Posted on 04/05/2013 1:47:49 AM PDT by Daffynition
I’m still confused by the change from Filet Mignon to Beef Tenderloin. Low information voters upset at the French reference?!
Nothing wrong with eating a pig.
Except for the pig...
First they destroyed the pork by breeding out all the fat. Now they’re trying to confuse people into thinking it’s steak.
My local diner has Butcher-Cut Pork Chop on its menu. Who cares if it’s cut by a butcher? It’s the same old dried-out piece of asbestos. The article even has a photo of the unswallowable object, supposedly temptingly cut open to show the inside. Choke.
I like the “Lund* pork ans IBP products. I ask the butcher and won’t buy anything else.
FWIW: **At least one section of the meat department will stay the same: A spokesman for the National Chicken Council said Wednesday that no such plans are in place to change the names of chicken cuts. A chicken breast, the official said, will remain a breast.**
Read Latest Breaking News from Newsmax.com http://www.moneynews.com/Markets/Meat-Renames-Cuts-pork-chops/2013/04/04/id/497782#ixzz2PaQHbfZC
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FWIW: **At least one section of the meat department will stay the same: A spokesman for the National Chicken Council said Wednesday that no such plans are in place to change the names of chicken cuts. A chicken breast, the official said, will remain a breast.**
Yeah................but nuggets.....where do the nuggets come from ????????
http://www.lookingattheleft.com/2009/02/no-to-obamas-pork/
Good stuff!
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.
We're from the government and here to help you.
Sorry. A name change does not fix the problem that the pork industry has breed and altered pork to the point of such extreme leanness that when cooked, your average "pork chop" , "porterhouse chop", "ribeye chop", or whatever they want to call it, is about as dry and rubbery as a hockey puck.
Hmm...meat industry has no problem renaming meat.... but to label where it comes from, or whether it is real or GMO....they get all Big Government Free Trade Communist Globalist and refuse to tell where from/what it is
Used to be rib and loin chops.
Whole Foods has recently announced, it is not going to sell any GMO products.
http://wholefoodsmarket.com/service/non-gmo-project-verified-products-list
Ractopamine is a bigger concern, IMO
Mentioned above: http://www.nydailynews.com/news/national/meat-labels-showing-origins-product-irk-canada-mexico-article-1.1307228#ixzz2PaC8bPKY
As an example, I give you "chilean sea bass" which is now one of the most popular fish sold in the US..so popular in recent years that the wild population is in danger of overfishing, and most is raised commercially.
Until 20 years ago, chilean sea bass was know as Patagonian toothfish, and fisherman couldn't even give it away...they would shovel it over the side off the fishing boats...now..with the name change, it's $9-10/lb at your local fish store..
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