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New Cut Names Backed by Research
Before the renaming process took shape, the National Pork Board and the National Cattlemen's Beef Association collaborated on in-depth research over an 18-month period. The research showed consumers are often confused by the different names for similar cuts of meat and, as a result, do not know how to cook a variety of cuts now available in the meat case.
To overcome this challenge, the National Pork Board is working to simplify pork cut names and include basic usage and preparation information on the package. Several cuts of pork will now match the names for similar beef cuts for easier consumer identification and preparation. New pork names to look for in the meat case include:
· Pork Porterhouse Chop (previously a loin chop)
· Pork Ribeye Chop, bone-in (previously a rib chop center)
· Pork Ribeye Chop (previously a rib chop)
· Pork New York Chop (previously a top loin chop)
The new cut names will eventually align with the foodservice industry as well to provide a consistent consumer perception of pork at restaurants and at home.
Originally posted by OmegaLogos
reply to post by ChuckNasty
Explanation: You are welcome! Starred!
Personal Disclosure: I bought a phablet within the last week .. I set the alarm... you'd think a single screen tap would stop it ringing :shk: ... NOooooooooooooooooooooooooooooooooooooooooooooooooooooooooooooo!
edit on 6-4-2013 by OmegaLogos because: Efited to fix broken emoticon bbcode.