Prep Method: Sous Vide

Cut from the abdominal muscles, flank steak is a lean, boneless cut that delivers great taste every time. It’s also a tougher (fibrous) muscle, so tricks like marinating, using moist heat, or not overcooking it with dry heat are critical. When properly prepared, it’s a joy to eat.

Originating in the round primal, our knuckle is a juicy, flavorful cut that performs beautifully when roasted and sliced thin. Simply take your favorite seasonings – ancho chili, lemon herb, cocoa/brown sugar, etc. – and rub or baste your way to rave reviews. Beware over-cooking with dry-heat methods.

Very lean and economical, beef eye round is a boneless roast that looks like tenderloin but starts out much tougher. With some culinary finesse – such as marinating, slow cooking or moist heat – this cut can be proudly served as steak, roast, sandwich slices, and stew/goulash meat.

The flat is the largest section of the full bottom round that is separated from the heel and often cut into roasts, steaks and more. While it can be tough, this cut delivers ample flavor, tenderness and juiciness when cooked low and slow. Tenderizing, marinades, moist heat and thin-slicing also help bring out the best in this affordable cut.

Our premium inside round is a popular cut that can be served as both steaks and roasts. Properly cooked, it consistently delivers visual plate appeal and robust flavor. Other applications include thinly slicing the meat for Latin American dishes, sandwiches and sliders. Slow cooking helps ensure tenderness. 

Sterling Silver’s sirloin flap meat is a boneless, trimmed portion of the bottom sirloin butt. Rich in flavor with a hearty texture, sirloin flap is a versatile, affordable cut with numerous menu applications. 

Ball tip is a boneless cut from the top of the hip bone. It’s very lean and less tender than higher quality steaks. However, with some culinary finesse, such as tenderizing via marinade, or slow-cooking, this cut can deliver satisfying entrées and great value. Consider rubs, marinades and sauces (including BBQ sauces) as tenderizing tactics.

This small triangular muscle is known on the West Coast as a grilling roast. This moderately tender cut is becoming popular with chefs, nationwide, for its flavor and versatility. Various applications include carving stations, roasts, steaks and stews.