or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Meat Selection and Processing › Retail Names of Meat are changing! Bye Bye Pork "Butt"
New Posts  All Forums:Forum Nav:

Retail Names of Meat are changing! Bye Bye Pork "Butt"

post #1 of 9
Thread Starter 

Some of you may have already heard this, and after a brief search in SMF, I did not find that anyone else posted this info, so I decided to put this in "pork meat selection and processing" since those names will be changing the most. If an admin or moderator wants to move it to general info, fine with me.

 

In an effort to boost sales going into the grilling season and make shopping at the meat counter a bit easier, the pork and beef industries are retooling more than 350 names of meat cuts to give them more sizzle and consumer appeal.

 

The revised nomenclature emerged after two years of consumer research, which found that the labels on packages of fresh cuts of pork and beef are confusing, said Patrick Fleming, director of retail marketing for trade group National Pork Board.

 

The big changes coming are; the "pork chop" will be gone. Instead, grocery retailers will be stocking "porterhouse chops," "ribeye chops" and "New York chops." The pork butt will be called a Boston roast. A rump steak will be leg sirloin. Filet mignon, will now be called tenderloin filet, possibly because it sounded too French. So does Chateaubriand, also gone.

Research has shown that consumers better understand pork loin cuts when labeled with the correct beef terminology
Pork loin cuts now carry beef terminology that consumers recognize (e.g., Ribeye Chop/Porterhouse Chop/New York Chop)"

 

The first link below is a article with more detail. The second is an example of what new meat labels will look like in stores.

 

Note: About 85% of retailers use Uniform Retail Meat Identity Standards (URMIS), but they are not mandated by any law or regulation. Your stores could vary.

 

http://articles.chicagotribune.com/2013-04-03/business/chi-bye-bye-pork-chop-hello-ribeye-20130403_1_national-pork-board-pork-cuts-pork-chop

 

http://www.meattrack.com/urmis/update/

 

Not sure if this makes things better, but I guess we'll see. Thoughts?

post #2 of 9

Pop's posted a thread a week ago or so:

 

http://www.smokingmeatforums.com/t/139090/new-nomenclature

post #3 of 9

Dirt....you beat me to it!  I was looking for the thread....he put it into a Sticky.

 

Kat

post #4 of 9

Any takers on the odds that once the retailers attach names like "porterhouse, ribeye, and NY" to chops you will also see an increase in price to match.  Those names were all coined by retail restaurants to market a cut of meat at a higher price back in the day.  Consumers just became accustomed to those names being synonymous with quality cuts of meat. Basically they were buzzwords. The most recent marketing name that comes to mind would be the "flat iron steak".

 

I would bet the average shopper can't tell you a dang thing about what part of the cow those beef cuts came from and which is better or why.  I guess it sort of makes sense to be consistent in the nomenclature of cuts between animals with similar structure.  (And by average shopper I'm not talking about smoking fanatics like we have here of course.  This bunch knows their meats and some know it better than the employees at the butcher shop).

 

My money is on this relabeled stuff will cost more.

 

Marketing hokum is all it is in the end.

post #5 of 9

^^^^ +1 prices on these cuts will go up and make us feel all special when we treat our families to pork ribeyes

post #6 of 9

I think Dave hit it on the head!  This is merely a way to drive up the price!

 

I think it's time to become better friends with a local hog farmer or take up hog farming as a hobby...

 

Bill

post #7 of 9
I've been buying my meat from a local farmer for past 5 /6 years usually a side of black angus for me and a side for my dad...have also bought pigs from same guy

in the long run it saves you money what is a big cost up front ..only downfall would be there you end up big portion of ground..to me this ain't so bad because I eat a lot of ground throughout the year but by far is some of the best quality meat that I've received in my area reminded that with thevpork ..um I had bacon made ... you can have it cut up anyway you want just tell the butcher how you want it
my overall price per pound on the pork for chops roast.ham ..bacon came out at around dollar 50 per pound

for everything I had done with my beef.. price per pound came out at around three dollars and 50 cents

Hope this helps
Bob
post #8 of 9
Quote:

Originally Posted by dward51 View Post This bunch knows their meats and some know it better than the employees at the butcher shop).

Totally agree with your closing conclusions, but the above sentence reminds me of a conversation I had with a butcher at a Grand Union grocery in Maryland back in 1972.  We had just moved there from cow and corn country and had always had freezer beef.  The guy in the meat department was putting out product so I asked if he knew where we could purchase a hind quarter.  Don't remember the answer, but we got to talking about meats and I asked if their beef was aged.  He proudly announced it was fresh, and may have said something about three days, not sure. 

 

When I responded that we have our beef hang for three to four weeks he chuckled and said I must be mistaken, because it would grow a bunch of mold on it!  Suddenly I knew I wasn't in Kansas any more! laugh1.gif

post #9 of 9

Well, as usual, Pops entry is golden.

 

I would add?  If they are going to simplify this for us?  What they are really doing to us from a marketing perspective is to make it more confusing.  Using beef terms on pork?  Well, that works for the uninformed buyer.  Even adds to their ignorance.

 

This seems to me to me a step backward.  In recent years I have seen more honest labeling.  Example would be noting that  a "flat iron steak" is a cut off the chuck.

 

One step forward and two steps back it seems to me?

 

Anything for a buck.  Another effort to add the mythical "value added" concept to traditional cuts.

 

Caveat emptor.  Let the buyer be aware!

 

Good luck and good smoking.


Edited by Venture - 8/6/13 at 7:33pm
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Meat Selection and Processing
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › Pork › Meat Selection and Processing › Retail Names of Meat are changing! Bye Bye Pork "Butt"