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Let's Meat on the Avenue

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Del Ray, Alexandria

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Beef 4Pork 6Veal 5Lamb 2

Beef

Steak‎

Beef Chuck 7-Bone Steak

Is the same as beef chuck 7-bone pot roast, only it is cut thinner, usually less than one-and-a-half inches it is cut from the center of the blade portion of chuck it has a classic 7-shaped blade bone, contains backbone, rib bone, & muscles, & is usually prepared by braising

Del Monico Steak

Has the same muscle structure as beef chuck eye roast boneless, but it is sliced it contains the meaty inside muscles of chuck, some seam fat, & a thin fat cover, if any it is usually prepared by braising, broiling, grilling, panbroiling, or panfrying

Beef Chuck Under Blade Streak Boneless

Is the same as beef chuck under bl roast but it is cut thinner, usually less than one-and-a-half inches thick it contains bones & muscles of the bottom portion of blade roast, including the chuck eye muscles & rib bone it is usually prepared by braising, broiling, grilling, panbroiling, or panfrying

Beef Chuck Top Blade Steaks Boneless

Have the same muscle structure as beef chuck top blade roast boneless, but they are cut into thin slices the steaks are oval-shaped w/ minimal fat, & are usually prepared by braising or panfrying

Beef Flank Steak

Is a boneless flat-oval cut containing elongated muscle fibers & very little fat the surface may be scored it is usually prepared by braising, broiling, or grilling

Beef Loin Flat Bone Sirloin Steak

Also called beef loin sirloin steak, contains the top sirloin & tenderloin muscles the hip bone is long & flat it is usually prepared by broiling, grilling, panbroiling, or panfrying

Beef Loin Porterhouse Steak

Contains top loin, tenderloin muscles, backbone, & finger bone it is similar to beef loin t-bone steak, but the tenderloin is larger, w/ a diameter larger than one-and-a-quarter inches when measured across the center it is usually prepared by broiling, grilling, panbroiling, or panfrying

Beef Loin Shell Sirloin Steak

Is similar to other beef loin sirloin steak, but w/ the tenderloin muscle removed it is usually prepared by broiling, grilling, panbroiling, or panfrying

Beef Loin Top Loin Steak

Also called beef loin strip steak, contains top loin muscle & backbone running the length of the cut w/ the tenderloin removed it has an outside fat covering & is usually prepared by broiling, grilling, panbroiling, or panfrying

Beef Loin T-Bone Steak

Gets its name from the t-shape of the finger bone & backbone it contains top loin & tenderloin muscles the tenderloin is smaller in beef loin t-bone steak than in beef loin porterhouse steak, w/ a diameter of no less than one-half inch when measured across the center it is usually prepared by broiling, grilling, panbroiling, or panfrying

Beef Loin Top Sirloin Steak Boneless

Is beef loin sirloin steak but w/ the bones & tenderloin removed it is usually prepared by broiling, grilling, panbroiling, or panfrying

Beef Plate Skirt Steak Boneless

Is the inner diaphragm muscle it is usually prepared by braising, broiling, grilling, panbroiling, or panfrying

Beef Rib Eye Steak

Is cut across the grain from beef rib eye roast it has little or no fat cover, & is usually prepared by broiling, grilling, panbroiling, or panfrying

Beef Round Top Round Steak

Has the same muscle structure as beef round top round roast, but it is cut thinner it contains inside top muscle of round, is boneless w/ a small amount of fat on the outer surface, & is usually prepared by broiling, grilling, panbroiling, or panfrying

Beef Round Tip Steak Cap Off

Is a boneless cut w/ only a slight amount of outer fat & w/ the cap muscle removed it is usually prepared by broiling, grilling, panbroiling, or panfrying

Beef Cubed Steak

Is square- or rectangular-shaped the cubed effect is made by a machine that tenderizes the meat mechanically the steak may be made from muscles of several primal cuts it is usually prepared by braising or panfrying

Beef Chuck Arm Steak

Contains arm bone & sometimes cross-sections of rib bones it includes several muscles of varying size, separated by connective tissue beef chuck arm steak is cut thin, usually less than half an inch, & is usually prepared by braising

