Inspiring
Your Craft

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 Stephen

Learn all about Chef Stephen Giunta and where he turns for culinary inspiration.

See Chef Stephen’s Perspective

Featured Cut

Raw flank steak

Why Flank Steak?

This lean, boneless cut delivers intense beef flavor. It’s also a tougher (fibrous) muscle, so skilled preparation (often involving marinades and/or moist heat) is critical. Consider: broiling, grilling, smoking, roasting, sous vide and skillet.

Explore the cut

Tips, Tricks & Inspiration

Trends

Give Guests What They Want: New Flavors From Across the Globe

Global flavors can help define your establishment as a modern steakhouse, especially when coupled with unique cuts and serving more small, shareable plates.
Podcast

GOING FROM GOOD TO GREAT WITH CHEF STEPHEN GIUNTA | LISTEN NOW!

In the newest episode of In The Kitchen With Sterling Silver, Chef Pete Geoghegan discusses achievable ways chefs and foodservice operators can go from good to great with Chef Stephen Giunta, Cargill Culinary Director and one of only 67 Certified Master Chefs in the U.S.
Tips & Tricks

Customize Compound Butter Flavors to Enhance a Steak

Creating a compound butter provides a simple and tasty way to complement and customize any steak on your menu.
Modern Steakhouse

Crowd-Favorite Modern Steakhouse Cuts

Menuing new and unique cuts has become synonymous with the concept of the Modern Steakhouse.
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.
Tips & Tricks

How to Cut Waste and Boost Profit With Ribeye

Using every piece of a cut, such as ribeye, helps your business minimize waste and maximize profit.
Beef Up & Down The Menu

Seasoning Blends and Compound Butters for Entrée Steaks

While many less traditional cuts have made their way into the beef spotlight, the classic steak entrees remain a favorite. These dishes can offer guests something both completely classic and unique when prepared with enhancements like seasonal rubs and rich compound butters.
Modern Steakhouse

Cheers to Your Drink Menu

Millennial consumers have made it clear they want the bar to be the focus of their dining experience. That’s reflected in the design of the modern steakhouse.
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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