The Lead - Stories from Snake River Farms | Issue 5 / Winter '23 by Snake River Farms

SNAKERIVERFARMS.COM

ISSUE 5 / WINTER '23

BUILD BIG MEMORIES The perfect holiday is heavy on tried-and-true favorites — but we’re always auditioning new ideas to awaken the annual menu. This year is your chance to indulge in classics, like juicy prime rib, but also new additions, like slowsmoked brisket. An opportunity to gift a rousing favorite, like our iconic Tomahawk steak, or wow them with our dry-aged cuts. A moment to remember all the comforts of the past along with all the joys of the here and now.

TABLE OF Taste tes

ing

Learn

SNAKERIVERFARMS.COM

6. Taking Comfort in the Joys

Classic and unconventional holiday traditions from our SRF colleagues.

42. Try a Little

Tenderness

14. Home for the Holidays

The SRF tenderloin roast is an elegant centerpiece that’s fast and easy.

(Chef's Version)

Chefs share their favorite recipes for casual holiday dinners.

46. Deliciously

Thoughtful Gifts

20. Find the Silver Lining

Learn about the new SRF Silver Label American Wagyu beef roasts.

22. Master the Moment Tips, tricks and recipes to add sparkle to your holiday season.

26. Foolproof Prime Rib

The annual roundup of our favorite SRF gift boxes.

54. Dynamic Holiday Duo Elevate your special occasion dinner with surf and turf from SRF.

58. First-Class Cuts

10 holiday bestsellers for your shopping and gift lists.

A surefire method to prepare the ultimate showstopping prime rib.

30. The Easiest Holiday Party Ever

A guide to throwing a stylish and festive gathering for friends and family.

Firs

t coo

odie B d n om a 3 Winter

kies!

202

in the 6

Joys taking comfort

Little things add up during the holidays, like pulling out the faded index card with your grandma’s cookie recipe or finally learning your dad’s secret for perfect prime rib (who knew it was the salt?!). Offering your 4-year-old niece the questionable advice told to you by your uncle: Santa has to drink so much milk — why not give him a little glass of whiskey, instead? These are the small, glittering moments that create traditions and forge bonds over generations, and every family has their own. We asked our Snake River Farms colleagues for their favorite holiday comforts. The crazy thing is, every family is different, but our comforts share one intangible quality.

they bring us closer together.

Perfect Prime Rib, Year After Year Duane and Stephanie Huffman have been married for 34 years. And for nearly every Christmas, prime rib has been the star of their table. And in all those years, their recipe has never failed them.

DUANE HUFFMAN, Pricing Manager & STEPH HUFFMAN, Business Analyst

“I stole the recipe about 30 years ago from the son of a guy I worked with who was a chef,” Duane says. “We might have overdone it a little bit in the past, but that’s not the recipe’s fault. That’s the chef’s fault. And it still turns out great.” DUANE: We have done a couple different kinds. Typically, we do a boneless prime rib. It’s kind of the thing for us. It brings the family together, and it feeds everybody. STEPHANIE: I love it. I look forward to Christmas prime rib every year. DUANE: The recipe is really basic and easy.

Perfect Prime Rib

Put a layer of rock salt in the roasting pan. (I don’t know why we do this, but we always have!) Season up the prime rib with minced garlic, salt, pepper, and a heavy coating of Johnny's. Set the oven on broil. Put the prime rib in the oven for maybe 15 to 20 minutes and get the crust going. Drop the temperature to 250°F and then let it go for four or five hours until the internal temperature is 135°F. Then take it out of the oven. Let it rest, slice it up, and it’s time for dinner. THE MAGICAL BLEND OF SPICES KNOWN AS JOHNNY'S SEASONING SALT

SETH MORTENSEN, Inside Sales Rep, and his family

A Cut-and-Dried Family Tradition When Seth Mortensen’s family left South Dakota to move farther west, they lost easy access to one of their favorite snacks: Sturgis Beef Jerky. “It’s just the flavor profile of it,” he says. “In my opinion, it’s what jerky should be.”

A holiday tradition was born. “We actually make it together,” Seth says. “There isn’t really a recipe, it’s more like a process.”

“The thickness of the slice is the most criticized because it affects the tenderness of it a lot,” Seth says. A key ingredient is patience. “The thing that makes a big difference is that we let the sliced meat drain for a couple of days before putting it in the marinade.” That releases additional moisture, which is replaced by a salty, delicious marinade over the course of several days. After that, the dehydrator does the rest of the work.

TAKING COMFORT IN THE JOYS

Seth’s sister-in-law would mail them care YES, THE VERY SAME STURGIS. packages, but when she moved to Idaho their supply dwindled. A few years ago his family in Idaho had an idea. What if they just made it themselves?

They start with 10 pounds of Snake River Farms chuck roast that they pop into the freezer for easier slicing.

“It’s something everyone can do together,” he says. “The kids can help, and everyone takes turns watching and deciding when the next batch is ready.”

His kids, who are 7 and 5, have already embraced the tradition. “They pretty much are involved in the whole process,” Seth says. “They love taking the jerky off the trays and getting the first taste test.”

Aunt Megan’s Jerky INGREDIENTS

5 pounds SRF chuck roast 20 ounces soy sauce 12 shakes each of onion powder, garlic powder, and lemon pepper

Half a handful of dark brown sugar 10-12 drops Tapatio hot sauce Liquid smoke, to taste

DIRECTIONS

Everyone — even the family dog that once pirated a two-pound bag for himself — snacks on homemade jerky throughout the holidays. By New Year’s Day, the supply is pretty much tapped out. Until next year.

Slice the meat ¼-inch thick against the grain. Place sliced meat into a colander in a bowl to catch the drips. Then, put the colander, bowl, and meat into the refrigerator. Mix the soy sauce, spices, sugar, hot sauce, and liquid smoke in a bowl and stir until the sugar dissolves. Add the drained beef to a pan. Pour the marinade over the beef and place the pan into the refrigerator

for four to six days. Mix the beef and marinade every day to ensure the meat evenly absorbs the liquid. After four to six days, remove the beef from the marinade and transfer to a dehydrator. Sprinkle the beef with additional lemon pepper before starting the dehydrator. Dry to your preferred consistency.

A Little Lagniappe for Thanksgiving Liz Moore’s family spent a lot of time in LIZ MOORE, the Galveston and Houston areas of Texas, just a Marketing Manager couple hours from the Louisiana border. “My dad was in the oil fields his whole career, and so we did a lot of Louisiana cooking,” she says. “It’s kind of our family’s thing. We love Cajun food.” So when legendary chef and Louisiana icon Paul Prudhomme came out with “Chef Paul Prudhomme’s Louisiana Kitchen” in 1984, it became a must-have. “You can walk into anybody's house in our family, and you’ll find ‘The Joy of Cooking,’ an old church cookbook, and ‘Paul Prudhomme’s Louisiana Kitchen.’” CHEF PAUL PRUDHOMME

THIS MAKES SIX SERVINGS. FOR A LARGE GATHERING, DOUBLE THE RECIPE.

Cajun Meatloaf SEASONING

INGREDIENTS

2 whole bay leaves 1 tablespoon salt 1 teaspoon ground red pepper (preferably cayenne) 1 teaspoon black pepper ½ teaspoon white pepper

The meatloaf is always the most popular dish on the table, Liz says. No matter who is hosting, it makes an appearance. She makes her version with Snake River Farms ground beef and Kurobuta ground pork.

