We have so many delicious cuts of Sterling Silver Premium Beef to choose from, you’ll have no problem finding the right pick for every occasion, from casual grilling to family dining to entertaining. Our meats are selected for quality, and aged to perfection and custom cut just for you. Wondering where to start? Read on to find the right cut for your next meal.

AAA Prime Rib Roast

We carefully select our AAA Prime Rib Roast for quality. It has beautiful marbling and is optimally aged, making it perfect for a oven roast. Coat with your favourite wet or dry rub to bring out its full flavour.
Boneless Blade Roast

For celebrations and Sunday dinners, our Boneless Blade Roast with roasted veggies on the side makes for a rich and hearty slow-cooker meal. Slice up the leftovers and layer between bread with sliced tomatoes, cheese and caramelized onions for a tasty sandwich.
Eye of Round Steak

Boneless and very lean, Eye of Round Steak is a small, round cut. Tenderize in a marinade before cooking, then stew, grill or broil it. This cut is especially suited to slow-cooker braising.
Flank Steak

If you’re looking for a long, lean cut, look no further than Flank Steak. It has a distinctive vertical grain and is boneless, flavourful and versatile, with great texture. It’s beautiful on the grill—marinated first—or broiled, or braised and shredded.

Rib-eye comes from the rib area and is rich, juicy and flavourful. It has a lot of marbling, which makes for a tender steak. This one’s best for grilling, broiling or pan searing.
Top Round Steak

Top Round Steak is an affordable cut that offers both leanness and full flavour. Marinated, a round steak works for all cooking methods.
Strip Loin

Also known as New York Strip, Strip Loin is cut from the short loin, and the meat is incredibly tender. It has a satisfyingly dense texture and a bold, robust beef flavour, even though it’s a leaner cut. Tender and juicy, strip loin is perfect for broiling or pan searing. And since it’s boneless and thick, you can cube it to make appetizers for a crowd or grill it whole as a main for a small group—you’ll love it with a generous pat of herbed butter.
T-Bone Steak

Named for the distinctive shape of its bone, T-Bone Steak is a premium cut, a lot like a porterhouse. It’s made up of two lean steaks: the top loin and tenderloin. Big in flavour and deliciously juicy, it works well grilled, broiled or pan seared.

Tenderloin (a.k.a. filet mignon) is the most tender of cuts. It’s boneless, doesn’t have much visible marbling, doesn’t need trimming, and barely shrinks on the grill. Extremely easy to cook with great results, tasty tenderloin is good for grilling, broiling and skillet cooking. Try wrapping it in bacon to keep the juices contained. Delicious!
Top Sirloin

The Top Sirloin cut is the king of versatility, and it’s as easy for newbies to handle as it is for seasoned grill masters. The top sirloin is the most premium of the sirloin cuts, yet it’s also affordable. This one’s a great everyday steak and perfect for feeding a crowd.