Photo courtesy Times Supermarkets
Our common quest for the perfect steak has given rise to countless articles, books, videos, and television shows about marinades, seasoning and grilling techniques.
But the smartest cooks know that the secret of the perfect steak begins at the bone. That’s why 14,000 professional chefs swear by Sterling Silver® beef for its unparalleled flavor, texture and tenderness. In Hawaii, this exceptional brand is sold exclusively at Times Supermarkets.
“There are certain criteria that all Sterling Silver beef must meet,” explains Chester Gumban, director of meat operations for Times Supermarkets. “It’s all hand-selected from the top tier of Choice grade, highly marbled for exceptional flavor, and aged for a minimum of 14 days for maximum tenderness. It’s always guaranteed to be tender, juicy, and flavorful.”
Carefully sourced from the Great Plains in North America, roasts and steaks from Sterling Silver are increasingly prized by locals who use them in a variety of classic island dishes. “We’ve featured the Sterling Silver Top Sirloin in our Grilled Steak Plates at our service deli since 2002,” says Gumban, who adds that boneless chuck is another favorite. “It’s a cut that all our local clientele like. The chuck has a lot of marbling and flavor. Boneless chuck roast makes an excellent pot roast, but I think most people use it for barbecuing, or slice it thin for teriyaki.”
As the holiday season approaches, more Times shoppers will be requesting special items like Sterling Silver’s rib roast. Like all Sterling Silver beef, the roasts are selected from only the top 12 percent of all grain-fed beef cattle. A standing rib roast may contain anywhere from two to seven ribs, Gumban explains. “Some customers order the whole seven ribs when they have family over. You could feed an army with that!” (Or even an average-sized island ohana with a big appetite.)
Richly marbled and aged to perfection, Sterling Silver’s premium beef provides exceptional flavor, tenderness and texture, and an unforgettable dining experience that begins at the bone. In Hawaii, you’ll find Sterling Silver steaks and roasts exclusively at Times Supermarkets on Oahu and Maui, and at Times and Big Save Market locations on Kauai.
BONE-IN CHUCK SHORT RIBS
Chester Gumban, director of meat operations at Times Supermarket, really loves Sterling Silver’s Bone-In Chuck Short Ribs. “They’re unreal for barbecue,” he says with enthusiasm. “Great for pulehu Hawaiian-style ribs!” Cut from the beef chuck portion, short ribs are richly marbled and have plenty of flavor. When sliced thin, they’re perfect for Korean kalbi.
BONE-IN RIBEYE
Also known as the Delmonico steak, Scotch fillet, or entrecote, this slab of meat is valued for flavor, well-marbled fat, and superlative tenderness. “There’s nothing like a thick-cut, bone-in ribeye steak,” says the Times Supermarkets’ director of meat operations. “The meat is sweeter closer to the bone.” Gumban grills his own ribeyes with a simple seasoning of Hawaiian salt and freshly ground pepper.
BONELESS NEW YORK STEAK
This delicious Sterling Silver option, with marbling almost as fine as that of the ribeye, is also super for grilling. This cut’s colorful nicknames include ambassador steak, boneless club steak and top loin. It’s available in Hawaii exclusively at Times Supermarket in both regularand family-sized packs.
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