has seen competitive BBQ explode onto the food scene. Learn the basics of competition barbecue from SRF's own Meat Maven and BBQ expert Annella Kelso. She'll also fill you in on the KCBS, the SRF Challenge and the 180 Club.

Expand your culinary skills with tips from the pros at Snake River Farms on various ways to cook American Wagyu Beef, from grilling to reverse searing and more.

If you’re a regular at the local butcher shop, occasionally you might see a cut of beef out of the ordinary. A steak in this category is the zabuton. Also called the Denver steak, this is a rich and tender cut that deserves your attention. Learn more about the zabuton, its tie to Japan, the best way to prepare it and more.

Global Passport - A Guide to the Steaks of the World  Steak is universally loved throughout the world. Although the preparation and seasoning vary from country to country, you’ll find some form of steak on the table in most countries you visit. We put together eight global recipes to help you bring some international flavor to our Snake River Farms American Wagyu steaks.   United States Cowboy Steak The cowboy steak is an All-American bone-in ribeye steak that’s cut thick and weighs an average of 2.5 lbs. This recipe lightens the steak with the season’s best tomatoes and creamy burrata cheese.   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   Mexico Carne Asada Carne asada, or “grilled meat” in Mexico, is a simple but amazingly delicious dish that features outside skirt steak. For a legitimate preparation, cook your carne asada over a wood fire or coals for the perfect char.    Carne Asada Skirt Steak Tacos Carne asada is a traditional Mexican dish of grilled and sliced beef. Chef Salvador Alamilla of Amano Restaurant shares his authentic and flavorful version of carne asada that’s simple to make, but requires good execution. > Learn More   England Filet Wellington Created to celebrate Arthur Wellesley, the first Duke of Wellington after a victory at the Battle of Waterloo, this dish is synonymous with “special occasion” in many countries.    Filet Wellington Beef Wellington is a traditional English preparation often made with a larger piece of beef tenderloin. Here we use our 4-ounce filets which wrapped in mushroom duxelles and puff pastry produces a very elegant presentation. > Learn More   Ghana Suya Dusted Ribeye Suya is a seasoning used for flavorful street food in Ghana and is the secret ingredient that enhances the natural richness of our American Wagyu ribeye steak.    Suya Dusted Bone-In Ribeye Suya always takes me back home to Ghana. Growing up, suya was always a treat on our nightly walks to grab some street food. My earliest memory of suya was when my family would throw holiday parties. We would butcher a whole lamb or goat and prepare it with suya over coals. > Learn More   Korea Kimchi Lettuce Wraps Bulgogi literally means “fire meat” and is the star of Korean barbecue. For this Korean-inspired recipe, a lively marinade with kimchi and Asian pear adds flavor, while the gochujang, or red chili paste, adds heat.    Kimchi-Marinated Bavette Lettuce Wraps While you may not have heard of the SRF American Wagyu Bavette cut before, once you’ve had a taste of this ultra-flavorful steak, you’ll never forget it. Much like its cousin flank steak, bavette also known as “flap meat”, is prized for its intensely rich, beefy flavor.  Its strong grain makes it the perfect candidate for marinating, as the loose structure of the meat allows flavors to penetrate. > Learn More   Japan Zabuton  The zabuton is a highly marbled cut that is luscious when served by itself but is enhanced by the mildly spicy and bright shishito pepper salsa. The shishitos are a clever nod to Japanese cuisine.    Zabuton with Shishito Salsa The zabuton is a highly marbled cut that is luscious when served by itself, but is enhanced by the mildly spicy and bright shishito pepper salsa. The zabuton and shishitos have roots in Japanese cuisine, although this recipe takes inspiration from other international flavors to achieve a beautiful and savory dish. > Learn More   France Steak Frites This classic bistro dish is more than just “steak and fries”. It takes a great cut like the American Wagyu bavette for true French flavor and perfect timing to make sure everything is hot when served.    Bavette Steak Frites The key to great steak frites is to keep it simple. We use Snake River Farms coulotte steak (picanha) at the restaurant, but the bavette is what you might find at a bistro in France. I like to season with just salt and pepper, then get a hard sear on the steak, baste in butter and get it on the plate while its hot. The recipe calls for a finishing touch of anchovy butter to add some flavor and umami, but you can also use plain butter to streamline things in your kitchen. > Learn More   Brazil Picanha The picanha is the star of traditional Brazilian churrasco barbecues. A surprisingly flavorful cut, the picanha can be roasted whole or cut into steaks, skewered and grilled for a more authentic presentation. > Learn More    

