Explore Our 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.
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.
Blade and Lifter Meat
From the outside of the rib, blade and lifter meat provides excellent beef flavour. 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 flavour, 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.
The tomahawk steak is actually a rib-eye steak specifically cut to leave five inches of rib bone exposed. This “frenched” bone gives the steak its unique look. As a rib-eye offshoot, the ultra-tender tomahawk offers tremendous flavour along with a distinctive presentation. Grill, broil, smoke, roast or prepare sous vide.
Boneless Prime Rib
Its combination of flavour and tenderness is unrivaled. Generously marbled, it delivers a rich, juicy, full-flavoured bite with spectacular plate coverage. Applications include steaks – or slices for salads, sandwiches and wraps. Great when grilled, broiled or skillet-cooked. You can also smoke, roast or sous vide.
Tender, juicy, and loaded with flavour. Perfect for grilling. You can also sauté, pan-broil, smoke or prepare it sous vide.
This tender, flavourful 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.
Chuck flat is the boneless, rectangular-shaped “lip extension” attached to the chuck eye roll. With generous marbling, it’s rich in flavour, 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
Rich in flavour, 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.
This is a flavourful 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.
From the chuck primal, this cut is economical while offering good beef flavour. 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.
Cut from the chuck primal, scotch tender offers plenty of rich flavour 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.
Well marbled and juicy, chuck delivers excellent beef flavour. Perfect for grilling, it can be prepared in numerous ways – especially when marinated or rubbed. Additional cooking techniques: broil, roast, smoke, skillet, sous vide.
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 flavour and value. Consider rubs, marinades and sauces in conjunction with grilling, broiling, roasting and more.
Tri tip delivers rich flavour, moderate tenderness and affordability. Great for carving stations, roasts, steaks and stews.
Top Sirloin Butt
This is a tender sirloin primal cut. With ample marbling, it is leaner than other cuts but still provides a rich flavour. Applications include steaks, pot roast, kabobs and stir fry.
Cut from the bottom sirloin butt, sirloin flap offers a hearty texture with good flavour and menu versatility. Applications include center- cut steaks, strips for satays or fajitas or stir fry, whole roasts, and cubes for kabobs.
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 flavoured, it has great menu potential. Popular preparation techniques include roasting, braising, smoking and sous vide.
This large, boneless cut from the plate primal has a lot in common with both beef brisket and pork belly in terms of flavour, usage and prep versatility. Simply trim, rub and smoke it ... BBQ style. Or braise, or roast or prepare sous vide.
Plate Short Ribs
Our plate short ribs are thick, meaty and visually inviting. These tender ribs offer excellent beef flavour and dining pleasure. Consider a rub before grilling, braising, smoking, roasting, skillet or sous vide preparation.
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 flavour, it lends itself to marinades and high-temp grilling for fajita meat and stir fry. Prep: grill, broil, skillet, sous vide.
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 flavour, it lends itself to marinades and high-temp grilling for fajita meat and stir fry. Prep: grill, broil, skillet, sous vide.
Our knuckle offers a juicy, sirloin-like flavour. It’s ideal for roasting and carving into thin slices. Beware of over-cooking with dry-heat methods. Prep: roasting is highly recommended – secondarily you can grill, broil, skillet, sous vide.
Eye Round Roast
Flavourful, lean and economical, eye of round roast 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.
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 flavoured steaks, roasts and more. Consider roasting, braising and sous vide cook methods.