½ teaspoon ground nutmeg

4 tablespoons unsalted butter 1 cup finely chopped onions ¾ cup finely chopped celery ¾ cup finely chopped bell peppers ¾ cup finely chopped green onions 2 teaspoons minced garlic 1 tablespoon Tabasco sauce

1 tablespoon Worcestershire sauce ½ cup evaporated milk ½ cup ketchup 1½ pounds ground beef ½ pound ground pork 2 eggs, lightly beaten ½ cup panko bread crumbs ½ cup very fine dry bread crumbs

DIRECTIONS

Combine seasoning mix ingredients in a small bowl. Melt butter in a saucepan over medium heat. Add onions, celery, bell peppers, green onions, garlic, Tabasco, Worcestershire and seasoning mix. Sauté until mixture starts sticking excessively, about 6 minutes, stirring occasionally and scraping the pan bottom well. Stir in milk and ketchup. Continue cooking about 2 minutes, stirring occasionally. Remove from heat and let cool.

Place beef and pork in an ungreased 13-by-9-inch baking pan. Add eggs, cooked vegetable mixture and bread crumbs. Mix by hand until thoroughly combined. In the center of the pan, shape mixture into a loaf about 1½ inches high, 6 inches wide and 12 inches long.

TAKING COMFORT IN THE JOYS

Liz says the leftovers are just as delicious, if not more so. Her favorite snack is meatloaf and mashed potatoes sandwiched between the sides of a homemade roll then dipped in gravy. Is it a bit extra? Of course. In Louisiana, they have their own word for that: lagniappe.

½ teaspoon ground cumin

MEATLOAF

Somewhere along the line, Liz’s family’s take on Prudhomme’s Cajun meatloaf became a must-have. “I’m not entirely sure how it ended up being a Thanksgiving tradition,” she says. “But we make it every single year.”

Bake uncovered at 350°F degrees for 25 minutes, then raise heat to 400°F and continue cooking until done, about 35 minutes longer. Serve immediately.

KALLY MCINTYRE, Tax Analyst

The Sweetest Tradition of Them All Like a lot of families, Kally McIntyre’s family makes cookies at Christmas. But unlike other households, they don't produce a mere plate or two. “It’s 20 batches of cookies,” she says. “And it’s a deal.” The baked goods have even taken over the place most folks sit down to enjoy their holiday meals. “We don’t even eat at the dining room table during the holidays. We eat somewhere else,” she says. “The dining room table is covered — I mean, every surface is covered — in cookies. After dinner, the kids go up to the table and pick all of their cookies. That’s dessert. But then we fill up a giant platter for people to take some home.” Some of the cookies have been passed down from Kally’s Grandma Wagner, but some are more of the moment, like

gingerdoodles.* Then there are Linzer cookies, spritz, pumpkin cookies with cream cheese frosting, cutout sugar cookies with frosting, and sugar cookies without frosting. But one cookie A CROSS BETWEEN is always in A SNICKERDOODLE rotation: Grandma AND GINGERBREAD, WITH CINNAMON Wagner’s chocolate FROSTING marshmallow cookies. SANDWICHED BETWEEN TWO “It’s a chocolate COOKIES. cookie that’s a cross between a cookie and a brownie,” she says. “Then there's a marshmallow and the entire cookie is covered in chocolate.” Her grandmother would top the sugary treat with a walnut, but her mom often adds tiny candy cane confections.

Kally starts the baking bonanza around Thanksgiving, and by the end of Christmas Day, “everybody is full of sugar and can’t eat another cookie,” she says. So Kally boxes up the cookies by type and stores them in the freezer.

SNAKERIVERFARMS.COM

Grandma Wagner’s Chocolate Marshmallow Cookies COOKIES

INGREDIENTS

½ cup butter

⅓ cup baking cocoa

½ cup sugar

¼ teaspoon salt

½ cup brown sugar

½ teaspoon baking soda

1 egg

¾ cup sour cream

1 teaspoon vanilla

Full-size marshmallows, cut in half

1¾ cups flour

FROSTING

Walnuts ⅓ cup melted butter

½ teaspoon vanilla

⅓ cup baking cocoa

2½ to 3 cups powdered sugar

5 tablespoons milk or half-and-half

DIRECTIONS

Heat oven to 375°F. Cream butter and sugars, then add egg and vanilla. Sift the dry ingredients together. Alternate adding the dry ingredients and the sour cream to the creamed butter mixture. Mix until combined. Drop by teaspoons onto a greased baking sheet, then bake for 8 minutes. Remove from the oven,

then place ½ marshmallow onto each cookie. Bake an additional 1 to 2 minutes, until the marshmallow is slightly puffy.

"After the holidays, we have Christmas cookies after we eat dinner," she says. The cookie stash lasts for months into the next year. And as for those chocolate marshmallow cookies: Kally says Grandma Wagner enjoyed eating her beloved cookies until she died at 99. Maybe a little sweetness is the secret to a long life, after all.

Mix the frosting ingredients together, adding more milk or half-and-half if the mixture is too thick. Grandma Wagner put ½ of a walnut on top of each cookie and then frosted the cookie.

TAKING COMFORT IN THE JOYS

Yes, chefs reach for comforting favorites, too — and now you can make them yours.

Sarah Kelly

During the holidays, chefs toss aside the tools of their trade in favor of crinkled recipe cards and grandma’s favorite poultry shears. We talked to some of our favorite chefs — Mandy Tanner, Sarah Kelly, and Meredith Deeds — about their ideas for comforting classics to prepare during the holiday season. These homey yet elevated ideas are ideal for informal family brunches, cozy dinners while binging holiday movies, and “what are we going to do with all of these leftovers?” meals.

Mandy Tanner

Meredith Deeds

Kurobuta Croque Madame Sarah Kelly

Sandwiches

12 to 18 thin slices of Kurobuta ham 8 ounces Gruyere cheese, shredded 8 slices Brioche bread Mustard (preferably Dijon) Mayonnaise 4 eggs Butter for the pan Mornay sauce

1½ cups milk Pinch of salt Pinch of nutmeg 3 tablespoons flour 3 tablespoons butter 2 ounces (about ¼ cup) shredded Gruyere cheese

DIRECTIONS

INGREDIENTS

The classic French sandwich made with Kurobuta ham and topped with a fried egg is perfect for brunch during the holidays. This recipe is easier than it looks, so give it a try. For the sauce, heat a saucepan on medium heat. Add the butter and let it melt, but do not let it brown. Stir in the flour and whisk with a fork for about 1 minute, stirring continuously. Add the milk and spices. Bring to a simmer and whisk with the fork, breaking up any lumps and stirring to prevent burning on the bottom. Turn the heat to medium-low and let simmer for 2 minutes. Whisk in cheese until totally smooth. Turn off heat. While the mornay is cooling, make the sandwiches. Spread mustard and mayo on each slice of bread. Place the sliced ham and about 2 tablespoons of shredded cheese on one half of each of the sandwiches, then top with a slice of bread. Heat a large sauté pan over medium heat.