Healthy cattle are the cornerstone of our American Wagyu program, so animal well-being is a priority. Decisions made to enhance animal health are also improve our sustainability Take a look inside the day-to-day choices that make Snake River Farms beef better for our neighbors, our animals and your family.

The hanger steak is a cut that’s often mentioned but is hard to find in grocery stores. This steak was relatively unknown in the U.S. until about 25 years ago. About that time, hanger steak popped up on restaurant menus and built a delicious reputation. You can purchase this elusive steak at Snake River Farms, but here are a few things to know before it arrives at your door.

Find out whether a bone-in cut yields better flavor than a boneless cut or it’s all just a myth with tips by the bone-picking beef experts at Snake River Farms.

Drink Pairings – Which Beverage is Best with Snake River Farms American Wagyu? Red wine and steak is the classic pairing.

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.

Wet Aged vs Dry Aged Get the lowdown on wet-aged vs. dry-aged beef, including how each process works and how it affects your dining experience.    Dry-Aging: As Old As Time Itself How did people preserve meat before they had refrigerators? They dry aged it. Of course, they didn’t call it by that relatively recent term, but the process has been around for thousands of years. At its most basic, dry aging involves allowing large primal cuts of beef to rest in a climate-controlled place for a period of time. Natural enzymes start to break down the muscle tissue, tenderizing the meat. Moisture evaporates and the natural beefy flavors concentrate inside the primal. The process results in a loss in overall weight from both water evaporation and trimming away the dried outer crust.   Wet-Aging: A Modern Adaptation Modern-day advances in refrigeration and plastics have led to so-called “wet” aging beef, which generally takes less time than dry aging. Those same large cuts are vacuum-sealed to retain moisture — thus the wet moniker — and kept in refrigerators while the enzymes do their tenderizing work. Most meat you buy at the grocery store or from a butcher has been wet aged for a week or so.    How Does Aging Affect Flavor? Most of us associate the beefy flavor and tender texture of steak with wet-aged beef. It’s a more cost-effective method because it’s generally faster and easier to control than dry aging. Dry-aged beef delivers a different experience altogether. Because the enzymes have been allowed to do their work, these steaks are very tender. The aroma tends to be more pungent, often with notes of buttered popcorn. The flavor of dry-aged steaks is more concentrated than wet-aged meat, and it gets stronger the longer it is aged. Steaks that are dry aged for 60 days or longer have been described as bringing a nutty flavor to the table.   Wet-Aged vs Dry-Aged Beef: Which Way is Better? Just like choosing the best way to cook a steak, the choice between wet-aged and dry-aged beef is a matter of preference. We wet age Snake River Farms American Wagyu beef for 21 days in a meticulously controlled facility, then flash freeze it at the peak of flavor and tenderness. Of course, our beef has an edge over grocery store cuts because we’re starting with beef that is genetically predisposed to superior marbling — which always yields an elevated dining experience.     

