Menuing new and unique cuts has become synonymous with the concept of the Modern Steakhouse. According to research by Food & Wine, in 2018, 69% of chefs call menuing new cuts of meat a “hot trend.” Sustainability-focused consumers are also more likely to choose a restaurant that features these cuts. “Pushing more nose-to-tail makes sense […]
Category: Modern Steakhouse
Customize Compound Butter Flavors to Enhance a Steak
Creating a compound butter provides a simple and tasty way to complement and customize any steak on your menu. Guests will love the rich addition of butter and the punch of flavor from the spices, chilis or herbs you choose. Get inspired by these flavors and combinations, including: Black garlic Lime and ancho chili Piquillo […]
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Sharing Plates Let Guests Choose Their Favorites
Sharing has recently emerged as a major trend when eating out, especially among Millennials. According to Technmonic’s research,1 42% of consumers agreed that small plates are a great way to share with a larger group, and you don’t need to run a tapas restaurant to capitalize on this trend. Smaller plates are also a great […]
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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. Try using these herb-forward toppings to accompany your beef dishes: Fried Italian parsley Brown butter-fried sage Fried basil leaves Gremolata Wild garlic-mustard chimichurri […]
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. These creamy concoctions can be used as soft bases for many different plates, while delivering flavor and color that thinner sauces had in the past. Herbs, nuts, and vegetables can combine to create nutritious, flavorful sauces […]
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Global Flavors for Ribeye
Avant-garde chefs are experimenting with less traditional and globally inspired flavors on their ribeye cuts. Have you tried tandoori-style ingredients on your boneless prime rib? Or tried cooking your bone-in ribeye Argentinian/gaucho-style (roasting using distinctive wood)? Some chefs are preparing their ribeye Souvlaki-style (skewered and with Greek seasonings). How would ribeye with global flavors fit […]
A Culinary Trip to South America
Sterling Silver blade and lifter meat (the rib cap) is the “crown jewel” of the rib section. Try rubbing this meat with garlic, lemon and oregano – then char-grill it. You’ll find it delivers a rich, Latin American flavor. Latino side-dish ideas include diced-ham cornbread, roasted poblano chilis with crème, anise bread rolls, fried sweet […]
Global Flavor Thought Starters
Our 21-day aged beef provides the tenderness and flavor to make your global creations shine. For a Korean twist, try short rib lettuce wraps. Our sirloin flap can easily go Caribbean, Latin/Spanish or Asian with the right marinade or sauces. For tandoori recipes, consider flank steak and boneless prime rib. Let your instincts take over […]
Japanese Beef Skewers & Steak Options
Sterling Silver sirloin flap is a perfect cut for Japanese-style beef skewers. We recommend grilling and basting with Gyu-tare (a sauce made from soy, mirin, sake and sugar). Plus, grilling over open hot coals makes for great theater. Serve your skewers on a bed of sautéed cabbage and sticky rice. Other cuts we recommend for […]
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