The Art and
Science of Beef Cuts

Premium Beef, Premium Experience

Whether you’re looking for a specific cut or just want to explore all we offer, Sterling Silver® Premium Meats offer a consistent, delicious, tender and carefully sourced part of your menu.

Photo credit: Beef. It’s What’s for Dinner.

Rib

Finger Meat

Finger meat is the strips of beef from between the ribs of the rib primal. It offers nice rib flavor but has a somewhat tough texture. Thoughtful preparation will make these rib-strips quite satisfying. Options: grilling, broiling, roasting, smoking and sous vide.

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Blade and Lifter Meat

From the outside of the rib, blade and lifter meat provides excellent beef flavor. The relatively thin, flat, tender cut is perfect for marinated strips, steaks, skewers, global dishes and more. Grill, broil, smoke, roast or prepare sous vide.

Beef Back Ribs

These ribs deliver outstanding flavor, value and versatility. Ideal for rubs, marinades and barbecue sauces – as well as simple seasonings. Great on the grill, you can also broil, smoke, roast or prepare sous vide.

Tomahawk

The tomahawk steak is actually a ribeye steak specifically cut to leave five inches of rib bone exposed. This “frenched” bone gives the steak its unique look. As a ribeye offshoot, the ultra-tender tomahawk offers tremendous flavor along with a distinctive presentation. Grill, broil, smoke, roast or prepare sous vide.

Boneless Prime Rib

Boneless Prime Rib

Its combination of flavor and tenderness is unrivaled. Generously marbled, it delivers a rich, juicy, full-flavored bite with spectacular plate coverage. Applications include steaks – or sliced for salads, sandwiches and wraps. Great when grilled, broiled or skillet-cooked. You can also smoke, roast or sous vide.

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Bone-In Ribeye

This large, premium ribeye is generously marbled, full of flavor and incredibly tender. Used primarily for utterly sublime steaks, it can also be sliced for salads, sandwiches, sliders and wraps. Grill, broil, skillet, smoke, roast or prepare sous vide.

Loin

Tenderloin

Tenderloin is wonderfully tender, lean, succulent and rich in flavor. It can be cut into several other desirable smaller cuts, including filet mignon. Applications include roasts, steaks, medallions and sandwich strips.

Short Loin

This tender, flavorful cut supplies some of the most delicious steaks, including porterhouse, strip steak and T-bones. With so much delicious versatility, steaks from this cut can provide the plate coverage to make a memorable impression. Grill, broil, smoke, roast or prepare sous vide.

Strip Loin

Tender, juicy, and loaded with flavor. Perfect for grilling. You can also sauté, pan-broil, smoke or prepare it sous vide.

Chuck

Chuck Flat

Chuck flat is the boneless, rectangular-shaped “lip extension” attached to the chuck eye roll. With generous marbling, it’s rich in flavor, tender and versatile: boneless short ribs, chuck steak, Denver steaks, satays, fajitas and more. Grill, broil, skillet, smoke, roast or prepare sous vide.

Chuck Short Ribs

Chuck Short Ribs

Rich in flavor, our chuck short ribs are an indulgent cut that is portion-friendly and presentation-friendly. Best prepared using slow and/or moist heat. Consider: braising, broiling, grilling, smoking, roasting and sous vide.

Clod Heart

This is a flavorful and tender cut from the heart of the shoulder clod. Economical and very lean, it’s often slow cooked using moist heat. Many prepare it as they would a roast or brisket. Grill, broil, skillet, smoke roast or prepare sous vide.

Clod Roast

From the chuck primal, this cut is economical while offering good beef flavor. It’s also lean and slightly tough. Removing the connective tissue and tenderizing improve the end result dramatically. Typical cook methods: roast, braise or smoke.

Scotch Tender

Cut from the chuck primal, scotch tender offers plenty of rich flavor with almost no fat. Typical applications include roasts. As a lean cut, it is best slow-cooked to tenderize the meat. Preparation options include sous vide and braising.

Top Blade

Well marbled and juicy, chuck delivers excellent beef flavor. Perfect for grilling, it can be prepared numerous ways – especially when marinated or rubbed. Additional cooking techniques: broil, roast, smoke, skillet, sous vide.

Teres Major

The cone-shaped teres major muscle comes from the shoulder. It’s almost as tender as filet mignon, with slightly more fat, and thus more flavor. Preparations options: grill, broil, skillet, smoke, roast, sous vide.