Beef Chuck Shoulder Steak Boneless

Is part of the arm portion of chuck it has very little fat & is boneless it is cut thinner than beef chuck pot roast boneless it is usually prepared by braising

Beef Chuck Under Blade Steak Boneless

Has the same muscles structure as beef chuck under blade pot roast boneless, but it is cut thinner, usually less than one-and-a-half inches thick it contains chuck eye, several muscles, & narrow streaks of fat it is usually prepared by braising, broiling, grilling, panbroiling, or panfrying

Beef Chuck Blade Steak

Is the same as beef chuck blade roast, only it is cut thinner it contains blade bone, backbone, rib bone, & a variety of muscles it is usually prepared by braising, broiling, grilling, or panbroiling

Beef Flank Steak Rolls

Is beef flank rolled & secured w/ ties or skewers, cut crosswise into three-quarter to one-inch slices it is usually prepared by braising, broiling, grilling, panbroiling, or panfrying

Beef Loin Pin Bone Sirloin Steak

Also called beef loin sirloin steak, contains top sirloin & tenderloin muscles & includes the backbone & a portion of the hip bone, which may vary in size it is usually prepared by broiling, grilling, panbroiling, or panfrying

Beef Loin Round Bone Sirloin Steak

Also called beef loin sirloin steak, contains portions of backbone & muscle structure the largest muscles include the top sirloin & tenderloin interspersed w/ fat the shape of the hip bone resembles a round bone the steak is usually prepared by broiling, grilling, panbroiling, or panfrying

Beef Loin Sirloin Steak Boneless

Is the same as beef loin sirloin steak but w/ the bones removed the muscle structure varies it is usually prepared by broiling, grilling, panbroiling, or panfrying

Beef Loin Top Loin Steak Boneless

Is the same as beef loin top loin steak but w/ the backbone removed it contains top loin muscle & is usually prepared by broiling, grilling, panbroiling, or panfrying

Beef Loin Tenderloin Steak

Is‎ also referred to as beef loin or as filet mignon it is cut across the grain from beef loin tenderloin roast & is probably the most tender steak in the carcass it is usually prepared by roasting, broiling, or grilling

Beef Loin Wedge Bone Sirloin Steak

Also called beef loin sirloin steak, contains portions of backbone & hip bone it varies in bone & muscle structure, depending on the location in the sirloin section of loin the shape of the hip bone resembles a wedge it is usually prepared by broiling, grilling, panbroiling, or panfrying

Beef Plate Skirt Steak Rolls Boneless

Is the inner diaphragm muscle w/ elongated muscle it is usually sliced three-quarters to one-inch thick, rolled to form pinwheels, & either tied or skewered the steak rolls are usually prepared by braising, broiling, grilling, panbroiling, or panfrying

Beef Rib Steak Small End Boneless

Is the same as rib steak small end, but w/ the bones removed it is cut from the small end of primal rib & contains large rib eye muscle it is usually prepared by broiling, grilling, panbroiling, or panfrying

Beef Round Steak Is A Lean

Oval-shaped‎ cut containing round bone & three major muscles: top, bottom, & eye of round it has a thin fat covering on the outer edges & is usually prepared by braising or panfrying

Beef Round Eye Round Steaks

Are steaks cut crosswise from eye muscle they have a slight fat covering eye is the smallest muscle & is round, elongated, & naturally boneless these steaks are usually prepared by braising, panbroiling, or panfrying

Roasts‎

Beef Chuck 7-Bone Pot Roast

Is cut from the center of the blade portion of chuck it has a classic 7-shaped blade bone & contains backbone, rib bone, & muscles it is usually prepared by braising

Beef Chuck Blade Roast

Contains blade bone, backbone, rib bone, & a variety of muscles it is cut about two inches thick & is usually prepared by braising or roasting

Beef Chuck Eye Roast

Boneless contains the meaty inside muscles of blade chuck, some seam fat, & a thin fat cover, if any it is usually prepared by braising or roasting

