Whole brisket refers to the entire brisket with both the tender point and larger, leaner flat sections intact (8-12+ pounds.) Our premium whole brisket can be used whole as a roast, or smoked in a BBQ pit – cut into various pieces – or shredded/sliced for BBQ, global entrées, sandwiches and salads. This meat is best when cooked slowly at lower temperatures.
Prep Method: Braise
Navel
A large, boneless cut from the plate primal, navel has a lot in common with both beef brisket and pork belly. Very much on trend, use navel to create your own brisket-style beef belly, or make your own beef bacon. (Guests will love it!) Or simply trim, rub and smoke it … BBQ style!
Plate Short Ribs
Our plate short ribs are two-inch thick, meaty and visually inviting – as the bone often provides additional presentation possibilities. With preparation that breaks down the connective tissues, these tender ribs offer excellent beef flavor and dining pleasure.
Finger Meat
Finger meat consists of finger-like strips of beef that come from between the individual ribs in the rib primal. Finger meat offers nice rib flavor but has a somewhat tough texture. Tenderizing, marinating and choosing the right cook method will help make these rib-strips quite satisfying.
Shoulder Clod
Our clod roast is cut from the chuck primal. While economical, it offers good beef flavor. It’s also quite lean and slightly tough. Removing the connective tissue and tenderizing improve the end result dramatically. We recommend cooking with moist heat for hours to maximize tenderness.
Chuck Eye
A large, economical cut from the muscle between the neck and shoulder blade. Ideal for many applications: steaks, country-style ribs, stir fry strips, roasts, beef stew and ground chuck.
Top Blade
The Sterling Silver top blade is extremely marbled and juicy, delivering excellent beef flavor. It can be menued as a flat iron steak, once the connective tissue is removed. Perfect for grilling, it can be prepared numerous ways – especially when marinated or rubbed.
Scotch Tender
Cut from the chuck primal, the Sterling Silver scotch tender is a lean roast that is best slow-cooked. Once seasoned, let the tenderizing heat do its magic and you’ll find our scotch tender offers plenty of rich beef flavor along with cooked-tenderness and great value. Typical applications include roasts.
Clod Heart
Clod heart is a flavorful and tender cut from the heart of the shoulder clod (chuck primal). This economical cut is lean and can be slow cooked using moist heat. Many prepare it as they would a pot roast or brisket.
Chuck Short Ribs
Rich in flavor, our chuck short ribs are an indulgent cut of beef that is portion-friendly and presentation-friendly, thanks to the bone-in profile. Best prepared using slow and/or moist heat, the resulting tender-as-can-be ribs lend themselves to flavorful, memorable menu creations.