Explore, Learn, Experiment Categories Beef Up & Down The Menu Modern Steakhouse 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 Crowd-Favourite Modern Steakhouse Cuts Menuing new and unique cuts has become synonymous with the concept of the Modern Steakhouse. A Profitable Trend: Beef Back Ribs Recently, many restaurants are starting to showcase beef back ribs on their menus, and customers are definitely responding. Pastrami Beyond the Sandwich Sterling Silver navel makes a magnificent quality pastrami – which you can use in unique and trending applications. Customize Compound Butter Flavours to Enhance a Steak Creating a compound butter provides a simple and tasty way to complement and customize any steak on your menu. Sharing Plates Lets Guests Choose Their Favourites Sharing has recently emerged as a major trend when eating out, especially among Millennials. Transform Your Tacos with Brisket Create signature gourmet tacos with Sterling Silver brisket and wow your guests. Herb-Forward Toppings Add Interest to Beef The Modern Steakhouse is all about bold flavours. Use herbs to add an extra punch of flavour to your dish – as toppings, they add texture and variety. Plant-Based Sauces for the Modern Steakhouse The hummus craze and desire for dynamic textures has led many chefs to incorporate plant-based purées into their menus. Vegetable Pairing Inspiration Featuring á la carte vegetables on your menu in an unexpected way can elevate the guest experience and expand flavour profiles. Load More
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