Beef Chuck Top Blade Pot Roast

Contains short 7-shaped blade bone, two or three muscles from the top portion of the blade roast, & a covering of fat on one side it is usually prepared by braising

Beef Chuck Under Blade Pot Roast

Contains bones & muscles of the bottom portion of blade roast, including the chuck eye muscles & rib bone it is usually prepared by braising or roasting

Beef Loin Tenderloin Roast

Is cut from the tenderloin muscle it is elongated w/ a rounded large end, gradually tapering to a thin, flat end it is boneless, w/ little, if any, fat covering, & very tender it is usually prepared by roasting or broiling

Beef Rib Roast Large End

Is cut from the large end of rib primal, ribs six to nine, or any combination of two or three ribs it contains large eye muscle w/ elongated muscling, & is streaked w/ strips of fat that surround the rib eye it has a good fat covering, & is usually prepared by roasting

Beef Round Bottom Round Roast

Is a thick cut from the outside of round it has an irregular shape w/ elongated muscling & a slight fat covering it is usually prepared by braising or roasting

Beef Round Eye Round Roast

Is cut from eye round muscle removed from bottom round it is naturally boneless, w/ an elongated shape & a slight fat covering it is usually prepared by braising or roasting

Beef Round Rump Roast Boneless

Is‎ the same as beef round rump roast, but w/ the bone removed it contains three major round muscles: top round, eye of round, & bottom round it is usually tied & prepared by braising or roasting

Beef Round Tip Roast Cap

Off is the same as beef round tip roast but w/ the bone, cap muscle, & thin layer of outer fat removed it is compact, easy to carve, & is usually prepared by braising or roasting

Beef Chuck Arm Pot Roast

Contains arm bone & sometimes cross-sections of rib bones it includes several muscles of varying size, separated by connective tissue beef chuck arm pot roast is usually prepared by braising

Beef Chuck Cross Rib Pot Roast

Is cut from the arm half of beef chuck it is a square cut, thicker at one end, & contains two or three rib bones & alternating layers of lean & fat it may be tied it is usually prepared by braising

Beef Chuck Shoulder Pot Roast

Boneless is part of the arm portion of chuck it has very little fat, is boneless, & is usually prepared by braising

Beef Chuck Top Blade Roast Boneless

Is a triangular-shaped cut taken from above the blade bone it is naturally boneless, w/ large amounts of connective tissue it is usually prepared by braising

Beef Chuck Under Blade Pot Roast Boneless

Contains chuck eye, several muscles, & narrow streaks of fat it is the same as beef chuck under blade pot roast, but w/ the bones removed it is usually prepared by braising, broiling, panbroiling, or panfrying

Beef Rib Eye Roast

Is the large center muscle of rib (rib eye) , w/ all other muscles, bones, & seam fat removed it is usually prepared by roasting

Beef Rib Roast Small End

Is cut from the small end of primal rib it contains large rib eye muscle & two or more ribs it is usually prepared by roasting

Beef Round Bottom Rump Round Roast

Has an irregular shape, thickly cut from the outside (or bottom) of round it comes from the sirloin end of bottom round, has a slight fat covering, & is usually prepared by braising or roasting

Beef Round Rump Roast

Contains aitchbone & three major round muscles: top round, eye of round, & bottom round a layer of fat covers the outer surface it is usually prepared by braising or roasting

Beef Round Tip Roast

Is a wedge-shaped cut from the thin side of round it contains cap muscle of sirloin & is usually prepared by braising or roasting

Beef Round Top Round Roast

Contains inside top muscle of round boneless, w/ a small amount of fat on the outer surface, it is usually prepared by roasting

Other Cuts‎

Beef Round Cubes

For kabobs are lean pieces of round cut into cubes they are usually taken from the meatiest muscles, such as the tip they are usually prepared by braising or broiling

Beef Brisket Point Half Boneless

Is the brisket (breast) section between the foreshank & plate it contains of layers of fat & lean meat, but no bones often cured in salt brine to make corned beef brisket, it is usually prepared by braising or by cooking in liquid

