So long, pork chop: Meat industry to rename meat cuts

It will soon be easier to tell what cut of meat you’re buying at the grocery store.

Groups representing the beef and pork industries are rolling out new, easier to understand names for more than 350 cuts of meat, NBC News reports.

The initiative to update the Uniform Retail Meat Identification Standards (URMIS) is led by the National Pork Board and the Beef Checkoff Program in cooperation with the U.S. Department of Agriculture’s Agriculture Marketing Service and Food Safety Inspection Service.

Eventually, the updated naming standards also will apply to veal and lamb, according to CNN’s Eatocracy.

Although participation URMIS is voluntary, roughly 85 percent of the meat industry uses it. Those who don’t use URMIS must still label the cuts with federally-approved labels, Eatocracy notes.

Officials hope the move, which will replace generic names such as pork chop with more specific names such as ribeye chops, will help consumers better understand what they’re buying. The new labels also will indicate which part of the animal the cut originates from along with cooking suggestions (e.g., grill or broil).

The updated names, which officials also hope will help sales, follow two years of consumer research.

“This is a really historic event for the meat industry,” said Patrick Fleming, director of retail marketing for the National Pork Board, in a statement. “This cross-industry effort to develop new common names was completely consumer-driven, and is something that we all recognize as critical to keeping meat on the center of the plate.”

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