Snake River Farms Review: Is it worth it?
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- Опубліковано 1 тра 2021
- Have you ever wondered "Is Wagyu beef worth it?". Maybe you've seen the ads for meat companies like Snake River Farms and wondered what all the hype was about. Well, I ordered two Wagyu ribeyes from Snake River Farms recently (one black label ribeye and one gold label ribeye) to test it out for myself.
This Snake River Farms American Wagyu beef review tells you my opinion on "Is it worth it?". Watch how I reverse sear these ribeye steaks on the charcoal grill, and find out if I would order them again.
@GrillwithWeber #ribeyesteak #webergrill #snakeriverfarms
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YOURE MY FAVORITE UA-camR
Thanks 🙏
Thank you for the honest opinion!
I was hoping for a comparison/contrast between the black and gold. The price difference is substantial.
If your going the Black vs Gold route I have only tried the ribeye so my opinion is limited but honestly the black was just as good as the gold. Huge jump from prime for texture and flavor.
I love my Weber Kettle. I'm glad to see you using it. I also bought the rotisserie kit. Great cooker.
Its what I learned on from day one as a kid..dad had them and thats where I started
Thanks so much for this comparison.! I think your time spent on this is meaningful to carnivores everywhere. I find it particularly valuable as I am caught between the extremely high quality and high cost of Snake River products and the affordability and ease of having a recurring order through Omaha Steaks which seems to be the best "value? / bang for the buck.
Something we deal with every day...is the extra price really worth it...does your mind play games knowing how much you spent..I think yes and no...have have had some fantastic results with just a high grade choice...I think its more about the inner muscle fat...regardless of grade
@@TheFlatTopKing agreed, and how the meat was aged, and the talent of the cook are also key. I damn well know you don’t have any trouble in the talent department. And I think it’s lovely that you include your child as well. She’ll remember it from one dad to another.
Awesome! I knew you'd like. I think it's the perfect special occasion dinner!
Just popped up
This video answered all of my questions about SRF. Just ordered 2 Ribeye Black Label based on your video
Awesome… would love to hear your experience as well.
Did you get those ribeyes? I’m wanting to get some aswell.
Sorry for the dumb question... Are the results from a charcoal grill a lot different from using a gas grill? I always used charcoal -- a regular Weber grill when I was younger because the grill was cheaper. Long back I switched to a gas grill for convenience. I had an electric smoker so started buying wood for flavoring. I started to use some wood in a smoker box in the gas grill and I did enjoy the smoke flavor.
Personally with out a doubt 💯 yes. Charcoal is my goto. Now if you poll 100 gas vs 100 charcoal im dure the results will stay 50/50. By far number 1 is taste. No question. I honestly could go all day about charcoal. Heck even straight wood beats gas. Something about the flare ups plus the kiss of charcoal.
I had a 3/4lb NewYork Strip from SnakeRiverFarms.
Hands down one of if not THE BEST STEAK ever to touch my lips...
Yeah I really loved mine. I think the upgrade from prime to wagyu is definitely worth a treat. We are going to buy some more coming up.
I know this video is 8 months old. I just bought a Wagyu Gold brisket from SRF. It’s in my freezer for a later cook. In the last week they have sold out on most briskets, so I’m glad I made the purchase. Going to try steaks, beef ribs, and maybe pork shoulders. Great video!!!
Yeah I really need to buy again. Its about that time. If you get filets let me know. thats on my short list.
Aw man I wouldn't freeze them, I'd try to buy them when planning to cook them
Did you notice any texture or taste difference between the black and the gold?
I bought a 6# Gold Prime Rib Roast for XMas. Best Prime Rib I have ever had.
Thats awesome...yeah we definitely enjoyed ours
Nicely done.
Thanks BOB
Love the Weber summit!
Yes Sir!
Wow! What a great video! Wagyu ribeye steaks from Snake Farms, expensive yes, worth it....absolutely! I use SPG on my steaks with hickory wood chunks. Gives that bacon taste. Not sure what’s in your rub but the steaks looked delicious!
What cuts have you tried from SRF. Have you bought from other companies.
