The Lead by Snake River Farms

SNAKERIVERFARMS.COM

ISSUE 1 / WINTER ‘21

Back in the 1980s, we broke ground by crossing Japanese bulls with high quality cattle to create an entirely new breed: American Wagyu. More than 30 years later, we’re still blazing fresh trails. With this, the first edition of our magazine, we invite you to take the lead in creating holiday magic with the best Snake River Farms has to offer.

6. Snake River Farms: A Cowboy's Legacy 11. A Brief History: American Wagyu

24. SRF and Competitive BBQ Written by Annella Kelso

13. Rounding Up Praise with CBS Saturday Morning

28. Pull Out the Stops: Prime Rib

14. Center of Attention: Ham

36. Ranch to Table

Featuring Mandy Tanner

20. Tips, Tricks and Secrets 4

Featuring Robert J. Lerma

42. Top 10

56. The Foolproof Guide

58. Order Now for a Hassle-Free Holiday 44. Untraditional Tradition

59. Skip the Overwhelm – Concierge

SNAKERIVERFARMS.COM TABLE OF CONTENTS

46. The Ultimate Gift Guide

LEGA

SNAKE RIVER FARMS: A COWBOY'S

ACY Robert Rebholtz, Sr., didn’t start out as a cowboy.

He was the son of a San Francisco banker, but spent summers as a kid working on a cattle ranch where his passion for ranching and livestock took hold.

In 1968, Robert purchased Snake River Cattle Feeders and founded Agri Beef. His goal was simple, but ambitious — produce the finest beef possible. Endlessly curious and blessed with an anything-is-possible attitude, Rebholtz built a thriving business that was focused on the long game.

For Rebholtz, Agri Beef would be much more than a beef company. It would be a way to secure the ranching lifestyle for working families throughout the West. It would be a way to provide for his family. It would be a legacy. Over the course of the next 20 years, he built Agri Beef into a multi-state business based in Boise, Idaho, with operations that touched on everything from ranching to animal nutrition. And then, in the 1980s, he broke from the status quo of the industry. He decided to raise Japanese Wagyu cattle in the United States. This daring move was the genesis of Snake River Farms. 8

Robert Rebholtz’s iconic Agri Beef brand.

Rounding up prized cattle at the end of a long day.

The gamble wasn’t focused on a single factor. It wasn’t importing rare Japanese Wagyu bulls. It wasn’t his plan to cross-breed them with high quality cattle breeds. Rebholtz had a bigger vision: To be a part of every step of the beef production process, from the genetics of its groundbreaking cattle to the conversations with customers who would enjoy the products of its commitment to excellence.

"For Rebholtz, Agri Beef would be much more than a beef company."

SRF: A COWBOY'S LEGACY

As you might have guessed, the risk paid off. But it was tough going. Very few chefs had heard of Wagyu, let alone tasted it. In the 1990s, SRF executives had to personally introduce the brand to the country’s top chefs — this was long before the era of easy access to the gourmet foods we take for granted today. The beef that Snake River Farms was carefully Our famed raising was American Wagyu are exotic, unusual, cared for by and hard to find. ranchers we’ve worked with for generations.

It all changed when the Old Homestead Steakhouse in New York City put a $41 burger made with Snake River Farms American Wagyu on its menu. The year was 2003 and $41 was an astronomical sum for nearly any dish. The press had a field day with the price and even Jay Leno weighed in on The Tonight Show. In that moment, Snake River Farms went from an oddity to a delicacy. Chefs from around the country began clamoring for more information and a chance to work with American Wagyu beef. The company began hosting big names at the Double R Ranch in Loomis, Washington, so they could see and understand the work that goes into every one of SRF’s products.

A $41 burger catapulted Snake River Farms into fame.

“Agri Beef would ... secure the ranching lifestyle for working families throughout the West.” Our methods may be groundbreaking, but we’ve yet to discover a better way to work with cattle than on horseback (with the assistance of a trusted dog, of course).

A BRIEF HISTORY

American Wagyu When Robert Rebholtz, Sr., traveled to Japan in the 1980s, he returned home with one heck of a souvenir: A golden business idea. Rebholtz had been a rancher for the better part of his life and had successfully run his own business, Agri Beef, for nearly 20 years. But when he tasted Kobe — the heavily marbled, intensely flavorful Japanese beef from Wagyu cattle — his world expanded. What if he could bring Japanese genetics to American cattle, creating a breed with the best advantages of both? The answer to that “what if?” is Snake River Farms. The company was purposefully built around the success of Rebholtz’s dream herd, an all-or-nothing proposition that has paid off in countless loyal customers.

They had names like Michifuku, Sanjirou, Benjirou, and Fukutsuru — the latter a legendary bull who produced offspring that had the highest level of marbling ever seen in the United States until that point. When we cross-bred these Japanese bulls, known as Wagyu, with high quality, primarily British breeds, we pioneered an entirely new breed of cattle: American Wagyu. We’re still refining the process today. In fact, we have more than 25 years of genetic data to guide our efforts as we continue to breed as much of our Gold Grade beef as possible. The genetics of those early bulls still course through our cattle today, though our American Wagyu is even more marbled and delicious than anything their forefathers could have produced. Our herd truly is the best of both worlds, just as our founder imagined.

