The Lead - Stories from Snake River Farms

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ISSUE 3 / WINTER ‘22

The best gifts of the holiday season aren’t wrapped up in shiny paper.

They’re scribbled in your grammie’s handwriting on a stained 3x5 recipe card.

They’re in the first bite of filet mignon enjoyed in a studio apartment with your new love.

They’re in the cheers of joy that rise from the Christmas table when your aunt carries in her famous prime rib.

They’re lingering in the last morsels of the heavenly kitchen sink hash your dad made to combat that wicked New Year’s Eve hangover.

No, you won’t find the best gifts in a store — but you might find a few of the ingredients in this issue of The Lead. Because no matter who you call family, or where you gather with them, the most meaningful presents are served on a plate piled high with love.

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6. A Family Affair The people who bring SRF to your table share their holiday traditions.

16. Future Forward How we’re working to be more sustainable.

22. This Holiday's Tips, Tricks & Secrets

Insider info for a fun & delicious holiday season.

26. Take the Temp:

Five Steps to Holiday Prime Rib Done Right A prime rib how-to from ThermoWorks.

28. Low Key Feasts Friendsgiving ideas for a couple or a crowd.

38. Your Holiday Top 10 Take a look at our top-rated cuts.

40. The Other

Turn leftovers and SRF staples into delicious dishes.

48. Snake River

Farms Milestones A review of SRF’s history.

This Holiday Season A guide to our favorite gift packages.

58. Club SRF

Learn about the SRF Loyalty Program.

59. Corporate Gifting

Use our gifting service to impress clients & colleagues.

TABLE OF CONTENTS

TABLE o CONTENTS

50. Gifts We're Giving

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Holiday Meals

A Lydia Rangel

A F FA I R The people who bring SRF to your holiday table share what’s on theirs.

Why do we spend weeks spooning masa into corn husks, baking more sugar cookies than the entire U.S. Army could eat, or cracking dozens of eggs into vats of eggnog? Why go to so much trouble for a meal that will last 12 or 15 minutes, at most?

Because it’s tradition. Your mom did it.

So did her mom, and her mom before her, and her mom before her, stretching back all the way to some distant past

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we’ve only seen in black-and-white pictures. Or maybe before that, even.

Who knows! It’s tradition. And tradition is the glue that binds families together.

This year, we asked our Snake River Farms family members about their must-do holiday routines. And you know what? We discovered all traditions celebrate the same thing: the simple joy of being together.

S A L E S B R A N D M A N AG E R , AG R I B E E F B O I S E , I DA H O WHAT’S BIGGER IN YOUR HOUSE: CHRISTMAS OR CHRISTMAS EVE?

Christmas Eve is what we celebrate the most in my family. It’s a celebration that the Baby Jesus is going to be born, so in most Mexican households, the 24th is big! I’m first-generation Mexican and my family is Catholic, so a lot of our traditions came from my mom and dad’s culture.

DO YOU HAVE ANY FAMILY TRADITIONS?

We put a nativity scene together and assign godparents for the Baby Jesus. From the 24th to the 6th of January, the godparents are responsible to dress the baby — a little handmade suit or sometimes little shoes and gloves. It sounds really weird or strange to people, but it’s normal to us.

WHAT’S YOUR MUST-HAVE CHRISTMAS FOOD?

We make both pork and beef tamales on Christmas Eve. We use Snake River Farms Kurobuta pork shoulders for the tamales.

It’s a lot of work, but it’s fun because everybody is doing it. You spend time around the kitchen table, giving each other crap and listening to loud music, because that’s just what we do.

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Nate Duyn FA B R I C AT I O N M A N AG E R , TRUE WEST BEEF J E R O M E , I DA H O

WHY DO YOU LOVE CHRISTMAS?

I met my wife in high school, and her family owns a Christmas tree farm in Oregon. So, Christmas trees were a big part of our lives then and now. These days my wife and I still pick out our own tree. We go big.

There are no fake trees in our world.

WHAT HOLIDAY TRADITION DO YOU LOOK FORWARD TO?

Every year since I was a kid, my Aunt Joan has given me an ornament shaped like a Ford or Chevy truck with a tiny Christmas tree on it. I still decorate my tree with them. They’re my prized possessions. If the house was burning down, I would try to grab the trucks.

We have to have prime rib and ham cooked on the Traeger. I use our Double R Ranch Prime Rib. It has that really good flavor that I was used to growing up — I can’t say enough good things about it. We season it with salt, pepper, garlic, and a little mace. It’s a seasoning my grandfather made, actually, and sold for many years. It’s a staple for us.

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A FAMILY AFFAIR

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WHAT’S ON THE TABLE FOR CHRISTMAS DINNER?

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Jacinta Abonda H U M A N R E S O U R C E S M A N AG E R , WA S H I N GT O N B E E F T O P P E N I S H , WA S H I N GT O N

You can tell it’s Christmas in my house because it’s decorated with a lot of cheer. We grew up doing the traditional Noche Buena dinner. That is the Christmas Eve dinner, and we eat tamales and atole, which is like a big custard, and just be with family and friends.

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HOW ARE YOU KEEPING YOUR FAMILY’S TRADITIONS ALIVE?

We lost mom last year. I want to keep those recipes and traditions with my daughters so that when they’re growing up, they know where they came from.

They spent a lot of time with their grandma and were very close to her, so there will be times when they say, “Mom, that’s not how grandma did it!”

Yes, they’re correcting me, but they’re making sure that we keep the traditions going by ensuring we’re keeping the recipes like grandma used to do. It makes me proud.

HOW DO YOU MAKE TAMALES?

The tamales are made with pork shoulder, and there are so many different recipes. My mom would never measure, so it would be a pinch of this, a little bit of that, and a lot of that. I want to believe that I was able to get her secret and make the tamales the way that she would make them.

A FAMILY AFFAIR

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HOW DO YOU GET READY FOR THE HOLIDAYS?

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DO YOU HAVE ANY TRADITIONS YOU’D LIKE TO PASS ON?

I have two kids, and by the time we get to Christmas, I’ll have three. I’ve been reflecting a lot on what I’ll be doing for our traditions.

When we were growing up, Christmas trees were very expensive because they had to be shipped from the mainland. My dad would always grumble about getting one. But we’d decorate it with two themes: cowboy-style ornaments and Japanese-style ones that looked like sushi rolls. My mom likes to give us Asian culture ornaments, so we’ll keep both family traditions going with our kids.

