Snake River Farms

Raising cattle is more than a tradition at Snake River Farms—it’s a legacy. Since 1968, generations of ranching families in the Pacific Northwest have shaped Snake River Farms with dedication, precision, and an unwavering obsession for quality. Every cut of American Wagyu beef and Kurobuta pork is raised with intention and finished with unparalleled care.

Trusted by some of the world’s top culinary talents—from Michelin-starred chefs to world champion pitmasters—Snake River Farms has earned a reputation for excellence. Their beef is rich, buttery, and intensely marbled, transforming everyday meals into unforgettable experiences. Their Kurobuta pork, often referred to as the pork equivalent of American Wagyu, is renowned for its exceptional tenderness and bold flavor—far superior to typical grocery store pork.

Snake River Farms is deeply involved in every step of the process, from ranching and feeding to final production. This isn’t just a business—it’s a promise built on patience, precision, and passion. Their American Wagyu consistently surpasses the USDA Prime grade, which is awarded to only 3% of all beef in the U.S. To reflect this exceptional quality, Snake River Farms uses the Japanese Beef Marbling Scale, ensuring a level of excellence that USDA standards alone can’t capture.

Whether it’s a crowd-pleasing brisket, a perfectly marbled ribeye, or gourmet pork cuts like pork collar and shank, Snake River Farms delivers chef-level ingredients right to your doorstep. With every order, they invite you to experience the extraordinary—crafted with care and built on a heritage of excellence.