More To Chew On: Meat Names

By The Chew Crew Apr 10, 2013

What’s in a name?  According to the meat industry a name is everything.  This is why they are switching up the names of different meats.  The USDA has approved a groundbreaking makeover for meat that will change the labeling of over 350 cuts of meat.  They are introducing the new naming and labeling system this summer in order to boost meat sales just in time for grilling season.  The new names will be simpler, jazzier and sexier and the new labels will highlight what part of the animal the meat comes from and will even include cooking suggestions.
Before you get confused at the grocery store The Chew is here. Check out these helpful tips.
Old: Loin Chop, Bone-In
New: Porterhouse Chop
Old: Rib Chop, Bone-In
New: Rib-Eye Chop, Bone-In
Old: Top Loin Chop, Boneless
New: New York Chop
Old: Rib Chop Center, Bone-In
New: T-Bone Chop
Old: Sirloin Chop, Boneless
New: Sirloin Chop
Old: Sirloin Cubes
New: Kebabs
Old: Pot Roast
New: Denver Roast
Old: Blade Steak
New: Flat Iron Steak
Old: Beef Loin Top Sirloin Steak
New: Top Sirloin Steak