The National Pork Board and Beef Checkoff Program received unanimous approval from the Industry-Wide Cooperative Meat Identification Standards Committee to introduce updated Uniform Retail Meat Identification Standards nomenclature for fresh beef and pork for retailers to use on pack. Changes to the beef and pork common names were the culmination of extensive consumer research which showed an opportunity for retailers to build consumer confidence in how to shop for and prepare beef and pork.
The revised nomenclature was previously reviewed by the USDA Food Safety and Inspection Service and Agricultural Marketing Service, and retailers, packers and scale label companies were engaged in the process. The full list of the revised beef and pork common names are now available for retailers to integrate into their scale label programs on www.MeatTrack.com.
Examples of new cut names backed by research:
· Pork Porterhouse Chop (previously a loin chop)
· Pork Ribeye Chop (previously a rib chop)
· Pork New York Chop (previously a top loin chop)
· Ribeye (previously beef rib, ribeye, lip-on, bone in)
· Tenderloin (previously beef loin, tenderloin, full, boneless)
· Porterhouse Steak (previously beef, loin, bone in)
The new cut names will eventually align with the foodservice industry as well to provide a consistent consumer perception of beef and pork at restaurants and at home.