New meat names mean bye bye, pork chop; hello, ribeye (more than 350 names changed)

Chicago Tribune ^ | 4/03/13

[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

[Libloather]

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?

[Hodar]

Will Horse meat now be called “Beef”?

[al baby]

[al baby]

Filet of Mr. Ed

[digger48]

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

High cheekbones on your holstein don’t count.

[bigheadfred]

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

[ClearCase_guy]

The old terminology was racist.

[Zhang Fei]

There ought to be a law...

[nickcarraway]

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

[FlingWingFlyer]

Oscar Mayer Weiners will become Chrissy Matthews Tinglers.

[cherry]

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).

[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”.

Sort of afraid to try them.

[Revolting cat!]

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

[Hodar]

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.

[bigheadfred]

they’re people!!!!

[BipolarBob]

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

[Slump Tester]

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.

[Flick Lives]

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.

[Kakaze]

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.

[yarddog]

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