Snake River FarmsAmerican Wagyu beef is known around the world for its superior quality, and this September the company celebrated another milestone: its Crystal Anniversary. Over the past 15 years, Snake River Farms has become the American Wagyu beef of choice for renowned chefs around the country and is served in many of the highly rated Michelin-starred chefs’ kitchens. 

“We’re incredibly proud of our growth over the past 15 years,” said Jay Theiler, executive director of marketing for Snake River Farms. “Snake River Farms began with a small herd of full-blood Wagyu bulls imported from Japan, and over the years we’ve grown our distribution network to include some of the best kitchens in the nation.”

The Snake River Farms difference starts with cattle bred exclusively from Tajima genetics, the most famous of all Wagyu bloodlines originating in Japan and generally regarded as the best quality meat in that country.  The original stock of Wagyu bulls were crossed with premium American Black Angus to form a proprietary herd that has developed into one of the finest groups of Wagyu/Angus cross cattle in the U.S. 

Snake River Farms also produces American Kurobuta Pork, 100% pure all-natural Berkshire pork, raised by a small network of family farmers dedicated to delivering the finest product available.

For more information about Snake River Farms, visit

Source: Snake River Farms