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New meat names mean bye bye, pork chop; hello, ribeye (more than 350 names changed)
Chicago Tribune ^ | 4/03/13

Posted on 04/03/2013 5:56:18 PM PDT by Libloather

**SNIP**

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.

**SNIP**

In the beef aisle, a boneless shoulder top blade steak will become a flatiron steak, a beef under blade boneless steak will become a Denver steak. Not all names in the meat counter will change -- ground beef will still be ground beef

(Excerpt) Read more at chicagotribune.com ...


TOPICS: Food
KEYWORDS: chop; meat; meatrenamed; pork; porkchops; ribeye; ribeyes
If it does, the "pork chop" will be gone. Instead, grocery retailers could be stocking stacks of "porterhouse chops," "ribeye chops" and "New York chops." The pork butt -- which actually comes from shoulder meat -- will be called a Boston roast.

Why not - Boston butt?


1 posted on 04/03/2013 5:56:18 PM PDT by Libloather
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To: Libloather

Will Horse meat now be called “Beef”?


2 posted on 04/03/2013 5:58:19 PM PDT by Hodar (A man can fail many times, but he isn't a failure until he begins to blame somebody else.- Burroughs)
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To: Libloather

3 posted on 04/03/2013 5:58:23 PM PDT by al baby (Hi Mom)
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To: Hodar

Filet of Mr. Ed


4 posted on 04/03/2013 5:59:36 PM PDT by al baby (Hi Mom)
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To: Hodar

Only if it contains at least 1/64 actual bovine.

High cheekbones on your holstein don’t count.


5 posted on 04/03/2013 6:01:18 PM PDT by digger48
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To: al baby; Libloather

Why do they call her MOOchelle when she is really a horses a**????


6 posted on 04/03/2013 6:02:07 PM PDT by bigheadfred
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To: Libloather

The old terminology was racist.


7 posted on 04/03/2013 6:02:27 PM PDT by ClearCase_guy (The ballot box is a sham. Nothing will change until after the war.)
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To: Libloather

There ought to be a law...


8 posted on 04/03/2013 6:02:30 PM PDT by Zhang Fei (Let us pray that peace be now restored to the world and that God will preserve it always.)
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To: Libloather

This is going to confuse a lot of people into going vegetarian.


9 posted on 04/03/2013 6:02:57 PM PDT by nickcarraway
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To: Libloather

Oscar Mayer Weiners will become Chrissy Matthews Tinglers.


10 posted on 04/03/2013 6:03:25 PM PDT by FlingWingFlyer (Dude! Where's my Bill of Rights?)
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To: Hodar

they do this to confuse the consumer.....afaik....under blade “steak” is a 7bone chuck roast...btw, the best for making a pot roast but its not steak.(I’d rather have a good pot roast).


11 posted on 04/03/2013 6:04:06 PM PDT by cherry
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To: Libloather

For the first time, I noticed today’s sale paper from a Geneva, Alabama supermarket was advertising Rib Eyes at a good price but under the picture it said “product of Mexico”.

Sort of afraid to try them.


12 posted on 04/03/2013 6:05:02 PM PDT by yarddog (Truth, Justice, and what was once the American Way.)
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To: Libloather; a fool in paradise

What are the new names (no time to read) “gay”, “choice”, “social justice”?


13 posted on 04/03/2013 6:06:35 PM PDT by Revolting cat! (Bad things are wrong! Ice cream is delicious!)
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To: cherry

I’m just an Engineer. Don’t know much about butchering; so what I do is ask the butcher at my local Costco. You would be surprised how helpful they are, and how much good info they have.

Over the years you learn some life-lessons. One of the lessons I ‘ve learned is that sincerity is appreciated. If you ask a person who makes a livelihood from working as a Butcher, what cuts of meat he would suggest for a particular purpose (grill, soup, roast, etc), 9 out of 10 times they will be flattered to be asked; and will give you their honest opinion. Plus, the next time you are there, they tend to remember you by name. Makes for a pleasant visit that time, and every time thereafter.


