SRF BLOG

One question we hear a lot is: What is the difference between SRF Black® and SRF Gold® beef? The short answer is marbling. Our SRF Gold cuts include much more marbling than our SRF Black cuts. But even our Black steaks and other cuts have marbling superior to USDA Prime beef.  Here’s your primer on American Wagyu beef, domestic and international meat grading systems and what it means to choose SRF Black or Gold cuts.

What’s the deal with beef marbling? Is it a real thing or a marketing gimmick? And what, exactly, does it have to do with the quality of meat and how your steaks taste?  At  Snake River Farms, superior beef is our bread and butter. Here’s the lowdown on what beef marbling means and how it impacts the flavor of your SRF steaks and roasts.

Deciding which steak to buy is sometimes easier said than done. Here's a guide to help you learn about the different cuts of beef, where they're sourced, and facts about marbling and tenderness. Get answers to your burning (grilling?) questions about beef cuts from the pros at Snake River Farms.

Chef Keller provided us with some of his tips for cooking Snake River Farms American Wagyu steaks. He focused on two steaks – the cap of ribeye and the filet mignon – but his helpful information works to improve any cut.

The Snake River Farms American Wagyu tri-tip falls between a steak and a roast. It’s delicious cut into steaks, but really shines when prepared as one large piece on the grill. Our tri-tip is lean but bursting with flavor.

Which steak is best for my next special occasion?  Choosing the best steak for a special occasion may seem daunting. Between confusing beef grading systems and the plethora of cuts available, the whole process can feel overwhelming. The pros at Snake River Farms are here to help! Steak is our bread and butter, so we know a thing or two about which steaks are best for different cooking methods, as well as how to choose a cut that will deliver rich, mind-blowing flavor and buttery tenderness. Whether it’s for Father’s Day grilling, a romantic meal for two or a notable gathering for the whole family, you’ll feel confident choosing the best steaks with our professional advice, recipes and tips.   Choose by Cut The tenderness and overall quality of a steak largely depends on the part of the animal it was cut from. Here’s a quick rundown of popular steak cuts: The Loin – This area below the backbone yields some of the tenderest, juiciest cuts because it gets less exercise than other muscle groups. Cuts: Filet mignon, New York Strip, Manhattan Filet. The Sirloin – Tucked between the loin and the round, this area delivers flavorful steaks that may not be as tender as cuts from the loin but that still deliver an amazing meal and tend to be a bit less expensive. Cuts: Top Sirloin, Picanha (aka Sirloin Cap). The Rib – This section of the animal is located just under the front portion of the backbone. It’s the proverbial sweet spot where tenderness, great marbling and rich flavor all come together. Cuts: Ribeye Filet, Rolled Cap of Ribeye, Tomahawk. The Shoulder – Also known as the chuck, the shoulder yields steaks with bold, rich flavor that might not be as tender as other options. Cuts: Flat Iron. The Flank – The plate and the flank make up the animal’s lower midsection. Steaks from this area tend to be leaner than others. Cuts: Flank Steak, Skirt Steak. Choose by Cooking Method The best steak for your special occasion will vary, depending on what you plan to do with it. Here are our recommendations for the best cuts to choose based on your preferred cooking method. On the Grill: Because this is a hot and fast method of cooking, choose steaks with superior marbling so they’ll stay tender through the smokey process. Our picks: New York Strip, Picanha The Steakhouse Method: This foolproof way of cooking a steak consistently delivers a tender, juicy, mouthwatering meal. Watch Hugh Acheson demonstrate with great tips for both beginners and seasoned pros. Our picks: Ribeye Filet, Manhattan Filet, Filet Mignon. The Reverse Sear Method: Where the Steakhouse method starts with searing, then pops the steak into the oven to achieve optimal internal temp, this way reverses that order. A slow, low roast followed by a quick sear works great for any steak but is particularly dependable for thicker cuts. Our picks: Tomahawk, Cowboy, Conventional Ribeye.   Five Kick-Ass Steaks for Your Next Special Occasion Whether it’s your 50th wedding anniversary, your last weekend as a single man or your family’s traditional holiday get-together, different special occasions require their own kind of celebration. Cook the perfect steak for your next special occasion with seven kick-ass steak picks from the SRF pros: Filet Mignon – This cut is synonymous with posh restaurants and fancy meals. The diminutive size is quickly overtaken by the fact that it’s the most tender of all beef cuts with mild flavor. Top Sirloin – Though leaner and generally not as marbled as other cuts, this is still a surprisingly flavorful steak that exceeds expectations. Cap of Ribeye – Impress the meat-lovers in your family with a rolled cap of ribeye that delivers our most prized cut in an elegant size. Its high level of marbling makes it a juicy and very tender steak to the nth degree. Tomahawk – This large, thick bone-in cut with both the center eye and the cap makes for seriously impressive plating. Skirt Steak – Choose our outside skirt steak for carne asada or fajitas with exceptional juiciness and beefy flavor.

