Snake River Farms
(
4.7 )

American Raised Kobe Beef and Kurobuta Pork

Providing some of America’s finest restaurants with American wagyu beef and Berkshire hogs, Snake River Farms has been raising cattle along the high plain of the Snake River in Idaho for over a decade. This family-owned business started with only a small herd of wagyu cattle brought over from Kobe, Japan. Once in America, the Japanese cattle, known for being incredibly tender and flavorful, were crossed with premium American Black Angus to create an entirely new herd that chefs consistently praise for its rich, succulent flavor. All of Snake River Farms’ cuts are wet-aged for 28-days, which limits its exposure to air and makes for a juicer and tender final product that this family of ranchers is proud to raise.

Serve yourself from ranch to table.

We're not the only ones who love them!

Snake River Farms meats have been featured on menus of the world’s best Michelin starred restaurants including Thomas Keller’s French Laundry. Due to its rich red color and flavor, the Wall Street Journal dubbed Snake River Farms’ pork “The Other Red Meat.”

Snake River Farms

American Raised Kobe Beef and Kurobuta Pork

Providing some of America’s finest restaurants with American wagyu beef and Berkshire hogs, Snake River Farms has been raising cattle along the high plain of the Snake River in Idaho for over a decade. This family-owned business started with only a small herd of wagyu cattle brought over from Kobe, Japan. Once in America, the Japanese cattle, known for being incredibly tender and flavorful, were crossed with premium American Black Angus to create an entirely new herd that chefs consistently praise for its rich, succulent flavor. All of Snake River Farms’ cuts are wet-aged for 28-days, which limits its exposure to air and makes for a juicer and tender final product that this family of ranchers is proud to raise.

Serve yourself from ranch to table.

We're not the only ones who love them!

Snake River Farms meats have been featured on menus of the world’s best Michelin starred restaurants including Thomas Keller’s French Laundry. Due to its rich red color and flavor, the Wall Street Journal dubbed Snake River Farms’ pork “The Other Red Meat.”