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FOR IMMEDIATE RELEASE Idaho Company's Kobe Beef and Kurobuta Pork named by Bon Appetit as "hot ingredients" for 2005(Boise, ID) - Bon Appetit's January issue recognizes two fast growing products from Boise-based Snake River Farms; American Kobe Beef and Kurobuta Pork. Citing "flavor" as the driving force behind their selection of these products, Bon Appetit contributors Bruce Aidells, a cookbook author and Nancy Oakes, chef-owner of Boulevard restaurant in San Francisco, chose to feature Kurobuta pork because it is a "juicier meat, (that) lets modern-day diners enjoy pork the way it was meant to be." They feature a spiced Kurobuta Pork Chop with braised bacon, pomegranate and pine nut relish. Snake River Farms is the first company to market Kurobuta Pork in the United States.American Kobe Beef is showcased as Wagyu beef, the name given to the breed of cattle from where this tender beef originates. Bon Appetit features a Black-Pepper-Crusted New York Steak with Black Truffle Vinaigrette. They say that "today, the choicest meat of all is Wagyu?(a) well-marbled, butter-tender steak." "We're coming off our best year in company history, proving that good taste and high quality is not a fad. This recognition reaffirms our feeling that Kobe Beef and Kurobuta Pork are two of the most flavorful meats offered today." said Jay Theiler, president of Snake River Farms. Bon Appetit reaches a total audience of over 6.1 million according to Mediamark Research, Inc. These recipes can be found on Bon Appetit's website at www.epicurious.com. Snake River Farms, the largest producer of American Kobe Beef and Kurobuta Pork in the United States, plans to double its production of both products in 2005. For sales information regarding Snake River Farms American Kobe Beef, please contact Shane Lindsay at 1-800-657-6305. # # #
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