14 posted on 04/03/2013 6:10:18 PM PDT by Hodar (A man can fail many times, but he isn't a failure until he begins to blame somebody else.- Burroughs)
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To: yarddog

they’re people!!!!


15 posted on 04/03/2013 6:10:23 PM PDT by bigheadfred
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To: nickcarraway

I’m already most of the way there, and not by choice. High prices.


16 posted on 04/03/2013 6:12:39 PM PDT by BipolarBob (Happy Hunger Games! May the odds be ever in your favor.)
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To: yarddog

No thanks! I remember the awful steaks we had at a 5 star restaurant in Cancun. Tough, dry and expensive. (They probably died of old age.) That place made Ponderosa or Sizzler look high end.


17 posted on 04/03/2013 6:14:15 PM PDT by Slump Tester (What if I'm pregnant Teddy? Errr-ahh -Calm down Mary Jo, we'll cross that bridge when we come to it)
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To: Libloather
Overseas demand for U.S. meat has cooled as both Russia and China have concerns about possible traces of the feed additive ractopamine, which is used to make meat leaner.

...and there is the real problem with "today's beef"; it's too damn lean! Lean to the point of being dry, tasteless, and tough! A nice marbleized cut of beef or pork (equally impossible to find) means you have a chance at a decent meal; without it, it is only good as a doorstop.

18 posted on 04/03/2013 6:14:19 PM PDT by Flick Lives (We're going to be just like the old Soviet Union, but with free cell phones!)
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To: Libloather
You know, I just received the latest issue of our local buisness magazine and it features a family butcher store that opened in 1966. I said we should start going to here it's around the corner.

Now I know it's the right decision.

19 posted on 04/03/2013 6:15:53 PM PDT by Kakaze (I want The Republic back !)
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To: bigheadfred

Do they put them in feed lots where they fatten them on wheat, milo and corn?


20 posted on 04/03/2013 6:18:07 PM PDT by yarddog (Truth, Justice, and what was once the American Way.)
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To: yarddog

No. McDonalds.


21 posted on 04/03/2013 6:21:25 PM PDT by bigheadfred
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To: Libloather

Funny. I somehow feel set up to eat ‘Soylent Green’ and be HAPPY about it! *SPIT*


22 posted on 04/03/2013 6:22:44 PM PDT by Diana in Wisconsin (I don't have 'Hobbies.' I'm developing a robust Post-Apocalyptic skill set...)
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To: yarddog

They’re already selling pork ribeyes. I’d never heard of them before two weeks ago.


23 posted on 04/03/2013 6:26:18 PM PDT by Terry Mross (This country will fail to exist in my lifetime. And I'm gettin' up there in age.)
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To: Libloather

We’re raising a steer this season. His name is, ‘Dinner.’

If you’re too much of a wuss to not kill it and grill it yourself, you shouldn’t be eating meat. ;)


24 posted on 04/03/2013 6:28:04 PM PDT by Diana in Wisconsin (I don't have 'Hobbies.' I'm developing a robust Post-Apocalyptic skill set...)
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To: Libloather

What passes for “hamburger” in most places has gotten so vague that I’ve stopped buying it unless I have some way of knowing it actually is ground chuck.

Same thing with beef in any sort of prepared food, frozen or canned, there’s no way of knowing, much of it is no longer identifiable as beef so I won’t buy it.

I don’t know whether it’s margin pressure, a general disdain for American consumers or some combination of both, but I suspect horse meat is on the tame side, as far as just what has been being called beef, for a while now, certainly since the prices started spiking in 2008.

I guess the same could be true of chicken or pork, too. I’m slowly being driven to make everything myself and to buy it locally from people I know and trust.


