Snake River Farms’ Beef is Chosen by Many of the World’s Best Chefs

Snake River Farms’ Beef is Chosen by Many of the World’s
Best Chefs

Snake River Farms is a family owned and operated business founded in Idaho (where they
remain) in 1968. Their founding philosophy was to produce the highest-quality and most
delicious beef in the United States.
Today, dry-aged beef and wet-aged steaks from Snake River Farms are sought out by, quite
literally, many of the world’s best chefs. They span from coast to coast in the U.S. and those in
the culinary capitals of three other continents—it seems that those foundational principles
have served them pretty well.

One of the lynchpins of this global culinary success story is the superiority of their livestock.
Snake River Farmsis the premier producer and provider of American Wagyu beef. “Wagyu” is an
identifier of a few specific breeds of Japanese cattle. Those breeds are genetically blessed with
a higher percentage of omega-3 and omega-6 fatty acids. That genetic quirk means every cut
they offer, from tenderloin steak to rib steaks, features uniquely beautiful marbling, flavor, and
tenderness.
In Japan, these Wagyu cattle are often identified by their region. Those include Õmi beef,
Matsusaka beef, and Kobe beef. One or more of those names may be familiar to you. Snake
River Farms, as mentioned, raises a herd of Wagyu cattle here to produce American Wagyu
beef.

The beef produced by these cattle are among some of the best in the world. For instance, the
top beef produced by the mainstream American beef industry, the top 3%, is given the
designation “Prime” by the USDA. The USDA standards award Prime status to beef that is the
most tender, juiciest, most flavorful, and has the finest texture. This tends to be the meat with
the best marbling.

American Wagyu beef from Snake River Farms far exceeds the top designation for Prime. So
much so, in fact, to accurately rate the fantastic marbling of their cuts they’re obliged to refer
to the Japanese marbling scale, the BMS (beef marbling standards). For context, USDA Prime
rates around a 4-5 on the BMS, and the scale tops out at 12. So Snake River Farms’ beef is rated
on a scale that recognized over twice the marbling of the finest, most tender tenderloin steak
rated Prime beef by the USDA.

It’s that high-quality responsible for over a dozen Michelin-starred restaurants globally
choosing Snake River Farms’ beef. That includes3-Michelin star legend of modern cuisine like
LeBernardin in New York and Manresa in California, and chefs like Eric Ripert, Daniel Humm,
and Wolfgang Puck. They’ve remained pleased with the results. Take it from Chef Wolfgang
Puck himself, who had the following to say about Snake River Farms’ beef:

“It has the richness of Japanese beef with lots of marbling, but the flavor is more akin to what
we’re used to in America. You can give me a pound of the best Wagyu from Japan, or a pound
of this American Wagyu beef, and I’ll choose the New York steak from Snake River Farms every
time.”

Order a tenderloin steak, dry-aged beef, and more at https://www.snakeriverfarms.com/