Beef Chuck Flanken-Style Ribs

Contain rib bones & alternating streaks of lean meat & fat the cut is lengthwise, rather than between the ribs as in the case of beef cut short ribs flanken-style ribs are usually prepared by braising or by cooking in liquid

Beef Chuck Mock Tender

Is cut from above the blade bone it is naturally boneless, consisting of a single tapering muscle w/ minimal fat it is usually prepared by braising

Ground Beef

Is made generally from lean meat & trimmings from round, chuck, loin, flank, neck, or shank it is ground mechanically & usually sold according to percentage of lean relative to fat ground beef is usually prepared by broiling, panbroiling, panfrying, roasting, or baking

Beef Brisket Flat Half Boneless

Comes from the brisket (breast) section & is cut from the rear portion of lean meat & fat closest to the plate layers the breast & rib bones are removed often cured in salt brine to make corned beef brisket, it is usually prepared by braising or by cooking in liquid

Beef For Stew

May be cut from chuck, brisket, rib, or plate it usually consists of meaty pieces, cut into one-inch or two-inch squares & containing various amounts of fat beef for stew is usually prepared by braising or by cooking in liquid

Beef Chuck Short Ribs

Come in rectangular-shaped alternating layers of lean meat & fat they contain rib bones, the cross-sections of which are exposed, & are usually prepared by braising or by cooking in liquid

Beef Shank Cross Cuts

Are cut from the hindshank or foreshank perpendicular to the bone they are one to two-and-a-half inches thick, & are usually prepared by braising or by cooking in liquid

Pork

Chops‎

Pork Loin Blade Chops

Are cut from the blade end of loin & contain the same muscle & bone structure as pork loin blade roast, including part of the blade bone, rib bones, backbone, large loin eye muscle & several smaller muscles pork loin blade chops are usually prepared by braising, broiling, grilling, panbroiling, or panfrying

Pork Loin Chops

Are cut from the sirloin end of loin the eye muscle & tenderloin is divided by a t-shaped bone the chops also contain backbone & are usually prepared by braising, broiling, grilling, panbroiling, or panfrying

Pork Loin Sirloin Chops

Are cut from the sirloin end of loin they have the same muscle & bone structure as pork loin sirloin roast, containing hip bone & backbone the largest muscle is the eye of loin, separated from the smaller tenderloin muscles by finger bones pork loin sirloin chops are usually prepared by braising, broiling, grilling, panbroiling, or panfrying

Pork Loin Butterfly Chops

Are a double chop, about two inches thick, which comes from the boneless loin eye muscle it is sliced in half to form two sides resembling a butterfly butterfly chops are usually prepared by braising, broiling, grilling, panbroiling, or panfrying

Pork Loin Rib Chops

Also called center cut chops, contain eye muscle & backbone rib bone may also be present, depending on the thickness of the cut fat covers the outside edge these chops are usually prepared by braising, broiling, grilling, panbroiling, or panfrying

Pork Loin Top Loin Chops

Contain top loin muscles & backbone running the length of the cut the tenderloin is removed, & there is an outside covering of fat these chops are usually prepared by braising, broiling, grilling, panbroiling, or panfrying

Ribs‎

Pork Loin Back Ribs

Are cut from the blade & center sections of loin they contain rib bones, meat between the ribs called finger meat, w/ a layer of meat covering the ribs that come from the loin eye muscle pork loin back ribs are usually prepared by roasting, baking, braising, broiling, grilling, or by cooking in liquid

Pork Spareribs

Are cut from the side they contain long rib bones w/ a thin covering of meat on the outside & between the ribs they may also contain rib cartilage pork spareribs are usually prepared by roasting, baking, broiling, grilling, or by cooking in liquid

Pork Loin Country-Style Ribs

Are made by splitting the blade end of loin into halves lengthwise the ribs contain part of the loin eye muscle & either rib bones or backbones they are usually prepared by roasting, baking, braising, broiling, grilling, or by cooking in liquid

Bacon And Ham‎

Slab Bacon

Is cured & smoked side it contains steaks of lean & fat on one side the other side may be covered w/ skin slab bacon is usually prepared by broiling (if sliced) , panbroiling, panfrying, roasting, or baking

