SRF Journal
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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.
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Pastrami on Rye
Starting with Corned Beef Brisket, this recipe transforms the brined cut into a succulent and flavorful smoked pastrami, and makes a sandwich that is good enough to rival your favorite deli. Stacked high on toasted rye bread with crisp sauerkraut and spicy brown mustard, the pastrami can be served warm. The brisket comes brined and seasoned, and benefits from a soak in cold water in the fridge to desalinate (remove some of the salt) before smoking it, which concentrates the flavors. The pastrami rub is homemade, and omits salt ensuring a balanced final product for the perfect sandwich.
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SAUTEED SPINACH
Sauteed spinach makes a great pairing for any meal that cooks up quickly for a busy weeknight dinner.
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Guide: How to cook Prime Rib
For true prime rib lovers, those who fantasize about adorning the festive table with a carefully seared roast, who can envision that first savory bite of beef during summer daydreams — Snake River Farms is the gold standard. Our prime rib is crave worthy, luscious, and the only centerpiece worth considering.
We've gathered everything you need to make the most of your prime rib here so you can prepare your most epic centerpiece yet. You’ll also find information to prepare our other beef roasts in this section.
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The Best Way to Cook a Pork Chop
Cooking a perfect pork chop is easy, especially when you start with thick cut, Kurobuta pork chops from Snake River Farms. Sourced from 100% Berkshire pork, these heritage pork chops cook up juicy and full of flavor.
The best way to cook a pork chop is to utilize your oven and a skillet to provide both a beautiful brown sear and a tender juicy interior. This can be accomplished by searing, then baking or reversing this process by baking first and finishing with a pan sear. -
SRF X Journeyman Meat Co.
Snake River Farm Kurobuta pork salami is handcrafted by the Journeyman Meat Company located in Healdsburg, California. Journeyman uses Old World techniques, family traditions, and the bounty of local farms to create some of the best cured meats in the world.
Meet Peter and Cathy Seghesio, the talented people behind Journeyman. Learn about their unique history and dedication to crafting world class artisanal salumi, sausage, and cured meats using authentic Italian methods.
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5 Perfect Gifts for Steak Lovers
Do you have a steak aficionado in your life? You know who we're talking about - the person who knows the difference between a high-quality, perfectly prepared steak compared to an average cut that's been overcooked and likely overpriced?
Steak lovers not only appreciate a great cut of beef, but also the entire experience, from picking out the steak to expertly cooking it, and finally experiencing the mouthwatering flavor explosion of the perfect bite.
Keep reading and discover our five favorite gifts for steak lovers.
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11 Gift Ideas for Grillers Who Have Everything
Do you have someone on your holiday shopping list who loves nothing more than grilling up a great steak? Chances are you still have no idea what to give them because, well, they already have a grill! However, there’s something every grill master always wants more of – a great cut of meat!
The mouthwatering cuts of American wagyu beef and kurobuta pork from Snake River Farms make terrific gifts for someone who loves grilling. Below we list 11 amazing gift ideas for grill lovers, including cuts of wagyu beef, kurobuta pork, and grill upgrades.
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Cider-Braised Petite Striploin Roast
Chef Kelly Cahoon presents an apple cider braised petite striploin cooked with tricolored carrots and caramelized fennel. To make it more special, she serves the American Wagyu beef over a bed of mascarpone whipped sweet potatoes topped with spiced candied walnuts and fried sage.
Kelly is a professional chef and member of Team SRF. She worked both front and back of house at many restaurants and eventually started a catering company. Chef Cahoon is married and has four young children. She says, “I love cooking at home WAY more than in restaurants!” Follow her on Instagram: @chefkellycahoon -
Beef Carpaccio
A seared twist on the classic beef carpaccio, using richly marbled Gold Filet Mignon, crisp and peppery watercress, and Pecorino cheese, drizzled with a four-ingredient spicy horseradish vinaigrette.
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Kurobuta Salami and Cheese Pairings with Chef Ji Hye Kim
Snake River Farms Kurobuta salamis are handcrafted by our partner, Journeyman Meat Co. in Healdsburg, California. Delicious all alone, these salamis pair deliciously with cheese. We worked with Chef Ji Hye Kim to select specific cheese to try with each variety of our salami.
Chef Ji Hye Kim grew up in Seoul, South Korea and is obsessed with ancient Korean culinary texts and the finer points of fermentation. She received a James Beard Foundation nomination for her restaurant, Miss Kim, in Ann Arbor. Before opening her restaurant, Chef Ji Hye was a cheese monger for Zingerman’s Delicatessen, a culinary institution in Ann Arbor, MI, where she honed her cheese expertise. -
One-Pot Saffron Cream Shrimp and Spicy Sausage
Aromatic and savory saffron flavors a light creamy broth perfect for simmering potatoes and cooking shrimp. This dish starts by cooking the sausage. Adding the spicy sausage back to the pot at the end of cooking, makes this one-pot meal incredibly delicious and easy to clean-up.
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Beef in a Blanket
These SRF Smoked beef sausages wrapped in homemade crescent dough are hard to resist. Do not be intimidated to attempt this recipe! This wisdom is coming from someone who is not a baker. It really an easy recipe and you’ll be rewarded with a happy crowd of guests. It can be all done the day before and baked off fresh right before your party.
The crescent dough recipe makes enough do for 14-18 servings with a little extra dough in case you mess up.