I work at the Washington beef were me make and produce snake river farms and ill tell you its extremely worth it i always order a box srf meat on order week so worth it👍
Hey Thats awesome. Welcome to the channel. I am buying some more as well. I am going to buy the hotdogs and hamburger pack for the griddle. Of course i am going to sneak in a few steaks as well. ahahhha
Is there a difference between the black and gold?
Now you did it I hope your happy now ! After I watch this I have no choice but to go to a meat market here in billings mt. Good video my friend thank you .Frank from montana...
Thanks fir the kind words. Whats your go to steak method. Seasoning and grilled.
Good video . Being Italian from the bronx. Now in montana I love my steak with garlic and lots of it. And plenty of butter! Also I am always ready to learn. Different seasoning to try.. Ps Your Dad and in-laws are pretty lucky. Thank you. Keep up the good videos..
Stellar review man! I ended up buying SRF for some Holiday gifts this year based off this review.
My only recommendation for future videos is to consider cutting your steaks 45 degrees perpindicular to the grain. This will maximize surface area per cut, and cutting agaisnt the grain also shortens the muscle fiber for a more tender bite, meat fibers usually run across the steak about a horizontal axis. To my knowledge this is the case for most NY and ribeyes cuts.
Also, great grilling tips~ Looking forward to trying the burger method next time. Cheers
Thanks bud...cheers
Great Video !
Thanks!
Your video makes me happy. I do have 2 questions for you: Did you notice a difference between the black and the gold? And, is the gold worth the price difference from the black? Thanks.
The biggest jump in difference was between the prime and black label. The difference between black and gold did not warrant the difference. Thats just my honest opinion. But absolutely worth a shot if haven’t tried yet.
@@TheFlatTopKing thank you. That’s very helpful
@@believer1111.... any time. Merry Christmas
@@believer1111.... you ever eat something sweet like candy then take a drink of soda/juice and couldnt taste the sweetness from that? Same difference here, u have to clean your palate first because ive had them both and theres a huge difference but when ur taste buds are already being tantalized, its def gonna be hard to differentiate unless u clean your palate. 🙂
LOL! DAMN! When you sliced the Gold Lable open I was like HOLY CRAP! And then when you took your first bite, even made me cry! Good stuff!
hahahah I appreciate that...cheers
Some super good steaks there!
Hey King. Have you ever tried the Walmart American waygu and your opinion. Thx.
I have not...my kroger just received waygu strips....very interesting
The weber is like looking at the neighbors Vette in the garage to me.
Very well said...hahahaha low milage and dont want to use it...hahhahha I hear ya
Hey bud how much you charge to ship some of that $6.99 a pound ribeye out to San Diego? I paid $18.99/lb last week at Costco for three ribeyes, came to 65 bucks and they were tough. I was so pissed. I feel like taking the last one back that I froze. Good job on the vid.
😄😄😄😄😄. That was before all this pandemic and labor stuff. We just had this past Saturday some ribeyes from Costco.
I just bought some fat a$&&$$$)) t bones for 7.49 a lb. So big that we cut the filet out and saved for another cook. Just had bone in strips. We bought 8 steaks. I separated them all. We got 8 filets and 8 strips.
By the way, just wondering why you’re not burning lump in that Weber?
I have never like lump. I grew up on kingford. I have bought three different types of lump and have not even come close to liking them. Sparky, different sizes, i can tell a bit of a difference between a steak cooked on lump or briquettes.
7:50 ahh!! they mooooved!!
The gold label cowboy steaks are the best proper steak I’ve had period. I like reverse sear in an oven to 110 then finished on a roaring hot skillet or charcoal starter.
Yeah, Japanese A5 wagyu is amazing but it’s too rich to really enjoy in the same way you’d enjoy a normal steak. You lose out on some of the meatier texture you get in a steak.
Thanks. I have never tried the A5. I will one day. I have hears similar things about the difference
Amen!