Cowboy Steak Guide: What Is It & How To Best Prepare  Saddle up for the ultimate ribeye experience with tips on how to cook and share an impressive American Wagyu Cowboy Steak.    What is a Cowboy Steak? Cowboys are known to be rugged, hearty and more concerned with substance than appearances. A cowboy steak is similar — this bone-in ribeye is over 2" thick, weighs over 2.5 pounds and features a short length of exposed bone that’s been cleaned of meat and fat in a process called “Frenching.” It’s a close cousin to the American Wagyu Tomahawk, which differs only in its longer handle of bone. Where is the Cowboy Steak Cut From? Cowboy steaks are cut from the rib primal, the same origin as prime rib roasts. Located between the loin and chuck primals, the rib primal runs the length of ribs 6 through 12 along the animal’s back.   Three major muscles make up the cowboy steak:   Longissimus dorsi, aka large center eye Complexus, a smaller side muscle that may not always be present, depending on where the steak is cut Spinalis dorsi, aka the cap of ribeye or deckle Note that the cap of the ribeye is universally known as the single most flavorful and tender cut — which means a cowboy steak delivers an exceptional dining experience.   Cowboy Steak vs. Tomahawk Steak The difference between a cowboy steak and a tomahawk steak is the length of the bone. A cowboy steak is simply a tomahawk where the bone has been “Frenched,” or shortened. Both steaks are considered to be bone-in ribeyes. Given that both cuts are virtually the same, you can expect the same incredible taste. Some may prefer the longer bone of the tomahawk for a more dramatic presentation, while others enjoy the shortened handle of the cowboy steak for easier storage and serving.    Why Choose a Cowboy Steak for Your Special Occasion? A cowboy steak is meant to be shared; you may have guessed that from its impressive size. Superior marbling sets American Wagyu beef apart with superior tenderness and rich, robust flavor. Many say a bone-in steak tastes better than a boneless cut, but that’s a matter of personal preference. The bone insulates the meat close to it from heat, leaving it with especially mouthwatering tenderness. We love a cowboy steak for special occasions because it's reliably juicy, tender and flavorful and because it looks as gorgeous as it tastes.    How to Cook an Impressive Cowboy Steak? The cowboy steak is a thickly cut steak. The main idea is to slowly bring it to your desired temperature at lower heat, and then quickly sear the outside for the ultimate juicy flavor. Sous vide also works if you have the equipment.   How to Reverse Sear Cowboy Steak? Similar to cooking a tomahawk steak, the steps for a perfect reverse seared cowboy steak are as follows:   Heat your oven to 225°F. Season the steak liberally with kosher salt and place it on a wire rack set into a rimmed baking sheet. Place the whole thing into the oven. After about 30 minutes, check the steak’s temperature with a meat thermometer. While any thermometer will work, we recommend a fast-read digital option. Insert the probe halfway through the steak in the largest section of the ribeye, away from the bone. A medium rare to medium finish for the cowboy will yield the best texture and flavor. Every oven is different, so the time to get your cowboy steak to temp will vary. In general, this step takes approximately 45 minutes to an hour. Medium rare internal target temp: 120° F Medium internal target temp: 130° F When the steak reaches the ideal temperature, remove it from the oven, place it on a cutting board and tent it loosely with foil. Allow it to rest for at least 15 minutes or up to 45 minutes. Resting allows juices to be redistributed through the meat and continues the cooking process. When you’re ready to serve the steak, turn on the broiler of your oven. Place the steak underneath the hot broiler — then stay close! This will happen fast, and you don’t want to burn this steak. The broiler will crisp and brown the steak’s outer layer. When it looks good to you, flip the cowboy and repeat on the other side. Remove the steak from the oven and serve immediately. How to Grill a Cowboy Steak The outdoors creates the perfect vibe for cooking a cowboy steak, and the grill is our favorite place to be. Get your two-zone grill fired up and follow these simple steps for a perfectly grilled cowboy steak:    Set up two zones in your grill: a hot side with all the charcoal and a cool side. Season the steak liberally with kosher salt and place it on the cool side of the grill. To cook the steak evenly, flip it every 5 minutes and rotate it around the cool zone with each flip to minimize any cool or hot spots on your grill. After about 20 minutes, check the steak’s temperature with a meat thermometer, using the same guidelines as in the Reverse Sear Method above. In general, this step takes approximately 30 to 45 minutes. When the cowboy steak reaches your ideal temperature, remove it from the grill, place it on a cutting board, tent it loosely with foil and allow it to rest for at least 15 minutes. When you’re ready to serve the steak, place the cowboy on the hot side of the grill, which should be set to maximum heat. Sear for 1 to 2 minutes, then flip. As soon as the steak has a nice brown crust, remove it from the grill. Take your steak to the table and serve immediately.   How to Slice and Serve a Cowboy Steak You’re likely sharing your cowboy steak with friends or family. Wow your dinner party audience by slicing it at the table:     Using a sharp knife, separate the meat from the bone. Always slice against the grain of the meat — perpendicular to the natural direction of the muscle fibers — for the most tender bite. Remove the tender outer cap section and slice into thick pieces so everyone gets a taste of this prized delicacy. Then, slice the center eye and dust all the pieces with flakey sea salt for a final flourish.   Our Favorite Cowboy Steak Recipes Any of our incredible tomahawk steak recipes will work with cooking a cowboy steak, but we also have some especially rustic recipes for any cowboys looking for their next meal. Here are some of our amazing recipes for cowboy steak:   Reverse Seared Cowboy Steak with Lemon Basil Salsa Verde  Chef Mandy Tanner walks you through the reverse sear and adds a bright and herbaceous final touch with a Lemon Basil Salsa Verde that pairs beautifully with the deep rich flavor of American Wagyu beef. A perfect way to enjoy a tomahawk ribeye! > Learn More. Coffee-Rubbed Cowboy Steak with Pinto Beans and Coffee Sauce This recipe appears courtesy of Tuffy Stone and can be found in his latest book Cool Smoke: The Art of Great Barbecue. Publisher: St. Martin’s Press. This exciting new book is available to order at Amazon. > Learn More. Grilled Cowboy Steak with Blistered Corn and Cherry Tomato Salad Few cuts of meat are as impressive as a cowboy steak, so it should always be the star of the show. To serve on the side, we have a unique and memorable salad made with cherry tomatoes and corn. Both pick up a delicious smokiness and char from the grill and are brightened combined with brightly flavored lemon vinaigrette, chunks of feta cheese and a generous sprinkling of fresh basil and mint. > Learn More. 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.   American Wagyu Cowboy Steak from Snake River Farms Snake River Farms is home to real cowboys who take great pride in the cattle they help raise. We’ve perfected our line of American Wagyu cattle to deliver intensely marbled beef and a legendary, luxurious taste.  Make your next cowboy steak a wagyu with Snake River Farms American Wagyu beef delivered straight to your door.    

