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Regulations Regarding Meat Names

post #1 of 7
Thread Starter 
We have a chain here called Fiesta that advertises meats that are misnomers. I know somewhere there's USDA regulations regarding the proper naming of meat cuts, just can't seem to find it. Here's a good example in this past week's ad... "Ranch Steak" - tell me what cut this is, what subprimal it comes from, what primal it comes from? Is it forequarter or hindquarter? It could be buffalo enchilada snakebite meat as far as anyone can tell! How do chains get away with these things? I've seen them call a short cut arm chuck roast a Crown Roast, a blade chuck steak a 7 steak (because the bladebone resembles a 7, but doesn't describe what part of the steer it's from, although in this ad it does say from the Chuck, but normally they don't describe it to that detail!), etc. It misleads the public into thinking a particular cut is something other than described... and, as you can tell, it's aimed at the Hispanic community who's English skills aren't as good and they are being deceived!

post #2 of 7
It sure would be nice if they were all forced to use the right terminology all across the country. Tri-tip never seen one here, Chuck Roll never seen one here.
post #3 of 7
AFAIK, there isn't.
post #4 of 7
I found this on ers.usda.gov Apparently the program is voluntary. but having standard names sure would be nice.
And what is AFAIK?


Uniform Retail Meat Identity Standards (URMIS) codes were established in 1973 by the National Cattlemen's Beef Association. The system was developed to provide a retail-meat-cut identification system and a standardized nomenclature for every retail red meat item (beef, veal, lamb, and pork). The goal of URMIS is to eliminate consumer confusion caused by the proliferation of names used to describe retail meat cuts. Before URMIS, a specific retail cut had several different names depending on the store or region of the country in which it was sold. For example, a Kansas City strip, New York strip, and beef loin steak are all the same cut. While the URMIS standards have been part of the industry for several decades, the program is strictly voluntary and has seen mixed levels of implementation.
post #5 of 7
I feel the same way! In Florida a ribeye steak is called a Delmonico? I never understood that!
post #6 of 7
Ranch Steak is another name for a center cut steak from a boneless
chuck shoulder.

http://www.recipetips.com/glossary-t...anch-steak.asp
post #7 of 7
[quote=DanMcG;290838]I found this on ers.usda.gov Apparently the program is voluntary. but having standard names sure would be nice.
And what is AFAIK?

I think that's lazy speak for "as far as I know" rolleyes.gif.
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