The one I just ate was 40% fat
I don’t buy from sneaker farms anymore I’ve been disappointing with their customer service and their sales tactics. The free steaks they give you that are labeled gold grade or not gold gray they look horrible compared to the real gold grade products. Also their awards points is just a joke they had a 40% off sale and because I spent thousands there I have $50 off coupons. Can’t use both of the same time no phone call they just took what benefited them they took my points instead of giving me the same discount. The cowboy steak I had was disappointing it was a prime cowboy steak and instead of it being a steak for four people it was really a steak for one after you cut all the bullshit out of it
Christmas present for your father or father in law! How about your buddy from Wyoming????? It will be fun to see you all soon.
Great idea. When u come down bring some🤣🤣🤣🤣
Thanks so much for making this video. I however can't justify spending $100.00 a steak. I'm glad that you can cheers
No kidding. It was definitely a bucket list.
I spend well over $200 on one but not the half rate meat from snake river, only true A5 BMS 12 from Japan. Holy grail meats.
Try it once, I dare you
Have you ever tried using fresh squeezed lime juice ten minutes before using your dry rub? How about squeezing lemon on them just before eating? If not, try it and make a comment. Thanks again for another great video. All the best to you and yours.
I have seen someone do the lime thing and I cant remember who it was. They swore by it. I personally have not BUT I will and comment.
The beef flavor you get from SRV is the richest goodness I’ve ever had in a steak
What type did you try? I think next time I’m going to try picanha, filet, and ribeye cap.
The flavor of this meat is so good you don't need to put a rub on it. It's almost a crime to do that. When I cook these I only put some onion and garlic powder, with a healthy dose of salt. That's all you really need. Well done video. Try them without the rub though....just some onion and garlic powder.
Will do thanks Nick. Have u tried other cuts from them.
@@TheFlatTopKing In my opinion the New York is just as good or better than the Ribeye for the price point. I've tried both the New York and the rib eye, it's almost like the new York is a little better because it's more lean. Their tri tip is good too, and the hot dogs they make are also good. I used to buy the burger when I could find it, it was also good.
Onion powder is for dipshits who don't know how to cook a steak
When you ask her if she’s gonna try it with you! She’s like uuuuhhhhh YEAH!!!!! like duh!!!
Hahahah
Damn that’s some good eating right there.
yeah those were great
Totally worth it! L-O-V-E SRF!
Yeah we are going to order again this spring...
@@TheFlatTopKing Luckily, our local supermarket carries SRF beef and at a substantial price reduction over what they charge at SRF. I bought a whole (6 1/2lb) tenderloin there yesterday for $260. On the SRF website, the price is $399 for an average 4 1/4lb tenderloin. And, they're never in stock on the website. AND, no shipping costs!
@@fatdogtavern Ho;ly cow...I didn't know they sell to suppermarkets..it's Definitely not available here..that's awesome you get to experience that, especially local
What kind of grill is that
that was a camp chef..
Sorry,it was a Weber Summit,and I bought one yesterday!!
@@anthonycarsella7858 honestly extremely sorry....Yes Weber Summit...I didn't rewatch the video...i just assumed...100 my flault...
Whats the best way to thaw? I ordered from SRF and the steaks looked gorgeous but lacked flavor. Its the first frozen steaks I've ever cooked so wondering if I thawed them wrong or something.
Honestly i just put in refrigerator till thawed. Well i take that back. They came dry iced. I first put in freezer for about three months. When we decided to film i just thawed in refrigerator What steaks did you order.
@@TheFlatTopKing some ribeyes, strips, and filets. Some prime some wagyu.
@@endocry did you think they all were lacking flavor or haven’t cooked all yet. Which one was lacking
@@TheFlatTopKing Let me give you a little tip people like this are trolls bots whatever probably never cooked a steak in their life If you click on their name look at their channel look at their playlist when you see the playlist you know it’s not a real person
7:55 🤣🤣👍😁
“Are you gonna taste it with me” “uhYEAH!!” She’s like, you damn right I am !!😂😅 what do you think this is!?
Snake river was good!! I paid 50$ for one try tip and it was tender and good. but!!!! It did not compete with the grade A wygu I had when I was in New york
NO I would not think so. The difference between prime and American Wagyu is very noticable but the difference between Japanese A5 is unmatched. Thats on my bucket list.
how are you buying very good s teaks at 6.99 a pound ?
