USDA Prime beef

This is the highest grade of beef. It contains the greatest degree of marbling. It is generally sold to finer restaurants and to some selected meat markets. It is significantly higher in price because less than 3% of the beef graded is Prime.

Dry Aging Beef

Dry-Aging was the standard until about 25 years ago when wet-aging, a different process that allows meat to age in its own juices while in vacuum-sealed bags, began to take its place. Although it is a more costly process, dry-aging is a long-standing tradition that produces extremely tender beef. Our dry-aged beef is stored in a custom-designed dry-aged cooler where a complex process incorporates an intricate and delicate balance of time, temperature, air circulation, and humidity. Over time, as the beef ages openly exposed to the elements inside the cooler, the beef's enzymes break down and tenderize the meat, giving it a unique flavor. The extra time and care we put into aging our beef ensures superlative flavor and maximum tenderness. Mellow and intense, our dry-aged beef delivers a distinctive, memorable taste with a buttery, tender texture.

The Worlds Finest Pork

Snake River Farms, well known for its premium american kobe beef, is now producing american kurobuta pork. Kurobuta (Japanese black hog) is 100% pure all-natural Berkshire Pork.

While other crossbreeds are available, Snake River Farms is one of the few brands offering 100% purebred Berkshire, ensuring a consistently exquisite eating experience. Kurobuta pork is celebrated in Japan for many reasons, especially its marbling; an attribute which the Japanese prize because of their long standing appreciation of Kobe beef.

Legendary origins

Its origins date back almost 300 years, when legend has the berkshire hog being discovered by Oliver Cromwell's army in winter quarters at Reading, the county seat of the shire of Berks in England. Fancied for its tremendous eating quality, the Berkshire breed was refined in the early 1800's and has remained pure ever since. Years later, the British government gave the Berkshire hogs to the Japanese as a diplomatic gift. A strong demand was created and still exists today for the superior taste, texture and marbling of kurobuta pork.

The way nature intended

Utilizing all-natural production methods, Snake River Farms american kurobuta pork is raised with great care on small family farms in the Midwest. No extender, no sodium and no water is ever added to our fresh pork products. Taste tests comparing american kurobuta pork (Berkshire) to other common pork varieties consistently show that consumers prefer kurobuta. In fact, the National Pork Producers Council conducted a taste test using 25 quality traits, and kurobuta pork ranked #1 in 19 of them, including tenderness and juiciness.

Exquisite pork flavor

Snake River Farms american kurobuta pork is lean, with small, fine streaks of marbling that make each cut sweet, tender and juicy. Unlike traditional white pork that tends to be bland and dry, american kurobuta pork is darker in color and richly flavorful. Comparing the weight of loins before and after cooking, american kurobuta pork has significantly less weight loss - up to 50% less - than some other varieties. This is the succulent and juicy difference you can taste with Snake River Farms american kurobuta pork.