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Sterling Silver Beef
Sterling Silver Beef Meat cuts Cooking tips Videos

Sterling Silver Beef

A gastronomic experience right at home

When you choose Sterling Silver premium beef, you choose unrivalled quality that meets strict marbling, quality, and aging standards.

Indeed, the top-tier Sterling Silver beef complies with strict standards of marbling, quality, and maturation.

Those strands of fat you see speckled throughout the muscle, which is the marbling, melt during cooking, making the meat juicier and enhancing the taste for an extraordinary gastronomic experience!

Sterling Silver premium beef is hand-selected and aged for at least 21 days for optimum tenderness and enhanced taste.

A cut’s tenderness is the most important factor in determining quality and how bite-worthy your meal will be. We guarantee optimum tenderness and a load of taste in every morsel on all cuts of Sterling Silver beef.

Guaranteed tenderness!

If you are not completely satisfied with the tenderness of your chosen Sterling Silver cut, stop by the customer service counter of your local IGA supermarket with the product and your receipt and get your money back. We guarantee it!

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Guaranteed tenderness!

If you are not completely satisfied with the tenderness of your chosen Sterling Silver cut, stop by the customer service counter of your local IGA supermarket with the product and your receipt and get your money back. We guarantee it!

Bone-in lip-on Bone-in lip-on
Bone-in short rib Bone-in short rib
Culotte Culotte
Flap meat Flap meat
Ground chuck Ground chuck
Hanging tender Hanging tender
Short loin Short loin
Striploin Striploin
Tenderloin Tenderloin
Tomahawk Tomahawk
Top butt Top butt
Tri-tip Tri-tip
Whole brisket Whole brisket
Sirloin Sirloin

Cooking tips

Carefully prep meat | Remove large sections of fat and let meat sit in an airtight container for at least 30 minutes before cooking to avoid thermal shock and to obtain even doneness.
Don’t over-handle | Flip meat only once for maximum tenderness.
Avoid piercing | Use tongs to turn meat while cooking so juices don’t drip out and dry up meat.
Opt for a digital thermometer | Follow recommended temperatures for perfect doneness and safe cooking.
Let meat stand once cooked | Remove meat from stove, oven or BBQ when it reaches about 5 degrees below desired doneness temperature (see table below) and let it stand in aluminum foil for 5 to 10 minutes before serving. This will allow cooking juices to spread into the meat fibres, making the cut juicier, more tender and full of flavour.
Before cooking, it is recommended to cover the bone of the Tomahawk rib steak with aluminum foil, so that it does not burn. To cut this piece of meat, hold the bone with one hand and slide your knife blade along the bone to remove it. Then cut the meat into thick slices, cutting in the opposite direction of the fiber.
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Desired doneness Recommended
temperature
Rare 63 °C (145 °F)
Medium-rare 65 °C (150 °F)
Medium 70 °C (160 °F)
Medium-well done 74 °C (165 °F)
Well done 77 °C (170 °F)

Handling tips

Buying: Add meat to your cart at the very end and refrigerate or freeze within 30 minutes of buying.
Freezing: Freeze beef for up to two weeks in its original packaging. To freeze longer, wrap in resistant aluminum foil or a freezer bag, removing as much air as possible.
Thawing and marinating: Always thaw and marinate meat in the fridge and not on the counter.
Hygiene: Wash your hands for at least 20 seconds with warm, soapy water to prevent the spread of bacteria after having touched raw meat. Also wash anything that comes into contact with the raw meat with warm, soapy water, including cutting boards, counters and utensils.
Cross contamination: Make sure raw meat does not come into contact with food that is ready to be eaten.

Tips and tricks in video

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