But before the accolades, before the endless parade of holiday prime rib and Sunday-supper ribeyes, there were the bulls.

SRF: A COWBOY'S LEGACY

BUILT TO LAST

Rebholtz Jr., CEO

It was a moment that Robert Rebholtz, Sr., would have been thrilled to see — but it was not meant to be. Robert passed away in the late 1990s, leaving his son, Robert Rebholtz, Jr., to fulfill his dad’s wishes. But that’s one of the many advantages of being a family operation: When one person has a vision, it becomes personal to carry it out. Today, Robert Rebholtz, Jr., still helms Agri Beef, and Rebholtz Sr.'s grandchildren work in the family business. Snake River Farms still thrives on Rebholtz’s mix of no-holdsbarred innovation and unrushed attention to detail. It’s an unusual approach in an era of flash-in-the-pan businesses.

But it’s a legacy that will endure.

SNAKERIVERFARMS.COM

ROUNDING UP PRAISE WITH CBS SATURDAY MORNING

This summer, CBS Saturday Morning reporter Jeff Glor got a behind-the-scenes look at Double R Ranch — and soon after, so did the rest of America. Glor shone a light on our pioneering history, our detail-oriented process, our unbelievably delicious products, and the chefs and enthusiasts who swear by them. It’s a mustsee for lovers of Snake River Farms.

SRF: A COWBOY'S LEGACY

“If you’re looking for the best beef in the land, a ranch in Northern Washington, near the Canadian border, is a good place to start,” Glor quipped before diving into the nearly seven-minute-long segment.

-> Watch the entire segment here 13

Center of

read on for exclusive recipe from mandy tanner

Our Kurobuta hams are the ultimate holiday secret. Guests will marvel at their delicious, savory flavor and your day will be stress-free since our hams are so easy to prepare. Just heat, glaze (or not!), and serve. SRF hams are 100% heritage Berkshire pork, an English breed that has been coveted by connoisseurs for centuries. Britain’s Queen Victoria offered a gift of Berkshire hogs to the country of Japan, where they became popular. We spurred the resurgence of this juicy, tender pork, and now it’s one of our top-selling products during the holiday season. Kurobuta ham is especially prized by foodies like Chef Mandy Tanner, who shares her favorite cooking tips and glaze on these pages. Whether you grill it or bake it, you’ll enjoy the flavor of the finest ham in the world.

Attention 15

Chef Mandy Tanner Shares Her Holiday Must-Have:

Ham

Choose wisely. Boneless hams might be easier to slice at the table, but I like bone-in hams because they’re extra tender and juicy. Plus, you can stretch any leftovers into a soup base. My mom made split-pea soup using the ham bone, and that’s now part of my holiday process, too. Plan ahead. Take your time! Remove the ham from the freezer a few days in advance to let it thaw properly. If you forget, or if you’re in a rush, it’s OK to use the cold-waterin-the-sink method. I think a slow defrost in the fridge produces better results, though. Kurobuta ham can stay in the package for up to 45 days because it’s already fully cooked.

Glazed and glorious. My mom always made ham for Christmas. It was a spectacle when the ham came to the table, with everyone gathering around and watching that first slice. For me, it’s nostalgia on a plate — even though I have my own home and my own traditions, holiday ham is still a must. Snake River Farms Kurobuta ham is hard to beat. It’s beautifully marbled, really simple to prepare, and easy to dress up for the holidays. Here’s everything you need to know to start (or perfect!) your own holiday ham tradition.

Cook it slowly. Whether you use an oven or throw it on the grill, keep the temp to 325˚F until it is heated through. The internal temp should be 140˚F before you remove it from the heat.

Give it a rest. Wait 30 minutes before you serve it. The resting time is the perfect chance to bake your rolls, prep your sides, and put dessert in the oven. Keep it simple. You don’t need to add any additional cooking liquid because Kurobuta ham is so marbled and luxurious. But if you love a good glaze, add it during the final 10 minutes of cooking or while the ham is resting to avoid over-caramelizing the sugars. Sweet glazes may be traditional, but why not mix it up? You can add a chile pepper to a traditional glaze for some heat if you don’t have sensitive palates in your household.

Serve unexpected sides. I love to serve Kurobuta with sautéed veggies like asparagus or kale, roasted or au gratin potatoes, and leafy salads with pomegranate and other citrus fruits to offset the savory flavor of the ham.

SERVINGS

BONELESS

Half Boneless 3.5 lbs. avg.

Whole Boneless 7 lbs. avg.

BONE-IN

6 lbs. avg.

Half Bone-In, Large 8 lbs. avg.

Whole Bone-In, Large 16 lbs. avg.

servings: 5-9 defrost: 1-2 days cook: 1.25 to 2 hrs.

servings: 10-12 defrost: 2-3 days cook: 1.5 to 2.5 hrs.

servings: 8-10 defrost: 2-3 days cook: 1.5 to 2 hrs.

