Finger Meat

French: Viande intercostale | Spanish: Carne intercostal

THE BASICS & BEYOND

Finger meat consists of finger-like strips of beef that come from between the individual ribs in the rib primal. Finger meat offers nice rib flavor but has a somewhat tough texture. Tenderizing, marinating and choosing the right cook method will help make these rib-strips quite satisfying.

Schedule A Cutting

Sterling Silver Finger Meat Beef Cut

Eric Leterc, Sterling Silver Signature Chef

“If the beef is great quality, keeping it simple is the best way. Simple seasoning, simple preparation — you can’t go wrong and your guests will enjoy the flavours.”

Finger meat is, as its name suggests, about the width of your finger. Prepare them the same way you’d tenderize ribs and eat them just like boneless ribs. Rubs, sauces and smoke all love this cut.

Grill / Broil / Smoke / Roast / 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 favorites, the Cosmopolitans, martinis and old fashioneds, but there are some new players on the scene when it comes to trending adult beverages. From savory to spirit-free, consumers are looking to bars and restaurants to introduce them to these new cocktail options.

Modern Steakhouse

Dining Restrictions and 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?

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Modern Steakhouse

Sharing Among Chefs: A Fellowship of Flavor

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 Flavor Adventure

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