Denver Steak vs. Zabuton Steak: What’s the Difference? Zabuton? Denver steak? Have you heard of these unique cuts? Get the lowdown on Denver steaks vs. zabuton steaks, from where the names originate to which one makes the cut for superior dining, at Snake River Farms. Ever seen zabuton steak on a menu and wondered what it was? Or been perplexed by something called a Denver steak? What’s the difference between these two steaks and where do they come from? The pros at Snake River Farms love sharing our expertise on beef cuts and how to prepare an amazing meal with any of our American Wagyu beef cuts. Get the American Wagyu beef lowdown on zabuton vs. Denver steaks, where the names come from and more.   Zabuton in Japanese In the Japanese language, the word ‘zabuton’ means pillow. It’s the traditional Japanese cushion used for sitting on the floor, and it’s often used in Western circles for soft support while meditating. The name translates to a particularly rare cut of Japanese Wagyu beef that is cut and served in small, neat square cubes that resemble those sitting pillows.    A Surprising Source 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. The zabuton is sourced from the chuck primal, part of the shoulder. 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 are therefore relegated to ground beef or stew meat. But the highly marbled Zabuton is a shining exception. While the shoulder muscles get a lot more use than other areas of the animal — making them tougher — the specific area that yields a zabuton steak is more of a support muscle that is less used and comprises more intramuscular fat (aka marbling). That makes it a more tender and flavorful steak option. That also makes it a more difficult cut to achieve and as a result, it’s less common in butcher shops and on menus.   The Beef Checkoff Program Before about 2009, you would have been hard-pressed to find zabuton steaks offered in American restaurants. And no one had ever heard of a Denver steak. Enter the Beef Checkoff Program, established in a Farm Bill from the 1980s and overseen by the USDA and the Cattleman’s Beef Board (CBB). This program supports consumer interest in the beef industry through research, marketing and education initiatives aimed at elevating a consistently high-quality experience of buying and serving beef.   Mile-High Marketing Moniker One goal of the Checkoff program is to identify and promote “new” cuts of beef. Even though the profession of butcher has been around as long as humans have been eating meat — as in forever — some cuts fall in and out of fashion for the vaguest of reasons. In 2009, the program “unveiled” its latest “discovery”: The Denver Steak. Which is actually the zabuton but with a more American name that played better to focus groups.    Zabuton vs. Denver Steak: Rumble in the Rockies So, what’s the difference between a zabuton steak and a Denver steak? Or as Shakespeare would put it: What’s in a name? A steak by any other name would taste as juicy. That’s right: A Denver steak and a zabuton steak are essentially the exact same thing, just with two different names. The fully American invention of the Denver steak has its roots in Japanese culture, much as Snake River Farms American Wagyu beef owes its lineage to the Japanese Wagyu cattle we imported for crossbreeding. The next time you see a Denver steak on a menu, spark a little dinner table conversation about its origins, and look for it among the American Wagyu steaks from Snake River Farms.  

