Meat on a grill

The Art and
Science of Beef Cuts

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 Beef offers 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

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

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

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.
Tomahawk

Tomahawk

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

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.
BoneinRibeyeSteak

Bone-In Rib-eye

This large, premium rib-eye is generously marbled, full of flavour 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.
Strip Loin

Strip Loin

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

Short Loin

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.
Tenderloin

Tenderloin

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

Chuck Flat

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

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.
Clod-Heart2x

Clod Heart

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.
Clod Roast

Clod Roast

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.
Scotch Tender

Scotch Tender

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.
Top-Blade

Top Blade

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.
Teres Major

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 flavour. Preparation options: grill, broil, skillet, smoke, roast, sous vide.
Ball Tip_Fat On

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 flavour and value. Consider rubs, marinades and sauces in conjunction with grilling, broiling, roasting and more.
Tri-Tip

Tri Tip

Tri tip delivers rich flavour, moderate tenderness and affordability. Great for carving stations, roasts, steaks and stews.
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 flavour. Applications include steaks, pot roast, kabobs and stir fry.
Sirloin Flap

Sirloin Flap

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.
Coulotte[17028413]

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 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 flavoured, it has great menu potential. Popular preparation techniques include roasting, braising, smoking and sous vide.
Whole 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.
Flank Steak

Flank Steak

This lean, boneless cut delivers intense beef flavour. 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.
Navel

Navel

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

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

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

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.
Hanger Steak

Hanger Steak

Our premium hanger steak is tender and packed with flavour. Some say that hanging so close to the kidney imparts extra flavour on this beef. Often marinated first, popular hanger steak cook methods include grilling, broiling, skillet and sous vide.
Knuckle 1

Knuckle

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 of Round

Beef Eye Round

Flavourful, 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.
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 flavoured steaks, roasts and more. Consider roasting, braising and sous vide cook methods.
Top 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.
Canoe Bones

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 flavour. Recommended preparation: roasting.

Backing our beef

Our selection process

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