Add butter and grill the sandwiches, two at a time. Toast each side for about 2 minutes, or until golden brown. Transfer the toasted sandwiches to a cookie sheet. You will continue to heat them in the oven later, so don't worry if the cheese isn’t completely melted. Pour the slightly cooled mornay over the tops of the sandwiches. Do not spread. The heat will cause the sauce to melt in the oven. Place the toasted sandwiches topped with mornay sauce under the broiler for 2 minutes or so until the cheese sauce is bubbly. While the sandwiches are in the oven, make your fried or poached egg. Pull the tray from the oven and place one egg on top of each sandwich. Serve hot.

Kurobuta Ham and White Bean Soup Mandy Tanner

4 cups (32 ounces) chicken broth or bone broth 1 pound Kurobuta ham, cut into bite-sized pieces 1 can (15.5 oz.) cannellini or white kidney beans, drained 6-9 ounces fresh spinach leaves (or frozen; see note above) ¼ teaspoon fresh lemon juice

DIRECTIONS

INGREDIENTS

Leftovers transform into comforting warmth in a bowl. The fresh spinach cooks down quite a bit, but you could also use frozen spinach in place of fresh. If you do, use about a cup of frozen spinach that has been thawed and squeezed to wring out any excess moisture.

In a large pot over medium-high heat, add the chicken broth and bring to a simmer. Add the ham and cannellini beans and reduce the heat as needed to maintain a simmer. Cook for about 15 minutes, until the flavors come together and the ham and beans are warmed through.

Kosher salt, as needed Freshly ground black pepper, as needed ¼ cup grated Parmesan, or Grana Padano, for serving

SNAKERIVERFARMS.COM

Just before serving, add the spinach and lemon juice and stir to combine. Taste for seasoning and add kosher salt and pepper as necessary. Portion into serving bowls and top with grated Parmesan, as desired.

Steak Cut Stroganoff Sarah Kelly

Sauce

1 pound SRF steak cuts ½ cup flour Salt and pepper 2 tablespoons beef tallow or blended oil, divided 2½ cups raw mixed mushrooms, cut according to size ¼ cup small shallot, diced 2 teaspoons garlic, chopped fine ¼ cup sherry wine 1½ cups beef stock 1 tablespoon fresh thyme, chopped ½ cup crème fraiche ¼ cup heavy cream

1 tablespoon Worcestershire sauce Pasta

Heat a large sauté pan on high. Add 1 tablespoon tallow or oil and sear the mushrooms for 5 to 8 minutes. Spoon the mushrooms out of the pan, leaving the fat, and set aside. Add another tablespoon of tallow or oil to the pan. Season beef with salt and pepper. Add flour to a plate and coat beef with flour, shaking off excess. Sear in the pan on high heat on all sides. Add the shallots and garlic to the pan and cook until they begin to soften. Add in the cooked mushrooms and deglaze with sherry wine. Add the beef stock and bring to a simmer. Turn down heat and simmer until the liquid reduces in half.

Let simmer on low for 2 minutes until slightly thickened. Fold in the crème fraiche. Turn off heat. Don’t overheat it or the sauce may break and become greasy. While the sauce is cooking, make the pasta according to package directions. Add a pinch of salt to the bottom of a large bowl, then place the butter on top. Remove the pasta from the water with a slotted spoon or tongs and add to the butter mixture in the bowl. Toss and fold in chopped parsley. To serve, plate pasta in a nest on the bottom of each dish, then ladle sauce and meat on top.

HOME FOR THE HOLIDAYS

1 tablespoon Dijon mustard

DIRECTIONS

INGREDIENTS

Cooking was not one of my grandma’s best skills. However, she made a really good beef stroganoff, and every winter I must make stroganoff at least once!

Add the heavy cream, Dijon, Worcestershire and pinch of salt.

8 ounces dried egg-based pasta 3 tablespoons butter ½ cup parsley, chopped

Italian Beef Stew with Creamy Polenta Meredith Deeds

Stew

2 ounces pancetta, cut into ½ inch pieces 2 tablespoons vegetable oil 2 pounds SRF steak cuts 1 teaspoon kosher salt ½ teaspoon freshly ground black pepper 1 medium yellow onion, coarsely chopped (about 1 cup) 4 medium cloves garlic, minced 2 tablespoons tomato paste 1 teaspoon dried oregano ½ teaspoon dried thyme 2 cups dry red wine 1 can (28 oz.) whole tomatoes, drained and chopped (discard juice) 2 red or yellow peppers, seeded and cut into matchsticks 3 tablespoons finely chopped parsley Polenta

6 cups chicken broth ½ teaspoon kosher salt 1½ cups coarsely ground cornmeal

DIRECTIONS

INGREDIENTS

This Italian-inspired, red wine-infused stew uses SRF steak cuts in place of standard stewing beef. Every spoonful delivers the antidote to even the worst case of the winter blues. In a Dutch oven, cook the pancetta in the oil over medium heat, stirring occasionally, until browned, 6 to 8 minutes. Transfer to a paper-towellined plate and set aside. Do not wipe out the pan. Dry the beef with paper towels and season with salt and pepper. Heat the drippings in the Dutch oven over medium-high heat and brown the meat. Transfer the beef to a large plate. Remove the pot from the heat to let it cool for a few minutes. Leave 1 tablespoon of drippings in the pot, set heat to medium, then add the onion. Cook, stirring often and scraping any brown bits off the bottom of the pot with a wooden spatula, until softened, 5 to 6 minutes. Stir in the garlic and tomato paste and cook, stirring occasionally, until the paste is a rusty red-brown, about 3 to 4 minutes. Add oregano and thyme and cook, stirring, for another 1 minute. Return the pancetta to the pot. Add the wine, stirring with the wooden spatula to dissolve any browned bits on the bottom of the pot.

2 tablespoons unsalted butter ½ cup grated Parmesan cheese ½ cup mascarpone cheese

SNAKERIVERFARMS.COM

Raise the heat to medium-high and boil to reduce by about half, 5 to 8 minutes. Add the tomatoes and bring to a boil. Return the beef and juices to the pot. Reduce heat to low and simmer, covered, stirring occasionally, for 1½ to 2 hours, until the beef is tender. Add the peppers and cook for another 10 to 15 minutes. Taste and season with additional salt and pepper, if necessary. Serve over Mascarpone Polenta and garnish with chopped parsley. For the polenta, bring broth to a boil in a large saucepan. Add the salt. Whisking constantly, add the cornmeal in a steady stream. Reduce the heat to low. Cook, stirring vigorously every 10 minutes, for 45 to 50 minutes. Polenta should be soft and creamy. Add more chicken stock ¼ cup at a time, if necessary. Add the butter, Parmesan, and mascarpone and beat until smooth and creamy. Taste and season with salt, if necessary.

Leftover Porchetta Pasta Mandy Tanner

12 ounces pappardelle pasta, or other favorite pasta Kosher salt, as needed for pasta water ¼ cup olive oil, divided 1 pound fresh asparagus, ends trimmed, cut into 2-inch pieces 1 teaspoon lemon zest

¼ teaspoon Jacobsen Garlic & Black Pepper Infused Salt, or kosher salt and pepper ¼ teaspoon red pepper flakes, plus more as desired

While the pasta cooks, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the asparagus and sauté until tender, stirring occasionally, about 4 to 5 minutes.

Toss to combine. Transfer to a large serving bowl or platter.

In a small bowl, combine the lemon zest, lemon juice, 3 tablespoons of olive oil, Garlic & Black Pepper Infused Salt, and red pepper flakes. Stir to combine.

