Navel

Alt Names: PASTRAMI NAVEL, BEEF BELLY, BEEF NAVEL

French: Navelle | Spanish: Aletilla

THE BASICS & BEYOND

A large, boneless cut from the plate primal, navel has a lot in common with both beef brisket and pork belly. Very much on trend, use navel to create your own brisket-style beef belly, or make your own beef bacon. (Guests will love it!) Or simply trim, rub and smoke it … BBQ style!

Schedule A Cutting

Raw navel beef cut

Stephen Giunta, Sterling Silver Chef

“This is a good time to be a chef, a great time to be a foodie. It’s a time of contrasts: healthy and decadent; exotic and affordable; user-friendly and crafted; comforting but surprising.”

Some chefs might say that if you love experimentation, and have beef navel, then you’re morally obligated to try making beef bacon. After all, the navel (beef belly) is the equivalent of pork belly.

Smoke / Roast / Braise / Sous Vide

Modern Steakhouse

Hospitality Makes All The Difference

The overall hospitality experience can play a huge part in how patrons feel about a dining experience, and it’s not just about being quick with their food. Below we’ve mapped out some easy hospitality practices your team can implement before, during, and after a guest’s dining experience.

Modern Steakhouse

Run It Like You Own It

Our Sterling Silver® Signature Chef program brings together a select group of chefs who exhibit excellence in and out of the kitchen, elevating their businesses through the execution of their finely honed craft and demonstrating evident ownership in the process. Two of our signature chefs, Chef Dave Cuntz and Chef Yannick Montplaisir, share reflections on finding—and maintaining—success in foodservice operations.

Mix Up Some Trending Cocktails

We all know the favourites, the Cosmopolitans, martinis and old fashioneds, but there are some new players on the scene when it comes to trending adult beverages. From savoury to spirit-free, consumers are looking to bars and restaurants to introduce them to these new cocktail options.

Modern Steakhouse

Dining Restrictions in Your Menu

Now more than ever, we are seeing customers with a range of dietary restrictions, and no one wants to be left out of a tasty meal, or worse, stuck eating a dull salad without dressing. Navigating dietary restrictions is a way to help create a more inclusive menu, so your operation isn’t left out of any group dinner decision. Read along as we break down the most common dietary restrictions and how your operation and staff can adapt.

Beef Up & Down The Menu

One Cut, Three Dayparts: Navel

There’s so much you can do with just one cut of meat! Today, we’re exploring the navel cut, a large, boneless cut from the plate primal. Similar to beef brisket and pork belly, there are endless ways to use it, so why not make a full day’s menu out of it?

Modern Steakhouse

Sharing Among Chefs: A Fellowship of Flavour

Even though most chefs find themselves competing against other chefs for the eyes and taste buds of customers, they tend to share a unique fellowship based on a common love of food and its ability to excite, please and satisfy. This bond of culinary inspiration is why many chefs are quick to share their time and perspectives, whether it’s participating in industry events, working with suppliers, exchanging insights through foodservice media or just having a friendly conversation about the newest food trends.

Modern Steakhouse

Pack Your Plates for a Flavour Adventure

Millenial and Gen Z customers are turning to restaurants for a taste of excitement. Creating memorable experiences through unique and new-to-them flavours doesn’t need to mean overhauling your menu. We spoke with three accomplished chefs who are sharing their inspirations, strategies and guidance for transporting customers through achievable and rich flavours.

Women In Culinary Roundtable | Listen Now!

In a special episode of In The Kitchen With Sterling Silver, Chefs Sera Cuni, Janet Bourbon and Heather Kurosz join Chef Pete Geoghegan for a memorable roundtable discussion centered around the topic of Women in Culinary.