Skip to comments.New meat names mean bye bye, pork chop; hello, ribeye (more than 350 names changed)
Posted on 04/03/2013 5:56:18 PM PDT by Libloather
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.
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 ...
Why not - Boston butt?
Will Horse meat now be called “Beef”?
Filet of Mr. Ed
Only if it contains at least 1/64 actual bovine.
High cheekbones on your holstein don’t count.
Why do they call her MOOchelle when she is really a horses a**????
The old terminology was racist.
There ought to be a law...
This is going to confuse a lot of people into going vegetarian.
Oscar Mayer Weiners will become Chrissy Matthews Tinglers.
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).
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.
What are the new names (no time to read) “gay”, “choice”, “social justice”?
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.
I’m already most of the way there, and not by choice. High prices.
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.
...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.
Now I know it's the right decision.
Do they put them in feed lots where they fatten them on wheat, milo and corn?
Funny. I somehow feel set up to eat ‘Soylent Green’ and be HAPPY about it! *SPIT*
They’re already selling pork ribeyes. I’d never heard of them before two weeks ago.
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. ;)
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.
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
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.
“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...)
Gotta love the Decabet
Next trip try Rolandi’s or La Dolce Vita.
Will Horse meat now be called Beef?
No, that would be called taco meat.
So does this mean a Ribeye is a Delmonico steak again?
Just another way to get the bone sold at retail meat money.
“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.
Pork and Chicken are really really reasonable. Don’t give up the faith.........or the protein.
Mmmmm, pink-slime .....
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.
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.
"Say hello to my little friends."
Hear, hear! Nothing has marbling these days so it all tastes like cardboard.
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.
Costco has prime grade. It’s packaged in blue styrofoam trays.
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.
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.
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.
Foodslinger has some vids about Costco meat. His channel is here:
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