Top the pasta with the warmed porchetta and portion the burrata around the serving dish. Finish with additional lemon juice and red pepper flakes and serve warm.

In the skillet over medium heat, add the porchetta and cook until warmed through, about 1 minute.

HOME FOR THE HOLIDAYS

1 tablespoon lemon juice, plus more as desired

DIRECTIONS

INGREDIENTS

This is a fantastic way to repurpose cooked porchetta into a delightful dish that hardly feels like leftovers. Refrigerate the cooked porchetta for easy slicing.

Drain the pasta. Add the cooked pasta to the pan with the asparagus and top with the lemon and olive oil mixture.

1 pound cooked SRF porchetta, thinly sliced 6 ounces burrata cheese

Find the

Silver Lining Introducing SRF Silver Label™ American Wagyu Beef If you’re a Snake River Farms enthusiast, you already know about our Black and Gold marbling designations. SRF Black Label™ (also known as Black Grade) represents our standard high level of marbling for our American Wagyu beef. Those looking for our top tier of marbling select products with the SRF Gold Label™. Now, we’re excited to offer a third option of marbling for Snake River Farms American Wagyu beef: Silver Label™ American Wagyu. The marbling for SRF Silver Label™ American Wagyu falls just below SRF Black Label™. 20

How to Pick the Right Grade For Your Tastes To understand how we classify SRF beef grades, it’s good to know the basics of United States Department of Agriculture (USDA) beef grading. The USDA separates domestic beef into eight grades based on intramuscular fat, also known as marbling, and other qualities like tenderness, juiciness, and flavor. The two highest grades are Prime and Choice. Prime is the top grade on the USDA scale and features abundant marbling. At Snake River Farms, we produce beef that measures above USDA scores. We use the 12-point Beef Marbling Score or Beef Marbling Standard (BMS) from the Japanese Meat Grading Association (JMGA) to measure the higher levels of marbling and quality that make our beef stand out.

SNAKERIVERFARMS.COM

SRF Black Label™ and SRF Gold Label™ both score above USDA Prime, while SRF Silver Label™ marbling is similar to USDA Prime:

Snake River Farms Grading Scale

• SRF Silver Label™ has a BMS of 4 to 5 with similar marbling to USDA Prime grade beef. • SRF Black Label™ has a BMS of 6 to 8 with significantly more marbling than USDA Prime grade beef. • SRF Gold Label™ registers a BMS of 9 or higher and contains the highest level of marbling we offer.

Much More Than Marbling

Why Choose SRF Silver Label™?

Marbling is a major factor in determining beef quality. However, there are other elements that affect flavor and texture, including the cattle breed and how the animals are raised. Snake River Farms American Wagyu is a cross between purebred Japanese Wagyu and highquality American cattle. These unique animals are raised on family-owned ranches and fed a special diet over a longer period of time than commodity beef. Both of these factors influence the final quality of SRF beef.

While the marbling of SRF Silver Label™ American Wagyu is very similar to USDA Prime, it has other qualities that create a superior beef-eating experience. Meat scientists (yes, there really are meat scientists!) have run comprehensive taste tests and found that American Wagyu is significantly higher in buttery aroma and flavor, juiciness, tenderness, and umami. Although the results are from a scientific test, the differences are easy to detect for anyone who enjoys a good steak.

The result is American Wagyu beef that has the rich marbling of Japanese Wagyu and the robust beef flavor that most folks associate with top-tier steaks and roasts.

SRF Silver Label™ offers a new option to our full line of American Wagyu and USDA Choice and Prime beef. This new addition is a delicious option worth exploring.

Make the most of the holidays! All you need is a few of these time-tested hacks and gift-worthy products to take the stress out of this hectic time of year.

All in Good Time It’s best to thaw your frozen ham slowly in the refrigerator — think days, not hours. Allow three to four days for our whole hams. Once thawed, a ham sealed in the package keeps in the refrigerator for a week, so start early!

Instant Umami This flavorful seasoning combines Jacobsen Salt Co.’s hand-harvested sea salt with real ground Italian white truffles. Add the distinctive taste and aroma of truffles to your SRF steaks & roasts. Jacobsen White Truffle Infused Salt, $24

Glaze Your Way to a Perfect Ham Add a special touch to SRF Kurobuta hams with this fast-and-easy glaze. A great glaze combines elements of sweet, acid, and spice.

SNAKERIVERFARMS.COM

Instant Party We paired SRF Kurobuta salami with a wedge of Sonoma County’s best cheese for a meat and cheese board that’s ready in an instant. Includes savory crackers and a surprise for an ideal gift to give or get. SRF Charcuterie and Cheese Box, $85

The Importance of Performance The SRF Performance Cap is built to take on the elements with water-repellent fabric. The distinctive moss green color fits the outdoor aesthetic and is emblazoned with the white silicone emblem of SRF. SRF Performance Cap, $35

Give an Experience Solve your holiday gift problems with an SRF E-Gift Card, the ideal choice for the tricky-toplease person on your list. They’re easy to give, too. Choose to deliver by email or print out and hand it over yourself.

An Easy Way to Glaze

DIRECTIONS

INGREDIENTS

Preheat the oven to 325°F.

⅓ cup orange juice

Heat all glaze ingredients in a saucepan over medium until the sugar dissolves and the glaze thickens (about 15 minutes).

4 tablespoons Dijon mustard

To glaze, start with a fully thawed ham.

OPTIONAL

An optional step is to score the ham (in other words, cut lines in it). This traps the glaze and creates a classic appearance.

1 cup brown sugar

1 teaspoon orange zest ⅛ teaspoon spice, such as cinnamon, cloves, or baking spice mix

To score, make cuts in the ham about ¼” deep in lines about 1” apart.

Score in one direction, then cut diagonally across the cuts to form diamond shapes. Set the ham, fat side up, in a roasting pan. If you’re using a half ham, place the flat side down. Bake until the internal temperature reaches 130°F. Remove from the oven. Brush the glaze over all sides. Return to the oven and bake until the internal temperature reaches 140°F. Remove ham from the oven and let rest.

Mash It Up Add something extra to your holiday mashed potatoes this season. Before serving, gently blend in sauteed chopped garlic, blue cheese crumbles, or pesto. Or try the tempting recipe below.

Creamy Potatoes with Crispy Bacon and Herbs INGREDIENTS 2½ pounds Yukon gold potatoes, scrubbed, and cut into 2-inch cubes 2 teaspoons kosher salt 4 tablespoons unsalted butter ¼ cup mascarpone or cream cheese ¼ cup milk

DIRECTIONS 1 teaspoon Jacobsen Salt Co. x SRF Garlic and Black Pepper Infused Salt (or regular salt and pepper) 2 tablespoons olive oil 6 slices SRF Kurobuta bacon, cut into ¼-inch strips ½ cup fresh herbs, such as rosemary (stems removed), thyme, basil, and sage leaves

Heat a large skillet over medium heat, and add the olive oil and bacon. Cook until the bacon is crispy, 4 to 5 minutes. Remove the bacon and set on a paper towel-lined plate. Add herbs to the bacon-infused oil. Cook for about 30 seconds, stirring gently, until the herbs are bright green and crisp. Remove and drain on the paper towel-lined plate. Reserve some of the herb-and-bacon-infused oil for serving. Add cubed potatoes to a large pot of cold water. Cover and bring to a boil, then add salt and cook uncovered until the potatoes are tender (about 30 minutes). Remove the potatoes, drain, and return the empty pot to the stovetop. Set heat to low. Add butter, mascarpone, milk, salt and pepper. Stir to combine. Turn off the heat, add the potatoes, and mash with a potato masher. Transfer the potatoes to a serving dish and drizzle with the bacon-and-herb-infused oil, then top with bacon and herbs.

