Inspiring
Your Craft

We’re here for you

As we all adapt during this unprecedented time, the goal of Sterling Silver® Premium Meats is to stand behind you and be a resource of information you and your operation can count on. In order to provide useful resources, we will be continually updating the tips and ideas we have here to help you stay ahead of the curve.

For tips on prep, the right cuts, menu adjustments, packaging and more:

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Our Podcast

Hosted by Chef Pete Geoghegan

Our new podcast, In The Kitchen With Sterling Silver, offers a chance for you to hear from Sterling Silver Chef Pete Geoghegan on the latest in the industry, what our other Signature Chefs are doing to stay competitive, and more.

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Premium beef for a premium experience

How your great dishes begin

We strive to provide chefs with hand-selected beef cuts that provide unwavering quality in marbling, flavor, texture and consistency. This is how Sterling Silver® Premium Beef allows your creativity to shine every time you enter the kitchen.

Why choose our beef

Our chefs in the kitchen

Get to know Chef Michael

Learn all about Chef Micheal Weisshaupt and where he turns for culinary inspiration.

See Chef Michael’s Perspective

Featured Cut

Sterling Silver Canoe Bones Beef Marrow

Why Canoe Bones?

Canoe bones are cut from the femur. The bone marrow can be roasted with a little salt and served with toast – or added to sauces, butters, and more to infuse additional richness and flavor. Recommended preparation: roasting.

Explore the cut

Tips, Tricks & Inspiration

Modern Steakhouse

Premium Cuts for Small Plates

Small plates, shareables and appetizers are in demand (especially with millennials) as they allow guests to try a variety of items while sharing the experience.
Podcast

Beef Production Cycles with Dr. Kelsey Phelps Ronningen | Listen Now!

In the latest episode on In The Kitchen With Sterling Silver, Chef Pete Geoghegan gets an animal science perspective on beef with Cargill Senior Food Scientist, Dr. Kelsey Phelps Ronningen, examining the life cycles of cattle and how each step affects the beef we eat.
Tips & Tricks

BBQ Brisket 5 Ways

Serving the same protein in multiple variations can help maximize the cut and reduce food waste.
Tips & Tricks

Adapting For Amazing Menus

An amazing menu doesn’t just happen. It takes time, patience, understanding and flexibility to make it something your customers tell their friends about. Our Sterling Silver Signature Chef, Nick Unangst has some excellent insight into how to roll with the punches.
Trends

Trending Rubs/Crusts for Beef Roasts

A garlic-herb crusted beef roast is always nice. But let’s venture out.
Beef Up & Down The Menu

How The Breakfast Daypart Is Changing

Brunch crazes and demands for convenience are transforming the breakfast daypart.
Tips & Tricks

A Colorful Plate Presentation

Simple yet beautiful. Steamed (or blanched) brussels sprout leaves with roasted cherry tomatoes bring color, vibrance and visual balance to many beef entrées.
Modern Steakhouse

Serve Your Flank Steak Tandoori Style

Here’s a global twist: serve your grilled flank steak with the flavors of India.
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Masters of Beef

Quarterly Inspiration

Our Masters of Beef program is a way for us to reward our loyal customers. Each quarter, members of the program will receive a special cut, along with other surprises that we hope you’ll use to try something new and get inspired. Want to join? You can register here for an opportunity to be included in the program.

REGISTER

Want more? Explore all our ideas for the kitchen

Beef Up & Down The Menu Delivery & Takeout Modern Steakhouse Podcast Tips & Tricks Trends