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A blog focusing on meat trimming and other meat and poultry processing topics (beef, pork, lamb, chicken, turkey, seafood).
The National Cattlemen’s Beef Association and the National Pork Board joined forces to announce new names for various cuts of meat – 350 of them in total. Using pork butt roast as “Exhibit A” in explaining their rationale, the two associations are attempting to reduce consumer confusion with meat labeling that makes it difficult to identify cuts of meat and what part of the animal they come from.
But all of the action isn’t just on the pork side, either.  Certain beef cuts are also being renamed. In similar fashion, a boneless beef under blade steak has become a “Denver steak.” And so on.



Moreover, the meat industry will be providing attractive new retail package labeling that aims to educate and inform consumers – while also providing meat preparation guidelines. Yet to be determined is whether the “fancier” names for various cuts of pork will add enough sizzle to boost sales. Oh, and by the way, that pork butt roast is now called a “Boston roast.” Much classier, don’t you think? This entry was posted in Food Processing, Meat Processing, Uncategorized and tagged Beef, Bettcher, Food Processing, Grocery, Marketing, Meat, Meat Industry, Meat Processing, National Cattlemen's Beef Association, National Pork Board, Pork, Retail, Uniform Retail Meat Identification Standards, URMIS, USDA by bettcher. A 10-year success story: Bettcher’s Whizard® TrimVac™ System protects against BSE (Mad Cow Disease) and other nerve tissue-related meat contamination.


Of course, that does a disservice to the better quality chops which should command a commensurately higher price. The American consumer has become well-familiar with these terms, so why attempt to reinvent the wheel? Although the Uniform Retail Meat Identification Standards (URMIS) aren’t mandatory, a majority of U.S.



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