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Beef Up & Down The Menu

Short Ribs Across The Menu

Sterling Silver Signature Chef Alan Ferrer’s favorite cut is the bone-in short rib. “Bone-in short rib gives me a blank canvas to work with, allowing me to apply many different flavors from around the world. When it’s done right, the end result is a fork-tender piece of meat full of umami-rich flavors.”
Beef Up & Down The Menu

Seasoning Blends and Compound Butters for Entrée Steaks

While many less traditional cuts have made their way into the beef spotlight, the classic steak entrees remain a favorite. These dishes can offer guests something both completely classic and unique when prepared with enhancements like seasonal rubs and rich compound butters.
Trends

Trends to Make Summer Spectacular

As the calendar pages continue to flip and diners are getting antsy to return to normalcy, we point our eyes toward the summer season and present a few exciting trends that can help shape your menu for the upcoming months.
Podcast

Sustainable Practices In The Beef Industry With Courtney Hall | Listen Now!

In the newest episode of In The Kitchen With Sterling Silver, Chef Pete Geoghegan tackles sustainability in the beef industry with Cargill Senior Sustainability Manager, Courtney Hall, and talks about all the initiatives underway to make sure responsibility is found in every bite of beef.
Podcast

Beef Production Cycles with Dr. Kelsey Phelps Ronningen | Listen Now!

In the latest episode on In The Kitchen With Sterling Silver, Chef Pete Geoghegan gets an animal science perspective on beef with Cargill Senior Food Scientist, Dr. Kelsey Phelps Ronningen, examining the life cycles of cattle and how each step affects the beef we eat.
Trends

Koji Rice For Steak Preparations

Fermented rice could be the solution for full-bodied, dry-aged flavors – without playing the waiting game.
Podcast

Cooking And Community With Chef Sera Cuni | Listen Now!

In the latest episode of In The Kitchen With Sterling Silver, Chef Pete Geoghegan chats with Chef Sera Cuni, owner and chef at The Root Cellar Café & Catering in North Carolina, to get her take on ways to deliver a dining experience during a pandemic.
Podcast

The Science Behind Beef with Chef Brad Borchardt | Listen Now!

In this episode of In The Kitchen With Sterling Silver, Chef Pete Geoghegan chats with Chef Bradley Borchardt, about the science behind the magic, as well as some highlights of how beef is served around the world.

Working Modern Steakhouse Ideas Into Your Menu

The average diner is no longer willing to shell out top dollar for a huge slab of steak with cream of spinach on the side.
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