<h3>CONSIDER UNEXPECTED WINE PAIRINGS</h3> 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 tenderloin is tenderloin topped with something special. Consider foraging opportunities to find that special something. Guests may appreciate the uniqueness and depth of flavor that comes with ingredients like wild onions, oyster mushrooms and wild leeks. Sauté the oyster mushrooms with thyme – and serve over your tenderloin. Very distinctive. […]
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 […]
The tender, buttery, exquisite bite of Sterling Silver tenderloin makes for a magical sushi. Lightly pound your filet, then cook to an internal temperature of 145° F. Then marinate for at least two hours, and up to 10 hours (overnight). Gather all your ingredients to build your sushi. The presentation will be beautiful, tender and […]
Here’s a stylish technique for flank steak: Make a butterfly cut down the length of the steak. Oil and season the steak, then add your own pesto to the top/“inside.” Then roll the steak back up using butcher’s twine to secure the roll. Grill the outside of the flank roll. Let it sit. Cut the […]
Here’s a global twist: serve your grilled flank steak with the flavors of India. One approach is to place a curried chickpea puree on the plate – then top that with your grilled flank steak accented by cumin powder, cayenne, paprika, black pepper, lemon juice and more. Then finish with an Indian mint cilantro chutney. […]
Chuck short ribs and chuck flat are tender, flavorful, dynamic cuts that work beautifully in tacos. You can add even more savory satisfaction with jicama slaw, jicama chips, honey cumin aioli and a little salsa verde. The possibilities are endless and your customers will find them delicious. […]
Add panache to your braised brisket or tri-tip roast. Consider a puree of cauliflower, milk, heavy cream and potato with added truffle pieces. Then garnish your creation with fried garnet yam and lotus root chips or strips. Guests will love the flavor and artistry. […]
This rub combines the spark of chili peppers with the distinctive bitterness of coffee. Perfect for beef back ribs and other flavorful cuts such as ball tip, tomahawk and chuck short ribs. Finish with a sour cherry glaze that layers in flavor while heightening the visual appeal. […]
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