Smoked Ham Center Slice

Is cut from the center portion of cured, smoked ham it contains top, bottom, tip muscles, & round bone it is usually prepared by broiling, grilling, panbroiling, panfrying, roasting, or baking

Sliced Bacon

Is sliced from slab bacon it may be shingled w/ the outer skin removed it is usually prepared by broiling, panbroiling, panfrying, roasting, or baking

Fresh Side Pork

Is the same cut as slab bacon but it is fresh it is taken from the section of side that remains after the loin & spareribs are removed the layered lean from fat is generally used as a seasoning fresh side pork is usually prepared by cooking in liquid

Roasts‎

Pork Shoulder Arm Roast

Is cut from pork shoulder arm picnic the shank is removed, leaving the round arm bone & the meaty part of the arm picnic the outside is covered w/ a thin layer of fat pork shoulder arm roast is usually prepared by roasting

Pork Loin Center Loin Roast

Is a cut from the center of loin it contains rib eye, tenderloin muscles, rib bones, t-shaped bones, & a thin fat covering it is usually prepared by roasting

Pork Loin Blade Roast

Contains part of the blade bone, rib bones, & backbone it also contains large loin eye muscle surrounded by several smaller muscles it is usually prepared by roasting

Pork Loin Top Loin Roast Boneless (Double)

Is‎ two boneless loins reversed & tied together w/ the fat side facing out it is used to make boneless roast & is usually prepared by roasting

Pork Loin Tenderloin

Whole is a boneless cut taken from the inside of loin the largest end is round & gradually tapers to the thin flat end very tender, it is usually prepared by roasting, baking, braising, broiling, or grilling

Pork Shoulder Arm Steak

Has the same muscle & bone structure as pork shoulder arm roast, only cut thinner it contains round arm bone & the meaty part of the arm picnic the outside is covered w/ a thin layer of fat it is usually prepared by braising or panfrying

Pork Loin Center Rib Roast

Is a cut from the center rib area of loin it contains loin eye muscle & rib bones, & is usually prepared by roasting

Pork Loin Sirloin Roast

Contains hip bone & backbone the largest muscle is the eye of loin, separated from the smaller tenderloin muscles by finger bones it is usually prepared by roasting

Pork Shoulder Arm Picnic

Contains arm bone, shank bone, & a portion of blade bone it also contains shoulder muscles interspersed w/ fat the shank & part of the lower area are covered w/ skin it is usually prepared by roasting

Pork Shoulder Blade (Boston) Roast

Contains the top portion of whole shoulder, the blade bone exposed on two sides, & some intermuscular fat it is usually prepared by roasting

Other‎

Pork Loin Sirloin Cutlets

Are boneless slices cut from the sirloin end of loin after the tenderloin, hip bone, & backbone are removed they are usually prepared by braising, broiling, grilling, panbroiling, or panfrying

Pork Cubed Steaks

Are square or rectangular the cubed effect is made by a machine that tenderizes the meat mechanically the steaks may be made from muscles of several primal cuts & are usually prepared by braising, broiling, grilling, or panbroiling

Pork Leg (Fresh Ham) Shank Portion

Is‎ the lower portion of the leg it contains shank bone & part of the femur bone skin covers the shank & a small portion of the outside muscle it is usually prepared by roasting or by cooking in liquid

Pork Shoulder Blade Steak

Is cut from pork shoulder blade boston roast it contains blade bone & several muscles & is usually prepared by braising, broiling, grilling, panbroiling, or panfrying

Smoked Ham Rump Portion

Is a portion of cured & smoked ham that contains the aitchbone & part of the leg bone a thin layer of fat covers the outer surface it is usually prepared by roasting or baking

Smoked Ham Whole

Has the same muscle & bone structure as pork leg (fresh ham) whole, but it is also cured & smoked it contains the bone-in hind leg it is usually prepared by roasting or baking

Smoked Pork Loin Canadian-Style Bacon

Is made from boneless loin, a single elongated muscle w/ little fat cured & smoked, it is usually prepared by roasting, baking (if sliced) , broiling, grilling, panbroiling, or panfrying

