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:
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.
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 Alan
Learn all about Chef Alan Ferrer and where he turns for culinary inspiration.
Why Top Sirloin Butt?
With ample marbling, it is leaner than other cuts but still provides a rich flavour. Applications include steaks, pot roast, kabobs and stir fry.
Tips, Tricks & Inspiration
Herb-Forward Toppings Add Interest to Beef
Japanese Beef Skewers & Steak Options
MENU, PREP, CUTS AND PACKAGING TIPS FOR TAKE-OUT
Crowd-Favourite Modern Steakhouse Cuts
Adapting for Amazing Menus
Compelling Beef Techniques with Chef Pete and Chef Stephen Giunta | Listen now!
Customize Compound Butter Flavours to Enhance a Steak
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.