Renaming the Cuts of Meat…

After 40 years, the names for cuts of meat are being revamped to make it easier for consumers to understand what they’re buying and how to cook it. The labels are shorter and less anatomically based than the names used today for cuts of meats. Pork cuts are now more in sync with the beef cuts consumers are familiar with. The new names and labels should start appearing this summer, just in time for grilling season.

Loin (Pork):

Old

New

Pork Loin Top Loin Chop

Porterhouse Chop

Top Loin Pork Chops

New York Chops

A Pork Loin Rib Chop

Ribeye Chop

Bone-In Pork Loin Chop

T-Bone Chop

Chuck (Beef):

Old

New

Beef Chuck Eye Edge

Pot Roast, Boneless

Denver Roast

Beef Shoulder Top Blade Steak

Boneless Flat Iron

Flat Iron Steak

Sirloin (Beef):

Old

New

Beef Loin Top Sirloin Steak,

Boneless, Cap Off

Top Sirloin Steak

Beef Loin Top Sirloin Cubes

For Kabobs

Kabobs

 

With the new names come new labels for meat. They’ll now identify the species (at this point just beef or pork), whether it’s from the chuck, rib, loin or round, the retail cut name and provide cooking instructions.

The purpose of the naming system is help customers identify cuts with familiar cooking methods. When customers see the word “Porterhouse”, they might think- hey I could put this on the grill…

Most names consumers know and love won’t be changing, but after two years of research it became apparent that Americans needed more clarity when they inspected the meat case, said the director of market intelligence for the National Cattlemen’s Beef Association in Denver.

The new pork names go with a shift in how pork is cooked, compared to the terms used in the 1970’s when these names were first implemented. Because trichinosis is no longer a problem in U.S. hogs, in 2011 the Department of Agriculture changed the recommended cooking temperature for pork from 160 degrees F to 145 degrees F. Once pork could be pink, a pork chop could be cooked just like a steak.

Although the pork producers “love their friends in the beef world” they want to remind grillers that while beef prices are at an all-time high because of the drought and resulting spikes in feed costs, pork is now inexpensive “and will be through summer.”

Chop, Chop! article

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