Wondering how much ham to buy?

CENTER OF ATTENTION: HAM

Half Bone-In, Small

servings: 10-12 defrost: 2-3 days cook: 1.75 to 2.5 hrs.

servings: 18-22 defrost: 3-4 days cook: 3.5 to 4 hrs.

"Snake River Farms Kurobuta ham is hard to beat."

Meet Mandy Don’t look at Mandy Tanner’s Instagram (@daydreamworkshop) posts if you’re hungry. Her glossy pics of grilled Snake River Farms Tomahawk, Cowboy and other American Wagyu beef cuts will torture your grumbling belly with deliciously captured details. Those mouthwatering photos are Mandy’s calling card. She has merged her two passions, photography and cooking, into a career that began as a way to keep her parents up-to-date on her pastry studies at the French Culinary Institute. Her followers soon mushroomed far beyond Mom and Dad and attracted the attention of Traeger, which offered her a sponsorship. Mandy’s pics may look like something out of a magazine, but they’re the real deal — after posting, her family comes to the table. “I’ve been able to take pictures of food we actually eat, carry the artistry through to every meal I make,” she says.

Kurobuta Ham with Pomegranate-Orange Glaze Mandy’s recipe uses wintry seasonal fruits to create a zesty-yet-sweet glaze. These beautiful flavors take ham beyond dinner — they harmonize with breakfast foods, add punch to ham-and-swiss sandwiches and are delicious cold snuck straight from the fridge. Ingredients 1 SRF Kurobuta Bone-In Whole Ham 1 sprig rosemary, fried, for garnish 1 orange, sliced, for garnish ½ cup fresh pomegranate arils (seeds), for garnish 2 cups pomegranate juice 1 cup fresh-squeezed orange juice ½ cup honey

1 pinch of salt 1 pinch of freshly ground pepper 1 fresh hot chile pepper, such as Serrano or Thai, optional 1 sprig fresh rosemary, optional

1. Remove the thawed ham from the refrigerator, 30-45 minutes before cooking. In a large roasting pan, place the ham fat-side up. Using a sharp knife, slice into the ham scoring down ¼-inch-deep, making ½-inch-wide cuts, in a diagonal pattern to create diamonds. 2. Heat the grill or oven to 325˚F. 3. Place the roasting rack in the lower part of the oven or directly on the grill grates and cook until the internal temperature reaches 140˚F. While the ham is in the oven, make the glaze. 4. Remove the ham from the oven or grill and let rest for 30 minutes. Brush on glaze right before serving. Garnish with fried rosemary, and serve alongside oranges, fresh pomegranate arils, and additional glaze. Glaze 1. In a saucepan over medium heat, add the pomegranate juice, orange juice, honey, bay leaf, salt, and pepper. Bring to a simmer and reduce the heat to medium-low. Cook until reduced by half and syrupy - 20-25 minutes.

CENTER OF ATTENTION: HAM

1 fresh bay leaf

Ham

2. For spice lovers, slice into the pepper to puncture the skin, leaving the seeds inside. Add the pepper to the glaze after the mixture has reduced for 15 minutes. Remove and discard the pepper when desired spice level is reached. 3. For sweet and savory lovers or sensitive palates, add 1 sprig of fresh rosemary to the glaze after the mixture has reduced for 15 minutes. Let steep in the simmering glaze and remove before using. 4. Remove and discard the bay leaf, and glaze the ham just before serving.

These are the shortcuts, must-haves, and secret methods we use in our own kitchens. Hot Topic Temperature is key. Always use a fast read thermometer. Just insert it into the side of the cut you’re cooking until the tip of the thermometer is in the center. Remove the meat from heat when it reaches your desired target temperature. Thermoworks Super-Fast Pocket Thermometer, $24

Rich and Rare Our Hanger Steak is a favorite around here — so much so that it’s hard to get your hands on! If you ever find this in stock, you need to grab it. Trust us! It is a spectacular piece of meat. SRF Black Grade Hanger Steak, $85

Seasoning Tip Let your steak or roast rest at room temperature for an hour before cooking. Season generously with salt, pepper, or your favorite rub. Our newly launched Santa Maria Seasoning has been a big hit. Buy it on its own or grab the SRF Crafted Seasoning Pack and experiment with all 4. SRF Crafted Seasoning Pack, $49

Let It Marinate Our steaks are rich and flavorful with just salt and pepper, but feel free to use your favorite marinade. We recommend about ½ cup per pound of product. Tender cuts need just 30 to 60 minutes, while coarser-grained, less-tender meats can go for three to four hours.

SNAKERIVERFARMS.COM

Family Affair

Give It a Rest

Did you know we have been in business since 1968? We have been doing what we do for over 50 years. Still familyrun and owned, we remain focused on the same mission: Delivering high-quality beef and the best customer service.

For the most juicy and flavorful steaks and roasts, always allow them to rest before slicing. This allows time for juices to be reabsorbed and for flavors to bloom. Rest steaks for 5 to 10 minutes and roasts for at least 20 minutes.