Gluten-Free and Great

Love Me Tender Deliver the tenderest roast of all to your holiday table by choosing an American Wagyu tenderloin roast. The buttery texture and flavor are an elegant alternative to prime rib.

Our Kurobuta hams do not contain gluten, but it’s a common question. Our hams only contain rich Kurobuta pork, cured with just the right amount of seasoning. The final touch of flavor is smoking each ham over real hardwood.

The Right Side Out Holiday meals are rich, so veggie side dishes add balance. Try roasted beets with vinaigrette or green beans sauteed with shallots. This recipe from Mandy Tanner of Team SRF is the perfect bite of citrus, sweet, and heat.

Citrus Broccolini INGREDIENTS 2 bunches (about 1 lb.) broccolini, ends trimmed

1 tablespoon lemon juice, or more to taste

2 tablespoons olive oil, divided

¼ teaspoon red pepper flakes, or more to taste

Zest of 1 navel orange 1 navel orange, peel and pith removed, cut into sections

¼ teaspoon kosher salt ¼ teaspoon black pepper

DIRECTIONS Heat a skillet over medium heat, add 1 tablespoon of olive oil and the broccolini. Cook, turning the broccolini as needed for even cooking, until tender, 5 to 8 minutes. While the broccolini cooks, mix the orange zest, orange sections, lemon juice, red pepper flakes, salt, pepper,

and 1 tablespoon of olive oil in a small bowl. Turn the heat off, add the citrus mixture to the cooked broccolini. Toss to coat and transfer to a serving dish. Serve warm with additional lemon juice and red pepper flakes.

MASTER THE MOMENT

Time to Get Salty For the most luscious results, season your prime rib the day before serving. Leave it uncovered in the fridge to get a crisp, salty crust. If time is short, salt the roast and let it sit for at least 45 minutes before roasting. Jacobsen Flake Finishing Salt, $20

Foolproof

Chef Edward Higgins' tried-and-true method will turn you into a holiday hero. What a dilemma. Prime rib is the ultimate holiday showstopper, yet it’s laden with heartbreak potential — and Edward Higgins, executive chef at The Lively in Boise, Idaho, thinks he knows why.

“PEOPLE FOLLOW INSTRUCTIONS ON THE INTERNET,” HE SAYS, “AND CALCULATE OVEN TEMPERATURE AND TIME BASED UPON THE WEIGHT OF THE MEAT.” It’s time to throw out what you thought you knew about prime rib and start from scratch, and Higgins is just the chef to help you see the light. He honed his prime rib technique at Bix, a Financial District mainstay in San Francisco, and as a consultant at RingSide Steakhouse in Portland, which was a favorite of no less than James Beard himself. Both adhered to the low-and-slow method he’s laid out here. This method ticks all the boxes, including a crackling, flavorsome crust and a tender, juicy center. Aside from an excellentquality prime rib, you’ll need a highly accurate instant-read thermometer with a long probe, such as a ThermoWorks ThermaPen®.

PROPERLY THAW YOUR PRIME RIB.

STEP 1:

Prime rib should be thawed slowly. Set the prime rib on a plate or tray to catch any liquid, then leave it in the refrigerator. A good rule of thumb is to allow six hours per pound.

STEP 2: SEASON LIBERALLY. Season thawed prime rib liberally. “I just use a very simple steak seasoning,” Higgins says. “Garlic, onion, paprika, a little bit of sugar, salt, and pepper.” If you’re using a very rich cut like the SRF Gold Label™ pictured here, Higgins suggests minimalism — salt and pepper, or even just salt. Kosher salt or finely ground sea salt is best. You want to be liberal with your seasoning but avoid adding so much that it creates a salt crust.

Cooking low and slow, then doing a final sear makes a perfect prime rib.

STEP 3: LET IT SIT. Place seasoned prime rib in the fridge, uncovered, for 24 hours. This will help create the coveted prime rib crust. “What you’re essentially trying to do is evaporate the moisture content in the surface of the meat,” he says. “By letting it sit in the fridge overnight, you’re giving it a head start.”

STEP 4: PREP YOUR PRIME RIB FOR PRIME TIME. Two hours before you begin cooking, take the prime rib out of the refrigerator and let it sit at room temperature. This will help it cook more evenly.

STEP 5:

STEP 6: START COOKING. Set the prime rib on a roasting rack set in a large pan. Place the prime rib and rack in the oven. Begin checking the prime rib’s temperature after 90 minutes by inserting the instant-read thermometer into the center of the prime rib; the meat should register around 75°F. Check again in another 45 minutes to an hour. Your ultimate goal is 115°F, which may take between 15 to 45 minutes of additional cooking.

SET THE TEMP. While the prime rib is tempering, set the oven to 275°F. If you have a convection or combination oven, be sure the fan is off — it can raise the heat too much.

SNAKERIVERFARMS.COM

STEP 7:

REMOVE AND REST. A large cut like a prime rib will continue cooking for quite a while after it has been removed from the oven. So once the thermometer registers 115°F, pull it out and tent the prime rib in aluminum foil. Higgins recommends resting the prime rib for 90 minutes.

STEP 8:

SEAR. While the prime rib is resting, heat the oven to 475°F. Once the oven is hot, place the prime rib back on the roasting rack and place in the oven for 10 to 15 minutes, or until the roast is an even dark brown.

Resting = A Juicier Prime Rib

STEP 9:

Let the prime rib rest another 10 minutes before slicing it. Add a sprinkle of finishing salt to the entire roast. Higgins recommends using a long, thin blade, no more than ¾-inch high, and following along the rib bones to cut ½-inch slices of beef.

FOOLPROOF PRIME RIB

SLICE, FINISH, AND SERVE.

Separate the ribs from the bones, then add them back into the roasting pan and into the oven until they are crispy. Plate the crispy bones and the sliced beef, then add another sprinkle of finishing salt to the sliced beef and finish with high-quality olive oil (Higgins likes Basilico from Sicily). 29

the easiest

HOLIDAY PARTY ever

Photos and food styling by Nathan Michael @nathanmichael and Julia Flowers @julia_and_child

With these tips from Nathan Michael and Julia Flowers, your stylish festive gathering will be the least stressful item on your holiday to-do list.

Nathan Michael and Julia Flowers were fans of each other long before their meet-cute moment. As prolific and talented Instagrammers with a knack for creating gorgeous tableaus, they were intrigued by each other’s senses of style — so when Nathan hosted a creative meet-up and they finally connected IRL, it seemed like fate. One date and several street tacos later, they were inseparable. Luckily for us, this pair has made food a centerpiece of their joint creative endeavors, including this incredible family-style holiday spread. Their tips and dishes are perfect for easygoing evenings with friends during this fastpaced season, but you can just as easily adapt them to your formal Thanksgiving or holiday bash. 31

When it comes to hosting for the holidays, my wife, Julia, and I love comfort foods with a touch of decadence. That’s why Snake River Farms always fits the bill. The season already has enough decisions waiting to be made, so when it comes to hosting dinner, we stick to what we know will be great: American Wagyu.