Get the lowdown on the surprising way Snake River Farms American Wagyu beef can be a heart-healthy addition to any diet, even if it sounds too good to be true.

You’ve likely seen USDA grade listed on meat labels at the supermarket. You may also have heard about meat-grading systems from other countries.What is beef grading? Who devised these systems? And why should you care about beef grading?

What Is American Wagyu Beef?  When you cook or order a steak, you want the best quality and flavor. You may have seen terms like “Wagyu” or “American Wagyu” on restaurant menus but had little idea what they actually mean — and how it’ll all translate on your plate.  Is American Wagyu beef better than other types of beef? What exactly does that word mean and where did it come from? The experts at Snake River Farms can help. We break down where the term Wagyu originated, what it means for the quality of beef you’re buying and why choosing American Wagyu can level up your next steak.   Japanese Wagyu vs. American Wagyu Beef The first point of confusion for many is the word “Wagyu.” This term simply means “Japanese cow” in the native language. It first became famous from cows bred near the city of Kobe on the main island of Honshu. Only beef from cattle that are 100% pure-bred in this way and meet additional strict requirements can be considered Wagyu. American Wagyu refers to beef from cattle that are crossbred in the U.S. Though the export of Wagyu cattle from Japan is now illegal, farmers could import Japanese pure-breed animals between 1975 and 1997. Those 100% Japanese Wagyu cows and steers have been crossbred with traditional cattle breeds here in America to create American Wagyu Beef.   Continental vs. High-Quality Breeds Most cattle breeds commonly found in the U.S. today originated in the United Kingdom. One example is Black Angus, native to Scotland. These are often referred to as either British or high-quality breeds. The term continental breed refers to any cattle originating outside of Britain. Some examples include the Belgian Blue from Belgium, the Charolais from the Burgundy region of France and the Piedmontese from northwest Italy. Any of these breeds can be crossbred in the U.S. with imported Japanese Wagyu cattle to produce American Wagyu beef.   Crossbreeding for Best Beef Quality The best beef presents several main characteristics, both in terms of how it looks and how it tastes. The first thing to look for when choosing beef is marbling. This refers to the white flecks and streaks of fat that run through the muscle tissue and resemble the distinguishing dark lines in a slab of high-quality marble — thus the name. Japanese Wagyu beef is renowned for marbling that makes it taste so rich it is generally consumed in very small portions. Robust, pronounced bold flavor is another mark of good beef, one that American-bred cattle bring to the table in spades. Crossbreeding 100% Japanese Wagyu animals with more traditional breeds like Angus produces choice beef with the best of both worlds. American Wagyu steaks feature the perfect blend of buttery marbling and rich, beefy flavor.   Why Buy Beef from Snake River Farms? Whether you’re looking for tips on how to cook the best steak or cuts of high-quality beef from a company with sustainable farming practices, Snake River Farms is your No. 1 choice. We’re a family-owned business with deep roots in our community and deep respect for our animals and our land. Since the late 1980s, we’ve been dedicated to refining and innovating American Wagyu crossbreeding to deliver some of the best beef products available in the U.S. We control the entire process, from ranch to table, including a humane processing facility and world-class customer service.