Tie It Up! Not only does tying your holiday roast make for a beautiful presentation, it’s also practical! Use butcher twine for unevenly shaped roasts (like beef tenderloin) or stuffed roasts to help them cook more evenly.

Protect Yourself Don’t spill on your clothes, cause ain’t nobody got time for that! This SRF Hedley & Bennett Apron is as stylish as it is functional. SRF Hedley & Bennett Apron, $95

Knives Out Whether you’re in charge of the holiday ham and roast or just enjoying a good steak, a good sharp knife is key! We love our Shun knives. shun.kaiusa.com

The Right Mix Taking SPG to the next level, this specialty formulated blend from Jacobsen Salt is a must-try on your favorite SRF or Double R Ranch steak. Jacobsen x SRF Garlic & Black Pepper Salt, $15

Culture Clash The Zabuton is a East meets West story! Limited quantities of this cut are available. It’s a true rarity out in the market. SRF Black Grade Zabuton, $79

Roll Out the Barrel Aged 18 years and bottled from a single perfect barrel, Elijah Craig 18 is a complex bourbon that complements the bold flavor of our American Wagyu. ElijahCraig.com

Big Iron The steakhouse method is a go-to around Snake River Farms. Grab your favorite steak and a good cast iron skillet and you’re ready for action.

SNAKERIVERFARMS.COM

Pair Bold with Gold The 2018 Amuse Bouche Napa Valley Red Blend, awarded 98 points by The Wine Advocate, exudes bold freshness and a full-bodied palate. Winery owner John Schwartz recommends it with a Gold Manhattan. AmuseBoucheWine.com

You Had Me at Bacon Make brunch memorable by coating our Kurobuta bacon in a mix of sugar, pepper and chili and baking in the oven. Simple and so good!

Mild or Wild Are you the hot or sweet type? Good news! We have both. Introducing our must-try new sausages.

Office Heros We took a poll to see where the team stands on their favorite steaks. It was a tie between skirt steak and pichana. If you haven’t had a chance to try one, we recommend you do. SRF Black Grade Skirt Steak (left), $84. SRF Black Grade Picanha (right), $89

vs.

All Wrapped Up TIPS, TRICKS & SECRETS

Are you a BBQ pro looking for butcher paper for your next smoke? Check out our new premium paper, made by the same manufacturer the winners use. SRF X Oren Pink BBQ Butcher Paper, $35

B B Q

SNAKE RIVER FARMS & COMPETITIVE

Written by: Annella Kelso

6-TIME WORLD CHAMPION TUFFY STONE (“THE PROFESSOR”) OF TEAM COOL SMOKE PREPARING FOR A COMPETITION. © Robert Jacob Lerma

What likely started out as two

the largest, and most recognized,

neighbors competing for the

sanctioning body of competitive

King of the Cul de Sac has turned

BBQ in the world. Each weekend,

into one of the most spirited

teams load their arsenals of

food competitions in America:

equipment and hit the road in a

competitive BBQ.

chase to be named KCBS Team of the Year.

While the art of smoking meat is nothing new, the last decade

Teams compete in four categories:

has seen competitive BBQ

chicken, pork ribs, pork, and

explode onto the food scene.

the most coveted of all, beef

Fueled by television programs on

brisket. Each category is scored

Destination America and the Food

on appearance, taste and texture.

Network, BBQ is in the spotlight

Teams closely guard their secret

more than ever.

recipes, but when it comes to brisket, the common denominator

Some call it a hobby, others a

among world champions is Snake

sport. But when you go head-

River Farms.

to-head with the champs, toss in thousands of dollars in prize

Brisket has a reputation as

money and the opportunity

being the hardest cut of beef to

to be named the best, you

prepare. To take this large piece

unquestionably have a serious

of tough meat and turn it into

competition on your hands. Teams

something delicious has long

compete for big checks and even

been regarded as a challenge

bigger trophies, but most of all

— a challenge that has teams

they covet the bragging rights

battling week in and week out

that come with the title of

to prove they are the best. In the

Grand Champion.

last five years, Snake River Farms briskets have become

With over 20,000 members in

synonymous with the

over 15 countries, the Kansas

word “champion.”

City Barbecue Society (KCBS) is

BBQ BBQ BBQ BBQ BBQ

From Grand Championships won weekly to being crowned a World Champion on the biggest BBQ stages in the world, teams can count on the quality and consistency of a Snake River Farms brisket. They love the extreme marbling that is the WORLD CHAMPION BRAD LEIGHNINGER OF GETTIN’ BASTED.

hallmark of Snake River Farms American Wagyu beef.

Wagyu may have started as the secret weapon of just a few teams, but the word is officially out — and the stats prove it. Teams competing with Snake River Farms briskets have won

BBQ BBQ BBQ BBQ BBQ BBQ BBQ BBQ BBQ BBQ BBQ

every BBQ World Championship, including the Jack Daniels World Championship Invitational BBQ, the American Royal World Series of BBQ (invitational and open contests), and the Houston Livestock Show and Rodeo. Since 2014, the KCBS Team of the Year, the Brisket Team of the Year, and 80% of the top 10 teams in the brisket and overall categories have made Snake River Farms a part of their success.

