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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First they destroyed the pork by breeding out all the fat. Now they’re trying to confuse people into thinking it’s steak.
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LOL. Who is going to be confused that it is a beef steak?
If the consumer cannot tell the difference by look, they have considerably greater issues than just this.
Has anyone you’ve ever known purchased a pork tenderloin thinking it was a beef tenderloin?
Biggest issue with pork chops (of any variety) - folks seeminly refuse to cook them correctly (read: stop overcooking them).