White Lake Supermarket serving the finest meats since 1973.
Round Steak
Description:
This steak is identified by the round leg bone and three muscles. At the
top of the screen is the top round, at the lower left is the bottom
round, and lower right is the eye of the round.
Pork Loin Blade Chop
Description:
This cut comes from the blade end of the loin. It contains several
muscles and the blade bone as the roast.
Tip Roast
Description:
The Beef Round Tip Roast is a rolled and tied roast that is identified
by four individual muscles within one large muscle mass.
Rump Road Boneless
Description
When the rump is removed, boned, rolled and tied, a retail cut called
the Beef Round Rump Roast is made. This represents a cut only moderately
tender, moist heat is often used. However with a cut from choice and
prime cattle, it is often cooked with dry heat.
Top Round Steak
Description:
The Top Round Steak is the most tender of the various round steaks. This
boneless steak consists of a large muscle called the top or inside
round. Note the cover fat on the curved top surface, the cut surface on
the left side, and connective tissue along the bottom.
Top Round Steak
Description:
The Top Round Steak is the most tender of the various round steaks. This
boneless steak consists of a large muscle called the top or inside
round. Note the cover fat on the curved top surface, the cut surface on
the left side, and conective tissue along the bottom.
Bottom Round Steak
Description:
The Beef Bottom Round Steak contains muscles which are less tender than
the top round muscle. The two muscles of this steak are the eye of the
round on the left and the bottom round on the right. Note the heavy band
of connective tissue separating the muscles. Moist heat is recommended
for this steak.
Eye of the Round
Description:
The Beef Round Eye Round Steak is a small round boneless steak. It
usually has a layer of external fat on two sides.
Tip Steak
Description:
The Tip Steak is cut from the tip roast. Like the roast this steak is
identified by four individual muscles within on large muscle mass.
T-Bone Steak
Description:
This steak has the characteristic "T" shaped vertebrae and the large eye
muscle. The smaller muscle located below the T-bone is the tenderloin.
New York Strip Steak
Description:
The boneless large eye muscle from the T-bone steak is called the Beef
Loin Top Loin Steak, Boneless - aka New York Strip Steak.
Fresh Ham Shank Portion
Description:
Common Names: Shank Roast, Leg Roast Description: This portion of the
fresh ham is the lower leg (shank) portion of the pork ham wholesale
cut.
Sides of beef and hind quarters.
All pricing includes custom cutting and freezer wrapping.
(1) Week Lead Time.
Porterhouse Steak
Description:
The Porterhouse Steak is similar to the beef loin T-bone steak. However
the tenderloin muscle is much larger and an extra muscle is located in
the center of the porterhouse steak on the upper side.
Fillet Mignon/Tenderloin Steak
Description:
The most tender retail cut from the entire beef carcass is the Beef Loin
Terderloin Steak. This steak has a fine texture, is circular in shape
and is usually about three inches in diameter.
Sirloin Steak Flat bone
Description:
The Beef Loin Sirloin Steak, Flat Bone is the least valuable type of
sirloin steak if both the flat hip and backbones are left in the steak.
Sirloin Steak Round bone
Description:
The Sirloin Steak, Round Bone is located further back on the sirloin
area of the beef loin. This particular sirloin steak has the greatest
amount of lean and the least amount of bone.
Sirloin Steak Boneless
Description:
The Beef Loin Sirloin Steak, Boneless is an excellent steak for broiling
and is made by removing all of the bones from any of the other types of
sirloin steaks.
Rib Roast Small End
Description:
The Beef Rib Roast, Small End, contains several ribs, a protion of the
backbone and one large muscle, the rib eye.
Delmonico/Rib Eye Steak
Description:
The Beef Rib Eye Steak come from the large end of the beef rib and is
made by removing back and rib bones.
Chuck Blade Roast
Description:
This large roast contains many small muscles and is easily identified by
the blade bone located in the upper center of this cut. Note also that
rib bones and a portion of the backbone are located along the lower left
protion of the cut. However, these bones may be removed from this large
roast before it is packaged and put in the meat counter at the local
supermarket.
Chuck Steak
Description:
The Beef Chuck Blade Steak is similar to the beef chuck blade roast. It
is usually cut less than one inch thick. The blade bone shown in this
slide has the typical shape of the "sevenbone", a term frequently used
in the meat trade.
Chuck Arm Roast
Description:
The Beef Chuck Arm Roast is identified by its thickness as a roast, the
large round bone in the center of the cut and the many small muscles of
which it is made. This roast may or may not have a cross cut rib bones
showing but if present would be at the bottom of the picture.
English Cut Roast
Boneless Chuck Roast
Flank Steak
Description:
The Beef Flank Steak is the only steak in the carcass containing an
entire large muscle. Also, although most other steaks are cut across the
muscle fibers, the flank steak fibers run the full length of the steak.
To help tenderize these long fibers, you will notice the knife scores
across the cut. Since the flank steak is one of the less tender steaks,
it should be cooked with moist heat cookery.
Shank Cross Cut
Description:
The Beef Shank Cross Cut is identified by a cross section of the arm
bone and many very small muscles, each surrounded by connective tissue.
Brisket Whole
Description:
The Beef Brisket is a very course textured muscle. The heavy layer of
fat and the sternum or breast bone have been removed. Due to the course
texture of this muscle, cooking in liquid is recommended.
Short Ribs
Description:
Short Ribs are small cubes containing a section of the rib bone and thin
layers of muscles. The muscles of the chest perform considerable work
and are therefore not very tender.
