Names of meat cuts changing


 
Boston roast? Makes me think of a beef cut. I think most people don't bother to learn about what they are buying. They are used to whatever their Mom cooked for them when they were 10 and that's usually pork chops. In fact I don't remember my Mom cooking a Boston butt or a tri-tip or even a flat iron steak for that matter. I took the time to learn about different cuts and I think that is the problem, people don't educate themselves, they're like sheep, consumer sheep.
 
I'm going to ask the meat guy for a Denver, a Boston, a New York and a St Louis just to see what he gives me
 
when i was a kid working on my uncle's dairy farm in Pulaski, Wisconsin, i'd ask what's for breakfast (breakfast was always the largest meal of the day right after milking and feeding the cows).... Uncle Richie would say, "meat".
Plain & simple. Meat. Whether it be pork beef lamb or chicken. We're having meat.
I don't think it was until i was a teenager that meat actually had names (besides brats).

And naming cuts after cities, in my opinion, is old.
 
I'm too old to learn new nomenclature for meat... guess I'll just look at the meat to see if I want to get it - kinda like I've been doing all along....
 
One could just waltz into your favorite butcher shop and ask for a IMPS/NAMP 1114D PS01 (Beef Shoulder, Top Blade Steak, otherwise known as a Flat Iron Steak)

Thankfully the revised / new names, or whatever you wish to call them, are strictly for the retail market. The IMPS/NAMP designations are still current.
Haven't purchased a copy of "The Meat Buyer's Guide" from NAMP (www.namp.com) yet. It's now on my short list !

.... No longer on my short list ;))


Bob
 
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Mike Willis said:
I'm too old to learn new nomenclature for meat... guess I'll just look at the meat to see if I want to get it - kinda like I've been doing all along....
Click to expand...
I think that's going to hold true for a lot of people, whether it's a hardcore barbecuer or a June Cleaver housewife. Buy enough meat over enough time and you're going to buy based on appearance, not what it's called.

I'm wondering if the restaurant industry's going to get in on this. If menus stay the same while retail labels reflect the new names, isn't that likely to create more confusion and not less?
 
This is EXTREMELY bad news!!!!!
It's just a stunt to justify higher pricing!!!!

They've openly admitted it......

"Merchandise it Like Beef
The new pork names can help you position pork more like beef in your meat case and be rewarded with better margins. Because consumers are typically willing to pay more for higher-end cuts, you can charge more for the Ribeye Chop and New York Chop than you could before the name change. Seize the opportunity to trade consumers up while capturing more of their protein dollar."

Sources: http://www.porkretail.org/Merchandising/3759/PoweroftheName.aspx and http://www.porkretail.org/Merchandising/3758/AMCPorkNames.aspx

Same old stuff, but at a higner price. NOT good!!!!!!!

~Martin
 
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