Snake River Farms

It doesn’t matter if you’re in the supermarket, at your local butcher, or ordering online—when it comes to choosing the perfect cut of dry-aged beef or any other cut of beef, you want to pay attention to the marbling. Marbling is a physical factor that significantly affects not only the appearance of the steak but the flavor and tenderness of the meat as well. Let's look at a few reasons it matters to pay attention to the marbling of a steak, along with some tips to help you choose the best cut for your preferences. What Is Marbling? When you look at a piece of tenderloin steak , you'll probably notice white lines are running through the meat. These white specks and streaks through the meat are known as marbling because of the similar aesthetic it has to the black and gray streaks found in a slab of marble. The marbling in a steak is essentially intramuscular fat, meaning it’s fat that is found inside the muscle rather than on the outside like a fat cap o...

Capers have been (appropriately) described as “flavor bombs.” They’re salty and briny, savory and umami, packed with a distinctive flavor, and entirely delicious. At least, their fans would insist they are delicious. Capers tend to inspire very little indifference; people love them or hate them. However, even if you’rea firmly entrenched occupant of the “hate them” camp, don’t dismiss capers just yet. While the inclusion of full capers in bagels and lox or pasta may prove to be a bit much for some people, the subtler addition of capers to a recipe can add a unique zing to a recipe it would be a shame to miss out on. An example of just such a scenario in which a touch of caperlivens up a steak recipe—specifically bone-in New York strip and filet mignon (also referred to as tenderloin steak )—is included here. But first, we’ll dive into the origin story of capers. As a group, human beings have always been pretty fond of eating things and having those things taste...