Hosting doesn’t have to be a chore, so we put together some of our favorite tips and recipes for entertaining during the holidays. 32

SELECTING YOUR MENU Want to take your steak game to new peaks? Try topping SRF’s bone-in NY strip with our wild mushroom cream sauce. Instead of traditional mashed potatoes, whip in our garlic miso butter for an umami crowdpleaser. Bored of doing oven-roasted brussels sprouts? Mix together our refreshingly simple brussels sprout apple salad for a bright and fruity touch.

THE EASIEST HOLIDAY PARTY EVER

As you brainstorm your menu, remember: There’s no need to reinvent the wheel. After all, most people are drawn to classic comfort foods for a reason — there is something pleasurable in the ordinary. But, if you’re like me, it always feels nice to take a few of those seasonal staples and tip them over the edge. You can leave your “Top Chef” apron in the closet because all you need is a few small tweaks to impress any guest!

brussels sprouts apple salad INGREDIENTS 1 pound Brussels sprouts, trimmed and thinly sliced

1 tablespoon shallot, finely diced

1 large apple, cut into matchsticks or thinly sliced

1½ teaspoons Dijon mustard

¼ cup Marcona almonds, toasted and chopped ¼ cup pecorino cheese, grated

½ teaspoon sea salt Freshly ground black pepper 2 teaspoons maple syrup 6 tablespoons olive oil

3 tablespoons apple cider vinegar

DIRECTIONS In a small bowl, whisk together all the dressing ingredients and set aside. In a serving bowl, add the thinly sliced sprouts, apple, pecorino, and almonds. Toss to combine and check for seasoning.

SNAKERIVERFARMS.COM

honey-glazed carrots with pistachios and pomegranate INGREDIENTS 2 pounds petite carrots or full-size carrots, peeled and cut into 3-inch sticks

1 tablespoon pistachios, roasted and chopped

1 tablespoon honey

2 tablespoons pomegranate arils (seeds)

1 tablespoon olive oil

Salt and pepper to taste

6 sprigs of fresh thyme

DIRECTIONS In a small bowl, whisk together all the dressing ingredients and set aside.

MIX-ANDMATCH TABLEWARE

Preheat oven to 400°F and line a baking sheet with parchment paper. On the baking sheet, place carrots in a single layer and toss with honey, olive oil, thyme sprigs, and salt and pepper until well coated. Roast for 20 to 30 minutes depending on the size of the carrots, until fork tender. Place carrots in a serving dish and top with chopped pistachios and pomegranate. May be served warm or room temp.

THE EASIEST HOLIDAY PARTY EVER

I’m a firm believer you don’t need a special set of tableware to pull out once or twice a year for events. Eclectic can feel beautiful, too. Whatever pieces you decide to use, incorporating some seasonal florals, candles, and freshly pressed table linens can easily set the tone for a special meal. Personally, I love mixing Richard Brendon’s glassware and tableware alongside Atelier Saucier’s table linens and Floral Society’s tapered candles.

raisin the roof cocktail INGREDIENTS 1.25 oz of apple brandy 1 oz of Punt e Mes or other sweet vermouth .75 oz of Cynar 2 dashes of Peychaud’s Bitters

DIRECTIONS

miso butter mashed potatoes INGREDIENTS

DIRECTIONS

3 pounds Yukon gold potatoes, peeled and quartered

Preheat oven to 350°F. Slice the top of the garlic to expose the cloves and drizzle with oil. Wrap the head in foil and roast on a baking sheet for 45 to 60 minutes until cloves are softened.

1 whole head of garlic 2 teaspoons olive oil 6 tablespoons of butter at room temperature 1½ tablespoons white miso paste ½ cup heavy cream Salt and pepper to taste

Once the garlic has cooled, add to a bowl with the softened butter and miso and mix until smooth. Set aside. In a large pot, add the peeled and cut potatoes and cover with water an inch above the potatoes. Season the water with a tablespoon of kosher salt and boil over medium-high heat. Once boiling, reduce to a simmer for 15 to 20 minutes until fork tender. Remove from heat, drain the potatoes and return them to the pot. Warm the cream in a small saucepan. Mash potatoes with a potato masher until desired consistency and stir in the warmed cream and miso garlic butter until smooth. Taste for seasoning and add salt and pepper as needed.

SNAKERIVERFARMS.COM

Combine all ingredients into a mixing glass. Add ice, stir for 20 seconds, and strain into a coupe. Garnish.

WELCOME EVERYONE WITH A DRINK When visiting someone’s home, it’s always nice to be welcomed with a glass in hand. It helps cut the edge and immediately sets a celebratory tone. Whether a pre-made cocktail or glass of wine, keeping the first drink simple allows you to greet guests without feeling the pressure to bartend the first hour. A favorite cocktail of mine during the winter season is Raisin the Roof, an apple brandy, raisin mouthfeel cocktail.

PLAYLISTS ARE YOUR FRIEND

THE EASIEST HOLIDAY PARTY EVER

One of the things that can easily make or break a mood is the choice of music. Looking for good conversation? Try staying away from Nickelback. Want a relaxing mood? No need to slip in Skrillex. Whatever vibe you're hoping to achieve, just make sure you have a playlist selected beforehand. No one enjoys a host who is always slipping away to their phone to manage the jukebox.

sausage-stuffed apples with fried sage INGREDIENTS

DIRECTIONS

6 medium-sized apples

Preheat oven to 400°F. With a small spoon or melon baller, remove the core and enough apple to make a 1 to 2 tablespoon-sized hole. Set aside.

8 oz SRF mild or spicy pork sausages, casings removed 2 stalks of celery, diced ½ cup shallots or onion, diced 1 tablespoon olive oil 3 tablespoons butter 2 teaspoons sage, minced ½ cup white wine to deglaze (optional) or chicken stock, divided ½ cup seasoned breadcrumbs ½ cup Parmesan, grated 6-10 fresh sage leaves (optional garnish)

In a skillet, heat olive oil over medium heat and cook the sausage, breaking it up with a spatula until cooked through and no longer pink. Remove from pan and set aside. Add the butter to the pan with the onions, celery, and minced sage, and cook until tender, 4 to 5 minutes. Deglaze the pan with 2 tablespoons white wine or stock and simmer for another 3 to 4 minutes. Remove from heat and add to the sausage to cool. Place the apples in an oven-proof skillet or baking dish (slice a small portion off the bottoms if wobbly). Stuff each apple to the top, pushing down to fill tightly. Pour the remaining wine or stock into the bottom of the pan and bake for 30 minutes. Check apples for doneness with a knife. If you want a softer apple, return to the oven but cover with foil to prevent further browning of the stuffing. While the apples bake, add a tablespoon or two of oil or butter to a pan over medium-high and quickly fry the whole sage leaves for 2 minutes. Remove from heat with a slotted spoon and place on a towel until ready to use. Once apples are cooked, carefully remove them from pan to a serving dish and top with crispy sage leaves.

