Just when we thought we had a hang on what meat was what at the supermarket, the USDA approved the National Pork Board and the National Cattlemen's Beef Association to rename cuts of meat. You know, to make it easier.
The idea is to adopt a system where things are labeled like they are in restaurants, but honestly people as the real cut name to understand THOSE names. It's happening this summer!
Here are some examples:
Boneless Shoulder Top Blade Steak turns into Flatiron Steak.
Beef Under Blade Boneless Steak turns into Denver Steak.
Cuts of pork chops turn into New York Chops, Ribeye Chops, and T-Bone Chops. (This means that "pork chops" are no more!)
Beef Loin Top Sirloin Cubes turn into Kabobs. (Really? A 'kabob' is a thing already!)
Pork Butt turns into Boston Roast. (Pork butt is actually pig shoulder for some reason, probably for comedy's sake!)
To make things more confusing, the new labels will also include the old information underneath the new name. So, you know, if you glance at it you're looking at something called two different things, because WHY NOT? You can check out a mock-up (above), but we'll be willing to bet it won't be as clean as that in the end… the meat industry loves to cut corners!
Luckily for the meat industry, people don't really read the names of things and just drown it all in barbecue sauce and ketchup anyway! LOLz!
[Image via MeatTrack.]
Tags: beef, meat cuts, new names, pork, summer, usda