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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? 
Beef Up & Down The Menu

Making Use of Excess Beef Tallow

For chefs of successful kitchens, avoiding waste is never far from mind. One beef byproduct that has extensive potential is strained and rendered fat—or tallow.
Beef Up & Down The Menu

5 Ideas for Menuing Beef for Brunch

Replacing lunchtime on Friday, Saturday brunch is now restaurants' busiest daypart, a result of more professionals working—and eating—from home during the week. This shift allows restaurants to become more imaginative with brunch menus to attract hungry guests. As beef continues to be a long-time customer favorite, here are five ideas for incorporating the protein into your brunch menu.
Beef Up & Down The Menu

8 Cuts for Winter Soups, Stews and Slow-Cooked Meats

Few things are better, when the winter is at its coldest, than the cozy, comfourting feeling that comes from a warm dish. Invite your guests back again and again during the frigid months with these soups, stews and slow-cooked meats that highlight everything from flavours to textures to all-around goodness.
Beef Up & Down The Menu

Menu Inspirations From Signature Chefs

Two of our Signature Chefs – Chef Sera Cuni of The Root Cellar Cafe & Catering in Chapel Hill, North Carolina and Chef Dave Cuntz of The Roost in Durango, Colorado – share some of their favourite menu items.
Beef Up & Down The Menu

Short Ribs Across The Menu

Sterling Silver Signature Chef Alan Ferrer’s favourite 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 flavours from around the world. When it’s done right, the end result is a fork-tender piece of meat full of umami-rich flavours.”
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 favourite. These dishes can offer guests something both completely classic and unique when prepared with enhancements like seasonal rubs and rich compound butters.
Beef Up & Down The Menu

Quality Counts: Sourcing the Best Beef Supply

When it comes to beef, gone are the days when diners will settle for any plate of food––even quick-service brands have had to upscale their offerings to meet the demands of diners seeking higher-quality food.
Beef Up & Down The Menu

How The Breakfast Daypart Is Changing

Brunch crazes and demands for convenience are transforming the breakfast daypart.
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