A Guide to Dry-Aged Beef  Sit down at a great steakhouse and you'll find a special section on the menu for dry-aged steaks. These are the premium selections which you’ll quickly notice also carry premium prices. Are dry-aged steaks really better? Why are dry-aged steaks more expensive? Let’s take a look at dry-aging, its benefits and what to expect from dry-aged beef.   What Is Dry-Aging?  Dry-aging is a process where beef rests in a controlled open-air environment. This is an ancient method to preserve beef that was utilized before the invention of refrigeration and dates back thousands of years. The resting or aging process changes the beef in significant ways including flavor, aroma and tenderness. The final dry-aged steak is the result of moisture loss, as well the effects of enzymatic and bacterial action.   What Does Dry-Aging Do, Exactly?  Dry-aging is a method to preserve beef and is a form of controlled decay where natural enzymes break down muscle fibers. A properly dry-aged steak is more tender than a conventional steak. A measurable component of dry-aging is the loss of water or moisture. It makes sense that a cut of beef allowed to rest uncovered will lose moisture. Over the course of 30 days, a subprimal cut can lose as much as 30% of its original weight. This is one reason dry-aged steaks are more expensive. If you start with 10 pounds of beef and end up with 7 pounds, there is going to be an increased cost for the finished product. A positive result of moisture loss is the concentration of any natural flavors in the beef. During the dry-aging process, the intramuscular fat retains more water than the muscle fibers. For this reason, well marbled cut are the best candidates for dry-aging. Large subprimal cuts are dry-aged, not individual steaks. The environmental factors of air flow, humidity and temperature are controlled. The outside of the subprimal forms a dry layer of crust while the interior is preserved and develops rich flavor.   What Does Dry-Aged Steak Taste Like?  The primary reason people appreciate a dry-aged steak is the difference in flavor. The loss of moisture acts to concentrate the flavor components of beef. Natural enzymes and bacteria work to break down the muscle fibers and transform the flavor and texture of the beef. When you take a bite of steak that’s properly dry-aged, it is very tender. The aroma is more pungent than a regular steak and takes on notes many have equated with buttered popcorn. It has a more concentrated beef flavor and if it’s been aged more than 60 days, the flavor profile develops distinct nutty flavors.   How to Cook Dry-Aged Steak  When it comes to cooking dry-aged steak, simplicity is key. Minimizing seasoning and technique highlights the concentrated beef flavor achieved through the dry-aging process. We recommend applying salt and pepper and preparing using the reverse sear method.   To cook a dry-aged steak, the steps are simple: Thaw your SRF Black® and SRF Gold® dry-aged steak completely in the refrigerator. Small steaks will thaw overnight. Large, thick steaks may require two days. Allow the steak to rest for 30 minutes outside the refrigerator to bring the meat closer to room temperature. Preheat your oven to 275°F degrees. Season the dry-aged beef with salt and pepper. Don’t forget to season the sides. Cover a baking sheet in foil and place the dry-aged steak on a metal rack atop the pan. Bake for up to 75 minutes, but begin to check the internal temperature of the steak starting around 30 minutes in. Pull the dry-aged steak from the oven when it reaches an internal temp of 120°F degrees if you prefer a rare doneness. For medium-rare, pull  at 125°F degrees, and for medium do so at 130°F degrees. Get a carbon steel or cast iron skillet as hot as your stovetop can handle. Apply grapeseed, avocado oil, or your preferred fat to coat the pan. Lay the dry-aged steak away from you on the pan and sear each side for 60-90 seconds.   The Best Steaks to Dry-Age  The best dry-aged steaks start with top quality, deeply marbled beef. The cuts that naturally contain the most marbling are from the rib and short loin sections. Steaks from these areas include the ribeye, strip steak and Porterhouse. The ribeye category includes thick-cut, bone-in steaks like the tomahawk and bone-in rib steaks. Premium steakhouses often menu dry-aged steaks that are USDA Prime, the USDA grade with the highest amount of marbling. USDA Choice ribeyes and strips, which contain higher levels of intramuscular fat are also good candidates for dry-aging. Snake River Farms offers dry-aged steaks using USDA Prime , USDA Choice and American Wagyu beef. SRF Black® and SRF Gold® American Wagyu beef produce outstanding dry-aged steaks since both grades are rich with marbling above USDA Prime. How Long to Dry Age Beef?  A very important factor is the amount of time the beef is aged. Most experts agree that 30 days is the minimum time for dry-aging to do its magic. Some facilities dry-age beef for 2 months or even longer. Dry-aged products less than 30 days do not provide the enhanced eating experience of beef aged for a longer time. The dry-age facility also plays a major role in finished quality.    Dry-Aged Wagyu Beef  The more intramuscular fat, or marbling, a cut of beef contains, the more flavor it will acquire from the dry-aging process. This is what makes Wagyu beef outstanding for dry-aging. Wagyu cattle are known for their incredible layers of intramuscular fat, and 30 days of dry-aging creates beef with a powerful and unforgettable flavor.  Dry-aged Wagyu beef is a unique eating experience that is worth trying. We’ve found it isn’t for everyone. The beefier, nutty qualities are not appreciated universally. However, for many, it is the ultimate steak and well worth the premium price.  