Smoked Pork Loin Rib Chops

Have the same muscle & bone structure as fresh pork loin rib chops, but they are also cured & smoked they contain loin eye muscle & backbone the rib bone may also be present they are usually prepared by roasting, baking, broiling, grilling, panbroiling, or panfrying

Smoked Pork Shoulder Roll

Is the cured & smoked meaty boneless eye of pork shoulder blade boston roast it is usually prepared by roasting, baking, or by cooking in liquid

Pork Cubes

For kabob are boneless, lean, & cut into cubes they are usually prepared by broiling, grilling, braising, panfrying, or roasting

Pork Hocks

Are cut from picnic shoulder & are similar to pork shank cross cuts they contain two round shank bones exposed at both ends & are usually prepared by braising or by cooking in liquid

Pork Leg (Fresh Ham) Whole

Is a bone-in hind leg, usually covered w/ skin & fat about halfway up the leg it is usually prepared by roasting

Sausage Links

Are made from ground, fresh meat & w/ seasonings such as salt, pepper, & sage these are stuffed into casings & shaped into links sausage links are usually prepared by braising, panfrying, roasting, or baking

Smoked Ham Shank Portion

Has the same muscle & bone structure as pork leg (fresh ham) shank portion, but it is also cured & smoked the lower potion of the leg, it contains shank bone & part of the femur bone it is usually prepared by roasting or baking

Smoked Pork Hocks

Contain two round shank bones exposed at both ends they are oval-shaped, two to three inches thick, cured, & smoked they are usually prepared by braising or by cooking in liquid

Smoked Pork Loin Chops

Have the same muscle & bone structure as fresh pork loin chops, but they are also cured & smoked they are cut from the sirloin end of loin & contain eye muscle & tenderloin divided by a t-shaped backbone they are usually prepared by roasting, baking, broiling, grilling, panbroiling, or panfrying

Smoked Pork Shoulder Picnic

Whole has the same muscle & bone structure as fresh pork shoulder arm picnic in addition, it is cured & smoked it contains arm bone, shank bone, & a portion of blade bone w/ shoulder muscles interspersed w/ fat the shank & a part of the lower area are covered w/ skin it is usually prepared by roasting, baking, or by cooking in liquid

Ground Pork

Is unseasoned & ground from wholesale cuts that are generally in limited demand it is also made from lean trimmings & sold in bulk form ground pork is usually prepared by broiling, grilling, panbroiling, panfrying, roasting, or baking

Veal

Roasts‎

All of the Veal that we sell is free range or Organic, it is called Rose Veal because of the color of the meat, this is because it is NOT kept in barns & fed milk to make the meat white but allowed to roam & fed on grass. Veal is mostly a special order product however I occasionally carry Veal Shanks or Osso Bucco. Any type of Veal is available at Let's Meat on the Avenue, but you will need to give me a couple of days at least to order it. Just call or email.

Veal Leg Rump Roast

Contains three major round muscles: top round, eye round, & bottom round, separated by connective tissue it also contains aitchbone & a fat covering on the outer muscle irregularly shaped, it is usually prepared by braising or roasting

Veal Rib Crown Roast

Is cut from half of primal rib it contains ribs six through twelve, which have rib bones trimmed one to two inches from the end the ribs are curved & tied to resemble a crown when the roast rests on the backbone veal rib crown roast is usually prepared by roasting

Veal Shoulder Arm Roast

Is a shoulder cut containing arm bone, rib bones from the underside, & cross-sections of bones exposed on the face side the muscles include shoulder, forearm, & a thin layer of lean meat from brisket it is usually prepared by braising or roasting

Veal Loin Roast

Contains loin & tenderloin muscles, backbone, & a t-shaped fingerbone it is usually prepared by roasting

Veal Leg Round Roast

Is cone-shaped w/ round leg bone exposed it contains top, bottom, & eye muscles, & is usually prepared by braising or roasting

Veal Leg Sirloin Roast

Contains portions of hip bone, backbone, & a variety of muscles it is usually prepared by roasting

