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 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.

*This podcast was developed in American English.

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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

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 flavour. Recommended preparation: roasting.

Explore the cut

Tips, Tricks & Inspiration

Trends

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

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

Herb-Forward Toppings Add Interest to Beef

The Modern Steakhouse is all about bold flavours. Use herbs to add an extra punch of flavour to your dish – as toppings, they add texture and variety.
Delivery & Take-out

MENU, PREP, CUTS AND PACKAGING TIPS FOR TAKE-OUT

With business changing on a daily basis, Sterling Silver® Premium Meats will continue to be a resource for useful information to help with the evolution of your business.

The Evolution of Modern Steakhouse

The classic steakhouse reigned supreme for years, starting in the mid-1800s in the U.S., and became a mainstay of American dining in the 1950s and 60s.
Tips & Tricks

House Pickling For Craft Flair

Sterling Silver Chef Barry Miles digs into how pickling vegetables in-house can bring distinct freshness to a plate– but these tangy garnishes can offer more than a touch of acidity.

Global Flavours for Rib-eye

Avant-garde chefs are experimenting with less traditional and globally inspired flavours on their rib-eye cuts.

Petite Tender – Inspiring Applications

Our teres major (petite tender) is ready for your creative touch.

Working Modern Steakhouse Ideas Into Your Menu

The average diner is no longer willing to shell out top dollar for a huge slab of steak with cream of spinach on the side.
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Masters of Beef

Fueling Your Inspiration

Our Masters of Beef program is a way for us to reward our loyal customers. Two to three times per year, 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 & Take-out Modern Steakhouse Podcast Tips & Tricks Trends