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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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, flavour, 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 Barry

Learn all about Chef Barry Miles and the unique flavour profiles he’s been experimenting with.

See Chef Barry’s Perspective

Featured Cut

Inside Skirt Steak

Why Inside Skirt Steak?

With the popularity of fajitas and stir fry applications, the demand for skirt steak has grown dramatically. Richer in flavour than flank steak, inside skirt steak brings strong benefits to the menu.

Explore the cut

Tips, Tricks & Inspiration

Unconventional Cuts: Excitement & Variety

Twenty percent of Millennials actively look for new and different flavours to try on a regular basis, according to the 2017 Technomic Flavour Consumer Trend1 report.

The Strip Loin Turned Roast

The strip loin, also known as the New York strip steak, is best known for its use as a tender steak.

Chuck Cuts for Your Tacos

Chuck short ribs and chuck flat are tender, flavourful, dynamic cuts that work beautifully in tacos.

Rubs Around the World

One easy and delicious way to experiment with global flavours is with rubs.

Glazes for Chuck Short Ribs

Chuck short ribs are an indulgently flavourful menu-centerpiece that work well with countless glazes.
Delivery & Take-out

Unique Executions For Your Take-out Menus

According to Sterling Silver Chef Bradley Borchardt, it’s still important to “understand your brand and see how you can create food that is approachable and travels well but maintains brand integrity.”

Plant-Based Sauces for the Modern Steakhouse

The hummus craze and desire for dynamic textures has led many chefs to incorporate plant-based purées into their menus.

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.
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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 & Take-out Modern Steakhouse Tips & Tricks Trends