JW Wood G E N E R A L M A N AG E R , B O I S E VA L L E Y F E E D E R S C A L DW E L L , I DA H O

WHAT WERE THE HOLIDAYS LIKE WHEN YOU WERE GROWING UP?

I grew up on a ranch in Hawaii, so a lot of our holiday foods were surf-and-turf with Asian-Hawaiian-influenced meals.

Growing up on a ranch meant we had prime rib for Christmas, but we might also have sashimi-style ahi. And then we’d have pipi kaula, which is like a Hawaiian version of beef jerky. It’s a very common appetizer you can buy at the store, but it would be really special when someone would make it.

WHO IS IN CHARGE OF THE PRIME RIB?

My dad and I team up for the prime rib, and we always refine some things. We usually debrief over a Scotch, so I’m not certain we always recall the debrief from year to year.

But the one thing that never changes is the salt. It has to be Hawaiian coarse salt.

A FAMILY AFFAIR

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Robert & Beth Rebholtz PRESIDENT AND CEO, AG R I B E E F B O I S E , I DA H O

HOW DO YOU CELEBRATE THE HOLIDAYS?

We tell our family that our house is their house.

We usually have everyone over during the holidays — our kids, our grandkids, our siblings and their families.

Our big celebration is on Christmas Eve, so that’s when we get together and go to Mass and then have a big dinner and gift exchange.

AND BEEF IS DEFINITELY ON THE TABLE, RIGHT?

Yes! We actually have two centerpieces — usually a Gold Grade prime rib and rack of pork. We keep the seasoning very simple and grill or roast in the oven. Wherever we can find space, really. We keep the sides easy, too.

Maybe some fresh green beans with salt and pepper and Parmesan, or baked fingerling potatoes with garlic. But everyone chips in! We get a lot of help with desserts and appetizers; our daughters and extended family get creative and bring an assortment of both.

YOUR KIDS ARE GROWN AND OUT OF THE HOUSE. HAS THAT CHANGED THE WAY YOU LOOK AT THE HOLIDAYS?

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A FAMILY AFFAIR

We always wanted our own children to stay close and have strong relationships with each other, and it’s very rewarding to see that they want that for themselves, too. They like to be together and spend time with each other during the holidays. And we’re really enjoying our grandkids! We love having a full house.

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For Snake River Farms, sustainable practices are more than marketing. They’re a treasured responsibility.

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RANCHING Ranching is the first step of the beef life cycle and is where the Western lifestyle is on full display. Our cattle are born and raised on family owned-and-operated ranches throughout the greater Pacific Northwest.

We’ve nurtured relationships with many of these hardworking families for multiple generations. As part of our sustainability program, our company is focused on strengthening the livelihood and economic viability of our partners. Working with well-managed and caring ranches ensures land stewardship by using key programs like rotational grazing and practicing the highest level of animal health and handling.

CARBON FOOTPRINT One of the simplest ways for companies to decrease their environmental impact is through the purchase of carbon offset credits. A carbon offset credit is a transferable instrument certified to represent reduction of a specific amount of greenhouse gases (GHGs). A company that purchases an offset credit can claim the underlying reduction toward their own GHG reduction goals.

Carbon offset credits do offer a real value, but a downside is the possibility for a company to purchase them, show a reduction in GHGs, and make no actual changes to their business practices. With an eye to becoming a truly sustainable company, we chose to dig deeper.

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Using this baseline, our team has identified and implemented real changes to our processes to significantly reduce our company’s total carbon footprint. Our sustainability program includes four core pillars to affect change: ranching, feeding, processing, and community.

Sustainability programs create better use of natural resources and make our business more efficient. In addition to the environmental benefits, efficiency has a positive economic impact. All together, the hard work and cost to develop a more sustainable company makes sense for the long-term health and viability of Snake River Farms and our customers.

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SUSTAINABILITY IN ACTION: PRODUCER GRANT PROGRAM Ranchers, or producers, are the foundation of our success. The Producer Grant Program is a five-year initiative that reimburses ranches for projects related to sustainability, environmental stewardship, animal welfare, and the preservation of the Western lifestyle.

SRF & SUSTAINABILITY

The first step for Agri Beef and Snake River Farms was conducting a life cycle assessment to understand and measure the actual carbon footprint (the amount of GHGs generated) of our beef production. This includes factors like water usage, waste avenues, and emissions.

This investment in time and money established a baseline for each part of our beef production and allows us to measure true progress.

Agri Beef is dedicated to supporting our ranching partners and preserving the Western way of life.

The Producer Grant Program is a tangible way for us to work together with ranching families to develop sustainability at the local level.

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FEEDING The first step to produce beautifully marbled beef is sourcing cattle with superior genetics. These cattle have a history of scoring high on the USDA scale. Once secured, we raise them with strict and humane animal welfare practices.

Advanced nutrition is critical to our success and to the health of our animals.

An example is adding steam-flaked corn to their rations. This is an easily digested food source, which naturally reduces the time to bring cattle to market. The shortened time frame reduces the amount of GHGs produced by our operations.

Eating local isn’t just a popular trend for people. Our cattle enjoy the benefits of farm-fresh meals, too. We develop relationships with local farmers to support the regional economy, which in turn minimizes our fuel usage.

PROCESSING

COMMUNITY

SUSTAINABILITY IN ACTION: SYNERGY WITH LOCAL FARMS

Agri Beef owns and operates its own USDA-approved processing facility in Toppenish, Washington. Food safety is a top priority. To meet our high standards and to sell our beef in international markets where food safety requirements exceed those in the United States, we are Global Food Safety Initiative (GFSI) certified. GFSI is recognized as the gold standard of food safety audits, and certification exceeds the strict requirements of the USDA.

We’re working with local farmers to revisit time-honored techniques and create a comprehensive solution to shared problems.

In Washington, we’ve initiated a program where we process the manure organic compost from our feeding operation.

Farmers use the fertile, nutrientrich organic material to replace expensive conventional fertilizers manufactured from petroleum.

Processing requires water, so our team has implemented systems to reclaim and reuse water to lower the overall usage and reduce energy requirements. Tallow is a natural by-product of this process, and we provide it in multiple food and industrial grades ranging from the same basic ingredient your great-great-grandmother might have created to make soap to technical tallow, a highly refined product that can be used as biofuel to better utilize our resources.

Agri Beef is a large employer in the communities where our businesses are based.

We make every effort to be a good employer and a good neighbor by creating safe work environments and offering fair wages and competitive benefits. But our commitment also extends to creating a culture of caring and success.