Snake River Farms is one of the most recognizable names in competitive BBQ, and rightly so. Not only do teams compete using our briskets, we sponsor a variety of events including philanthropic endeavors, Kids Que competitions, contest support, and educational opportunities. We’ve been very fortunate to have some of the best in BBQ personally tour our locations and see firsthand what makes us stand out

A SNAKE RIVER FARMS BRISKET IN A DRUM SMOKER.

from the rest.

The highest quality, most consistent brisket available. It’s exciting to share the hard work and commitment that goes into creating the briskets they use each week to win. We continue to provide the highest quality, most consistent brisket available. That’s why Snake River Farms American Wagyu will always be crowned the Winningest Brisket in BBQ.

SRF & COMPETITIVE BBQ

LAST CALL HEROES BBQ, THE 2021 AMERICAN ROYAL OPEN WORLD CHAMPIONS. © The BBQ League

PU L L OU T T H E STO

T OP S

The perfect prime rib is objectively a thing of glory: lavishly marbled and so succulently tender that forks are the only cutlery needed. But for devotees, prime rib is more than a traditional holiday centerpiece. It’s an obsession. 29

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. It’s crave worthy, luscious, and the only centerpiece worth considering. We've gathered everything you need to make the most of your prime rib, from inspiration courtesy of Robert Lerma to detailed instructions on how to prepare your most epic centerpiece yet. PULL OUT THE STOPS: PRIME RIB

Sunday. Church. Potluck.

One of my friends once told me this was the feel he was striving for at his restaurant. “Like your backyard.” Now, I’d never put much thought to it, but I knew exactly what he was talking about. A sense of fellowship, where everyone contributes. Every Sunday, like clockwork, neighbors, friends and their families gather at my place to cook, share stories and most of all, slow life down and reconnect. More often than not, this involves Snake River Farms on the grill or smoker. I don’t know who else needs to hear this, but life moves fast. Slow it down. Bringing people together has always been important to me. The human connection is what makes us who we are. And food has always been critical to these connections. A prime rib is the perfect cut to facilitate conversation. It takes time to cook, whether smoking or roasting. During this time, take the opportunity to check in with one another and ask the question, “how are you?” Or my favorite, “have you eaten today?” What I’ve learned? Life is all about the company you keep. And who you share meals with says a lot about that company. At my home, I share Snake River Farms with two types of people. Those who will appreciate the highest quality beef you can buy and those who make me happy. Give me a SRF prime rib and I’m happy every time. As the seasons change and the holidays approach, consider adding prime rib to your family’s Christmas dinner. If it’s cold, bring the fun inside and create some memories. Or stay outside, which is where I like to be. Tell stories. Listen to them. Check the meat. Is it done? Let it rest. Then gather around the table, carve into that buttery prime rib and let the magic happen. It’s as good as gold, SRF gold.

Cheers! - RJL 32

ROBERT JACOB LERMA is a freelance photographer and writer based in Austin, Texas. He has worked with YETI, Beam/ Suntory, Weber Grills, Hedley & Bennett, Snake River Farms, High West, Pepsi, Coke and Lynx Grills, to name a few. He’s been published in Bon Appetit, Okra, Food and Wine, Texas Monthly, Southern Living, Time, Esquire, Men’s Journal, National Geographic and The New York Times. He is currently Chief Operating Officer at Treaty Oak Distilling based in Dripping Springs, Texas.

Prime Rib Time Chart Approximate cook times - vary based on desired finish. Use a thermometer for best results. WEIGHT IN LBS.

APPROX. TIME

5 to 7 8 to 10 10 to 12

1.5 hours 2 hours 2.5 hours

Temperature Chart Measured with a meat thermometer at the center of the prime rib. INTERNAL TEMP.

FINISH

110° 120° 130° 140°

Rare Medium Rare Medium Medium Well

PULL OUT THE STOPS: PRIME RIB

SNAKERIVERFARMS.COM

How Much Prime Rib Should I Buy? Eight ounces of cooked prime rib is a good serving size. If your table includes big appetites or if you want leftovers, add extra servings to your calculations. Boneless roasts will shrink about 20% and bone-in roasts lose about 30% of the final weight.

Gold Grade 7-Bone Tomahawk Roast

SERVINGS

PRIME RIB

6 to 8

SRF Black Grade Boneless small, avg. 5 lbs.

8 to 10

SRF Gold Boneless small, avg. 6 lbs. SRF Black Grade Boneless large, avg. 6.5 lbs.

10 to 12

SRF Gold Tomahawk Roast 3-bone, avg. 10.5 lbs. SRF Gold Bone-In small, avg. 10 lbs.

Black Grade Boneless Prime Rib

USDA Prime Boneless avg. 8 lbs. USDA Choice Boneless avg. 7.5 lb. USDA Choice Bone-In avg. 8 lbs.

