BEEF FOODSERVICE PRODUCTS

Sterling Silver Premium Beef consists of only the top 12% of all grain-fed beef cattle. Rich in marbling and aged to perfection, our premium beef is carefully sourced from the cattle growing regions of Western Canada and hand-selected for optimal quality.
  • BEEF SHORT RIBS

    BEEF SHORT RIBS
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    Well marbled with bold beef flavour. Best braised like a stew or if cut thin, can be marinated and grilled. Can come bone-in or boneless.
  • BEEF SIRLOIN TIP

    BEEF SIRLOIN TIP
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    Best marinated to maximize tenderness, sirloin tip is a leaner cut with good beef flavour and moderate tenderness
  • BEEF FLAP MEAT

    BEEF FLAP MEAT
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    Also known as Bavette, this cut is taken from the Bottom Sirloin. Good beef flavour with moderate tenderness and cost. A good bistro-style steak that also works well with Asian flavours.
  • BEEF BRISKET

    BEEF BRISKET
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    One of the most flavourful beef cuts, Brisket needs to be slowly simmered/braised for optimal tenderness. Excellent as a pot roast or stewing beef.
  • BUTT TENDERLOIN

    BUTT TENDERLOIN
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    The thick end of the tenderloin, this lean cut has a mild flavour and maximum tenderness. This produces larger steaks than the filet end of the tenderloin.
  • CHUCK ROLL

    CHUCK ROLL
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    Taken from underneathe the blade bone, this subprimal can be cut into steaks and pot roasts. Flavourful beef that is best braised for tenderness.
  • CROSS RIB ROAST

    CROSS RIB ROAST
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    A lean cut that is best braised as a pot roast or simmering steak.
  • INSIDE ROUND

    INSIDE ROUND
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    Taken from the lean round, Inside round is more flavourful than Eye of Round and more tender than Outside Round. It is best oven roasted at low temperatures [275F] and carved across the grain into thin slices to optimize tenderness.
  • BEEF SHORT RIB

    BEEF SHORT RIB
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  • STRIPLOIN

    STRIPLOIN
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    Strip Loin has a reputation for being the most versatile of all the steak classics. It is characterized as having an excellent blend of firm texture and fine marbling delivering exceptional flavour and tenderness.
  • STRIPLOIN STEAK

    STRIPLOIN STEAK
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    The Strip Loin grilling steak is also known as the New York steak. Cust from the Strip Loin it is a fast cooking and convenient grilling steak that is tender by nature and always delicious. Simply season and cook by grilling, broiling or pan-frying.
  • T BONE STEAK

    T BONE STEAK
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    Cut from the large end of the short loin, the T-bone Grilling steak is characterized as having meat from the strip loin on one side of the bone and tenderloin on the other. Fast cooking and convenient, grilling steaks are tender by nature and always delicious.
  • TENDERLOIN

    TENDERLOIN
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    The tenderloin grilling steak is characterized as a soft textured steak with less marbling that delivers a unique flavour with an extremely lean and tender eating experience.
  • TENDERLOIN STEAK (FILET)

    TENDERLOIN STEAK (FILET)
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    The tenderloin filet grilling steak is a small medallion shaped steak that is characterized as a soft textured steak with less marbling that delivers a unique flavour with an extremely lean and tender eating experience.
  • TOP SIRLOIN BUTT

    TOP SIRLOIN BUTT
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    The Top Sirloin grilling steak is cut from the bottom of the long loin and has a reputation for delivering firm texture combined with a pronounced beef flavour. The Top Sirloin grilling steak is a leaner choice.
  • CAP STEAK

    CAP STEAK
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    A small rectangular steak that comes off of the top of a Top Sirloin. This lean steak has no intramuscular muscle seams or fatty pockets and is very tender with great beef flavour.
  • TOP BLADE (FLAT IRON)

    TOP BLADE (FLAT IRON)
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    The Flat Iron was popularized on bistro restaurant menus and is best grilled. It is cut from the shoulder and has a tenderness comparable to tenderloin but more flavourful. It has a chunky triangular shape reminiscent of an old-fashioned iron.
    We are proud to work with Beef Canada and the Beef Ranchers of Canada.
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