You’ve been buying “pork chops” for 40 years, and no one has called them anything but pork chops. That’s about to change.
The beef and pork industries have spent the past two years researching consumer habits, preferences and nomenclature. They submitted their list of new names to the Uniform Retail Meat Identification Standards board, known as URMIS, and with approval from the USDA will begin instituting new labels with new names for each cut of beef and pork just about the time you light up the grill.
Patrick Fleming, Director of Retail Marketing for the National Pork Board told KTRH, “We set out to review and update the naming system, come up with a common naming system that would make it easier for consumers to understand what cuts they’re buying, be able to repeat that purchase in the future, and take some of that confusion off the label.”
The term pork chops won’t be in use anymore. According to Fleming, much like steaks, you’ll be able to choose from “porterhouse chops”, “ribeye chops” or “New York Chops”, depending on what part of the pig the boned meat comes from.
And no more boneless shoulder top blade steak. It’ll be called flatiron steak. Trevor Amen, Director of Market Intelligence for the National Cattleman’s Beef Association, told KTRH, “We went through the list of URMIS, and this culminated in two years of consumer research to understand the terms the consumers were looking for…what resonated with them. We tried to come up with a solution that made beef cut names simpler. A lot of this butcher-type terminology isn’t important to the consumer.”
An advertising campaign is in the works to help you adjust to the changes, and expect a load of new signage around the meat counter at your local grocery store to help you navigate through possibly unfamiliar terminology.