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.
For example:
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.)