Veal Rib Roast

Contains ribs six to twelve, rib eye muscle, featherbones, & part of the chine bone it does not contain tenderloin it is usually prepared by roasting

Veal Shoulder Blade Roast

Contains blade bone exposed on the cut surface & ribs & backbone from the underside muscles include chuck, top blade, & chuck tender it is usually prepared by braising or roasting

Steaks‎

Veal Cubed Steaks

Made from any boneless lean cut of leg, is identified by its square or rectangular appearance the cube effect is made by a machine that tenderizes the meat mechanically the steaks are made from several pieces of meat, though all cuts have the appearance of a single piece veal cube steaks are usually prepared by braising or panfrying

Veal Leg Sirloin Steak

Contains portion of backbone & hip bone, the size & shape of the muscles & bones vary it is usually prepared by braising or panfrying

Veal Shoulder Blade Steak

Has the same structure as veal shoulder blade roast, except it is sliced thin it contains blade bone, backbone, and, depending on the thickness, a rib bone it is usually prepared by braising or panfrying

Veal Leg Round Steak

Is cut from the center of the leg it contains top, bottom, eye muscles, & a cross-section of leg bones it has a thin outer covering of fat & skin & is usually prepared by braising or panfrying

Veal Shoulder Arm Steak

Has the same structure as veal shoulder arm roast, only cut thinner the arm steak is a shoulder cut containing arm bone, rib bones from the underside, & cross-sections of bones exposed on the face side the muscles include shoulder, forearm, & a thin layer of lean brisket it is usually prepared by braising or roasting

Chops‎

Veal Loin Chops

Contain backbone & fingerbone muscles include the top loin & tenderloin the presence of tenderloin distinguishes this chop from a rib chop the size of the chops get smaller as the chops near the rib veal loin chops are usually prepared by braising or panfrying

Veal Loin Top Loin Chops

Are the same as veal loin chops, but w/ the tenderloin removed they contain backbone & fingerbone, & muscles include the top loin they are usually prepared by braising or panfrying

Veal Loin Kidney Chops

Contain backbone & featherbones muscles include the loin & tenderloin the side includes the kidneys the chops also contain cross-sectional cuts of kidney attached by kidney fat veal loin kidney chops are usually prepared by braising or panfrying

Veal Rib Chops

Contain featherbone, part of the chine bone, and, depending on the thickness, rib bone the largest muscle is rib eye veal rib chops are usually prepared by braising or panfrying

Other Cuts‎

Veal Breast

Is the rear portion of the foresaddle it contains lower ribs, is quite lean w/ some fat layered within lean, has elongated muscling, & a scant fat covering it is usually prepared by braising or roasting

Veal Cutlets

Are‎ thin, boneless, very lean slices from the leg they are usually prepared by braising or panfrying

Ground Veal

Is lean meat & trimmings mechanically ground & sold in bulk or patty form it is usually prepared by braising, panfrying, or roasting

Veal Breast Riblets

Are long narrow cuts containing rib bones, a slight fat covering, & come connective tissue layered within lean it is usually prepared by braising or cooking in liquid

Veal For Stew

Consists of meaty pieces cut into one- to two-inch squares they may be cut from the shoulder, shank, or round, & are usually prepared by braising or by cooking in liquid

Lamb

Lamb is a meat that I don't sell a lot of except for Lamb chops, therefore if you want any cut of lamb please give me a call a couple of days before you want it & I will order it for you. During the Easter holiday I carry a small amount of Lamb, to get the lamb you want it would be better to pre order it, that way you can arrive at the store any time you want & know that your order will be waiting for you.

