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? […]
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. Prior to the popularity of vegetable shortening, tallow was once commonly used in both home and commercial kitchens where fat from trimmings was cooked and collected to be used in […]
Replacing lunchtime on Friday, Saturday brunch is now restaurants’ busiest daypart,1 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 favourite,2 here are five ideas for incorporating the protein into […]
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. Chuck Pot Roast Rich, flavourful, […]
Read More… from 8 Cuts for Winter Soups, Stews and Slow-Cooked Meats
Sterling Silver Signature Chefs are a select group of professionals that trust Sterling Silver® Premium Meats to help them deliver the very best guest experiences. 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, […]
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.” This portion-friendly cut […]
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. We’ve compiled some of our favourite rub and compound butter recipes below for […]
Read More… from Seasoning Blends and Compound Butters for Entrée Steaks
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. What constitutes quality, and how to deliver it to diners, have become important questions for restaurant leaders across the industry, […]
Read More… from Quality Counts: Sourcing the Best Beef Supply
Brunch crazes and demands for convenience are transforming the breakfast daypart. According to Technomic, “31% of consumers and 39% of those ages 18-34 are purchasing breakfast items outside of the traditional morning time slot.” Guests now expect the most important meal of the day to be a little more flexible and ready to eat later […]
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