We work with local farmers to create a win-win scenario that allows them to replace expensive chemicals and provides us with nutritious feed for our cattle.

Farms near us grow beans, a crop susceptible to mold. Chemical fungicides are commonly used to control this problem. Our joint program employs a cover crop called triticale, a hybrid grain of wheat and rye. The grain is planted in alternate rows and naturally controls mold. We purchase the harvested triticale and add it to our cattle rations.

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SUSTAINABILITY IN ACTION: BEEF COUNTS

SUSTAINABILITY IN ACTION: THE BIODOME Our wastewater system uses an aerobic lagoon with a microbial population that naturally breaks down solid matter.

A by-product of this step is the production of methane, a GHG. Instead of releasing GHGs into the atmosphere, the lagoon is covered with a biodome to capture these emissions. The gas is purified to remove contaminants and water vapor and is pumped to a boiler system to heat water used in our plant.

In 2010, Agri Beef partnered with local ranchers, feeders, industry associations, and food banks to create a program to provide beef to families in need in Idaho and Washington, the states where our business operations are located.

Food banks are often in short supply of high-quality protein, and the need for beef has increased in recent years.

SRF & SUSTAINABILITY

This out-of-the-box thinking draws from old-world techniques and is an example of how we create sustainable systems with environmental and economic benefits.

We support local schools and organizations, just like any friendly neighbor would. Agri Beef prioritizes programs that support child and family services, food insecurity, and education (with an emphasis on the agricultural field). Our company is also involved in the beef industry through national organizations.

Our employees volunteer at food banks to sort, box, and distribute products to the community through mobile pantries. We have been a part of contributing over 4.5 million servings of beef and have donated over $1.2 million in cash to the program.

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Frozen > Fresh

According to the meat scientists (yes, that really is a title!) at Texas A&M University, flash frozen beef (like SRF’s) captures the moment of peak freshness.

The key to maintaining high quality is to freeze fast, then thaw slowly. Be sure to allow plenty of time to gently thaw in your refrigerator.

The Holiday's

TIPS, TRICKS & SECRETS

Knock out your gift list. Buy steaks like a pro. Create the perfect holiday centerpiece.

With our list of inside info in hand, you can do it all this season (and have fun while you’re at it).

Aged to Perfection

Take the Temp

Dry-aging adds another layer of flavor to our already awesome American Wagyu and USDA Prime steaks. Our dry-aged cuts have an appetizing rich aroma, a nutty flavor, and added tenderness.

Glaze Over

Add some pizzazz to your Kurobuta ham with a glaze. Use your favorite preserves, maple syrup, or a simple orange juice-and-brown sugar combo to add flavor and color. Simply slather the glaze on your ham 30 minutes before removing from the oven.

Check the temperature of a prime rib or ham in more than one place to get a complete read on doneness. Start with the largest section and place the probe in the center of the cut, then check other areas.

Not Left Behind

Turn the Holiday On Its Head

Some folks enjoy Kurobuta ham leftovers more than the holiday meal! Perfect for sandwiches, ham-and-bean soup, ham and eggs, and any number of wonderful meals. Ham stored in the refrigerator maintains its flavor for up to 4 days, so you’ll have plenty of time to try a new recipe.

We have your head (and the head of your favorite SRF fan) covered with this limited edition Rope Snapback hat. Wear this red, white, and blue hat embroidered with the classic SRF logo to show off vintage style this holiday season. SRF Rope Snapback Hat $30

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Bone-In Benefits

Bone-in roasts and steaks look awesome, so they’re a great choice if you want to make a big impression. The bone doesn’t add flavor, but it insulates the surrounding meat from the heat for a tender, juicy bite.

Bullish on Style

Coming Up Rosemary

Accent the natural goodness of Snake River American Wagyu prime ribs with the SRF Rosemary Roast Seasoning. It’s packed with rosemary, garlic and other natural ingredients, all handcrafted by our culinary team to enhance and highlight our prime ribs and roasts. SRF Rosemary Roast Seasoning $15

The Benefits of Indulgence

The intense marbling of Gold Grade steaks are a splurge, but the added intramuscular fat makes for a steak that’s more forgiving if you make a mistake while cooking.

The Wagyu Bull Patch Hat pays homage to Fukutsuru, the famous bull at the top of Wagyu bloodlines. A custom patch is sewn on a Richardson 112 trucker hat, the definitive go-anywhere hat.

SRF Wagyu Bull Patch Hat $28

Get Grilling

Cut 1.5" Thick

Cut toWeight

Show your love for grilling and Snake River Farms with this limited-edition T-shirt made with soft and comfy tri-blend cotton, poly, and rayon fabric. The unisex tee is a distinctive aqua blue with colorful grillin’ graphics.

SRF Grill T-Shirt $25

The Thick of It

Make the best winter meals with a FINEX Dutch oven — high-end design to a classic cast iron staple. Its octagonal shape and stainless steel Speed Cool spring handles are signature FINEX features. Your pot roasts, braised pork, soups and stews will never taste or look better. www.finexusa.com 24

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Ribeyes

VS.

New York Strips HOLIDAY TIPS, TRICKS & SECRETS

SRF cuts steaks to thickness, not weight.

You can see the advantage in our hand-cut traditional ribeye steaks that are a full 1.5 inches thick and average 15 oz. in weight. While other online meat purveyors have ribeyes that weigh the same, they’re Dutch often 1 inch or less in width.

Treat

Steak Off

Do you prefer ribeyes or New York strips?

Both are steakhouse best sellers. Ribeyes are beefy and naturally tender thanks to intense marbling. New York strips are richly marbled with a firmer bite. Try them both to find your favorite.

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: p m e T e h t Take

brought to you by:

five steps to Holiday Prime Rib Done Right important items:

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Nothing beats a tender, juicy, perfectly cooked prime rib for your big holiday gathering. Prime rib is surprisingly easy to prepare, especially if you follow the simple steps from our friends at ThermoWorks, the maker of our favorite thermometer, the Thermapen® ONE.

A perfect prime rib should be evenly cooked throughout — without an unsightly, overcooked gray band — and have a delicious, meaty sear. To get it right, ThermoWorks has the tools and thermal know-how you need to get it done.