14+ USDA Prime Grade Boneless Prime Rib

SRF Gold Bone-In large, avg. 12 lbs. SRF Gold Boneless large, avg. 9 lbs.

American Wagyu Tomahawk Prime Rib CHEF CHRIS COSENTINO

Passionate chef and author Chris Cosentino is known for his unique culinary style and expertise in whole animal cookery. Chef Cosentino has personally crafted the recipe for our American Wagyu Tomahawk Prime Rib Roast. This recipe provides step-by-step instructions, so you can set your holiday table with a beautiful and delicious centerpiece to impress all of your holiday guests.

INGREDIENTS

• • •

SRF Gold Tomahawk Roast Kosher salt 3 tbsp black pepper, coarse ground

•

½ cup Chef’s Gold, or tallow/fat substitute

• •

3 tbsp Dijon mustard 3 tbsp rosemary needles, coarsely chopped

STEPS

Preheat the oven to 450˚F, let the prime rib come to room temp for about two hours.

2. Season well with salt and fresh ground black pepper. Wrap the bones in tinfoil so they do not burn.

3. While the oven gets hot, in a mixing bowl, mix together the Chef's Gold, chopped rosemary, coarse black pepper & Dijon to make a paste to rub on the meat for roasting.

4. Place the prime rib in a roasting pan and into the hot oven for 30

• • • •

110º RARE 120º MEDIUM RARE 130º MEDIUM 140º MEDIUM WELL

minutes. Rub the meat with the Chef's Gold mixture then place in the oven.

5. You will cook your prime rib at two temperatures: first at the high heat

PULL OUT THE STOPS: PRIME RIB

Follow these temperatures for when you'll want to remove the meat from the oven based on your desired doneness.

of 450ºF, which will help get a nice sear on the outside of the meat and lock in its juices, and then continue cooking at 350ºF to roast all the way through. Once you sear the meat at a high temp for 30 minutes, you reduce the heat and continue cooking until the meat thermometer reads 120ºF for medium. It will continue to rise approximately 10 more degrees.

6. Plan on about 15 to 20 minutes per pound. Keep in mind that the roast will continue cooking once it comes out of the oven. Once out of the oven let it rest covered with foil for 15 minutes to equalize before slicing.

Perfection at Every Step of the Way

People often ask us why Snake River Farms beef tastes so good. There are a lot of reasons, but the answer is simple. We produce our beef within a complete system where we are involved at every step of the process. Sometimes we call this comprehensive integration “Ranch to Table” to make it easy to understand. That’s what happens when you have 53 years of experience in the beef industry. The Ranch to Table process thrives on precision and data as much as heart and guts. It’s as focused on animal welfare as it is on taste. In an industry full of startup beef companies, our patient approach is nearly unthinkable — focused, steady and concerned with the decades to come. There simply aren’t many other companies, if any, that do what we do. We’re not just pioneers of American Wagyu. We’re trailblazers of Ranch to Table.

Here’s how we do it.

Genetics

It all began over 30 years ago when our founder, Bob Rebholtz, visited Japan and experienced the quality of Wagyu cattle. He was mesmerized by the entire process of Wagyu development. He observed how it was documented and safeguarded, and how the well-regarded genetics were protected and nurtured. Soon after, Rebholtz and his team began crossing Japanese Wagyu with high quality breeds, creating our first herd of American Wagyu cattle. Since then, we’ve kept genetic records that border on obsessive. We can tell you the percentage of marbling present in a ribeye in 2010 and predict the marbling performance from a calf born yesterday. This meticulous collection of data allows us to continually refine our beef so we’re always offering the highest concentration of marbling and flavor. Ranching

The Double R Ranch covers 80,000 acres in the Okanogan region of Washington State, stretching to the Canadian border and the foothills of the Cascades. This is where we raise our herd of purebred Wagyu cattle. Calves are born here, gently weaned from their mothers and shifted to grass and natural rations. This is a cycle that’s skillfully recreated throughout the West with other ranches where we have deep relationships. In many cases, we’ve worked with the same ranching families for multiple generations. Working a ranch is considered idyllic by some, but it’s not an easy way of life. Prices can skyrocket and then plummet quickly. Drought, fires and other environmental changes are a constant threat. Working with family ranchers is our way of creating sustainability: We value partners who are true stewards of the land, and in turn, we create stability for their operations. That sort of trust can only be built with time.

Feeding

At the Double R Ranch, our cattle move from meadow to meadow so that we never over graze the land. When our cattle reach the right size and weight, they move to our own feed facilities where they are slowly transitioned to a balanced grain-based diet. Our animal nutritionists carefully formulate the feed, or rations, to provide the best possible mix of nutrients for every phase of each animal’s growth cycle. Rations vary on location and season but can include alfalfa hay, grains, potatoes, vitamins and mineral supplements. We source nearly all from farmers within 150 miles of the lot for a few reasons: We get fresher, healthier feed and we support our neighbors.

