Some of you may have already heard this, and after a brief search in SMF, I did not find that anyone else posted this info, so I decided to put this in "pork meat selection and processing" since those names will be changing the most. If an admin or moderator wants to move it to general info, fine with me. In an effort to boost sales going into the grilling season and make shopping at the meat counter a bit easier, the pork and beef industries are retooling more than 350 names of meat cuts to give them more sizzle and consumer appeal. The revised nomenclature emerged after two years of consumer research, which found that the labels on packages of fresh cuts of pork and beef are confusing, said Patrick Fleming, director of retail marketing for trade group National Pork Board. The big changes coming are; the "pork chop" will be gone. Instead, grocery retailers will be stocking "porterhouse chops," "ribeye chops" and "New York chops." The pork butt will be called a Boston roast. A rump steak will be leg sirloin. Filet mignon, will now be called tenderloin filet, possibly because it sounded too French. So does Chateaubriand, also gone. Research has shown that consumers better understand pork loin cuts when labeled with the correct beef terminology Pork loin cuts now carry beef terminology that consumers recognize (e.g., Ribeye Chop/Porterhouse Chop/New York Chop)" The first link below is a article with more detail. The second is an example of what new meat labels will look like in stores. Note: About 85% of retailers use Uniform Retail Meat Identity Standards (URMIS), but they are not mandated by any law or regulation. Your stores could vary. http://articles.chicagotribune.com/...403_1_national-pork-board-pork-cuts-pork-chop http://www.meattrack.com/urmis/update/ Not sure if this makes things better, but I guess we'll see. Thoughts?