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Thaw

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First, fully thaw your prime rib — proper thawing ensures both a quality roast and food safety. Set your roast on a plate in the refrigerator and let it thaw in its packaging for three to four days. Verify the roast is fully thawed by checking its internal temperature with a thermometer like the Thermapen ONE. Make sure you don’t see any temperatures below 32°F.

preparation

Trim off the excess fat and any loose bits. Then, generously season all sides of the roast with kosher salt and black pepper to let the beefy flavor of your Wagyu shine through. A full two to three tablespoons of each should do for a five-pound prime rib.

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Roast

Start by cooking your roast at a gentle 250°F. This lower, slower cook will slowly bring up the meat’s internal temperature without overcooking the outside. Use a leave-in probe thermometer like ChefAlarm® to track the internal temperature. For medium rare, set the high-temp alarm for 120°F (130°F for medium). Once the alarm sounds, verify the temperature in several places with a thermometer.

Rest & Sear

When the desired temp is reached, remove the roast from the oven and rest for 15-20 minutes on the countertop. The internal temp will rise about 5°F as it rests and continues to cook. While the meat is resting, heat a cast iron pan over medium-high heat until it is at least 400°F. For the best sear, with the least internal cooking, rotate the roast frequently — every 60 seconds or so. This rotisserie-like heating will result in a delicious sear while minimizing the gray band.

Slice & Serve

Lastly, carve and serve, either unadorned or with au jus or horseradish. Your guests will marvel at the rich mahogany crust and the marbled, edge-to-edge pink interior.

Eating together is an integral part of any celebration, and a perfectly cooked roast is one of the most celebratory meals you can make.

Use the right tools to monitor and control your temperatures throughout the cook, and you’ll end up with a beautiful roast that your guests will remember long after they’ve left the table.

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LOW-K EY FEASTS

You can’t always be with your entire family for the holidays. But with friends, home is wherever you’re together.

Over the past few years, so many of us have had to change, rearrange, and cancel our holiday plans. But there has been a silver lining: The rise of Friendsgiving. Yes, Friendsgiving often lacks the comfort of family tradition — but it makes up for it in a freewheeling “let’s try it!” spirit.

WHY NOT GIVE THESE IDEAS A SHOT?

1. FEASTS FOR A CROWD:

PRIME RIB There’s no better way to celebrate with your circle of friends than gathering to share a Snake River Farms prime rib. Rich, luscious, and luxurious, prime rib on the table means a special meal is about to start. Don't be intimidated to prepare a prime rib. Although many people equate them with a long day in the kitchen, they’re surprisingly easy to make at home.

USDA Choice Bone-In Prime Rib, 8 lbs. $179

LOW-KEY FEASTS

SRF Black Boneless Prime Rib 6.5 lbs. $329 SRF Gold Bone-In Prime Rib 3-Bone $449

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1. FEASTS FOR A CROWD: PRIME RIB

Known Quantity How much prime rib should you purchase?

Plan on eight ounces per guest. Add extra servings to your calculations for heartier appetites. Prime ribs lose weight when cooked, so estimate 20% shrink for boneless roasts and 30% for bone-in varieties.

All the Marbling Marbling, or intramuscular fat, is the best indicator of flavor. Look for prime ribs with a plentiful amount of visible white strands.

Cooking in the oven melts the marbling and provides more flavor, juiciness, and a tender texture.

Down to the Bone Bone-in prime ribs look fantastic on the table. In addition, the bones insulate the surrounding meat, leaving a section that’s extra juicy and tender. Boneless prime ribs are just as flavorful and require no additional knife work to slice and serve.

Thaw Out Take the time to fully thaw your prime rib.

A frozen roast can take two to three days to defrost in the refrigerator. Play it safe and put your frozen prime rib in the fridge four or five days before your dinner.

READY FOR PRIME TIME

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Temp Chart 110° - Rare 120° - Medium Rare 130° - Medium 140° - Medium Well Rest Area Prime ribs are large pieces of delicious beef and, when removed from the oven, the temperature varies throughout the roast.

Resting for 15 to 20 minutes allows the temperature to equalize. The temp will continue to rise about 5°F while resting, and the juices will be reabsorbed. The result is a more delicious, more juicy prime rib.

For more prime rib cooking methods and recipes, see the Prime Rib Guide on the Snake River Farms website.

LOW-KEY FRIENDSGIVING FEASTS

Here are some solid tips and guidelines to ensure your Friendsgiving prime rib is effortless, memorable, and delicious.

Seasoning is the Ticket Generously season your prime rib to create the classic savory outer crust and to enhance the flavor of the beef. Kosher salt and cracked black pepper are excellent, but feel free to add your favorite aromatics and herbs such as garlic and rosemary. Our SRF Rosemary Roast Seasoning is a great shortcut.

Thermometer of Success Cooking time provides a general idea of when your prime rib will be ready. A good guideline is 20 minutes per pound. That said, the only way to know it’s time to pull the prime rib from the oven is temperature.

Check in the middle of the largest section as well as in several places in the roast: 130° equates to medium doneness, which will please the majority of folks.

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2. FEASTS FOR A CROWD:

KUROBUTA HAM The ideal main course for your holiday table is impressive, delicious, and easy to make. Snake River Farms Kurobuta hams check all these boxes as a spectacular meal for your favorite friends. What makes them so much more flavorful than other hams? We raise only 100% Berkshire pork, a heritage breed with an abundant amount of intramuscular fat and a high pH that imparts a deep pink color and retains more moisture.

But all you really need to know is that Kurobuta hams are rich in flavor with a hint of smokiness and a natural sweetness.

For traditionalists, try a bone-in ham for its classic shape and natural appearance. The folks at this Friendsgiving opted for a boneless ham, which is easy to slice.

Kurobuta Whole Boneless Ham, 7+ lbs. $129 Kurobuta Half Bone-In Ham, Large 8 lbs. $141

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INSPIRATION LOW-KEY FRIENDSGIVING NATION FEASTS

Kurobuta Whole Bone-In Ham, 17 lbs. $189

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3. FEASTS FOR A COUPLE:

COWBOY STEAK

Whether by circumstance or by design, sometimes the holiday table is set for two.

There’s still every reason to go all out!

Prime rib is synonymous with a celebratory meal. A whole prime rib might be overkill for a couple, but our Cowboy Steak provides the perfect solution. Averaging a full two-and-a-half pounds, it’s a huge steak that does double duty as a prime rib for a dining duo.

Reverse-searing the Cowboy Steak like a roast provides an eating experience more akin to prime rib. But feel free to use the grill if you prefer.

