Pork And Beef Industries To Rename Cuts Of Meat
I love to cook. I do it all the time. It’s my escape. Been doin’ it for years.
But at age 38, I still occasionally call my mom to verify what cut I’m supposed to get for a pot roast. And when buying a corned beef…do I get the “brisket”, or the other one?
Somehow this change is supposed to make the names more descriptive and less complicated. But it seems like it’s doing the exact opposite.
Pork chops will have steak names like New York chops, ribeye chops and T-bone chops.
Boneless shoulder top blade steak….will now be known as flatiron steak.
Beef loin top sirloin cubes? ”Kabobs”.
Pork butt (which is actually the pig’s shoulder) is now a Boston Roast.
Ground beef….is still just ground beef.
See? Don’t you feel like that’s much more descriptive and less complicated??????? (Me neither.)