In part two of this two-part episode of In The Kitchen With Sterling Silver, Cargill Senior Sustainability Manager Courtney Hall and Chef Pete discuss sustainability efforts within the beef supply chain and current Cargill sustainability initiatives.

In part one of this two-part episode of In The Kitchen With Sterling Silver, hear about sustainable practices in the beef industry. Cargill Senior Sustainability Manager Courtney Hall will dive into what sustainability truly means and the environmental impacts within the beef supply chain and more.

In part two of this two-part episode of In The Kitchen With Sterling Silver, Dr. Kelsey Phelps Ronningen continues to discuss how the cattle life cycle and harvesting process impact the final eating experience. Chef Pete and Dr. Kelsey dig into the aging process and the tenderness of Sterling Silver beef.

In part one of this two-part episode of In The Kitchen With Sterling Silver, Cargill Senior Food Scientist Dr. Kelsey Phelps Ronningen joins Chef Pete to give an animal science perspective on beef. The duo discuss the cattle life cycle, as well as the handling and grading of beef.

In part two of this two-part episode of In The Kitchen With Sterling Silver, Chef Pete Geoghegan continues his conversation with Sterling Silver Signature Chef Sera Cuni, owner and chef at The Root Cellar Café & Catering in North Carolina. The duo chat about how restaurants can stay connected to their communities, current industry challenges, and of course, favorite beef cuts and preparation methods.

In part one of this two-part episode of In The Kitchen With Sterling Silver, Chef Pete Geoghegan chats with Sterling Silver Signature Chef Sera Cuni, owner and chef at The Root Cellar Café & Catering in North Carolina. They discuss influences on cooking style, what it’s like to be a woman in the industry, and how Chef Sera keeps her restaurants connected to their community.

In part two of this two-part episode of In The Kitchen With Sterling Silver, Chef Pete Geoghegan talks with Chef Bradley Borchardt, Senior Corporate Chef of Innovation & Strategy at Cargill Protein Group. The duo chat about the science behind beef tenderness, marbling, intramuscular fat and aging, as well as grass-fed and grain-fed beef attributes.

In part one of this two-part episode of In The Kitchen With Sterling Silver, Chef Pete Geoghegan talks with Chef Bradley Borchardt, Senior Corporate Chef of Innovation & Strategy at Cargill Protein Group. The duo chat about the science behind the deliciousness of beef and how beef cuts are used differently across the globe.

In part two of this two-part episode of In The Kitchen With Sterling Silver, Chef Pete Geoghegan talks with Culinary Director at Cargill Protein Group, Chef Stephen Giunta, about gathering inspiration for unique ways to create beef dishes.

In part one of this two-part episode of In The Kitchen With Sterling Silver, Chef Pete Geoghegan talks with Culinary Director at Cargill Protein Group, Chef Stephen Giunta, about unique ways to cut and cook several popular beef cuts and how to ‘wow’ guests with exceptional presentations.