25 posted on 04/03/2013 6:31:12 PM PDT by RegulatorCountry
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To: Libloather

burnt crisp is my forte.. what’s the difference what kind of meat it is? just slop it up good with bbq sauce or ketsup


26 posted on 04/03/2013 6:31:24 PM PDT by NormsRevenge (Semper Fi)
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To: Hodar
One of the lessons I ‘ve learned is that sincerity is appreciated. If you ask a person who makes a livelihood from working as a Butcher, what cuts of meat he would suggest for a particular purpose (grill, soup, roast, etc), 9 out of 10 times they will be flattered to be asked; and will give you their honest opinion.
Half of everything I know about cooking, I learned from butchers.
27 posted on 04/03/2013 6:34:54 PM PDT by Standing Wolf
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To: nickcarraway

“This is going to confuse a lot of people into going vegetarian.”

I’ll NEVER be that confused!

(and at my age, I’m becoming more easy to confuse...)


28 posted on 04/03/2013 6:43:13 PM PDT by BwanaNdege ("To learn who rules over you simply find out who you are not allowed to criticize"- Voltaire)
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To: al baby

Gotta love the Decabet


29 posted on 04/03/2013 6:49:48 PM PDT by NonValueAdded (If you can keep your head when all about you are losing theirs, you've likely misread the situation.)
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To: Slump Tester

Next trip try Rolandi’s or La Dolce Vita.


30 posted on 04/03/2013 6:51:43 PM PDT by BwanaNdege ("To learn who rules over you simply find out who you are not allowed to criticize"- Voltaire)
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To: Hodar

Will Horse meat now be called “Beef”?

No, that would be called taco meat.


31 posted on 04/03/2013 7:01:17 PM PDT by VRWCarea51
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To: Libloather
While I favor livestock meats in general, especially properly and slowly braised pork, I do not care much for German sausage, it's the wurst.
32 posted on 04/03/2013 7:16:42 PM PDT by Dysart ( Democracy is the road to socialism-- Karl Marx)
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To: Libloather

So does this mean a Ribeye is a Delmonico steak again?


33 posted on 04/03/2013 7:35:56 PM PDT by mylife (The Roar Of The Masses Could Be Farts)
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To: al baby; et al

Just another way to get the bone sold at retail meat money.


34 posted on 04/03/2013 8:13:13 PM PDT by S.O.S121.500 ( Nothing so vexes me as a thief above ground...ENFORCE THE BILL OF RIGHTS. (Its the Law))
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To: Flick Lives

“A nice marbleized cut of beef or pork (equally impossible to find) means you have a chance at a decent meal; without it, it is only good as a doorstop.”

I agree. I prefer a pork steak over a pork chop because the fat adds flavor.


35 posted on 04/03/2013 8:21:59 PM PDT by Lurkina.n.Learnin (Obama is the Chicken Little of politics)
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To: BipolarBob

Pork and Chicken are really really reasonable. Don’t give up the faith.........or the protein.


36 posted on 04/03/2013 8:29:18 PM PDT by cornfedcowboy (Trust in God, but empty the clip.)
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To: Libloather

Mmmmm, pink-slime .....


37 posted on 04/03/2013 8:32:29 PM PDT by tumblindice (America's founding fathers: All armed conservatives.)
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To: Flick Lives

I remember an episode of Good Eats where Alton gave his theory on why pork is “The Other White Meat”: most commercially raised pork is so lean that if you overcook it, it tastes like chicken.


38 posted on 04/03/2013 8:33:04 PM PDT by ZirconEncrustedTweezers (I'll stop being a cynic when the world stops giving me reasons to be cynical.)
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To: Libloather

I am SO glad I have a butcher shop down the street that has been around since 1912. Good, locally produced stuff, and a deli, to boot! I mean, Aldi’s is good, but wallyworld is pricey and quality is subpar, as is Kroger IMHO.


