Inspiring
Your Craft

Sterling Silver teres major (petite tender) can be sliced thin, coated and fried to create inviting steak chips – which can be served with one or more dipping sauces.

Sterling Silver Signature Chef Alan Ferrer’s favorite cut is the bone-in short rib. “Bone-in short rib gives me a blank canvas to work with, allowing me to apply many different flavors from around the world. When it’s done right, the end result is a fork-tender piece of meat full of umami-rich flavors.”

In the latest episode of In The Kitchen With Sterling Silver, Chef Pete Geoghegan chats with Chef Sera Cuni, owner and chef at The Root Cellar Café & Catering in North Carolina, to get her take on ways to deliver a dining experience during a pandemic.

Restaurants are beginning to prepare for the colder season – they are seeking out heat lamps and other seasonal amenities to help maintain outdoor dining revenue that meets customer comfort levels. With this seasonal shift comes holiday celebrations and the innovations that need to be made in order to safely see them through.

Our Sterling Silver Chefs and Signature Chefs have decades of experience in the industry and are dedicated to their crafts. The culinary quality they achieve reflects the same standards that Sterling Silver® Premium Meats puts forward with every cut of beef. Our team of select chefs knows what makes a great menu item – and here they share their favorite cuts to work with.