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Name changes planned for beef & pork cuts

2:23 PM, May 17, 2013   |    comments
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BYRON CENTER, Mich. (WZZM) -- In a few months, you won't be seeing any more "pork loin" chops, or "top blade" steaks for sale, just to name a few. Those cuts are not going away, but will have new names.

If it works according to the plan of the National Pork Board and National Cattlemen's Beef Association, who are partnering in this switch-over, it will increase sales at grocery stores and butcher shops, like Byron Center Meats.

Fay White says she shops at Byron Center Meats, because there is always someone there to answer her questions. "They explain it to you very well, and they show you."

Not so knowledgeable about beef and pork cuts, White is glad she will have someone to go to when the names on the packages change. "It will be very confusing to people who don't know, and if they don't explain to them what it is, they'll come out like, 'What do I have?'"

The meat itself isn't changing, only the labels; about 350 of them.

Byron Center Meats Manager Laurie Roedema says it's a good thing. "People in general get confused because grocery stores, restaurants; everybody has different names."

They're probably names you have heard before. For example, from a cow, a top blade steak will now be a flat iron steak. As for pork, those names are going in a more "beefy" direction. A pork loin chop will now be a pork porterhouse chop. A pork rib chop center is being renamed a pork ribeye chop.

"It's not new stuff out there. It's just maybe new to consumers who have maybe not heard of that," continued Roedema. There will finally be more uniformity, she says, and it could even help with sales. So although there will be more questions from her customers when the change hits this summer, this will be better in the long run.

Beef and pork will also have more details added to the new packaging, including cooking instructions with more recommendations.


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