Looking to make beef kabobs? Here’s a classic sauce: whisk oil, lemon juice, water, honey, pepper, mustard and oregano in large bowl. Add your meat kabobs and chunks of mushroom, bell pepper or other ingredients – stirring to coat. Build your kabobs and grill. Excellent beef cut options: ball tip, sirloin flap and top sirloin […]
Want to wow your guests? Try using chuck short ribs or plate short ribs for your beef tamales. Remove the bones from the ribs along with any excess fat and gristle. Shred the meat into small, bite-size pieces then add to your tamale dough and season as needed. For more economical cuts, consider Sterling Silver […]
Chuck short ribs are an indulgently flavourful menu-centerpiece that work well with countless glazes. Here are a few glaze ideas to get your wheels turning: habanero-mango, brown sugar, bourbon-honey, maple, or even a beer glaze. Consider going “Glazed & Blazed” by hitting your ribs with the torch on the exterior! […]
Sterling Silver teres major* (petite tender) can be sliced thin, coated and fried to create inviting steak chips – which can be served with one or more dipping sauces. A chipotle ranch sauce (ranch dressing, lime juice, minced chipotle peppers) – Gochujang mayonnaise (mayo with a bit of Gochujang) – and sesame-chili garlic sauce (sesame […]
Sterling Silver hanger steak* is arguably quite similar to rib-eye – just a little tougher, which can be largely remedied by more finesse in the kitchen. You can also impart many different flavours on your hanger steak through the use of herb rubs, chili glazes, wine brining, herb nut salsa, coffee-crusted coatings, chimichurri sauce or […]
Simple yet beautiful. Steamed (or blanched) Brussels sprout leaves with roasted cherry tomatoes bring colour, vibrancy and visual balance to many beef entrées. Consider this colourful combo along with a bed of mashed potatoes or rice for chuck short ribs, tomahawk steak, sirloin flap, hanger steak, and more. […]
CONSIDER UNEXPECTED WINE PAIRINGS Beef doesn’t have to pair with a heavy red. In addition to those tannin-centric reds mentioned above, wines with earthy flavor like Côtes du Rhône or Italian Dolcetto can also pair well. Don’t forget to consider domestic wines as well. Offering wines from lesser-known regions in the U.S. is a good […]
The only thing better than filet mignon is filet mignon topped with something special. Consider foraging opportunities to find that special something. Guests may appreciate the uniqueness and depth of flavour that comes with ingredients like wild onions, oyster mushrooms and wild leeks. Sauté the oyster mushrooms with thyme – and serve over your filet […]
Looking for something different? Something versatile that creates a little menu buzz? Our canoe bones* can be served as visually striking bones – or you can scoop out the roasted, soft marrow and serve it in a ramekin – or add it to sauces, butters and more. Create your own twists by serving it with […]
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