There are steaks and then there’s the tomahawk steak – a thick cut ribeye with a long, exposed bone. Set a beautifully cooked tomahawk on the table and watch the carnivores gathered gasp and salivate in a simultaneous Pavlovian response. Let’s learn more about the tomahawk and discuss how to cook it perfectly.

Expert cooks and novices alike call the reverse sear the best way to cook a steak. While we agree it’s a fantastic method, let’s take a minute to talk about the process and the best steaks to use for the reverse sear.

Alvin Cailan's Burger Tips  Alvin Cailan is a high-profile chef in America's Filipino food movement. We first met Alvin at his now-legendary restaurant, Eggslut in Los Angeles, a foodie cult favorite specializing in affordable but sophisticated egg sandwiches. Alvin hosts the wildly popular, The Burger Show, on First We Feast's YouTube channel, with episodes exceeding one million views and a wide range of guests including Seth Rogen and Padma Lakshmi. Although adept at many cuisines, burgers are Alvin’s passion. He uses Snake River Farms ground beef for numerous pop-ups including one last fall with Marshawn Lynch where they introduced the Beast Mode Burger. An expert like Chef Cailan has made literally thousands of mouthwatering burgers and knows how to make them awesome. He sent us some of his tips to make your next burger great.   The Bun The best buns are soft and squishy, not hard and crusty. The flatter the better. The ratio of bun to meat is super important, a great burger shouldn’t be all bread. Always butter the bun before toasting. Only toast on the sliced side of the bun. The Cheese American Cheese is the Undisputed Champion! Cheddar is too strong and will overtake the flavor of the patty. Secret tip: cold shredded cheese is a revelation for burgers. The Condiments Mustard, mayo and ketchup mixed together is all you need. Pickles are good, make sure it’s the perfect amount and doesn’t take away from the flavor of the beef. Lettuce and tomatoes are not necessary. Onions have a great affinity with beef, cooked or raw. The Meat A good burger blend comes primarily from good steer, Snake River Farms burgers are made from the best! The higher the fat content the juicer the burger. Cook thin burgers “smash” style. Smash burgers are fast, easy and are almost always cooked to perfection. Cook thick patties likes a steak, either on a grill cooked to medium rare or in a pan seared with herbs and garlic and basted in butter. DO NOT salt the patty before you form it, it will get tough and the burger will seize up. Season right before you cook. Sear, sear, sear! Crust on the patty is what makes burgers great.

