Inspiring
Your Craft

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 favourite cuts to work with.

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.

Sterling Silver sirloin flap is a perfect cut for Japanese-style beef skewers.

It’s no wonder why tannin-centric reds are traditionally paired with beef dishes – these wines are often used in the preparation of dishes like beef Bourguignon. Sipping on heavy red wine with a great steak entrée can also enhance the natural flavours of beef cuts. Selecting a wine variety can depend on the overall preparation of a dish, how lean the cut is, cooking time, and accompaniments.

With its rich flavour and affordability, Sterling Silver tri-tip is gaining momentum nationwide.