Explore, Learn, Experiment Categories Beef Up & Down The Menu Delivery & Take-out Modern Steakhouse Podcast Tips & Tricks Trends Cuts Brisket Brisket Point Off Whole Brisket Chuck Chuck Eye Roll Chuck Flat Chuck Short Ribs Clod Heart Clod Roast Scotch Tender Teres Major Top Blade Femur Canoe Bones Flank Flank Steak Loin Short Loin Strip Loin Tenderloin Plate Hanger Steak Inside Skirt Steak Navel Outside Skirt Steak Plate Short Ribs Rib Beef Back Ribs Blade and Lifter Meat Bone-in Ribeye Boneless Prime Rib Finger Meat Tomahawk Round Bottom Round Flat Eye Round Roast Knuckle Top Round Sirloin Ball Tip Sirloin Flap Top Sirloin Butt Tri Tip Delivery & Take-out MENU, PREP, CUTS AND PACKAGING TIPS FOR TAKE-OUT With business changing on a daily basis, Sterling Silver® Premium Meats will continue to be a resource for useful information to help with the evolution of your business. Delivery & Take-out Delivery & Take-out Tips From A Sterling Silver Chef Not every solution will work for every business. We’re here to help inspire delivery and take-out ideas and solutions in order to help guide your business strategy moving forward. Delivery & Take-out Travel-Friendly Cuts & Preparations Sterling Silver Chef Pete Geoghegan recommends travel-friendly braised meats, particularly ones that use short ribs, blade roast, and chuck roll for take-out and pick-up menus. Delivery & Take-out Unique Executions For Your Take-out Menus According to Sterling Silver Chef Bradley Borchardt, it’s still important to “understand your brand and see how you can create food that is approachable and travels well but maintains brand integrity.” Delivery & Take-out Tackling Take-out Packaging
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