Sirloin

Sirloin Flap

Cut from the bottom sirloin butt, sirloin flap offers a hearty texture with good flavor and menu versatility. Applications include center cut steaks, strips for satays or fajitas or stir fry, whole roasts, and cubes for kabobs.

Top Sirloin Butt

Top Sirloin Butt

This is a tender sirloin primal cut. With ample marbling, it is leaner than other cuts but still provides a rich flavor. Applications include steaks, pot roast, kabobs and stir fry.

Tri Tip

Tri tip delivers rich flavor, moderate tenderness and affordably. Great for carving stations, roasts, steaks and stews.

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Ball Tip

Ball tip is a boneless sirloin cut from the top of the hip bone. It's very lean and less tender than higher quality steaks. However, when tenderized, it can deliver great flavor and value. Consider rubs, marinades and sauces in conjunction with grilling, broiling, roasting and more.

Coulotte

Derived from the top sirloin butt, coulotte is a tender, well-marbled, incredibly versatile cut. It does well with marinades and rubs and can be smoked, grilled, sous vide or even dry-aged to create everything from center-of-plate steaks to higher end roast beef sandwiches.

Brisket

Whole Brisket

Whole Brisket has both the point and flat sections intact (8-12+ pounds.) It can be used whole – cut into various pieces – or shredded/sliced for BBQ, global entrées, sandwiches and salads. Preparation techniques include roasting, braising, smoking and sous vide.

Brisket Point Off

Brisket Point Off

This is larger, lean flat muscle of the whole brisket. It’s ideal for low and slow cooking methods, including BBQ pit-smoking. Full flavored, it has great menu potential. Popular preparation techniques include roasting, braising, smoking and sous vide.

Flank

Flank Steak

This lean, boneless cut delivers intense beef flavor. It’s also a tougher (fibrous) muscle, so skilled preparation (often involving marinades and/or moist heat) is critical. Consider: broiling, grilling, smoking, roasting, sous vide and skillet.

Plate

Hanger Steak

Our premium hanger steak is tender and packed with flavor. Some say that hanging so close to the kidney imparts extra flavor on this beef. Often marinated first, popular hanger steak cook methods include grilling, broiling, skillet and sous vide.

Outside Skirt Steak

Outside Skirt Steak

Outside skirt steak (cut from the plate primal) is wider and thicker than inside skirt steak, with some membrane still attached. Rich in flavor, it lends itself to marinades and high-temp grilling for fajita meat and stir fry. Prep: grill, broil, skillet, sous vide.

Inside Skirt Steak

Inside Skirt Steak

Inside skirt steak (cut from the plate primal) is narrower and thinner than outside skirt steak, with all membrane removed. Rich in flavor, it lends itself to marinades and high-temp grilling for fajita meat and stir fry. Prep: grill, broil, skillet, sous vide.

Plate Short Ribs

Plate Short Ribs

Our plate short ribs are thick, meaty and visually inviting. These tender ribs offer excellent beef flavor and dining pleasure. Consider a rub before grilling, braising, smoking, roasting, skillet or sous vide preparation.

Navel

This large, boneless cut from the plate primal has a lot in common with both beef brisket and pork belly in terms of flavor, usage and prep versatility. Simply trim, rub and smoke it ... BBQ style. Or braise, or roast or prepare sous vide.

Round

Top Round

Our premium top round can be served as steaks and roasts. Or thinly sliced for Latin American dishes, sandwiches and sliders. Slow cooking helps ensure tenderness. Common preparation methods: grill, broil, skillet, roast, smoke and sous vide.

Bottom Round Flat

Bottom Round Flat

The flat is the largest section of the full bottom round that is separated from the heel. While it can be tough ... tenderizing, marinades, moist heat and low & slow cooking help ensure tender, full flavored steaks, roasts and more. Consider roasting, braising and sous vide cook methods.

Beef Eye Round

Flavorful, lean and economical, beef eye round is a boneless roast that looks like tenderloin but starts out much tougher. With some culinary finesse, it can be menued in a variety of popular ways – bringing strong value to chefs and caterers. Recommended cooking methods include grilling, broiling, roasting, skillet and sous vide.

Knuckle

Our knuckle offers a juicy, sirloin-like flavor. It’s ideal for roasting and carving into thin slices. Beware over-cooking with dry-heat methods. Prep: roasting is highly recommended – secondarily you can grill, broil, skillet, sous vide.

Femur

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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.

Our Selection Process

At Sterling Silver, we take great care in how our beef is selected. That's why you can always count on its consistency. See Our Story