Funny you mentioned that. We just bought 3 whole ribeyes for 6.79lb. Had our butcher cut them into steaks. Im doing a video soon talking about this same issue.
@@TheFlatTopKing And it's USDA prime?
@@Arlong1776. No choice.
Meat grader messed up, that both are choice and probably a small choice not even close to prime
Looks awesome. You really need to hook me up with your boy for them $5.99/LB rib-eye. I realize this video is a year old but still gotta be better then our $22/ here in Southern New Jersey.
They are available right now for 9.99....last month they were 6.79...Its very common here
Try Wild Fork Foods, seems to have a much bigger selection and more reasonable prices.
Love Wild Fork
I will look into them TY
Where are you located? Before the pandemic I was getting usda prime ribeye for 28.99 a pound, BUT the prime I was getting blows your prime out the water… your prime looks like a choice… moral of the story: not all USDA Prime are the same!
East Tennessee
Who sells ribeye for 5.99$/lb let alone good quality? Do these people have a website ?
Publix....and Kroger grocery stores....this video is quite old and we literally just bout another batch for 5.79...
You are getting some very good looking steaks local for 5.99 looks to me like. No wonder you not going to the 100 dollar steak often. Where I live for 5.99 you get stuff that is barely edible. LOL. Those SRF steaks looked killer though to.
Honestly they were and your right....sometimes for $7lb some ribeyes look killer and then its hard to justify the price...for sure....
This video is the reason I am in debt $1,500 to SRF LOL. I've went crazy after trying the wagyu gold bone in strip and cowboy ribeye. I've had Japanese and Australian A4/A5 multiple times, SRF has a richer flavor.
WOW...thats next on my list...so you actually like the snf better than A4/5...interesting. Have you tried the Australia kind..I have heard good things about that
I’m over here thinking go against the grain and cut at an angle
Choice and prime are the same cut of meat? That’s ridiculous
I agree. Most customers only pay what the tag says. Its a rip off.
Kind of screwed you on the wagyu gold. Not much spinalis
I just subscribed to your channel, but where u getting ribeyes for 6.99 a pound? Hook me up!!!!
We normally get them at Publix when they go on sale. Just this Father's Day they had them at 8.99 so I guess with inflation that's what they can do. Usually around the holidays are the best time.
Where is your butcher,? $5.50/$6.50 a pound of Ribeye,? Sign me in. My daughter gave me meats from Snake River Farm for my B’day & payed a bundle for it. Me, I normally buy meat from Cosco or Sam’s: still $10 + for Ribeye. Not really that bad. Butchers here are expensive (chritchfield meat market), more than SRF prices.
I have a FB page for our griddle community called The Griddle Group on Fb and I just shared another pic and video about our local grocery stores having massive deals for the 4th of July on Ribeyes...all 3 stores...now I can get 1.99 brisket
everytime you pronounce 'prime' it sounds like 'prom' !?
I agree...I cant speak most things clearly..its a struggle...
Guess I’m an idiot but the primes in the picture and what you bought looked close enough not to care. What your butcher sent you was better but not anything to write home about.
American Wagyu Gold label is a 3rd rate Wagyu in Japan. It literally couldn't get better than A3 rating, A5 being the best. Is it better than most of our "shitty USDA Prime"? Absolutely. But I remember a day when your "prime" in this video was USDA Choice, but couldn't get a prime rating by anyone. Then your American Wagyu Black Label is nothing more than Prime of old days.
What am I saying? We've destroyed the quality of beef in the USA at the expense of faster rearing, cheaper cost, faster to market and turning around the funds. And now we think "American Wagyu" is the shit? really? American wagyu is a sales pitch for a beef that couldn't hold a candle in quality to real Wagyu. It absolutely wouldn't even be allowed in Japan, BY LAW, because it's NOT wagyu.
Ok….. really not the point. That’s absolutely nothing you or I can fix. American Wagyu is a blend of cows not actually controlled by fda to what percent can be waygu. Just not sure the purpose of the comment….