Sourcing locally, also, is much better for our operations and the climate. We’re not trucking in feed from far-flung areas or shipping our cattle hundreds of miles away to feed yards we can’t monitor. Eventually, our cattle’s manure becomes the fertilizer for the next batch of feed, bringing the process full circle.  Our feeding facilities are focused on maintaining optimal health and wellbeing of our animals. At the same time, they allow us to increase our sustainability by using less water, less land and other natural resources.

RANCH TO TABLE

Butchering

Processing

Our state-of-the-art processing plant is located in Toppenish, Washington. Animal welfare and health are a top priority, so our facilities and procedures are designed to create a low-stress and humane environment. Our methods are strongly influenced by the facility designs and animal handling techniques of Dr. Temple Grandin, an acclaimed animal science expert. Dr. Grandin has been to our plant for multiple visits, and we took her suggestions to heart. Of equal importance is the safety of the people who work at the plant and of our products. We take countless measures to ensure our co-workers are trained and work in a safe environment. Our food safety standards exceed industry standards and include over 24 food safety interventions. Our plant employs a full 8-hour cleaning shift every day so all equipment and facilities are safe and sanitized. There are also 11 USDA employees on-site to inspect and advise. We do all of this so the beef that we produce is as pure and wholesome as possible.

If you’ve ever marveled at how we’re able to supply steaks and roasts that are consistent in quality and size, thank our on-staff master butchers. They’re the ones tasked with taking our exceptional beef and transforming it into the cuts you love — all while maximizing flavor and minimizing waste. Each steak and roast is then carefully packaged and flash-frozen at -20˚F to preserve freshness and quality.

Connecting with Customers

Snake River Farms American Wagyu beef is sold online through our website, but you’ll also find it a select number of restaurants and grocery stores. We have our own direct sales team that works with food service and retail distributors to make that happen. Our online business is staffed by a small, but dedicated team of customer care specialists. When you call our toll free line or log in to order your holiday prime rib, you’re communicating directly with Snake River Farms. There are no outsourced call centers here, no staffers who have never had a bite of our product. Our customer care team can do everything from offer a family recipe for the perfect brisket or arrange a Christmas gift extravaganza for 500 clients.

Delivered to Your Door

Our customers know the excitement that comes from seeing a black Snake River Farms box on the doorstep. When our product arrives safely to your home, we’re excited too. Our job isn’t over yet. If you have any questions or concerns about your order, product or how to prepare each cut or item, we’re here to help.

RANCH TO TABLE

Carefully sourcing our own feed, raising our own cattle, building our own feed yards and facilities — these things haven’t been easy. But that attention to detail, from start to finish, is the way we honor the vision of our founder and the work that hundreds of people put into producing the perfect Snake River Farms experience.

All you have to do is savor every last bite. 41

Gold Ribeye

1.5 lbs.

For many Snake River Farms lovers, these favorites make the holidays happen. They’re the most requested, most beloved, and most rhapsodized cuts in the entire catalog.

Gold Ribeye Filet 6, 8, 10 oz.

USDA Prime Cowboy 2 lbs.

Frenched Pork Chop 6 oz.

Gold New York 12 oz.

Black Filet Mignon 6, 8, 10 oz.

Gold Tomahawk 2.5 lbs.

Gold Sirloin 6, 8 oz.

Gold Manhattan 6, 8 oz.

Black Tri-Tip 2.5 lbs.

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Untraditional Tradition H E R E ’ S A L I T T L E S E C R E T:

Some of the most memorable holiday meals are made with roasts that stray from the tried-andtrue. These smaller cuts are big on flavor, making them ideal for cozy gatherings and innovative menus.

Tenderloin Roast

Fans of filet mignon will thrill at the sight of this roast — that famous cut is sliced directly from the tenderloin. This exquisitely textured centerpiece cooks in about an hour, leaving more time to linger over every succulent bite. AMERICAN WAGYU GOLD GRADE TENDERLOIN ROAST, 5 LBS.

Rack of Pork

Experienced home cooks know a rack of pork is impressive … and deceptively easy to prepare. Just season, reverse sear, then stun everyone at your table by carving into individually portioned, lusciously juicy pork loin steaks. AMERICAN KUROBUTA RACK OF PORK, 6 LBS.

Manhattan Roast

Your guests might not know what they’re in for when they see this carefully tied roast for the first time. Once they taste it, the accolades will start rolling in. Cut from the striploin, just like NY strip steaks, this roast has the same flavorful profile. AMERICAN WAGYU BLACK GRADE MANHATTAN ROAST, 3 LBS.

When you give astounding food, you gift an experience that’s wonderfully ephemeral: The pleasure of eating lasts for mere moments, yet the memory (and gratitude) lingers for years. If you’re looking for a gift that will truly stand out amongst the sea of bows and bells and whistles, you’re in luck —

W E ’ V E H A N D - PIC K E D P R E S E N T S F O R E V E RYON E ON YO U R LI S T .