SNAKERIVERFARMS.COM

CLEAN AS YOU GO This might be the “neat freak” side of me, but the biggest game changer I’ve found along the way is tidying up as you go. It’s much easier to throw a few dishes in the dishwasher to keep the room feeling decorated and light versus picking up a mountain of leftovers and dirty plates at the end. To make your get-together even more effortless, we’ve put together a menu that will be as easy to prepare as it is to enjoy. Use it as written or as inspiration — either way, you’ll set the scene for a stellar evening.

wild mushroom cream steak sauce INGREDIENTS 1 pound mixed mushrooms, such as cremini, oyster, shiitake, trumpet, enoki, shimeji, and maitake, sliced or torn into smaller sections 3 tablespoons butter 3 garlic cloves, minced ½ cup chicken broth 1 cup heavy cream 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce Salt and pepper to taste THE EASIEST HOLIDAY PARTY EVER

DIRECTIONS In a large skillet, melt butter over medium-high heat and add mushrooms and garlic, stirring until mushrooms have browned, about 5 minutes. Add the broth, cream, Dijon, and Worcestershire and cook down until the sauce thickens, another 5 to 8 minutes. Taste and season with salt and pepper. Top steaks with mushroom sauce or serve on the side. 39

bone-in ny strip INGREDIENTS 2 SRF bone-in NY strip steaks Diamond Crystal Kosher Salt

DIRECTIONS Bring defrosted steaks out of the fridge 30 minutes before cooking, so they are room temperature. Preheat the oven to 350°F. Heat a large skillet until the pan is slightly smoking. Place the steaks down on the fat cap side to render the fat in the pan and create a seasoning base. Place steaks flat down in the pan and rotate sides every minute for 8 minutes. This will cook the steaks more evenly. Take the skillet and place into the oven. Once steaks have reached a temp of 130°F, pull them from the oven and pan, and let them rest on a wire rack for 10 to 15 minutes. Plate and top with wild mushroom cream sauce and serve family style.

SNAKERIVERFARMS.COM

POST-DINNER DESSERT AND DRINKS Fact: After a big meal, I have roughly 10 minutes to get caffeine into my bloodstream or I’ll be stealing your blanket and napping on your couch. It’s not a pretty sight. So, I like to be prepared when hosting others. Some fresh brew alongside dessert goes a long way. It keeps your guests energized and conversation flowing.

THE EASIEST HOLIDAY PARTY EVER

Try a Little

The SRF tenderloin roast is an elevated centerpiece for both cozy winter meals and holiday gatherings. Imagine a roast with the same fork-tender texture and mouthwatering flavor of an elegant filet mignon. With an SRF American Wagyu tenderloin roast, you can bring that daydream into real life. We use the same cut for both our tenderloin roast and our top-selling filets mignons; the full beef tenderloin has a distinctive narrow shape and the power to make any holiday meal deluxe and delicious. The best part about this elevated cut is its short cook time. You’ll spend less time in the kitchen and more time socializing with guests — though this tenderloin is so impressive your guests will never know.

Make It Easy The reverse sear is a simple way to prepare your tenderloin roast in the oven. Because the roast is small, it’s best to bring it to temperature at a lower heat, then sear it in a hot oven to create a crackling, golden-brown coating. Completely thaw the roast (this will take two to three days in the refrigerator). Trim any silver skin with a boning knife. Set oven to 250°F. Generously season the roast with kosher salt and, if you wish, fresh cracked black pepper. Place roast on a rimmed baking sheet with a wire baking rack and insert into the hot oven. For medium rare, cook the roast for 45 to 60 minutes. Use a meat thermometer to monitor the temperature.

Pull the roast when you reach your desired temperature: 110°F for rare, 120°F for medium rare, or 130°F for medium. After removing the roast from oven, allow to rest at least 10 minutes and up to 30 minutes. Shortly before you’re ready to serve, heat the oven to 500°F. Place roast back on the baking sheet and allow the exterior to form a golden brown crust, about 5 minutes. Do not sear for more than 10 minutes or the roast will continue to cook. Remove from the oven, carve into ½-inch slices, and serve.

SNAKERIVERFARMS.COM

Our tenderloin roasts average 5 lbs. and yield 8-10 8 oz. servings.

Make It Fancy

The SRF American Wagyu tenderloin roast is delicious when simply seasoned and cooked, but try an herb roasted tenderloin for a dash of sophistication. This recipe is especially good with a SRF Gold Label™. The fresh ingredients play off the roast’s rich marbling and texture to provide the perfect balance. You can make this recipe in your kitchen oven or on a grill.

Herb Roasted Tenderloin with Horseradish Cream ingredients tenderloin SRF Gold Label™ tenderloin roast ¼ cup Dijon mustard 3 tablespoons fresh rosemary, chopped 3 tablespoons fresh sage, chopped 3 tablespoons fresh thyme leaves 3 tablespoons fresh oregano leaves, chopped 1 tablespoon kosher salt, or as desired 1 tablespoon pepper, or as desired Butcher’s twine, optional horseradish cream sauce ½ cup sour cream 2-3 tablespoons freshly prepared horseradish, or to taste

Preheat the oven, grill, or smoker to 250°F.

When ready to cook, let the beef temper, or sit, at room temperature for up to an hour before cooking.

Prepare the roast by removing silver skin with a boning knife. If using butcher’s twine, tie the tenderloin every few inches. This helps the beef keep a uniform shape while cooking (but it’s not mandatory).

Place the whole tenderloin on the grill or smoker and cook to 110-115°F internal temperature for medium rare, about 45 to 60 minutes.*

Coat the whole tenderloin with a thin layer of Dijon mustard, which will help the herbs adhere to the beef.

Remove the tenderloin and raise the grill’s heat to high to sear the outside and finish cooking to your desired doneness, about 5 to 10 minutes. This can also be done in an oven.

Season the tenderloin with salt and pepper on all sides. Sprinkle the tenderloin with the herbs. The whole tenderloin can be prepped in advance but should be covered and refrigerated if you’re not cooking within an hour.

* Temperatures are SRF recommendations. Please refer to USDA for specific guidelines.

TRY A LITTLE TENDERNESS

2 teaspoon SRF steak seasoning, or salt, pepper, and garlic powder as desired

directions

Allow the whole tenderloin to rest, covered with a foil tent, until ready to serve, or for at least 10 minutes before slicing. Serve with horseradish cream. To make the horseradish cream, combine all ingredients in a small bowl and adjust to your taste. Store covered in the refrigerator until ready to serve. 45

DELICIOUSLY

Thoughtful Gifts Our annual roundup of SRF presents is designed to delight. When you work for Snake River Farms, friends and family (rather vocally) hope Santa will stuff their stockings with steaks. We get the hint! Here’s what we’re ordering for the people who made our nice list this year.

F R E E Z E R F I L L E R FAV O R I T E S $ 1 78

My parents live in a part of the country where winters are long. It makes basic chores, like just getting to the grocery store, pretty tough. They’re going to be so excited to get this package — it's packed with top-notch steak and pork to see them through the coldest days.

- Makenna Relkoff,

Ecommerce Customer Care

S T E A K & C H O P FAV O R I T E S

$180

My brother is a meat-andpotatoes kind of guy, so he’ll go crazy for this box of SRF steaks and Kurobuta chops. He likes to cook with the basics, but simple tastes can be super luxurious, right?

- Roni Ellis,

Digital Marketing Analyst

B U T C H E R S H O P FAV O R I T E S

$18 6

My dad hits the local butcher shop for cuts that are kind of offbeat — sometimes, the butcher has to fetch them from the back. He tells me those are the most flavorful of all, and you know what? He’s right. With this gift, he can reach for his go-to beef any time he wants.