REVERSE SEAR GUIDE Heat oven to 275°F. Season the steak generously with kosher salt and pepper.

Set the steak on a wire rack in a rimmed baking sheet and place in the hot oven.

About 20 minutes into the cook time, use a thermometer to check the internal temperature. Target 110°F for rare, 120°F for medium rare, and 130°F for medium doneness.

Remove the steak from the oven when the target temp is reached, and rest on a cutting board for 15 to 20 minutes.

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LOW-KEY FRIENDSGIVING FEASTS

Before serving, place under the broiler to get a final sear.

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1. Pork Porterhouse 9 oz. 2. Gold Filet Mignon 6, 8, 10 oz. 3. Black Top Sirloin 6, 8, 10 oz. 4. Choice Filet Mignon 6, 8, 10 oz. 5. Prime Cowboy Steak 2 lbs. 6. Gold Ribeye 15 oz. 7. Black Bone-In NY Strip 1.2 lbs. 8. Gold NY Strip 12 oz. 9. Black Tomahawk Steak 2.5 lbs. 10. Kurobuta Bacon 1.5 lbs.

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Leover Ham

P R E P: 30 M I N S, CO O K: 1 H R

2 tablespoons olive oil, plus more for brushing the pan

This one-pan wonder makes any post-holiday breakfast a breeze. Kurobuta ham and sweet potatoes are combined with fresh herbs and cooked until just a little crispy. Eggs are baked on top to complete the meal.

1 large red onion, chopped (about 2 cups) 2 tablespoons melted butter 3 cups diced (1/4-inch cubes) Snake River Farms Kurobuta ham 4 cloves garlic, finely chopped 2 teaspoons fresh rosemary, finely chopped 1 1/2 teaspoons fresh thyme, finely chopped 1 1/4 teaspoons salt

Anyone who has ever hosted family and friends during the holiday season knows it can be hard work. The days leading up to “the big day” are full of cleaning, cooking and cleaning again, and, finally, everyone gets to enjoy your fabulous dinner. After all the food is devoured, there’s more cleanup, and when the last fork gets washed and put away, you’re done. Except you’re not — there's still a refrigerator packed with leftovers and a house packed with guests.

How do you get dinner on the table the day after, without pushing yourself over the edge? We’ve got you covered with some easy, but impressive recipes you can use to feed a houseful and make use of a full refrigerator.

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Whether it’s leftover Kurobuta ham, Wagyu prime rib or beef tenderloin, you don’t want to let one bite go to waste, and with this recipe collection, you won’t have to.

No leftovers? No problem. We’ve also included some recipes highlighting other SRF products that will wow your company without wearing you out.

So, relax, take a deep breath and let Snake River Farms help you make every day (and meal) of the holiday season a memorable one.

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BY M E R E D I T H D E E D S *

3 medium Yukon potatoes (1 lb total), cut into 1/4-inch dice (about 3 cups)

HOLIDAY MEALS

R

Other

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V

INGREDIENTS

2 medium sweet potatoes (1 1/2 lb total), peeled, cut into 1/4-inch dice (about 4 cups)

THE

SE

Sheet Pan Kurobuta Ham and Sweet Potato Hash

1/2 teaspoon freshly ground black pepper 6 eggs 2 tablespoons Italian parsley, chopped fresh

DIRECTIONS

Heat oven to 450°F. Brush a 18x13-inch rimmed baking sheet with olive oil.

In a large bowl, mix sweet potatoes, Yukon gold potatoes, onion, oil, butter, 1 teaspoon salt and 1/2 teaspoon pepper.

Spread in the prepared pan in an even layer.

Bake for 40 minutes, stirring halfway through. Add the ham, garlic, rosemary and thyme and stir to combine.

Continue to bake for another 20 minutes until the potatoes are browned.

Remove pan from oven; create 6 wells in ham/potato mixture. Gently crack an egg into each well; season eggs with remaining 1/4 teaspoon salt. Bake 5 to 6 minutes or until egg whites are firm but yolks are still soft and a little jiggly. Sprinkle with parsley. *Meredith is a James Beard-nominated cookbook author and culinary consultant. Her writing has appeared in Bon Appetit, Cooking Light, Prevention, and Better Homes and Gardens. She has spent the last 20 years writing and teaching about food all over the country.

Pro-tip: Clip out these recipes and save for later!

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Leover Ham

P R E P: 30 M I N S, CO O K: 2 H R

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Navy Bean and Ham Bone Soup

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BY L I Z M O O R E *

1 pound Snake River Farms Kurobuta Ham, diced 1 Kurobuta ham bone 1 pound navy beans, soaked overnight 2 tablespoons unsalted butter 1 white onion, chopped 3 whole carrots, peeled and chopped

2 (1 pound each) packages Snake River Farms Steak Cuts

Comforting and homey, beef stew is always a family favorite. Now, with this Italian version, you can be proud to serve it at any dinner party, too.

This sophisticated stew is infused with red wine, garlic, and fresh herbs, while still allowing the beef to shine.

3 tablespoons chicken base

2 tablespoons vegetable oil

8 cups water

1 teaspoon kosher salt

3 sprigs fresh thyme, tied with butcher’s twine

1/4 cup all-purpose flour

1 teaspoon garlic powder 2 tablespoons cornstarch (optional)

DIRECTIONS

In a deep pot, melt the butter and add onion, carrot, celery and bay leaves.

Sauté the vegetables over medium-high heat for several minutes, then add the ham bone and diced ham. Cook until ham becomes fragrant, then add water, chicken base, thyme, pepper, garlic powder and presoaked navy beans.

*Liz Moore is the Agri Beef Marketing Manager and developed a passion for cooking from working her family’s catering business and later as a chef. She uses creativity to get the most out of the ingredients at hand. Making a rich stock, turning mystery ingredients into star dishes or giving new life to leftovers, all have a place in her heart and kitchen. Liz is one of the “go-to” folks in the office for recipes and cooking meals for the company.

1/2 teaspoon freshly ground black pepper 1 medium yellow onion, coarsely chopped (about 1 cup)

ES

DIRECTIONS

In a 5-quart Dutch oven, cook the pancetta in the oil over medium heat, stirring occasionally, until browned. Using a slotted spoon, transfer to a paper-towel-lined plate and set aside. Do not wipe out the pan.

Dry the beef with paper towels and season with salt and pepper. Sprinkle flour over the steak cuts.