Steak Lovers Z $375

48 48

S NA K E RIV E R FA R M S . C OM

Z $180

ULTIMATE GIFT GUIDE

Grilling Greats

49 49

Steak Night Gold Z $249

S NA K E RIV E R FA R M S . C OM

THE ULTIMATE GIFT GUIDE

Carnivore Combo Z $199

THE

Urban Butcher Z $299

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Griller's Choice

ULTIMATE GIFT GUIDE

Z $399

American Wagyu Medley Z $325

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ULTIMATE GIFT GUIDE

Double R Ranch Delight Z $99

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

Thaw Gently The best flavor and texture result when products are completely thawed slowly in the refrigerator. Set packaged product on a plate or tray to catch any liquid. Place in the refrigerator and let it slowly defrost. Steaks less than one pound generally thaw overnight. For roasts and larger cuts, allow six hours for each pound of product.

Know Your equipment Knowing your cooking equipment is the first step to cooking a great piece of beef. If grilling, know the hot spots and how to regulate the heat of the grill. If roasting, ensure the oven is properly calibrated.

ROOF Air it Out

Season Generously

For an exceptional sear, thaw steaks, remove steaks from packaging and pat dry with paper towels. Allow to air dry in the refrigerator for at least 12 hours or overnight. When air drying in the refrigerator, it is best to use a rack to allow air flow over and under the entire surface of the meat.

Once the beef is at room temperature, season generously with kosher salt. Cover the entire surface area on both sides.

Temper, Temper Before cooking, remove the cut of beef from the refrigerator and let it rest for 1-2 hours at room temperature. Tempering allows for more efficient cooking and eliminates uneven temperature variation within the beef. Roasts may need to be tempered longer.

Make the Cut When it is time to serve, look for the direction of the muscle fibers and cut across it. This is called slicing against the grain. This technique shortens the muscle fibers and makes each bite more tender.

Season with Finishing Salt Finishing salts are larger salt flakes and add a subtle crunch and burst of salinity to the final presentation. Just a pinch is all that is needed to a fully rested piece of beef before serving.

Hi! I'm Rose, Customer Care Manager, and these are my Pro Tips.

As the Customer Care Manager here at Snake River Farms, I can tell you that one word makes our stomachs drop: Delayed. We go above and beyond to get orders where they need to go (we’ve even hired Uber drivers in a pinch), but there are a lot of things you can do to ensure a stress-free, easy process. Here’s what you can do to avoid the waiting game. 2021 Shipping Forecast – Crazy.

Special delivery.

We exclusively use FedEx because their turnaround times are consistently the best. 2021 has been a record year for shipping, with delays hounding businesses around the country. Experts forecast the week leading up to Christmas to be hectic, with a record number of boxes shipped.

Choose expedited, 2-day delivery. Yes, it costs a little bit more, but we’ve found that expedited delivery offers a smoother, faster experience because products are sent by air rather than by ground. It’s the way to go to ensure your order arrives when you want it to.

Create Your Menu Today.

It’s important that your gift recipient is in town when your Snake River Farms package arrives because our products are perishable. You might have to do a little subtle sleuthing, but trust me, it’s worth it! lt will relieve some pressure on your end.

Are you envisioning a prime rib supper for 10, or a ham brunch for 20? Choose your centerpiece now, then build your side dishes around it. Demand for our products is at an all-time high this year, and the best way to avoid an “out of stock” is to know what you’re going to cook and kickstart your dinner plans. If your favorite is out of stock, call us — we can double check inventory or recommend a similar, delicious option.

Gift smarter.

Get Detailed.

Order early!

Before you place your order, triple-check the shipping address and the delivery date. Our deliveries don’t require a signature, so this is your chance to make sure everything goes according to plan.

Arrange to have your SRF products deliver well before your holiday meal. Our products safely last for months in your freezer without sacrificing any quality. If there is a shipping or product problem, it gives us time to correct it. Ordering early is a great way to take advantage of sales, too.

Use our notification option to let them know when to expect your package. Just add the recipient’s email when you place your order. They won’t know how much you spent, but they can track their gift.

Be Selective.

You can choose the exact date of delivery for your SRF order. If you’re ordering for your own holiday meal, go ahead and have your package delivered ASAP. Early arrival means you’ll have plenty of time to safely, gently thaw your product in the refrigerator.

Get Notified.

Go Non-Traditional.

Did you know that we offer gift cards? We can deliver gift cards via email, or you can print your own and give it in person. Either way, you’ll ensure that your recipient will receive exactly what they want, when they want it.

Visit our website! You can find more information at snakeriverfarms.com in the Gift Center, or you can reach out to us directly at 877.736.0193. We’re happy to help you plan your most perfect holiday meal yet!

If you’re organizing gifts for a crowd — somewhere between 21 people and the population of a small town, for example — we can help. Our dedicated gifting concierge makes the process simple: Just email giftsrf@ snakeriverfarms.com with the number of presents you would like to send, your approximate budget per package, and your ideal delivery window. We’ll respond with a curated selection of options, so all you’ll need to do is select your favorites, share the recipients’ addresses with us, and pay! Contact us today and start shrinking that holiday to-do list.

GET 15% OFF ORDERS OVER $149. USE CODE: THELEAD15 Offer expires March 31, 2022.

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