New Nominclature for Carnivores

After 18 months of collaborative research by the National Pork Board and the National Cattlemen's Beef Association a new list of names are being used for over 350 cuts of pork and beef. 




"Putting new labels on familiar pork cuts will make it easier for consumers..." so says National Pork Board President Conley Nelson. 

     And apparently the USDA agrees.  They have approved the new consumer friendly meat labels.  Many of the terms previously reserved for beef will now also apply to pork. 

Consider the following:

     What we formerly recognized as a pork loin rib will now be called a rib eye chop, and the bone-in pork loin chop is now to be addressed at a porterhouse chop.  The lowly and oft maligned pork butt will be elevated to a new status as a blade roast.  The pork loin chop gets a makeover as a classy New York chop.  We will also soon be seeing T-bone pork chops and boneless rib eye pork chops at the meat market, not to be confused with their beefy counterparts.

  

     Beef cuts are also getting renamed.  The top blade will come to be known as a flat iron steak and the underblade cut is now a mile high as a Denver steak.  The petite chuck is now labeled as a shoulder petite tender.

     Parallels are also now being drawn to suggest similar cooking methods between beef and pork cuts.  Would you like your pork T-bone medium rare with just a touch of pink in the center?