4 medium cloves garlic, minced 2 tablespoons tomato paste 1 teaspoon dried oregano 1/2 teaspoon dried thyme 2 cups dry red wine 1 28-ounce can whole tomatoes, drained and chopped (discard juice) 2 red or yellow peppers, seeded and cut into matchsticks 3 tablespoons parsley, finely chopped

Heat the drippings in the Dutch oven over medium-high heat. Working in 2 batches, brown the meat, about 6 to 8 minutes. Use a slotted spoon to transfer the beef to a large plate. Once all of the beef is browned, remove the pot from the heat to let it cool for a few minutes.

Pour all but 1 tablespoon of the fat from the pot (add more fat if necessary).

Return the pot to medium heat, then add the onion. Cook, stirring often and scraping any brown bits off the bottom of the pot with a wooden spatula, until softened, 5 to 6 minutes. Stir in the garlic and tomato paste and cook, stirring occasionally, until the paste is a rusty red-brown, about 3 to 4 minutes. Add oregano and thyme and cook, stirring, for another 1 minute.

Return the pancetta to the pot.

Add the wine, stirring with the wooden spatula to dissolve any browned bits on the bottom of the pot. Raise the heat to medium-high and boil to reduce by about half, 5 to 8 minutes. Add the tomatoes and bring to a boil.

Return the beef and juices to the pot. Reduce heat to low and simmer covered, stirring occasionally, for 1 1/2 to 2 hours until the beef is tender.

Add the peppers and cook for another 10 to 15 minutes, until the peppers are just tender. Taste and reseason with salt and pepper if necessary. Garnish with chopped parsley. Serve as is, or pair with your favorite polenta recipe.

OTHER HOLIDAY MEALS

Simmer on medium-low for 1 hour until beans are soft.

Adjust broth to taste with additional salt or pepper. If you desire a thicker consistency, mix cornstarch with a little bit of cold water to form a paste, then stir into the soup and continue to cook until it thickens.

SNAKERIVERFARMS.COM

BY M E R E D I T H D E E D S *

2 ounces pancetta, cut into 1/2-inch pieces

3 stalks celery, chopped

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INGREDIENTS

2 bay leaves

1 teaspoon white pepper

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Italian Beef Stew

Leover Roast/Beef

SE

Sure to please both friends and family, this hearty meal in a bowl is infused with smoky Kurobuta ham. It only needs a loaf of crusty bread to sop up every drop.

P R E P: 30 M I N S, CO O K: 2.5 - 3 H RS.

*Meredith is a James Beard-nominated cookbook author and culinary consultant. Her writing has appeared in Bon Appetit, Cooking Light, Prevention, and Better Homes and Gardens. She has spent the last 20 years writing and teaching about food all over the country.

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Recipes for the Holiday Week

BY M E R E D I T H D E E D S *

Seared Wagyu flank steak served with sauteed mushrooms and poblano peppers on a warm flour tortilla — these are not your average Mexican restaurant fajitas. With bright flavors of lime, dried chiles and pico de gallo, this easy-to-make meal is a delicious departure from the standard holiday fare.

INGREDIENTS

DIRECTIONS

2 tablespoons fresh lime juice

Marinate the steak: In a small bowl, combine the lime juice, chili powder, 1/4 teaspoon pepper and garlic. Place the steak in a large Ziplock bag.

Pour the marinade into the bag. Turn it over one or two times to coat the steak. Refrigerate for at least 30 minutes or up to 4 hours.

1 tablespoon ancho chile powder 1 tablespoon chili powder 1/2 teaspoon freshly ground black pepper, divided 2 cloves garlic, finely chopped 1 package (about 2 pounds) SRF Flank Steak 3/4 teaspoon salt, divided 3 tablespoons vegetable oil, divided 8 ounces sliced mushrooms 2 poblano peppers, stemmed, seeded, and cut into ½-inch-wide strips 1 large red onion, cut into ½-inch-thick slices 12 (6-inch) flour tortillas, warmed Cilantro leaves Guacamole Pico de gallo Lime wedges

Wipe out the skillet with paper towels. Heat 1 tablespoon oil in the skillet over high heat. Add the mushrooms to the skillet and cook in an even layer for 4 to 5 minutes, turning once or twice, until browned.

Transfer to a plate.

ES

Sticky Beef with Broccoli and Steamed Rice

BY S A R A H K E L LY *

Sweet and savory, redolent with the flavors of ginger, garlic and soy sauce, this quick and easy dish is absolutely addictive. So if you’re counting on leftovers for a midnight raid to the fridge, consider doubling the recipe.

Remove steak from marinade, pat dry with paper towels and season both sides with 1/2 teaspoon salt.

Heat a 12-inch cast iron skillet over high heat for 2 minutes. Add 1 tablespoon oil to the skillet. Add the steak to the skillet and cook, turning once or twice, for 7 to 10 minutes, or to desired doneness. Typically, 4 minutes per side will result in a medium-rare doneness. Transfer the steak to a cutting board and let rest while the vegetables are cooking.

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DIRECTIONS

Mix cornstarch, salt and pepper in a medium-size bowl.

Add the tenderloin pieces and toss to coat.

INGREDIENTS

Beef:

ES

Steak, Mushroom and Poblano Fajitas R

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Recipes for the Holiday Week

P R E P: 40 M I N S, CO O K: 40 M I N S

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P R E P: 1 H R, CO O K: 30 M I N S

1 package (1 pound) SRF Tenderloin Pieces 1 cup cornstarch 1 teaspoon salt

Add remaining 1 tablespoon oil to the skillet over high heat. Add the peppers, onions and remaining 1/4 teaspoon salt and pepper and cook, stirring frequently, for 5 to 6 minutes, until the vegetables are just tender and charred in spots. Return the mushrooms to the skillet and toss to combine. Transfer vegetables to a serving plate.

1 tablespoon black pepper 2 tablespoons vegetable oil 1 tablespoon sesame oil 2 teaspoons minced ginger 1 teaspoon minced garlic

Slice the steak across the grain into thin slices. Transfer to a serving plate.

Serve with warm tortillas. Serve guacamole, pico de gallo, cilantro leaves, lime wedges, on the side, as desired.

1/2 cup water 1/2 cup soy sauce 3/4 cup brown sugar

*Meredith is a James Beard-nominated cookbook author and culinary consultant. Her writing has appeared in Bon Appetit, Cooking Light, Prevention, and Better Homes and Gardens. She has spent the last 20 years writing and teaching about food all over the country.