Build a Better Burger: Tips from a World Burger Champion  While anyone can make a pretty decent burger, not everyone can win the title of World Burger Champion. We talked to 2012 World Burger Champion, Jason Stucki, to learn a few pro tips and up our burger game. Jason is also a chef and Grand Champion BBQ Pitmaster so he knows a thing or two about making meat more delicious. Read on for some of Jason's burger making secrets.    Source the Best Ingredients Beef  The cattle breed as well as the cuts used to make ground beef will affect how beefy a burger will taste, and the moisture retained once cooked.  Snake River Farms American Wagyu ground beef is a blend of Wagyu and high quality American breeds, making it really beefy with a great fat to meat ratio (75% lean to 25% fat). This means the burgers are juicy and flavorful.   Buns  Choose buns that are soft, but dense enough to hold up to the burger and toppings. Look for 2- to 2 ½-inch buns for sliders and 4- to 4 ½-inch buns for full-size burgers. Buns are a personal preference, just keep the bun-to-burger ratio in mind. For most burgers, I prefer brioche or challah buns with their slightly sweet eggy flavor, great texture and golden crust. I also like potato rolls for sliders.   Mayonnaise & Greens Real mayonnaise has a higher fat content than the juice dripping from the burger. Applying a thin layer on the toasted bottom bun repels the juice from the burger so the bottom bun is less likely to get soggy. Placing your favorite lettuce or fresh greens on top of the mayo and under the burger adds another layer to catch the juice dripping from the burger.   Toppings  The sky is the limit! After the burger has been flipped, place cooked or hot toppings directly on the burger followed by the cheese. Place cold toppings like sliced tomatoes on the burger while plating, and sauces under the toasted top bun.   Shaping Keep the meat very cold and handle it as little as possible. Use 3 ounces shaped into a 3-inch patty for sliders, and 7-8 ounces shaped to a 5-inch patty for full-size burgers (the burgers will shrink while cooking, so they'll end up the same diameter as the buns). Form loose balls, then shape in advance and refrigerate until ready to cook so they are cold when they go on the grill.    Seasoning Season each burger with plenty of coarse salt and freshly ground black pepper on each side right before placing it on the grill.    Cooking Cook burgers on a grill or on cast iron set at 425 degrees. When the burger has cooked halfway up the sides and has released itself from the grill (approximately 4 minutes with sliders, 5-6 minutes with full-size burgers), it's time to flip. Only flip once, and immediately top with hot or cooked toppings and/or cheese. Close the lid for 3-4 more minutes. The burgers are ready when the cheese has melted and the burger has released itself from the grill. It's important to leave the burgers alone so they develop a great sear, which adds an incredible amount of flavor and a steak-like texture. Snake River Farms burgers are best when cooked to medium with a hot, pink center.    Plating Let burgers rest for a couple minutes on a cooling rack before putting them on buns. This reduces the risk of a soggy bun. Use the time to toast the buns on the grill while the burgers rest. Then assemble the burgers and serve.   About Jason Stucki  Jason is a chef, restaurateur, World Burger Champion and Grand Champion BBQ Pitmaster. He grew up on a farm in southern Utah raising cattle, pigs, goats, chickens, and fruit and vegetable crops. His family cooked all of their meals on a wood burning stove and ate what the land provided. They opened an organic restaurant and bakery in the 80's in Moab, Utah where Jason worked. Over the past 13 years, Jason has owned restaurants and bars as well as catered large-scale events and festivals. His past projects include Lucky 13 Bar & Grill, Zocalo Mexican Bistro, Lucky 13 Smokehouse, and The Trolley Wing Company. Jason now works as a consultant and enjoys cooking competitively as well as teaching barbecue, grilling, and live-fire cooking classes. Jason has won many awards and is currently competing nationally on the professional BBQ circuit.

Of all the delicious products we sell at Snake River Farms, you could argue our hot dogs are the easiest to cook. Throw them on the grill or broil them in the oven. There are many ways to prepare a hot dog, but which way is best?