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:

DOWNLOAD TAKEOUT TIPS

VISIT RESOURCE CENTER

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.

SUBSCRIBE & LISTEN NOW

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 Sera

Learn all about Chef Sera Cuni and where she turns for culinary inspiration.

See Chef Sera’s Perspective

Featured Cut

Why Chuck Eye Roll?

A large, economical cut from the muscle between the neck and shoulder blade. Ideal for many applications: steaks, country-style ribs, stir fry strips, roasts, beef stew and ground chuck.

Explore the cut

Tips, Tricks & Inspiration

Podcast

Compelling Beef Techniques with Chef Pete and Chef Stephen Giunta | Listen now!

In this two-part episode of In The Kitchen With Sterling Silver, Chef Pete Geoghegan chats with Sterling Silver Chef Stephen Giunta, Culinary Director at Cargill Protein Group, about intriguing beef techniques he’s been exploring in his own kitchen or seen other chefs execute.

Petite Tender Chips & Dipping Sauce Ideas

Sterling Silver teres major* (petite tender) can be sliced thin, coated and fried to create inviting steak chips – which can be served with one or more dipping sauces.
Tips & Tricks

Adapting for Amazing Menus

An amazing menu doesn’t just happen. It takes time, patience, understanding and flexibility to make it something your customers tell their friends about. Our Sterling Silver Signature Chef, Nick Unangst has some excellent insight into how to roll with the punches.

Wild Produce as a Topping

The only thing better than filet mignon is filet mignon topped with something special.
Podcast

Cooking And Community With Chef Sera Cuni | Listen Now!

In the latest episode of In The Kitchen With Sterling Silver, Chef Pete Geoghegan chats with Chef Sera Cuni, owner and chef at The Root Cellar Café & Catering in North Carolina, to get her take on ways to deliver a dining experience during a pandemic.

Customize Compound Butter Flavours to Enhance a Steak

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

Butterfly & Roll Your Flank Steak

Here’s a stylish technique for flank steak.

A Colourful Plate Presentation

Simple yet beautiful. Steamed (or blanched) Brussels sprout leaves with roasted cherry tomatoes bring colour, vibrancy and visual balance to many beef entrées.
See More

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