1 cup green onion, sliced

2 bunches broccolini (about 8 stems) 1 tablespoon red wine vinegar

Rice:

1 tablespoon chili garlic oil 3 cups cooked rice

In the same pan, sauté garlic and shallots with 1 tablespoon vegetable oil for about 2 minutes until soft but not browned.

Take out of pan and put in a small bowl.

Add the sesame oil and the rest of the vegetable oil to the sauté pan and heat until hot. Shake off dredge from meat pieces and place in pan. Give the pan a quick shake to loosen up the meat and prevent from sticking. Cook in the pan on medium undisturbed for about 3 minutes per side.

Meanwhile, in the small bowl with the garlic and shallots, mix together water, brown sugar and soy sauce. Once the meat has cooked on all sides and the outside is crisp, add the liquid.

Let come to a boil and simmer until the sauce thickens and starts to coat the crispy beef. At the very end, add the sesame seeds and green onion.

To make the broccoli, boil a medium-size pot of water with a dash of salt. Blanch in boiling water for about 2 minutes.

Heat a large sauté pan over medium heat. Take out finished broccolini with tongs and place in a sauté pan. Add vinegar and chili oil, toss quickly to combine to brown the garlic.

Set aside.

OTHER HOLIDAY MEALS

Broccoli:

1 tablespoon toasted sesame seeds

Warm a large sauté pan over medium heat. Once hot, add the sesame seeds and toast, about 2 minutes. Take out of pan and set aside.

To serve, plate the beef and the broccoli alongside the rice.

*Sarah is a Boise native and self-taught chef with restaurant experience ranging from fine dining to barbecue. She and her husband DK opened the Boise legend, Bleubird, and later launched Petite 4, a whimsical bistro which was a collection of her favorite things. In 2002, she was a James Beard semi-finalist for Best Chef: Mountain.

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SNAKERIVERFARMS.COM

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Recipes for the Holiday Week

P R E P: 30 M I N S, CO O K: 1.5 H RS

P R E P: 30 M I N S, CO O K: 40 M I N S

Recipes for the Holiday Week

Kurobuta Pork Chops with Mustard Cream Sauce Pork Chops:

INGREDIENTS

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6-8 medium cremini mushrooms, or button mushrooms, sliced

2 (8 oz) SRF Top Sirloin Steaks, cut into dice-sized chunks

In a Dutch oven, warm oil over medium-high heat. Add onions, sirloin and peppers. Lightly brown. Stir in all dry ingredients and mix until incorporated.

Add tomatoes and stir. Add red wine and beef broth. Let simmer over medium-low heat for 45 minutes to 1 hour. It is done when the broth has changed to a chili consistency.

1 teaspoon ground cumin 1/4 teaspoon ground black pepper 1/4 teaspoon chili powder 1 bay leaf

1/2 cup heavy cream 2 tablespoon Dijon mustard 1 tablespoon olive oil 10 ounces fresh baby spinach, or spinach leaves Jacobsen Salt Co. x SRF Garlic & Black Pepper Infused Salt, as needed

In a large deep skillet or braiser with a lid over medium heat, add the oil.

Add the pork chops and brown, turning once, for 2-3 minutes on each side. Remove the pork from the pan and set aside.

Add the butter, shallots, thyme, and mushrooms and cook, stirring constantly for 2-3 minutes until lightly browned. Add the chicken broth, cream and Dijon mixture and bring to a simmer.

Add the pork chops back to the pan and cover with a lid. Reduce the heat to medium-low and cook for 15-20 minutes or until the internal temperature of the pork reaches 145°F. To cook the spinach, add the oil and spinach to a large skillet over medium heat and season with Jacobsen Salt Co. x SRF Garlic & Black Pepper Infused Salt. Cook until wilted and serve warm.

For serving, place sauteed spinach on serving dish and top with a pork chop. Spoon the mustard cream sauce and mushrooms over the pork, as desired.

*Mandy is a key member of Team SRF and also works with the Traeger culinary team. She trained as a pastry chef at the French Culinary Institute and possesses a fantastic ability to build flavors, both savory and sweet. Mandy combines her passion for cooking and food photography and loves sharing her kitchen adventures with daughter, Audrey.

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DIRECTIONS

1 cup chicken broth, unsalted or low sodium

To make the pork chops, season them on all sides with SRF Perfect Pork Rub. In a small bowl, whisk together the cream and Dijon, until combined.

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INGREDIENTS

2 tablespoons smoked paprika

DIRECTIONS

1 teaspoon fresh thyme leaves, or ¼ teaspoon dried

Spinach:

Sometimes a frosty winter night calls for a fragrant bowl of chili. And when the cold winds blow, we have just the bowl for you. The heat in this chili comes mostly from fresh jalapeno chiles. If you like yours on the mild side, feel free to remove the seeds and veins from the chiles, which hold most of the heat.

2 jalapeños, sliced

1 tablespoon grapeseed oil, or vegetable oil 2 tablespoon shallot, or onion, finely chopped

BY J O H N C U E VA S *

2 cloves of garlic, peeled and pressed

SRF Perfect Pork Rub, as needed

So quick and easy! These juicy, flavorful pork chops are served with a creamy mustard and mushroom sauce. It’s an impressive meal you can make, stress-free, any night of the week.

1 tablespoon butter

Prime Sirloin Beef Chili

1 cup chopped onion

4 SRF Boneless Pork Chops

BY M A N DY TA N N E R *

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Finish with salt to taste. Garnish with any of your favorite chili garnishes.

1/4 cup red wine (optional) 1/2 cup chopped tomatoes 3 tablespoons vegetable oil Kosher salt

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SNAKERIVERFARMS.COM

OTHER HOLIDAY MEALS

2 cups beef broth *John is a James Beard-nominated chef known for creating ingredient driven, scratch-made, dishes that are beautiful and delicious. He trained at Le Cordon Blue, Scottsdale, and worked at iconic fine dining restaurants in the West. His current restaurant, MADRE in Boise, Idaho is know for its non-traditional upscale tacos.

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Snake River Farms

Agri Beef buys a processing facility in Toppenish, Washington, solidifying our ranch-totable approach.

MILESTONES

2016 We keep the focus on the continuous improvement of our Wagyu herd by establishing the Snake River Farms Bull Development Center in Caldwell, Idaho.

1998

ROBERT REBHOLTZ, SR.

Agri Beef received Cattle Business of the Century award.

1968

2018

2003

Robert Rebholtz, Jr. and Agri Beef receive Meatingplace magazine’s 2018 Richard L. Knowlton Innovation Award.