- Seth Mortensen, Foodservice Inside Sales

SNAKERIVERFARMS.COM

FA N TA S T I C F I L E T S

$ 228

My sister and I have a longstanding beef (pun intended) about which steaks are more delicious: classic Black Label or decadent Gold Label. Now, we can do a side-by-side comparison — and have an amazing time taste-testing.

- Marissa Valdez,

Ecommerce Customer Care

USDA PRIME ASSORTMENT

$2 3 8

DELICIOUSLY THOUGHTFUL GIFTS

We’re staying at my in-laws for a week over the holidays. Did I mention we’re bringing kids and a very old dog? In return for their generous hospitality, I’ll be gifting this variety box of classic steaks … and begging forgiveness for any mishaps during our visit.

- Rick D'Ambrosio,

Director of Digital Marketing

T H E G R I L L E R ’ S PA C K

$ 249

My husband is one of those people who keeps the grill going all year long. Yes, even in the snow! So of course I’m going to give him this fantastic box. It has everything he needs for both weekday meals and special occasions, and I know he’s going to love cooking every single one.

- Stephanie Huffman, IT Business Analyst

D R Y-A G E D C L A S S I C S

$2 8 7

My dad just picked up a new flat top to add to his backyard grill collection. Dry-aged steaks are a great gift, since they’re not what he usually buys. The rib steak and NY strips are great cuts for him to show off his grilling expertise.

- Trace Ogata,

Ecommerce Operations Specialist

SNAKERIVERFARMS.COM

GIFT OF GOLD

$ 28 2

My mother is an awesome grandmother to my two daughters, and this year I’d like to return the favor with a box of SRF best cuts. Mom is the serious carnivore in my family, and I know she’ll appreciate the quality of these six SRF Gold Label steaks.

- Jesse Smidt, SRF Photographer

STEAK & SEAFOOD COLLECTION

$3 13

DELICIOUSLY THOUGHTFUL GIFTS

When I moved earlier this year, my best friend stepped up and spent hours helping me pack, haul, and unpack. I’ve had a hard time figuring out how to properly thank him, but I think this box of the richest cuts of beef and sweet, plump seafood will go a long way.

- Kally McIntyre, Tax Analyst

T O M A H AW K T R E A S U R E S

$ 331

Our family will have a new graduate come December! My daughter is finishing college, and I’m so proud of the hard work she’s put into earning her degree. This gift is as impressive as her accomplishment.

- Gregg Dabb,

Director of Ecommerce Operations

SRF X SOUTHSIDE BARBEQUE SPREAD

$3 3 3

For years I’ve been the go-to girl for all things BBQ, and my family and friends are always asking where they can find the best ’que! This year, I’m gifting them the Southside Barbeque spread. Fully cooked and ready to warm and serve, it’s a trip to Texas without having to leave the house!

- Annella Kelso,

Email & BBQ Marketing

SNAKERIVERFARMS.COM

B E E F & P O R K H O L I D AY M E A L

$ 38 3

For the first time in years I won’t be home for Christmas, so I’ll be sending this superdelicious box of goodies in my place. I’m planning on ordering early, so it will get there in plenty of time for the holiday. I might not be at the table, but I can be part of the big meal from afar.

- Liz Moore,

Marketing Manager

M A R B L E D G R E AT S

$42 6

DELICIOUSLY ULTIMATE THOUGHTFUL GRILLING GUIDE GIFTS

Spoiler alert to any of my close friends and family reading this: Your gift is probably coming from this box. My holiday hack is to order one of these very extravagant gifts and then break them up into two or three packages. Everyone gets a great meal, and I tick gifts off my list. Win-win!

- Duane Huffman, Sales Plan & Pricing Manager

DYNAMIC 54

PHOTOS BY CHAD MONTANO @BRIEWILLY

It’s (much) easier than you think to add a little surf to your turf this season. Photographer and Instagram influencer Chad Montano has the perfect way to elevate your holiday meal in less than five minutes:

JUST ADD SEAFOOD.

“The seafood that Snake River Farms has been sourcing is all really good,” Chad says. Whether you choose a surf-and-turf box of filets mignons, ribeyes, and seafood, or pick a standalone fish or shellfish delivery that can be added to any meal, SRF seafood unlocks a new level of flavor. “The classic is lobster tail and filet mignon because they go together really well,” he says. “Even though filets are lean, you still get a very rich texture from them. And when they’re cooked right, they’re mouthwatering with a nice crust and perfectly medium rare inside. “That’s amazing,” he says. “But when paired with seafood, your taste buds go wild.” SRF seafood amplifies meals with great texture, sweetness, and fresh flavors, Chad says, 56

and they’re versatile enough to fit any menu or cooking style. As an avid griller from Southern California, where it’s almost never a bad day to cook outside, he’s adept at preparing seafood hot and fast over an open flame. It’s easy to cook shrimp, scallops, or lobster tails while your beef is resting. Shrimp and scallops cook in under five minutes and you can judge their doneness by sight. But for lobster, Chad recommends pulling out a quick-read thermometer, like the Thermoworks Super-Fast Pocket Thermometer, to test the internal temperature. He swears by 140°F. “That’s been the sweet spot for me,” he says.

SNAKERIVERFARMS.COM

“Usually people recommend cooking to 145°F, but carry-over cooking after you pull it off the heat will bring it up to that temperature. At 140°F, it’s perfect — nice and succulent and not chewy or overcooked.” If you’re not blessed with sunny San Diego weather, it’s just as easy to get perfect results with a cast iron skillet and a stovetop. “I really like scallops cooked in a pan with a little bit of oil to get a hard sear, and once they’re flipped, maybe a little bit of butter or some aromatics, and that’s it,” Chad says. However you choose to bring seafood to your holiday table this year, Chad says it will make your gathering just a little more special without a lot of fuss. “It’s so good, and so simple, and you really don’t need to do much to let the flavors shine through,” he says.

DYNAMIC HOLIDAY DUO

first- cla 2.

THEY’RE CLASSIC, THEY’RE COVETED, & THEY Never fail to wow.

These 10 holiday bestsellers make gift-giving easy — just choose one and wait for the rapturous thank-you note.

SNAKERIVERFARMS.COM

ss Cuts: 3.

10.

1. BLACK LABEL AMERICAN WAGYU FILET MIGNON, 4, 6, 8, 10 OZ.

6. GOLD LABEL AMERICAN WAGYU RIBEYE FILET, 6, 8, 10 OZ.

2. USDA PRIME NY STRIP, 12 OZ.

7. GOLD LABEL AMERICAN WAGYU NEW YORK STRIP, 12 OZ.

3. AMERICAN WAGYU GROUND BEEF BRICK PACK, 1 LB.

8. KUROBUTA SPARE RIBS, 1.5 LBS.

4. GOLD LABEL AMERICAN WAGYU TOP SIRLOIN, 6, 8, 10 OZ.

9. KUROBUTA FRENCHED PORK CHOP, 4.5 OZ.

5. GOLD LABEL AMERICAN WAGYU RIBEYE STEAK, 15 OZ.

10. USDA CHOICE RIBEYE STEAK, 1 LB.

1555 Shoreline Dr. Boise, ID 83702

GET 15% OFF ORDERS OVER $199. USE CODE: HOLIDAYLEAD23 Offer expires March 31, 2024

SNAKERIVERFARMS.COM