Ground Beef
Cubed Steak
Beef for Stew
Cubes for Kabobs
Leg Sirloin Off
Leg American-Style Roast
Loin Chops
Loin Roast
Rib Roast
Rib Chops
Rib Frenched Chops
Rib Crown Roast
Shoulder Square Cut
Shoulder Blade Chop
Shoulder Arm Chop
Shoulder Neck Slice
Breast Spareribs
Breast
Shank
Ground Lamb
Lamb for Stew
Lamb Cubes for Kabobs
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Fresh Ham (leg) Whole
Description:
Common Names: Fresh Ham Description: This is made up of the round hip
bone, the aitch bone, and consists of fat covering about halfway up the
leg. This has a large amount of muscling.
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Fresh Ham (leg) Center Slice
Description:
Common Names: Fresh Pork Leg Steak, Center Cut, Leg of Pork Steak
Description: This cut is sliced from the center area of the pork ham.
The cut is seldom more than one inch thick. It contains the leg bone and
top, bottom , and eye muscles.
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Fresh Ham (leg) Rump
Description:
Common Names: Butt Portion, Pork Leg Butt, Fresh Ham Butt, Pork Leg
Roast Sirloin Portion Description: This is taken from the area next to
the sirloin. It contains the round leg bone, muscle system
characteristic of the leg and the aitch bone should be exposed.
Smoked Boneless Ham
Description:
Description: This retail cut contains no bone and has a thin layer of
fat covering. It is smoked and cured and comes from the pork ham
wholesale cut.
Smoked Whole Ham
Description:
Description: This comes from the fresh whole ham that has been cured and
smoked. The aitch bone and hip bone are in this portion of the pork ham.
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Smoked Ham Rump (butt) portion
Description:
Common Names: Ham Sirloin End, Ham Butt End, Ham Butt Portion
Description: The small dark area near the top is the aitch bone. The
aitch bone is the key to identifying this retail cut.
Smoked Ham Shank Portion
Description:
Common Names: Ham Shank End Description: This cut is the lower leg
(shank) portion of the cured and smoked pork ham wholesale cut.
Loin Blade Chop
Description:
Common Names: Pork Chop End Cuts, Blade Steaks Description: This cut
comes from the blade end of the loin. It contains several muscles and
the blade bone as the roast.
Loin Blade Roast
Description:
Common Names: Pork 7-Rib Roast, Pork 5-Rib Roast, Rib and Roast, Pork
Loin Rib End Description: This roast contains part of the blade bone,
rib bones, and the backbone. The muscles are separated by seam fat.
Loin Loin Chop
Description:
Common Names: Loin End Chop, Center Loin Chop Description: This cut has
the same muscle and bone structure as the beef loin t-bone steak.
Loin Center Loin Roast
Description:
Common Names: Center Cut, Pork Roast, Loin Roast Center Cut Description:
Most desirable loin from the pork carcass which contains the
characteristic T-bone with eye muscle and tenderloin.
Loin Sirloin Chops
Description:
Common Names: Sirloin Steaks Description: The pork loin sirloin chop
contains portions of the hipbone and backbone.
Loin Sirloin Roast
Description:
Common Names: Hipbone Roast, Loin End Roast, Sirloin End Roast
Description: This comes from the sirloin end of the loin and contains
the loin eye muscle, tenderloin, backbone, and hipbone
Smoked Loin Chop
Description:
Common Names: Center Cut Chops, Smoked Description: This is made by
curing and smoking a fresh pork rib chop. The lean muscle will have a
similar color to cured ham
Smoked Pork Loin Canadian Style Bacon
Description:
Common Names: Canadian Bacon, Back Bacon Description: Cured and smoked
eye muscle of the pork tenderloin. It contains no bone and has little
fat.
Shoulder Blade Boston Roast
Description:
Common Names: Fresh Pork Butt, Boston Shoulder, Pork Butt Roast,
Boston-Style Butt Description: Roast is square in shape from the top
portion to the whole shoulder. It contains several muscles and the blade
bone.
Shoulder Arm Steak
Description:
Common Names: Arm Chop, Picnic Steak Description: This cut comes from
the Pork Shoulder Arm Picnic Roast by slicing across the picnic. The
round arm bone is located in the upper center.
Shoulder Arm Picnic Roast
Description:
Description: This roast contains the shank bone, the arm bone, and a
portion of the blade bone. The arm bone will not be visible on the cut
surface. This cut comes from the lower portion of the shoulder.
Smoked Pork Picnic Whole
Description:
Description: This is fresh pork shoulder picnic that is cured and
smoked. The retail cut is usually roasted or sliced and fried.
Smoked Jowl
Description:
Description: The jowl is a fat cut of meat along the side of the head.
It is smoked and cured, often used as flavoring for other food.
Spare Ribs - Back Ribs
Description:
Description: Spareribs contain about 12 ribs and are intended to have a
limited amount of meat. This cut is seperated from the inside ofthe pork
fresh belly. Pork spareribs are the highest-priced of the cuts.
Fresh Pork Side
Description:
Common Names: Chunk Side of Pork, Fresh Belly, Streak of Lean
Fresh Pork Side Sliced
Description:
Common Names: Sliced Side Pork Description: This is sliced from the pork
fresh pork side. The picture shows one slice removed from the slab of
bacon. "Bacon" usually refers to products smoked and cured, but not all
smoked and cured products are called bacon.
Smoked Slab Bacon
Description:
Description: The wholesale pork side is usually smoked and cured. It is
usually sliced into strips referred to as bacon.
Sliced Bacon
Description:
Description: Sliced bacon is sliced from slab bacon. It generally
consists of 18-20 slices per pound. In this picture the bacon is
shingled to improve attractiveness and ease with which slices may be
seperated.
Shoulder Blade Steak
Description:
Common Names: Pork 7-Rib Cut, Pork Steak Description: This cut is from
the Pork Shoulder Blade Boston Roast. It contains the blade bone and
several muscles.