ROBERT REBHOLTZ, JR.

2007

1988

TODAY

Robert Rebholtz, Sr. founds Agri Beef with the purchase of Snake River Cattle Feeders in American Falls, Idaho.

Agri Beef launches the Double R Ranch brand.

ROBERT REBHOLTZ, SR.

Robert Rebholtz, Sr. visits Japan and is amazed by the quality of cattle available there. Just a few years later, he adopts Japanese methods to create Agri Beef’s first Wagyu cattle program: Snake River Farms.

Agri Beef consists of 18 divisions across Idaho, Washington, and Oregon and exports to over 50 countries.

In early 2023, we are opening our second processing facility, True West Beef, with cattle ranchers and feeders from around the region.

1978 Agri Beef establishes its corporate headquarters in Boise, Idaho, where it still resides today.

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1985 Agri Beef begins the process of building a true ranchto-table business model by starting PerforMix Nutrition Systems. For the first time, we’re able to create our own nutritional supplements for our animals.

2010 We partner with food banks in Washington and Idaho to found Beef Counts, a non-profit which works to provide high-quality beef to those in need. So far, we’ve distributed more than 4.5 million servings of beef.

2012 Robert Rebholtz, Sr. is inducted into the National Cattle Feeders Hall of Fame.

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GIFTS WE'RE GIVING THIS

Holiday Season

Gift-giving is a snap when you work at SRF, but even our team is wowed by this year’s packages! These are the presents our team has earmarked for friends and family (if you know these folks, it’s probably best to just turn the page now).

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STAYCATION STAPLES

$135

WAGYU WAY

$162

You know that one family member who always has the Food Network on? That’s my aunt. I can’t wait to see what she does with the Wagyu Way gift … that’s assuming I’ll be invited to taste test.

Cole Lindsley,

more like this

Ecommerce Customer Care

FANTASTIC FILETS

$175

more like this

BEST-LOVED BUNDLE

$145

GIFTS WE'RE GIVING

My family has a Secret Santa drawing with a $150 limit, so the Staycation Staples package is a perfect choice! It’s a super versatile gift with a lot of bang for the buck.

Sophia Eck,

Marketing Specialist

scan for this year s packages 52

SNAKERIVERFARMS.COM

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SPECIALT Y STEAK STAC K

$209

HIGH ON THE HOG

$179

My buddy has gone from grilling cheap burgers (hey, it was college) to experimenting with cuts you usually only see in restaurants. The Specialty Steak Stack is going to blow his mind.

Trace Ogata,

more like this

Ecommerce Customer Care

ALL THE SEASONING

$235 more like this

PORK & BEEF BATC H

$215

GIFTS WE'RE GIVING

Here’s a present hack: buy a package and split it up.

I’m getting High on the Hog and divvying it up among my neighbors.

Don’t tell anyone, but I’m keeping the SRF Perfect Pork Rub seasoning for myself.

Rose Cleary

, Ecommerce Customer Care Manager

scan for this year s packages 54

SNAKERIVERFARMS.COM

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TOMAHAWK TREASURE

$289

STUNNING STEAKS

$329

I absolutely cannot wait to see my husband’s face when he opens his Stunning Steaks package. I’m lucky enough to get amazing beef on the regular thanks to my job at SRF, but this will be beyond his expectations!

Roni Ellis

, Digital Marketing Analyst

PRIMAL PAC K

more like this

$299

more like this

THE GREAT GIFT

$365

GIFTS WE'RE GIVING

It’s so tough to buy a present for my brother because he’s one of those guys who has everything. Pretty sure I’ll still be able to impress him with the Tomahawk Treasure, though.

Who wouldn’t be wowed by a massive Tomahawk?

Gregg Dabb,

Ecommerce Director of Operations

scan for this year s packages 56

SNAKERIVERFARMS.COM

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LOVE REWARDS? JOIN THE CLUB.

Gifts for a Crowd?

We’ve Got You Covered.

We’ve updated our ever-popular loyalty program with new features our customers have been clamoring for, and now it’s easier than ever to rack up rewards.

Corporate holiday gifts can be a minefield. Will the logo coffee mug gather dust on a desk? Is a fruit basket a good idea in the dead of winter?

Does anyone really need another pen?

Instead of giving your colleagues and clients something they’ll tuck away, give them something to tuck into.

MEMBER

INSIDER

LEGEND

1 point per dollar Exclusive offers and promotions Birthday & half-birthday offer 15% off our semi-annual Friends & Family sale Free standard shipping on orders over $149 20% off our Friends & Family sale Free standard shipping on all orders Special welcome gift

WANT MORE POINTS? Sign up for SMS messages Purchase at least five times in one year Spend more than $400 on one order Purchase during special seasonal offer windows

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Our most loyal customers really wanted this upgrade,” says Sophia Eck, our marketing specialist. “We listen to our Customer Care team to create rewards that our customers will love, like including Gold Grade options in our rewards. We’re so excited to offer them the best of the best through our loyalty program."

Our corporate gifting program has come in clutch for hundreds of businesses around the country. “Everyone loves steaks and are very surprised when they receive the package at their doorstep,” says Dawn Kilday, senior executive assistant for NRP Group. “SRF has the best products, and they deliver in a timely manner for our gifting needs.”

Jenna Maturino, our corporate gifting specialist, spends every day helping businesses wow their clients. According to Jenna, you can pick an existing package or customize one for your recipient. “Typically, if a customer doesn’t see one they like, I’ll find out the customer’s target price and build options from there,” Jenna says.

Of course, you don’t have to wait for the holidays to give the gift of SRF — NRP Group also sends SRF birthday gifts, for example. “We appreciate the high-quality product, packaging, and special birthday note that comes with each gift,” Dawn says. “Working with Jenna has been wonderful! She is very knowledgeable about SRF product and has always responded quickly to my emails and has placed orders for The NRP Group when needed.”

Corporate Gifting Basics • There is a 20-package minimum during the holidays.

To get started, create your account by logging onto

• To place your order, call Jenna at 208-338-2532 or visit snakeriverfarms.com/ corporate-gifts.

SNAKERIVERFARMS.COM

• Deadline for holiday orders is Dec. 12.

You can put your points toward discounts of up to $50 off or use them to add free products to your purchase.

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1555 Shoreline Dr. Boise, ID 83702

GET 15% OFF ORDERS OVER $199. USE CODE: WINTERLEAD Offer expires March 31, 2023.

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