Lamb Breast Riblets

Are cut from the breast & contain ribs w/ meat & fat in layers the cuts are long & narrow & are usually prepared by braising or by cooking in liquid

Lamb Leg Frenched-Style Roast

Is the whole leg w/ the sirloin section removed it has a small amount of meat trimmed to expose an inch or more of shank bone it is usually prepared by roasting

Lamb Leg Sirloin Chops

Are cut from the sirloin section of the leg & contain backbone & part of the hip bone, which vary in shape muscles include the top sirloin, tenderloin, & flank there is fat on the outside, but the fell a thin, paperlike covering is removed sirloin chops are usually prepared by broiling, grilling, panbroiling, or panfrying

Lamb Loin Chops

Contain part of the backbone muscles include the eye of the loin separated from the tenderloin by t-shaped finger bones & the flank kidney fat is on the top of the tenderloin, & the outer surface is covered w/ fat, but w/ the fell a thin, paperlike covering removed lamb loin chops are usually prepared by broiling, grilling, panbroiling, or panfrying

Lamb Loin Double Chops Boneless

Are the same as lamb loin double chops but w/ the bone removed from the loin, which is cut & rolled, pinwheel fashion, & secured to make compact boneless chops the muscles include top loin larger muscle & tenderloin smaller muscle lamb loin double chops boneless are usually prepared by broiling, grilling, panbroiling, or panfrying

Lamb Rib Crown Roast

Is cut from half of the rib the rib bone is trimmed one to two inches from the end the ribs are curved & secured to resemble a crown when the roast rests on the backbone this cut of meat of usually prepared by roasting

Lamb Shank

Is cut from the arm of shoulder, contains leg bone & part of round shoulder bone, & is covered by a thin layer of fat & fell a thin, paperlike covering lamb shank is usually prepared by braising or by cooking in liquid

Lamb Shoulder Blade Chops

Are cut from the blade portion of shoulder & contain part of the blade bone & backbone they are usually prepared by braising, broiling, grilling, panbroiling, or panfrying

Lamb Shoulder Square Cut Whole

Is a square-shaped cut containing arm, blade, & rib bones the thin, paperlike outside covering is called fell this cut is usually prepared by roasting

Ground Lamb

Contains‎ lean meat & trimmings from the leg, loin, rib, shoulder, flank, neck, breast, or shank it is mechanically ground & sold in bulk or in patty form ground lamb is usually prepared by braising, broiling, grilling, panbroiling, panfrying, roasting, or baking

Lamb Breast

Is part of the forequarter & contains ribs it is oblong-shaped w/ layers of fat & lean, w/ fat usually covering one of the sides lamb breast is usually prepared by braising or roasting

Lamb Leg American-Style Roast

Is the whole leg w/ the sirloin section removed it contains the same muscles & bones as lamb leg french-style roast, but w/ the shank removed, the meat folded back into a pocket on the inside of the leg, & fastened w/ skewers it is usually prepared by roasting

Lamb Leg Shank Half

Contains the lower half of leg w/ the round leg included but w/ the sirloin half removed it is heavily muscled & covered w/ fat & fell a thin, paperlike covering it is usually prepared by roasting

Lamb Leg Whole

Contains the sirloin section w/ hip bone & the shank portion w/ round bone the outside is covered w/ fell a thin, paperlike covering it is usually prepared by roasting

Lamb Loin Double Chops

Contain top loin larger muscle & tenderloin smaller muscle, but w/ the flank removed from the cut they are called double chops since this is a cross-cut of loin containing both sides of the carcass double chops are usually prepared by broiling, grilling, panbroiling, or panfrying

Lamb Rib Chops

Contain backbone and, depending on the thickness, a rib bone the chops have a meaty area consisting of rib eye muscle the outer surface is covered by fat but w/ the fell a thin, paperlike covering removed lamb rib chops are usually prepared by broiling, grilling, panbroiling, panfrying, roasting, or baking

Lamb Rib Roast

Contains rib bones, backbone, & thick, meaty rib eye muscle the fell a thin, paperlike covering is usually removed lamb rib roast is usually prepared by roasting

Lamb Shoulder Arm Chops

Are cut from the arm portion of shoulder & contain cross-sections of round arm bone & rib bones they are usually prepared by braising, broiling, grilling, or panbroiling

Lamb Shoulder Neck Slices

Are cross-cuts of the neck portion containing small round bone lean meat is interspersed w/ connective tissue neck slices are usually prepared by braising

Lamb For Stew

Consists of meaty pieces of lamb w/ a small amount of fat, cut into one- to two-inch squares it is usually prepared by braising or by cooking in liquid

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