“Confusing” Pork Cuts Get New Names at the Meat Case

Filed under: Bites & Bits , Author: Caron Golden , April 8, 2013

Consumers will soon find more consumer-friendly names on packages of fresh pork cuts in retail meat cases across the country. The new names, such as the porterhouse pork chop, are designed to allow retailers to differentiate and merchandise pork cuts more effectively while aiding shoppers in selecting and preparing pork.

Grilled Porterhouse (Bone-in Loin) Chops with Chipotle Cilantro Butter. Click here for the recipe.

Grilled Porterhouse (Bone-in Loin) Chops with Chipotle Cilantro Butter. Click here for the recipe.

Before the renaming process took shape, the National Pork Board and the National Cattlemen’s Beef Association collaborated on in-depth research over an 18-month period. The research showed consumers are often confused by the different names for similar cuts of meat and, as a result, do not know how to cook a variety of cuts now available in the meat case.

To overcome this challenge, the National Pork Board is working to simplify pork-cut names and include basic usage and preparation information on the package. Several cuts of pork will now match the names for similar beef cuts for easier consumer identification and preparation. New pork names to look for in the meat case include:

* Pork Porterhouse Chop (previously a loin chop)
* Pork Ribeye Chop, bone-in (previously a rib chop center)
* Pork Ribeye Chop (previously a rib chop)
* Pork New York Chop (previously a top loin chop)

The new cut names will eventually align with the foodservice industry, as well, to provide a consistent consumer perception of pork at restaurants and at home.

“Grill Pork Like a Steak”
Hand in hand with a simpler shopping experience comes simpler grilling advice. As the new cut names suggest by their alignment with popular beef steak names, pork is a great choice for the grill—and consumers can cook pork chops just like their favorite steaks.

For medium-rare to medium chops, the National Pork Board recommends grilling to an internal temperature between 145° and 160°F, followed by a three-minute rest. A digital cooking thermometer is recommended to help ensure an accurate final temperature.

For more information, visit www.porkbeinspired.com.

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Caron Golden


Founder of premier organization of personal chefs inspires students to follow their dreams of culinary entrepreneurship.

Candy Wallace, executive director of the American Personal & Private Chef Association (APPCA), today was recognized by Sullivan University’s National Center for Hospitality Studies as its 33rd Distinguished Guest Chef.

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