39 posted on 04/03/2013 8:46:00 PM PDT by W. (It's five o'clock somewhere...)
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To: Libloather
Just got our half of beef from the butcher a couple weeks ago. home grown of the folks ranch, last four months grain fed, no drugs, hung for three weeks. Steaks are awesome. The T-bones are still T-bones, etc.

"Say hello to my little friends."

40 posted on 04/03/2013 9:19:27 PM PDT by Doomonyou (Let them eat Lead.)
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To: Flick Lives
there is the real problem with "today's beef"; it's too damn lean!

Hear, hear! Nothing has marbling these days so it all tastes like cardboard.

41 posted on 04/03/2013 9:25:26 PM PDT by bgill
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To: yarddog
For the first time, I noticed today’s sale paper from a Geneva, Alabama supermarket was advertising Rib Eyes at a good price but under the picture it said “product of Mexico”.

If it says USDA certified on your meat, it also, is probably from Mexico these days..BTW, most of the Supermarkets are carrying some meat from MX these days..

I've noticed that it seems to look "redder", and varies from being marbled about like select or slightly better.

I wouldn't be afraid to eat it, but I try to stick with USDA choice..Sadly, even at Restaurant Suppliers I have access to for buying meat, they are carrying Select at Prices Choice was going for last year.

42 posted on 04/03/2013 10:19:56 PM PDT by sockmonkey (Of Course I didn't read the article. After all, this is FreeRepublic..)
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To: bgill

Costco has prime grade. It’s packaged in blue styrofoam trays.


43 posted on 04/03/2013 10:21:48 PM PDT by JohnnyP
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To: Hodar
Over the years you learn some life-lessons. One of the lessons I‘ve learned is that sincerity is appreciated. If you ask a person who makes a livelihood from working as a Butcher, what cuts of meat he would suggest for a particular purpose (grill, soup, roast, etc), 9 out of 10 times they will be flattered to be asked; and will give you their honest opinion. Plus, the next time you are there, they tend to remember you by name. Makes for a pleasant visit that time, and every time thereafter.

Amen and +1. I long ago discovered the same thing. It also applies in a lot of other areas.
Ask the man with the "dirty hands" and about 99.9% of the time you'll get the best answer.

44 posted on 04/04/2013 12:51:02 AM PDT by Tainan (Cogito, ergo conservatus sum -- "The Taliban is inside the building")
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To: Kakaze

About half a mile away from us is a tiny grocery store with a huge old fashioned meat counter. They are so busy they have about 8 people working behind the meat counter. I buy all our meat there now because they are actually less expensive than anywhere else and their meat is phenomenal. They will also wrap it any way I want. Since it is just Hubby and I we need it all wrapped in quantities for 2 people. They have ‘meat baskets’ you can buy. I go in around the first every mnth and buy a basket and it lasts all month.


45 posted on 04/04/2013 8:59:46 AM PDT by sheana
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To: JohnnyP

I’ve never been to a Costco. We have just one dinky grocery here that is adverse to restocking empty shelves. When there’s a good national coupon out there, they’ll pull the product. Not that it should matter much since our equally dinky newspaper doesn’t have coupons and the store doesn’t accept computer printed ones. Even when they have a good weekly advertised sale, there will be an empty shelf and you have to keep buggin them and it’s like doing an illegal drug transaction by meeting the guy in the back and he’ll sneak you just one of the item. Yes, it’s a chain (HEB) and not a mom an pop so you’d think they’d have better management. And we get the seconds on produce that the larger city HEBs won’t accept. We’re in the country and I hate the store so much that I try only to go grocery shopping once a month. I forgot onions last week and am kicking myself severely. Blah, no onions for the tacos and ended up adding dehydrated onions to the buger patties but it wasn’t the same.


46 posted on 04/04/2013 10:41:46 AM PDT by bgill
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To: bgill

Foodslinger has some vids about Costco meat. His channel is here:

http://www.youtube.com/user/FoodslingerTV


47 posted on 04/04/2013 10:55:57 AM PDT by JohnnyP
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