@@TheFlatTopKing We can be responsible and forthright by not holding back on the truth. Wagyu is all the rave today. Even Walmart sells it. But beef farmers and custom overpriced butcher shops are not telling the truth. Just because it's got 10% true Wagyu "JAPANESE COW" bloodline does not mean A) that it came from a bred cow in Japan that passed the WAGYU naming laws, and B) That it is anything even CLOSE to the true Wagyu quality. Which your steaks were not.
I'm a recently retired trucker living in the Philippines and see the same thing only much worse. Imported "Certified American USDA Black Angus" labels on imported beef selling for $25-$50 per pound. It wouldn't pass USDA inspection as SELECT back home let alone choice or prime. Australian Wagyu Black Angus, that couldn't pass for choice.
Where did all these supposed "Pure bred Tajima Wagyu" (a butchershop video) come from? Being as Japan traces every single Wagyu cow from birth to end product steak via a registration # for each cow, and bloodline, available online to the public, I would think American "Wagyu" beef farmers would LOVE to advertise that individual registered number attached to a cow and it's future offspring to add validity and quality customer impression.
My purpose, since you asked, is to let others not unlike yourself know that not everything is meets the eye in American beef world. No matter how "holistic" a cattle farmer claims, if they can't or don't back up these claims with integrity, then they are just lying to the public for their dollar.
Here's just one bit of information with some actual integrity in Europe around Wagyu. www.wagyu-master.eu/products/tajimabeef.html#:~:text=Tajima%20cows%20are%20genetically%20strong%20and%20are%20highly,beef%22%20and%20%22Omi%20beef%22%20have%20inherited%20their%20genes.
You obviously don’t understand their grading. The A5, A4 A3 parts is the yield. Meaning how high a percentage of meat do they get from carcass. The BMS Rating, up to 12 is quality of meat to fat.
Perfectly grilled, but its A little too rare for my liking.
Absolutely...thats what its all about..cooking what you like...you will never hear my say to NEVER cook like this because someone does or will and thats how they like it...
How can you not see the prime has more marbling than the choice. Your video is discredited to me. Your bias is obvious.
In the video i clearly state that the only reason why i bought it was to have four options. The price difference in prime and choice did not warrant that big of a gap. I just rewatched the video and absolutely no bias is there. I even flip of the other two to show marbling as well. The two steaks had nothing to do with snake river farms. Polar opposite. At the time of video i was not an affiliate with SRF and never mentioned to check the description below. That’s because we never imagined we would get to this point in subscribers.
I'm 3 minutes into the video and you would have been well served to wear one of those black gloves or get your hands cleaned and manicured . Because I know you're no hand model, but those mittens you got on are killing the look of the meat, for me anyway. Keep on
lmao what
I am on the no black glove strike. Its at my house and we are the only one eating. Im good.
Sure it was amazing!
@@CarCustodian im placing another order soon. This time more for the griddle.
I like how you bear hand the steaks and then proceed to touch everything including your glasses
Me too it adds extra flavor...salt, buggers and flu all around...
Reverse searing is stupid. Sous vide is stupid. BOOOOOO.
Happy Halloween..
Why
wrong
Get to the point
before or after you commented...
PLEASE for the love of God, stop ruining good cuts of beef with rub and seasonings, kosher salt is all you need. I simply stopped watching at this point.
Charles thanks for stop watching. I was wondering how long it would take you to realize that i am completely full of crap. And just because WE like different steak seasonings and you like salt and pepper only. Thats what the world is made of. Difference of opinions and options. Why in the world would or does it matter one bit how i season my steak. I work just like you to make money and when i eat i want to eat what i like. I like seasoning. I like my homemade steak seasoning. I dont like ketchup on eggs. I dont like Brussel sprouts. I like steak with a binder and seasoning
He can put what ever the fuck he wants on his steak
Yeeaah...lol
burnt seasoning
without all the talking, this could easily be a 5min video.
Not how we roll....plenty of non talking content..we try to teach in or videos...