Old meat cuts to get new names -- maybe - KMSP-TV

Old meat cuts to get new names -- maybe

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TAMPA (FOX 13) -

Our choices in the meat case can be daunting, even in a small butcher shop. But there's bound to be even more confusion over what's for dinner.

Many cuts of meat carry multiple aliases. If you demand Delmonico over rib-eye, there's a problem.

"They're the same exact thing," explained Ashley Hughes of the Florida Beef Council.

The New York strip steak sports more pseudonyms than a wanted mobster:

  • Kansas City strip
  • Strip loin
  • Ambassador steak
  • Hotel style
  • Boneless club

"...which is incredibly confusing," observed Hughes.

So now, beef packers and pork producers are joining forces, changing the names of hundreds of cuts of meat at grocery stores and butcher shops.

"We want meat labels across the country to be more uniform," Hughes stated.

From here on out, that New York strip -- or whatever you prefer to call it -- will be known as the strip steak.

The Delmonico? Just a rib-eye.

And in pork, say by bye to the butt. Its new name is the Boston roast.

"Two in a pack. Almost looks like a butt in there. But it is actually from the shoulder of the animal," explained butcher Sean Eakins.

And say farewell to the plain old pork chop. Stores that adopt the new names will start using terms like porterhouse, mimicking beef.

The goal is consistency at the meat counter, but there's a catch.

"This is actually a voluntary program," Hughes offered.

Not everyone worries about this edible identity crisis. Publix isn't trimming anything.

"We have such value for the knowledge our customers have regarding the various cuts of beef, we simply don't want to confuse them with new names," a corporate statement explained.

Still, the pork and beef people are convinced meat naming could be leaner.

Sirloin strip, sirloin top butt cap, and top sirloin are all the same today. Tomorrow, they'll officially be the culotte.

"When I mention 'culotte,' people look at me crazy," Eakins said.

"It is not a pair of shorts in this instance," Hughes insisted.

Eakins says customer resistance is usually brief. It's a new name, but it's the same beef.

"I have had people buy it and they come back wanting more. It's just a matter of teaching them."

If your steak suddenly has a new label, Eakins says, ask away.

"It's nice here because we're in an intimate setting. You can ask questions, we can give you answers. And work through it," he added.

Finally, we found one popular cut remains sacred.

"Ground beef will still go by ground beef," Hughes chuckled.

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