Pork industry renames cuts of meat

April 6, 2013 1:42:32 PM PDT
BBQ fans, brace yourselves. The pork chop will soon be a thing of the past. That's because the industry is retooling and renaming pork pieces. It's an effort to boost sales, and make shopping at the meat counter easier.

The National Pork Board says when consumers see packages of pork top loin chop, they walk away with an empty cart. Apparently people understand beef. So the new names reflect that familiarity.

"The new names will help change the way consumers and retailers talk about pork," National Pork Board President Conley Nelson said in a statement. "But more importantly, the simpler names will help clear up confusion that consumers currently experience at the meat case, helping to move more pork in the long-term."

Some examples of the new names include:

* Pork Porterhouse Chop (previously a loin chop)
* Pork Ribeye Chop, bone-in (previously a rib chop center)
* Pork Ribeye Chop (previously a rib chop)
* Pork New York Chop (previously a top loin chop)

The industry spent two years on this issue. The USDA has approved the changes.


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