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 Pete 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.

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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

Sterling Silver Canoe Bones Beef Marrow

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 flavor. Recommended preparation: roasting.

Explore the cut

Tips, Tricks & Inspiration

Trends

A Profitable Trend: Beef Back Ribs

Recently, many restaurants are starting to showcase beef back ribs on their menus, and customers are definitely responding.
Tips & Tricks

Butterfly & Roll Your Flank Steak

Here’s a stylish technique for flank steak.
Modern Steakhouse

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.
Tips & Tricks

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.
Modern Steakhouse

Cheers to Your Drink Menu

Millennial consumers have made it clear they want the bar to be the focus of their dining experience. That’s reflected in the design of the modern steakhouse.
Tips & Tricks

Vegetable Pairing Inspiration

Featuring á la carte vegetables on your menu in an unexpected way can elevate the guest experience and expand flavor profiles.
Tips & Tricks

Herb-Forward Toppings Add Interest to Beef

The Modern Steakhouse is all about bold flavors. Use herbs to add an extra punch of flavor to your dish – as toppings, they add texture and variety.
Trends

African and Middle Eastern Possibilities

Teres major is ideal for beef shakshuka. By adding meat to this popular Middle Eastern and North African dish, it can easily be served for breakfast, brunch, lunch and dinner.
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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 & Takeout Modern Steakhouse Podcast Tips & Tricks Trends